Angélica olive oil is produced on Monte de Manantiz de Baixo, in Moura, Alentejo. It is made from the Portuguese varieties of Galega, Cordovil and Verdeal olives from the ancient olive trees on the farm. It is a very fruity olive oil, slightly bitter and spicy with an acidity of only 0.1 %. This is because the fruits are completely healthy at harvest time and due to the short space of time before entering the mill (two to three hours). It is a one hundred percent natural product, cold pressed using mechanical processes. This extra virgin olive oil of excellent quality is ideal for fine cuisine and the preparation of innovative dishes. It has been one of the first choices of gourmet chefs and has even been used to concoct a strawberries dessert. Angélica is always at your service. This fine olive oil defies the palate and always enhances dishes with its aroma and flavor. But nothing better than a very fresh sea bass to test the virtues of this nectar produced with the greatest affection and dedication.
Apart from being a delicacy, Angélica olive oil also has a story to tell. The bottle has a certain retro feel to it. This is because the producer Gonçalo Rosa da Silva is in fact paying homage to his grandmother Angélica, the woman who gave her name to the olive oil and whose photograph illustrates the label. Angélica Rosa da Silva was a strong, business-minded woman. After becoming a widow, she decided to take the destiny of Manantiz into her own hands. Manantiz is the main hill located ten kilometers from Moura (southern Portugal), where she lived for several years while raising her children. Then as now, the production of olives was the main agricultural activity in the region.
For us Portuguese, olive oil has always been a tradition at our table. The big difference between the past and the present is that today olive oil represents a healthy and modern cuisine. There is therefore nothing more natural and tastier than olive oil. And this is where Angélica Olive Oil comes in. It can be served as a starter, where you can dip your bread. You can use it to season beef carpaccio, or a codfish dish or pasta with mussels. As dessert, try dribbling it over orange slices with a little bit of honey. Angélica olive oil is one hundred percent Portuguese.
