Mountain Olive Oil

Made from the Galega, Madural, Cobrançosa and Picual varieties, the result is an olive oil with a unique fruitiness and a singular bitterness and pungency.


The Olive Oil

The cultivation of the olive tree dates to the invention of agriculture and the cultivation of vines and wine, about 8,000 years ago, in the Middle East and Mesopotamia.
It is the emblem of Mediterranean civilizations and symbolizes life, eternity, strength and peace.

The "Green Gold of the Mediterranean" can be used both raw (in salads or instead of butter in pasta, for example) and cooked (for cooking meat or vegetables or for frying). However, it is important not to use it at too high a temperature (over 210°C), beyond which it deteriorates.

The organoleptic characteristics are grouped into three main headings:

  • the taste: the bitterness is determined during the tasting;
  • aromas: all the olfactory sensations of an oil constitute its fruitiness, their intensity is determined during tasting, so as their category (ripe fruitiness, green fruitiness, black fruitiness) and their analogical description (reminiscent of apple, tomato...).
  • kinesthetic and tactile sensations: an oil can have a specific sensation, pungency (or spiciness) and differences in smoothness. The intensity of the spiciness is determined during the tasting, the unctuousness can be commented but there is no organoleptic scale for this sensation.

Vacinata offers 2 different extra-virgin olive oils according to their fruitiness, a consequence of the ripeness of the olives at the time of their harvest.

The Terras Senhoriais extra-virgin olive oil is organic, has a green fruity taste with aromas of olive leaf, artichoke and green apple; there are notes of carob, pecan and cashew nuts, prolonged by a medium pungency at the end of the mouth.

Because of its herbaceous flavors, it pairs very well with salads and raw or cooked vegetables. Our favorite combination is with fresh tomato and cheese: simple, effective, a delight... 

Val d'Dama extra-virgin olive oil has a ripe fruitiness with aromas of dried tomatoes, pecans and roasted cashews. There is a slight bitter and spicy taste at the end. It is a round olive oil with a smooth texture that is great for drizzling over grilled fish or in desserts; versatile.


The Benefits of
Olive Oil

The most striking feature of olive oil is its broad and complete composition.

Let's stick with the fact that olive oil is composed of 99% lipids, fats called triglycerides which, in the case of olive oil, are 75% monounsaturated fats.

These are highly sought after for their benefits to our health, especially to the human cardiovascular system.

The supplements of this valuable liquid are many, among which:

  • Encourages the delay of Alzheimer's disease;
  • Promotes the elimination of cancerous cells;
  • Helps reduce cardiovascular risk;
  • It is an anti-inflammatory;
  • Facilitates the reduction of the risks of diabetes;
  • Improves the beauty, protection and rejuvenation of the skin;
  • Contributes to the good condition of bones.

Mediterranean Diet

It was listed in the Representative List of the Intangible Cultural Heritage of Humanity by UNESCO on November 16th, 2010. The Mediterranean diet is more than a diet, it is a way of life, with conviviality as a point of honor, where family cooking and seasonal cooking are favored, quality over quantity,...

It is characterized by an abundant consumption of fruits, vegetables, legumes, cereals, aromatic herbs and olive oil; a moderate consumption of dairy products of various origins (mainly goats and sheep and, to a lesser extent, cows), eggs and fish for their protein content, and wine only during meals; a limited consumption of meat and sweets.

Olive oil is an important ingredient of the Mediterranean diet, especially for its antioxidant effect: its daily consumption constitutes a barrier against cardiovascular diseases.

In general, the Mediterranean diet allows for a longer life span and a longer life expectancy in good health.