QUINTA DO CÔA OLIVE OIL
CURRENTLY SOLD OUT
This Quinta Do Côa oil has a wonderful fresh scent with notes of apple, tomato, artichoke and almonds. The taste is very elegant with a long finish to nuts.
QUINTA DO CÔA
Since the 17th century, near Almendra, Portugal, in the Douro Valley, our olive groves have thrived. The rugged environment, abundant heat, lack of rain and shale soil, lends itself to a naturally organic production. In 1999, we pioneered the construction of a modern olive mill, to grind the olives in a traditional manner, blending in the most efficient and gentlest of ways, reminiscent of days gone by. Our passion has led us every year, to produce the most genuine and best olive oils in the world, which smell and taste of the rugged terrain, which is the Douro Superior.
The cultivated varieties of olives used in this oil are Cobransosa, Negrinha de Freixo and Madura sourced from the Estate of CÔA situated on the banks of the River CÔa. This Estate is found in the World Heritage Site featuring the Paleolithic rock carvings, of a flourishing culture dating more than 25,000 years ago, in the valley of CÔa, a tributary of the Douro. The Estate comrpises an area of 188 acres, planted with olive trees, old vines and almond groves at an altitude between 425 and 985 feet above sea level.
BIOLOGICAL AGRICULTURE IN DENOMINATION OF PROTECTED SOURCE – DOP
CARM was one of the pioneers of Organic Olive oil culture in Portugal, where control of the entire production cycle and its follow-up is controlled and certified by an officially accredited entity – Sativa – also complying
with the rigorous USDO NOP procedures certified by IMO Switzerland.
All olive farms that produce olive oil are included in the DOP for Trás-os-Montes and Alto Douro olive oils, where AOTAD oversees and controls all olive oil certification according to EEC standards per panel Of certified testers.
HANDLING AND EXTRACTION
The olives are harvested manually by mechanical vibration, with harvesting occurring just before the olive has fully matured, generally from the end of October to mid December. The oil extraction is completed in two continuous phases. The first phase is the grinding which consists of fragmenting flesh and pit into pieces. Traditionally, this process would be executed by grindstones. Modern technology brings a better system, consisting of grinding olives with blades, which delicately mashes the fruit. The second phase consists of extracting the oil with a centrifuge. This step spins the oil separate from the mashed olive solids. Centrifugation reduces the risks of oxidation through exposure to water or air. When decanted the oil is then packaged in dark glass bottles.
0.1% < Maximum Acidity < 0.3%
Peroxide Index (meq02/kg) < 15
Waxes (mg/kg) < 250
K232 ≤ 2,00
K270 ≤ 0,20
∆K ≤ 0,01
|Quantity / Serving 13 ml (1 tablespoon) %||VD (*)|
|Energy Value||108 kcal = kj||5%|
|Total Fats||12g das quais:||22%|
|Saturated Fats||1,9 g||9%|
|Trans Fats||0 g||–|
|Monounsaturated Fats||9,3 g||–|
|Polyunsaturated Fats||0,8 g||–|