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Magna Olea PDO Trás-os-Montes

Magna Olea PDO Trás-os-Montes

SKU:
MAG-20-B-EE01
$34.95

The exceptional award-winning oil from Mirandela in Northern Portugal is PDO Trás-os-Montes and produced from locally-grown Cobrançosa olives and cold extracted within 24 hours of harvest. The oil is medium green with notes of fresh cut grass, tomato, banana peel and olive leaf with a slightly sweet and prolonged spicy aftertaste. Excellent for dipping and drizzling over freshly toasted bread as well as finishing grilled vegetables and fish.

Recent International Awards

2020 NYIOOC - Silver

2019 NYIOOC - Gold
2019 Olive Japan - Delicate - Gold

2016 NYIOOC - Gold Medal
2016 Olive Japan - Premier Medal
2016 Portugal - Bronze Medal

2015 Mario Solinas - Top 5

hide_product:
NO
container_country:
Portugal
container_region:
Mirandela
container_size:
Bottles
container_intensity:
Medium
container_fruit:
Green
container_style:
Monovarietals
container_varietal:
Cobrancosa
container_ptype:
Extra Virgin Olive Oils
container_cert:
Designation of Origin
container_uses:
Dipping
container_pair:
Garden Salads, Raw Vegetables, Roasted/Grilled Veg, Grilled Fish, Red Meat, White Meat, Aged Cheese, Soups & Stews
linked_SKUs:
MAG-B-EE01,MAG-16-B-EE01,MAG-16-B-EE01,MAG-17-B-EE01
container_harvest:
Fall 2020 (NEW)
TYPE:
Extra Virgin
Extra virgin olive oil is the highest quality olive oil. By definition it must have some fruity flavor, zero defects, free fatty acid level below 0.8%, and be derived by cold extraction below 27°C ~ 80°F.
SIZE:
500ml (16.9 oz)
REGION:
Mirandela, Portugal
VARIETALS:
Cobrancosa
ACIDITY (%):
0.13
Acidity is one of the quality parameters set by the IOC for extra virgin olive oil. By definition extra virgin olive oil must have a free fatty acid level below 0.8%. Acidity CANNOT be detected by sensory analysis. This value is always determined by a laboratory.
HARVEST:
Fall 2020
As a fresh food product, properly stored olive oil should be consumed within 2 years from the time of harvest for best flavor. Harvest runs from October through January in Northern Hemisphere regions, and from April through July in Southern Hemisphere regions.
PRODUCER:
Magna Olea
Our team of experts travels the world to curate our collection. In order to discover the best olive oil producers, we visit estates, review production methods, and taste the new products every single harvest year.

Frequently Bought Together

Producer Profile

Magna Olea

Magna Olea
Based in Vale de Madeiro, Mirandela, Portugal, Magna Olea is run by partners Jerónimo Abreu e Lima and Pilar Abreu e Lima. The farm came together from the fusion between two properties held by the Andrade and Gama families, both families with a long tradition of caring for the land. Noted by researchers for its biodiversity, their farm has a small grove of Cobrançosa variety olives tended by an integrated mode of production that respects nature. This result of this dedication is Magna Olea, one of the finest and most exclusive olive oils in the market: rare, pure, intense, and full of personality.

Reviews

Frequently Asked Questions

Why Buy Olive Oil Online?

It is a proven fact that in just eight hours of close exposure to strong fluorescent lights, a bottle of olive oil packed in a clear glass bottle will be totally destroyed having lost its color, flavors and aromas. While oil packed in a dark glass bottle offers considerably better protection, it too becomes vulnerable when exposed to strong light and can be completely destroyed in less than a week, which makes purchasing olive oil in a supermarket a less than desirable prospect.

Beyond that, the vast majority of the oils sold in the USA have inadequate or even misleading labels. The consumer is given little to no information as to where the oil was actually produced or from what variety of olives it was made, but most importantly, WHEN the oil was harvested.

What Are Some Of The Best Olive Oils?

Simply put, the best olive oils are extra virgin olive oils. However, adulteration of extra virgin olive oil is a hot topic in the past and present, and many studies continue to examine the contents inside a bottle of olive oil. This problem still persists in the industry, especially at the supermarket level.

That's why we created Olive Oil Lovers: to bring some of the world's best olive oils from the most trusted producers to the U.S. market. All of our producers are quality driven in their manufacturing practices. We also conduct an intensive screening of every producer and product on our site - often visting their estates and seeing their practices first-hand - and accept only producers who meet our high standards. To go the extra mile, all of our imported oils are proven extra virgin through chemical analysis in accordance to strict European Union regulations. Therefore, you can trust that any oil you purchase with us at Olive Oil Lovers will be genuine, 100% extra virgin olive oil.

How Long Will Olive Oil Last After The Harvest Date?

There are two dates that producers may choose to print on a bottle, using either one or both. The "Use By" date is what our producers put on their products to say, "use when at its freshest quality." The taste and quality of the oil doesn't typically diminish over time though, unless it's open and exposed to oxygen.

The "Harvest Date" is when the olives for the oil were actually picked and crushed. This date can be any time between late October to mid-December for the Northern Hemisphere, and these new harvest olive oils begin to arrive in the United States in February and March the following year. For oils from the Southern Hemisphere, from countries such as Chile or South Africa, harvest occurs any time between late April to mid-June.

When Is Olive Oil Considered Past its Prime?

While this answer can vary depending on the olive variety, time of harvest, and how the product is stored, in general an extra virgin olive oil will retain much of its flavor and aromas for 18-30 months in an unopened container. However, any exposure to light and/or oxygen will begin to degrade the oil. Once opened, olive oil should be consumed ideally within 1-2 months, with a maximum of perhaps 4-6 months. When purchasing a 3L or 5L tin, if the oil is typically not consumed within this timeframe, we recommend decanting the oil into smaller, sealed containers and storing in a cool, dark place.

Olive oils with higher polyphenol counts will have a longer shelf-life. Higher polyphenol numbers are the result of both the olive variety and when the olive was harvested. Green olives harvested early in the season produce less oil, but have higher polyphenol counts than oils from ripe olives. You can find the polyphenol counts for many of our extra virgin olive oils listed on their product page.