Production:
The Álamos Extra Virgin Olive Oil was produced at Lagar Cartuxa, at Herdade do Álamo da Horta, in the heart of Alentejo, Portugal. It is extracted by physical-mechanical processes, under strict quality control.
Acidity: | 0.3% |
Region: | Alentejo |
Variety: | Galician, Arbequina, Cobrançosa |
Producer: | Eugénio de Almeida Foundation |
Harmonization: | It is smooth and fruity, slightly bitter and spicy, and should be used in delicately flavored dishes such as fresh fish and seafood, simple salads, pasta, rice, desserts and confectionery. |