Labels read 'Extra Virgin', 'Virgin' or simply 'Olive Oil'. But what does that actually mean? Extra virgin is the highest category: the oil must come purely from olives, be mechanically extracted and be free of taste and aroma defects.
An important technical value is free acidity – it indicates the freshness of the fruit and careful processing. Lower values generally point to gentle harvest and prompt handling. But acidity alone does not make a great oil.
Sensory evaluation is equally decisive: a balanced fruitiness, bitterness and pepperiness without fault notes. Cold extraction means processing temperatures are kept low to protect aromas.
For family oils like Quinta da Salgueirinha's, it is not only about a category on the label. It is about late harvest, careful selection, stone milling, resting until April and the choice to produce less rather than sacrifice quality.