Marinated Olives
The Olive groves of the Alentejo produce some of the finest olives and olive oils in Portugal. Our producers do not use pesticides. October to November is the harvest time and they are hand picked and then cured using traditional techniques. They are then marinaded with wild oregano, bay and chilli and then bottled in extra virgin olive oil.

The black olives are fruity and sweet with a firm texture while the Estremoz olives are big juicy olives that soak up the flavours of the herbs particularly well. The Elvas green olive is a fresh bitter olive, an aquired taste for those of you that appreciate a strong ripe cheese or a gutsy wine. Serve all these olives with good bread, wine some nice semi-cured sheep or goats cheese and some Portuguese chouricos and presunto hams.