Chef's Edition

The harvest is manual and takes place in November, the ideal time to pick the olives to produce the desired oil. To maintain maximum flavour and freshness from the olives, the time between picking and milling is kept to a minimum with the olives milled on the same day as they have been picked. To make the finest extra virgin olive oil, the olives are cold pressed. This preserves all its natural flavours, produces a low level of acidity and maintains its high nutritional value.

The climatic year in the Douro was perfect to produce premium quality extra virgin olive oil.

It followed a difficult year in 2022 and benefited from higher-than-expected rainfall, 880.2mm in Pinhão, where on average it rains 640mm. It is important to remember that our olive farming is dry farmed and totally dependent on natural rainfall. Prized for its fragrance, richness of flavour, piquancy and remarkable quality, it boasts a velvety texture and harmonious balance and it will add a unique character to your culinary masterpieces.

It is an essential ingredient that can bring all the flavours in a dish together, creating balance and harmony. Elevate your culinary experiences with Taylor’s Chef Edition.

TASTING NOTE

Light golden yellow in colour with flecks of green. An intense green fruity aroma, tomato leaves, granny smith apple, artichoke and green almond. On the palate it is fresh, with a delicate spice that dances on the tongue and finishes with an herbaceous, medium astringency.

TECHNICAL ANALYSIS

Sensorial Analysis: Extra Virgin Olive Oil

Acidity (% oleic acid): 0,1

Peroxide Index: ( meqO2/Kg): 9.7