Romeu Olive Oil has
been considered amongst the finest in the world by expert publications from
Italy (L'Extravergine and Flos Olei), Germany (Der Feinschmecker), Israel and
As with any product of the very highest quality,
Romeu Olive Oil is produced in limited amounts, dependent on the estates own
olive grove production.
Asked Questions about Romeu Olive Oil:
- Where is it produced?
It is produced at Quinta do Romeu, in the Trás-os-Montes
area of North-eastern Portugal, within a region classified as a Protected
Designation of Origin. The olive groves are located on sloped terrains with
shale-rich soils, in a non-intensive distribution pattern (with a minimum ten
metres between olive trees).
- In what
type of ecosystem?
The olive tree plots on the estate form a
natural mosaic with other plots containing grapevines or cork-trees. The resulting
agricultural patchwork is crossed by two streams, integrating local
- What type of Olive Oil is produced?
Romeu Olive Oil is Extra Virgin, Organic
(certified by SATIVA PT/AB 03) and developed within the scope of a Protected
Designation of Origin, meaning that no chemicals are employed either in its
cultivation or extraction and that it comes from an area considered uniquely
suited to the development of this product.
- In what type of
climate is it produced?
Romeu Olive Oil is produced in a climate known
as Terra Quente Transmontana (literally,
Trás-os-Montes warm lands). A dry
climate with wide-ranging temperatures.
- At what altitude is it produced?
Romeu Olive Oil is produced at 350 meters above
- What is the total area of olive groves?
Approximately 120 hectares (300 acres).
- Which olive tree varieties can be
Quinta do Romeu?
The following: Cobrançosa, Verdeal Trasmontana
and Madural, all native to this Protected Designation of Origin.
- What is the total annual production?
Between 10,000 and 30,000 litres.
- How are
the olives harvested?
Both manual picking and mechanical vibration are
employed. Olives are harvested from November to December.
- How is the olive oil produced?
Olives are processed at the estates own
exclusive mill on the very day of their harvest, or on the following day at the
latest, to ensure the olives freshness.
The olives are washed in pure water before being
crushed in a granite mill; the resulting paste is submitted to slow mixing, and
the olive oil is then extracted by cold-extraction with a two-phase decanter. Of the resulting phases, one contains pure
olive oil whilst the other contains residual waters and solid olive residues.
The olive oil fraction is washed in pure water, from which it is then
completely removed, before being stored in stainless steel vats to await
- What is
done to the residues?
Residual waters and solids are placed in an
evaporation tank and once dry are mixed with manures and other organic residues
from the farm, to be composted over the winter, spring and summer. The compost
obtained in this manner is of high nutritional value and is returned to the
land the following winter, concluding a natural cycle in which all natural resources
are valued and made the most of.
- Where is it bottled?
Romeu Olive Oil is bottled by Quinta do Romeu in
25 cl and 50 cl darkened glass bottles.
- Is the olive oil subject to any form
- Does it contain additives or
whatsoever. Romeu Olive Oil is pure juice
Acidity: less than 0.2%
Peroxides: 7 (meq O2/Kg)
- Nutritional facts:
Calories 890 kcal (3724kj)
Cholesterol: 0.2 mg
Vitamin E: 15.0mg
- Tasting notes: Green/yellow in colour with intense grass, flower and
olive aromas. In the mouth it is rounded, dense and fluid; starting with a hint
of sweet almonds, followed by fresh olives, assorted greens and an extremely
long and complex finish with a spicy hint that is not at all sour. This is a
subtle olive oil, with a delicate personality that is not overly potent whilst
revealing a grand elegance and harmony.