More than our family name!
From our olive grove
amante extra virgin olive oil
From our 12 hectares of Picual olive groves, certified for organic farming and planted in 2012, comes Amante Extra Virgin Olive Oil, an expression of the land and landscape of the Alentejo.
Under the Alentejo sun and in harmony with nature, we care for each olive tree to produce an olive oil with an authentic and distinctive character, deeply connected to the land from which it comes.
From the olive
to amante
Produced with special care, Amante Extra Virgin Olive Oil is made from Picual olives sourced from our certified organic olive grove*. The harvest takes place in mid-autumn, aiming to preserve the freshness, aromas, and natural characteristics of the fruit. The olives are transported to the mill on the same day, minimizing the time between harvesting and extraction.
At the olive press, the olive oil is obtained at low temperatures, exclusively through mechanical processes. After extraction, it is carefully decanted, stored in stainless steel tanks, and subsequently bottled, preserving its quality and organoleptic characteristics.
The result is a Picual monovarietal extra virgin olive oil, intense and fruity in character, with notes of green herbs and a pleasant spicy touch. An aromatic and balanced profile that pairs particularly well with meats, cod, roasted vegetables or simply a good Alentejo bread.
*The olive grove at Herdade da Burquilheira is certified organic. The bottled olive oil is not organically certified.
FROM THE OLIVE GROVE TO THE MILL
The mill where our olives are transformed into Amante Extra Virgin Olive Oil is equipped with modern technology, allowing for rigorous control throughout the extraction process.
Every stage is carefully monitored, and all materials that come into contact with the olives or olive oil are suitable for food use, helping to preserve the purity, quality and natural characteristics of the olive oil, from its arrival at the mill through to storage.
1
SELECTION
In September, we begin analyzing the olives to calculate the best time to harvest them.
2
MATURATION
The secret to the quality of our olive oil comes from the ripening of our olives. This begins between the end of summer and the beginning of autumn and is manifested by the change in colour of the outside of the olives, going from the intense green of summer to a light green or yellowish color.
3
HARVEST
When nature and analysis tell us it is time; being done mechanically, during the day, respecting nature and protecting the environment.
4
EXTRACTION
It is carried out cold, in order to preserve the characteristics and quality of our olive oil.
5
STORAGE
The olive oil is stored in stainless steel tanks, in a controlled environment and at an optimal temperature.
6
PACKAGING
The olive oil is stored in stainless steel tanks, in a controlled environment and at an optimal temperature.
