Description Variety Cobranzosa, Olive, Redondil, Arbequina, Arbosana, Picual. Acidity 0.2% Tasting note Herbaceous, freshly cut grass, tomato branches, lemon and orange leaves, Pennyroyal and river mint. An entry with green and bitter notes, with a spicy present of great harmony. Pairing Ideal for cooking vegetables, gazpachos, green asparagus, grilled meat or to finish a dish fresh out of the oven. The olives are grown on the Alentejo plantation, where olive trees have been cultivated for several generations. Young olive trees that are squeezed more intensively are combined with trees over 100 years old. The olives are taken to the Esporão mill, a few hours after being harvested. Once ground, the pasta undergoes a malaxation process, a system that achieves a shorter extraction time and that helps preserve the characteristic aromas of the variety. The product is sent to a decanter to separate the olive oil from the pomace and