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| Origin | Douro, Portugal |
|---|---|
| Vintages | NV |
| Bottle Sizes | 50cl |
| Website | Taylor's Port |
Taylors Quinta de Vargellas Extra Virgin Olive Oil is a Portuguese olive oil made from the Madural, Cordovil and Verdeal olive varieties.
Founded in 1692, Taylor Fladgate & Yeatman is one of the oldest, and most, prestigious Port houses. Taylor’s Port is regarded as the benchmark for Vintage Port and they are noted for their elegance, restrained power, longevity and distinctive scented character. These classic Vintage Ports are blended from the finest wines of the firm’s own ‘quintas’ or estates. Taylor’s three famous properties – Vargellas, Terra Feita and Junco.
Not satisifed with just producing only Port wines, they also produce some excellent olive oils, like this one from Quinta de Vargellas, their most famous esate which has some 3000 carefully tended and preserved olive trees. The trees can be found throughout the vineyard, lining the roadways through the property or forming groves in areas where no vines are planted.
The ripe, plump olives for the Taylors Quinta de Vargellas Extra Virgin Olive Oil are harvested by hand between November and December. To maintain maximum flavour and freshness from the olives the time between picking and milling is kept to a minimum with the olives milled on the same day as they have been picked. To make the finest extra virgin olive oil, the olives are cold pressed. This preserves all its natural flavour, produces a natural low level of acidity and an oil of the highest quality.
Taylors Quinta de Vargellas Extra Virgin Olive Oil has a a deep greenish yellow colour, a green grassy aroma, and a fresh, lightly piquant flavour. Shows a complex and persistent finish, with a lingering freshness.
This fine olive oil is best used for drizzling and dressings rather than for cooking. Drizzle over vegetables, young cheeses or into soups or serve with some warm, fresh baked bread for dipping.
Use the oil to harmonize the spices in a dish, to enhance and build flavours and to add body and depth. Olive oil balances the acidity in high acid foods such as tomatoes, vinegar, wine and lemon juice.
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