Flavoured olive oils come from a centuries-old tradition.
Throughout the slopes of the Douro Valley both the steep and rough areas also the terraces and plateaus supported by schist walls are rich in herbs and plants that release flavours and aromas when immersed in olive oil for a long period of time.
This is a patient and centuries-old ritual because the longer the herbs remain, the more the olive oil acquires flavour becoming a seasoning that can be versatile in various dishes.
With extra virgin olive oil and dehydrated fresh herbs, the preserved flavour retains all the aroma and natural vitamins as much as possible in the bottle.
