Monterosa

In the 15-hectare expanse of Moncarapacho, situated in the eastern Algarve, they cultivate olives that give rise to Monterosa Extra Virgin olive oils, highlighting the region's rich oleic potential. Their commitment to quality is unwavering, meticulously upheld through sound practices both in the grove and at the mill. Optimal harvesting at the peak of ripeness and minimizing the interval between picking and extraction are integral to achieving our objectives.

At Horta do Félix, the olives are handpicked while they are still green, a pivotal moment that imbues this oil with heightened intensity and freshness evident in every drop.

Following selection, the olives are swiftly conveyed to the mill for extraction, filtration, storage, and subsequent bottling. Emphasizing circularity throughout production, waste is repurposed into valuable resources: pruning wood is ground into the grove's interlines, enriching the soil, while residues from oil extraction are composted.

It all began in 1969 with Detlev von Rosen who came from Sweden to Portugal, to produce vegetables during the winter months for the Northern European markets, where they were only available in the summer. The mild climate of the Algarve was ideal for this. It was a success, but due to difficulties in transporting the product to London, Hamburg, and Gothenburg, he switched production to ornamental plants in 1972. This was an emerging market, and the products could endure longer transportation times. The activity flourished over the years, becoming one of the most important ornamental plant nurseries in Europe.

The olive grove came later, replacing an orange grove as a result of several years of drought. The olive tree, which requires little water, has been present in the Algarve for thousands of years, although the tradition of making olive oil in the region was almost lost in modern times. In the year 2000, the Monterosa company took on the challenge of producing high-quality estate olive oil in the Algarve.

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