In November, we inaugurated an exciting new experience at Quinta do Tedo - Olive Oil Tastings!
With olive oil listed by UNESCO in 2013 as an Intangible Cultural Heritage of Humanity, and increasingly flaunted by nutritionists as an antioxidant, heart-healthy and polyphenol-rich fat, “oleotourism” has been trending upwards across the Mediterranean.
Portugal’s reputation for quality olive oil production has also been trending upwards, along with international demand to not only taste, but engage in a full-sensory experience of this “liquid gold”.
At Quinta do Tedo, visitors can roam our 4 hectares of 50-100 year old olive groves, observe traditional harvest techniques in action (October-November), learn about the history, production and technical tasting methods of this ancient staple of the mediterranean diet, and enjoy our estate olive oil with a refined meal at Bistro Terrace.
In line with our new oleotourism initiatives, we decided our 2024 Team Tedo Benchmarking Field Trip, to discover other experts and artisans in northern Portugal's wine, tourism and agriculture panorama, should focus on olive oil.
On November 26, World Olive Tree Day, our Wine Tourism, Viticulture and Production Teams traveled to Quinta do Prado, where Acushla olive oil is grown and pressed. Besides being the largest certified organic olive orchard in Portugal’s Trás-os-Montes and Alto Douro region, Acushla is also a consistent winner of Gold Medals in international tastings.
Joaquim Moreira (Founder & CEO), João Andrade (Mill Manager & “Oleologist”) and a fluffy flock of 300 sheep warmly received us to visit their orchards and olive mill in full production, and to taste freshly pressed cobrançosa and verdeal olive oils from the 2024 harvest, as well as Acushla’s iconic Gold Edition olive oil.
Coming from Porto and the textile industry, Joaquim has an entrepreneurial vision. After purchasing Quinta do Prado in 2006 with 14 hectares of centenary olive groves, he planted 200 more hectares of cobrançosa, madural, verdeal e cordovil olive trees, and opened his own press (as no other local press opened early enough to process Joaquim’s olives at the point he prefers - with fresh aromatics and healthy low acidity).
Quinta do Prado’s irrigation system, olive press and two rural tourism accommodation units, sustainably insulated in cork, run majorly on solar power. Across the 200+ hectare estate, nesting boxes for local owl and falcon species help control rodent populations which can devastate olive groves.
In 2021, Joaquim also opened Fabríca do Azeite, Acushla’s storefront, tasting room and urban olive press near Porto’s Palacio da Bolsa where he also sells clothing dyed with olive seeds, a byproduct of olive oil production.
Obrigada Joaquim, João, and Acushla’s fluffy flock of 300 for expanding our knowledge of olive oil’s growing and pressing process, and tasting methodology. The future for sustainable oliviculture and innovative oleotourism is bright, and we look forward to sharing a delicious taste of it with you at Quinta do Tedo!
Book our Olive Oil Tasting today, via enotourism@quintadotedo.com or +351 254 789 165.
~ Odile Bouchard