Monterosa Extra Virgin Olive Oil, produced in Moncarapacho, won two gold medals and two silver medals at the New York International Olive Oil Competition, which took place on May 15th.
In this edition of the competition, «the biggest and most prestigious international olive oil competition», 900 olive oils from 26 countries participated and Monterosa olive oil was once again distinguished.
This time, Algarve olive oil won two gold medals for the monovarietal Monterosa Premium Picual and Monterosa Premium Cobrançosa and two silver medals for the monovarietal Monterosa Premium Maçanilha and the Monterosa Premium Selection, which includes a mixture of varieties.
This is the eighth consecutive year that Monterosa Olive Oil has achieved gold in New York.
“At this delicate and difficult time for most companies and markets worldwide, as a result of the Covid-19 crisis, these awards have an even more special flavor and give us strength to face the present and the near future with motivation and trust and are once again the recognition of the quality and excellence that our farm oils produced in the Algarve have at an international level», says José Dâmaso, director of the company.
In addition to the production and sale of olive oil, Monterosa has also invested in olive tourism since 2016, opening the doors of its olive grove, press and tasting room to those interested in the passionate world of olive trees and olive oil.
“In 2019 we reached the mark of 4.800 visitors”, says José Dâmaso.
The company's objective is to «show how high quality farm extra virgin olive oil is made in the Algarve region. A multilingual guide trained as an olive oil taster by the Instituto Superior de Agronomia accompanies visitors for approximately an hour and a half and introduces them to the millenary history of the olive tree, the specific Monterosa process with regard to the cultivation of olive groves, the harvesting of olives and the milling in the old Roman press, which today has been adapted with modern technology», explains the algarvian company.
«Then follows the most awaited moment of the visit, the tasting. After an explanation of how to taste and enjoy an extra virgin olive oil, the visitor is invited to choose between four Monterosa monovarietals and a Selection Monterosa, which he wants to taste. The intensity of the fruitiness in the nose, the delicacy of the bitterness in the mouth, the slight spicy in the throat and an aftertaste with a persistence of dried fruits, make this perfect balance what visitors at the end call a true virgin olive juice extra”, he adds.
These guided tours, which were interrupted, will be resumed in June, «with all the necessary hygiene and safety measures. It will be possible to book private visits or check the times of regular group visits (maximum 10 participants) at the Monterosa website».
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