Featuring the oil of Joana & João Oliveira

Typical Characteristics of Oliveira Organic Olive Oil

As one would expect from a food that is so simple and natural, the character of the oil varies a bit from harvest to harvest. Listed here are some of the important and typical characteristics of our oil:

Color:	Golden with a light green cast
Aroma:	Medium to full fruit with scents of grass
Flavor:	Fresh tasting, with a moderately peppery aftertaste and a smooth, lingering finish
Viscosity:	Medium. Unfiltered - the oil is not heavy
Olive Varieties:	Cobrançosa, Verdial, Madural and Negrinha do Freixo
Technique:	The olives are moved immediately from the groves to the modern mill, located on the farm. Olives are crushed within 2-4 hours of harvest, followed by centrifugal separation.

In 2007, Marco Oreggia from L’Extravergine wrote this about Oliveira:

"This is the first time that Viaz has been in the guide. It is an olive farm with very old traditions, founded in 1885 by João Pedro Miller.

Since 2000, it has been managed by João Correria de Oliveira who has converted all the farming to organic production. Joao’s daughter Joana works with him, and is a direct descendant of the founder of the Quinta.

65% of the 141 Hectares are planted in olive trees, about 12,000. In 2004 Viaz harvested 21,000 kg, and produced about 5,000 liters.

Viaz produce two different olive oils, both “DOP Aciete de Tras Os Montes” (place guarantee of olive oil from Tras Os Montes).

Sardiero, and Val d’Ondel were mentioned in our panel test. The brand is sold in the USA under the name 'João and Joana Oliveira'

'Golden yellow in color, clean, with a bouquette of fresh grasses, rosemary and basil. The taste is fine, bitter and somewhat intense, of tomato, pears and a sweet almond.'

It is best on salads, with mushrooms, bruchette, vegetable soups, grilled fish and red meat."