When we talk about Portuguese olive oil, we talk about region, tradition and quality. But there is one decisive factor that shapes each bottle: the olive variety. As with wine grape varieties, each variety has its own identity — milder or more intense, sweeter or spicier.
Galega, one of the oldest in the country, produces mild and balanced olive oils, with notes of ripe apple and dried fruit, ideal for fish, salads or bread. Cobrançosa, very common in Trás-os-Montes, reveals greater intensity, with green fruitiness and notes of cut grass, perfect for more distinctive dishes. Verdeal stands out for its structure and persistence, with more evident bitterness and spiciness, excellent in traditional recipes. In Alentejo, Cordovil offers balance and elegance, with notes of green tomato and aromatic herbs, easily adapting to everyday life.
Getting to know the varieties is to discover that olive oil is a universe of nuances. Explore our suggestions today and discover different profiles, finding the one that suits you best.
