Extra Virgin Vault
Extra Virgin Vault

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Mainova Azeite Extra Virgem Clássico
Mainova Azeite Extra Virgem Clássico
Mainova Azeite Extra Virgem Clássico
Mainova Azeite Extra Virgem Clássico
Mainova Azeite Extra Virgem Clássico
Mainova Azeite Extra Virgem Clássico
Mainova Azeite Extra Virgem Clássico

Mainova Azeite Extra Virgem Clássico

Produced by Mainova — producer profile

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Verification
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Award Record
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Phenols
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Latest Release
2025
1 release recorded
CobrançosaCordovilArbequinaFrantoio

Mainova's Classic Extra Virgin Olive Oil from Portugal's Alentejo region is a blend of Cobrançosa, Cordovil, Arbequina, and Frantoio olives, offering a smooth flavour with notes of olive leaves and green almond and a low acidity of 0.2%. Produced using integrated methods on schist and granite soils, with olives semi-manually harvested at optimal maturity. The Bag-in-Tube packaging protects against light and oxygen, maintaining freshness and reducing plastic use by 60%. Ideal for dressing salads, cooking, or enhancing Mediterranean dishes, it is a versatile choice.

Evidence over time

Release History

2026 Predicted
Expected harvest: 1 October 2026
Varieties
Cobrançosa Cordovil Arbequina Frantoio
FFA
~0.2
Free fatty acids measure the breakdown of fats in oil. Lower FFA values indicate quality and freshness.
2025
Harvested: 1 October 2025
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Varieties
Cobrançosa Cordovil Arbequina Frantoio
FFA
0.2%
Free fatty acids measure the breakdown of fats in oil. Lower FFA values indicate quality and freshness.
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Sensory Profile & Character

Sensory Profile

Fruitiness 4.3
Fruitiness refers to the aroma and taste of fresh, ripe or green olives in the oil.
Bitterness 3.1
Bitterness is a positive sensory attribute of an EVOO. It can also signal the presence of phenolic compounds.
Pungency 3.4
Pungency is the pleasant peppery or spicy sensation experienced at the back of the throat when tasting olive oil.
Polyphenols 7.1
Polyphenols are naturally occurring compounds found in olives and other plants. In olive oil, reported phenolic content is a chemistry measure that can be associated with bitterness, pungency and oxidative stability; total phenols are not interchangeable with hydroxytyrosol-plus-derivatives measurement used for the EU-authorised wording.
green apple banana sweet almond mild artichoke fresh herbs

Estimated Based on profiles for: Cobrançosa, Cordovil, Arbequina, Frantoio .

Freshness & season

Harvest freshness

The harvest date is disclosed on the bottle or product information, making the release easier to date and compare.

Why choose it

Choose a recent, clearly dated release when you want the most vivid expression of its aromas and flavour.

Worth knowing

A harvest date does not reveal how the oil was stored, so date is an important signal rather than a guarantee of condition.

Product informationHarvested 1 October 2025Harvest date disclosed
Place & provenance

Sense of place

This oil is listed as originating in Évora, Alentejo, Portugal.

Why choose it

Choose a clearly identified origin when local identity, traceability and connection to a particular growing area matter to you.

Worth knowing

Origin can make an oil distinctive, but does not by itself guarantee quality or a particular flavour.

Listed originÉvora, Alentejo, Portugal
Harvest & milling

How it was made

The olives are listed as being harvested manually.

Why choose it

These practices may appeal when you value hands-on harvesting, cooler fruit handling or direct estate control over milling.

Worth knowing

They describe production methods, not elapsed harvest-to-mill time or proof that the finished oil is fresher or better.

Product informationHand picked
Olive composition

Blend

The latest release lists Cobrançosa, Cordovil, Arbequina, Frantoio.

Why choose it

A blend can combine complementary cultivar traits and offer a broader flavour profile.

Worth knowing

The listed varieties do not reveal their proportions or prove a particular blending intention.

Release dataCobrançosaCordovilArbequinaFrantoio

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