Quinta de Lemos presents new olive oil harvests 

Wine tourism does not live on wine alone. Olive oil, another of Quinta de Lemos’ most precious products, presents itself with a new harvest, in the Galega, Cobrançosa and Arbequina varieties. Coming from Silgueiros, in Viseu, this harvest reaches the market as a premium quality extra virgin olive oil, with more mature organoleptic notes compared to the previous year, especially in Galega and Cobrançosa. «This year we obtained olive oil of much higher quality. We can even say that we had extra virgin olive oils of excellent quality, which once again meets Quinta de Lemos’ requirements for the launch of new olive oils”, says Cátia Correia, olive oil specialist at Quinta de Lemos. «Just like Quinta de Lemos wines, our olive oils also reflect the best of Dão and our country, with high quality production, which represents the demanding standards to which we are committed, and which guarantee the trust that our customers deposit in us”, says Pierre de Lemos, general director of Quinta de Lemos. 

All Quinta de Lemos olive oils are extra virgin and have a very low acidity, which varies between 0.12 and 0.18, and can be found in three available varieties: 100% Galega, 100% Cobrançosa and 100% Arbequina. The first, a typically Portuguese variety, has 0.18 acidity and is characterized by a fragrant oil, with small notes of green apple. In the mouth it is sweet and harmonious, with a long and persistent finish of dried fruits. 100% Cobrançosa olive oil has an acidity of 0.15, and a fruity aroma of green grass, with notes of olive leaf. It is harmonious, with a long and persistent aftertaste. The last variety – 100% Arbequina – has a ripe fruity flavor, with a velvety mouthfeel and light notes of banana peel. It is an olive oil with an acidity of 0.12, light, spicy and low bitterness. 

With approximately 2500 olive trees, olive harvesting is done manually, carefully, from small trees. On larger olive trees, a vibrating tool is used on the branches, so as not to damage or break the tree branches. At the end of the harvest, all olives are processed within a maximum period of 24 hours, to preserve maximum freshness and quality. The olives are placed in boxes weighing up to 15 kg and transported to the oil press, located at Quinta de Lemos itself, where the oil is extracted using strictly mechanical and cold processes. 

In addition to quality standards, environmental sustainability is another major concern for producers in the Dão region. Like the vineyard, the olive grove is treated within an integrated protection program, with concern for environmental sustainability. This olive grove has an area of 7 hectares, 6 of which are converted to biodynamic agriculture. 

Quinta de Lemos began its olive oil production in 2007, with an average production of 3000 bottles per year. Olive oils can be enjoyed at the Mesa de Lemos restaurant and purchased at the property’s store.