Produced in olive groves on the steep slopes of the Douro Valley region, this PDO olive, combined with spices, and only conserved in extra virgin olive oil, has a purplish black color, natural of the fresh olives, a creamy aspect, and may contain small pieces of spices, with intense odor characteristic of fresh olives. This pasta was already recognized internationally by the ITQI Awards 2017 - with 2 stars, having been evaluated by more than 125 Chefs and Sommeliers in a blind test in which parameters such as texture, taste, smell and visual aspect are evaluated.
Ideal for toasted bread; rye bread; wasabi toasts or goat cheese and chard toast; game meat dishes, to season salads such as couscous salad and Greek salad, and pasta, or to spread with cream cheese.
“Negrinha do Douro” olive (81%), virgin olive oil, honey, spices, acidity regulator (citric acid) and salt. Average nutritional declaration per 3.53 oz: energy 284 kcal; fats 1.1 oz; of which saturated fat acids 0.2 oz; carbohydrates 0.0 oz; of which sugars 0.0 oz; proteins 0.0 oz; salt 0.2 oz.