Our olive oil straight from the producer
Our olive oil straight from the producer Lagar do Almocreve exists in the Virgin and Extra Virgin categories. It comes from Galega olives olive groves at the foot of Serra de Montejunto.
Extra Virgin Olive Oil:
It is a superior quality olive oil, with an acidity of less than 0.8%, obtained directly from healthy olives, solely by mechanical processes. It is as suitable for direct consumption as it is for seasoning raw. When it has a milder flavor, it is excellent for dressing salads and delicate foods, as well as for sweets. On the other hand, if it has a more intense flavor, it goes better with foods with a marked flavor and can be used in making sauces.
Virgin Olive Oil:
It is a good quality oil, with an acidity equal to or less than 2%, obtained directly from healthy olives, solely by mechanical processes. Therefore, it is suitable for direct consumption and is suitable for roasts, soups, stews or marinades.
Our olive oils direct from the producer Lagar do Almocreve conserve remarkably the flavor, the aroma, and vitamins and the antioxidant properties.
The Lagar do Almocreve brand was inspired by the founder of the mill, who initially had the activity of Almocreve (see the story on here).
Choosing a good olive oil
First of all, know that “olive oil” is not always synonymous with superior quality! What is sold as “olive oil” may have mixtures that do not guarantee the purity of the product: it will only be found in virgin olive oils and extra virgin olive oils. Pay close attention to the label when choosing your olive oil.
In addition quality of olive oil is determined by region, for the variety, for the degree of maturation and for health of the olives, by the process of extraction, by the mode of conservation and for age of product. The most common attributes in an olive oil are the fruity, O bitter, O spicy, a Apple Or the almond, conferred by the variety and the state of ripeness of the olives. Thus, the most frequent are:
- fruity, found in olive oil extracted from healthy olives (green or ripe);
- bitter, typical of olive oil produced from green or little-ripened olives;
- spicy, characteristic of olive oils produced at the beginning of the campaign, mainly from olives that are still green.
Did you know that the color of an oil does not characterize its quality?
For this reason, professional tasters use blue colored glass cups. In this way, they will not be influenced by their tonality. The oil is heated to a temperature of approximately 28º C. In this way, the volatile components that give the smell and flavor to the oil are more easily released. You can also try it!
- Pour about 15ml of olive oil into a glass;
- Immediately cover the glass with your hand;
- Put your other hand on the base of the glass, to heat the oil a little;
- Move the oil slightly inside the glass;
- Uncap and inhale gently and slowly;
- Cover the test cup again and wait a while;
- Swallow a small amount of oil - let it go through the entire oral cavity and go down to the throat;
- During the tasting and with the oil in your mouth, it is important to breathe in some air;
- Between tests we suggest that you drink water and eat a small portion of apple, it is not advisable to taste more than 3 oils in succession;
- Now share the experience with family and friends.
But, if you prefer to taste it with tasty bread dipped in a bowl of olive oil, or in a well-prepared dish, you will have our full support!
Unlike wine, olive oil does not improve over time, so it is advisable to consume it as soon as possible. Therefore, the oil should be stored in glass containers, preferably dark, or in stainless steel containers. It should be kept in a cool place, without light and away from products with strong smells to avoid absorbing them. When subjected to very low temperatures, the oil can solidify - but it will return to its initial appearance at room temperature, without losing any of its characteristics.
Our knowledge is handmade. Technology gives us a little help.
The olives must be harvested and taken to the mill on the same day, in order to reduce the time between harvesting and working as much as possible and thus guaranteeing a superior quality oil. Olive oil is obtained from olives exclusively by mechanical and physical processes in conditions, essentially thermal, that do not cause them to change. Thus, in order to obtain a quality olive oil, one must start from whole, healthy and relatively ripe olives.
Therefore, in order to improve the quality of our olive oil directly from the producer, and keeping up with market demands, we introduced a continuous line mill. Its operation allows extraction at low temperatures, providing a better quality of the final product. The compact oil extraction unit Alfa Oliver 500, acquired from Alfa Laval, allows a production of 500 kg of olives per hour.
The History of Olive Oil
Olive oil is the most used fat in the Mediterranean and, of course, Portuguese diet.
The antiquity of olive culture in our country helps to understand this preference: the story goes that the tree was already iconic in the Iberian Peninsula when the Romans populated it. The Arabs, authors of the word “az-zait” (“olive juice”), made olive groves prosper.
Oliveira is a medium-sized tree, very resistant (occurs where few other plants would survive), with more than 600 species. It has roots that reach 6 meters, a slow growth and usually only begins to produce after five years. The olive tree from which the olives that produce the olive oil we consume comes from the species Olea europea L. The best known olive varieties in Portugal are Galega, Carrasquenha, Cordovil, Cobrançosa and Verdeal.
Finally, at Olicepa, we prefer the Galega olives for their softness and aroma, which make Lagar do Almocreve olive oil a product of excellence.
Olive Oil Benefits
Firstly, olive oil has been much appreciated since antiquity, not only for its gastronomic value, but also for its therapeutic value. Even in countries where olive cultivation does not exist (such as Japan or Australia) the consumption of olive oil for food, medicinal and cosmetic purposes has been increasing.
Second, olive oil is a monounsaturated fat, rich in vitamin A, D, E, K (so-called “fat-soluble”, that is, vitamins that dissolve in fat), essential fatty acids such as linoleic acid and natural antioxidants (carotene and polyphenols). This helps the body to defend itself from "free radicals". Thus, it contributes to the prevention of the harmful effects of brain functioning and aging in general. Scientific studies prove that, in countries where the diet is traditionally rich in olive oil, as is the case in Mediterranean countries, there is a lower incidence of cardiovascular diseases.
In addition, olive oil is the most digestive of fats.
Absorbed before a good meal, it protects the stomach mucous membranes and protects it against ulcers. Thanks to oleic acid (which is easily metabolized) it is an excellent source of energy, even for a sick heart. Contrary to saturated animal fats, it reduces the “bad” cholesterol (LDL) in the blood, maintaining the level of the “good” cholesterol (HDL).
Finally, due to its high content of monounsaturated fatty acids, olive oil is also recommended in diabetes, positively influencing the values of sugar and fat in the blood. At the bone level, it favors mineralization, stimulating growth and favoring calcium absorption. It can also protect you from some types of cancer, such as breast cancer.