Olive oils of the cobrançosa variety are rich in polyphenols and are therefore very resistant to oxidation.

The organoleptic sensations of Extra Virgin Olive Oils of this variety depend on their ripeness. They are essentially characterized by a balance between bitter, sweet, fruity and spicy, with notes of green grass, but also green apple and almond.

Harvesting takes place in our olive grove, followed immediately by extraction, which is carried out using only cold mechanical processes (below 27ºC) in order to preserve all the beneficial properties of the oil.

Cobrançosa Extra Virgin Olive Oil, cold extracted using only mechanical processes. Herdade da Bica Extra Virgin Olive Oil is made with total control of the quality of its fruit.

Since we don’t filter the oil, the cloudiness and some accentuation that may appear at the bottom of the container are natural phenomena of olive oil.