Harvesting and Extraction:

Region:Category:Varieties:Tasting Notes:

Use and harmonization:

Conservation:

The olive picking is done by mechanical vibration inNovember being carried separate byvarieties and receive in the press a few hours afterharvest. The oil extraction is done at low temperature(up to 27º C) to preserve the original aromas. AlentejoExtra Virgin Olive OilCobrançosa, Arbequina and Galega.The Olives of the variety Cobrançosa convey freshness.The Arbequina olive gives to this olive oil swetness anddelicate aromas. The olives were selected for theirperfect health status and maturity. Obtained in a millwith modern technology, with perfect storageconditions and strict quality control results in a smooth,fruity olive oil, fresh, slightly bitter and spicy. This Olive Oil is the perfect choice to use in cookeddishes of delicated taste like white �sh and seafood,salads, pastas and sweets.It should be kept away from light in a cool place.

100% Lipid ProductPeroxide (mg O2/kg) ≤ 10K268 ≤ 0,22K232 ≤ 2,50

Acidity (% Ac.oleic free) ≤ 0,3%Caloric Values 100ml – 821 KcalWaxes mg/kg ≤150Delta - K ≤ 0,01 - Lipids 91,2g

ANALYTICAL DATA

Divai Extra Virgin Olive Oil

As an intimate re�ex of Alentejo, the Divai Olive Oil. Remind us of the pure �avours of the native olives.

LOGISTIC DETAILS

Box1Box x 12 Bottles 500ml260 x 200 x 315mm10.5Kg 0,5