A hectare and a half, written down.

Extra virgin olive oil from a hectare and a half in the mountains of central Portugal. The two of us grow it, pick it by hand and bottle it — under a hundred litres a harvest.

Entry I · The grove

Seventy trees on granite.

Everything we grow goes into one oil. It comes off seventy trees in the municipality of Fundão, in the foothills of the Serra da Estrela, and it is pressed once a year. Two varieties go into it: Galega for the fruit, Cordovil for the pepper.

1.5hectaresthe whole quinta
70olive treestended by hand
300+yearsthe oldest of them
2varietiesGalega and Cordovil
<100litresa harvest, all of it
500mlone bottle size, for now

Entry II · On the tree

Galega and Cordovil, and nothing else.

Green olives ripening on the branch against a blue sky — Green fruit on the branch in the weeks before picking.

Entry III · The picking

Nets down, ladders up.

Harvesting by hand from a ladder, nets spread across the ground below — Every olive comes off the tree by hand. Nets catch what falls.

Entry IV · In the baskets

Green, red and black, all in together.

A harvest gives us under a hundred litres, all of it off these seventy trees. Every bottle is spoken for one at a time, by the two of us, which is why you ask us for it rather than click a button.

Seven wicker baskets filled with green, red and black olives on the grass — The baskets came with the barn.

A basket of ripe dark olives and leaves in low autumn sun — Ripeness decides how much pepper ends up in the bottle.

Entry V · The oil

Fruity first. Then the pepper.

The full entry on the oil

Entry VI · Bottled

500ml, filled by the two of us.

Four bottles packed in straw in a wooden crate — Packed in straw, four at a time.

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