Oliveira da Serra Wins the Mario Solinas Quality Award in Alentejo

Alentejo’s contemporary mills, sun-drenched terrain and growers who move olives rapidly from harvest to pressing provide the backdrop. An international panel has recognised that work, while a small-batch release is now aimed at inquisitive consumers in Portugal and overseas.

A quiet revolution in Alentejo

Across Alentejo, rolling hills absorb heat during the day before cooling rapidly after dark. Olive trees now cover about 140,000 hectares of the region’s slopes. The area produces over 70% of Portugal’s olive oil, with its contribution continuing to grow as recently planted groves reach maturity and mills modernise their machinery.

The newest accolade belongs to Lagar do Marmelo, an advanced mill in Ferreira do Alentejo run by Nutrifarms, the agricultural division of Oliveira da Serra. Its operators prioritise swift delivery of fruit, cold extraction and closely managed temperatures. These measures are designed to preserve volatile scents and prevent defects. It is a disciplined rather than showy process.

Portugal’s Alentejo now supplies the majority of the country’s olive oil and increasingly shapes its sensory identity.

What the judges look for

Organised by the International Olive Council, the Mario Solinas Quality Award assesses extra-virgin olive oil samples for sensory equilibrium. Tasting panels evaluate harmony, complexity and the definition of each oil’s fruit profile. The classes distinguish “light green fruity” oils from medium and intense styles, as well as profiles led by ripe fruit.

In 2025, an Oliveira da Serra batch claimed first position in the light green fruity category. It surpassed submissions from Italy, Greece, Tunisia, Turkey, China, France and other countries, and judges highlighted its clear, reliable aromatic character.

The winning profile reads green almond and olive leaf, with tomato tones, a gentle bitterness, and a peppery lift on the finish.

The Oliveira da Serra bottle behind the headline

The release is made with Alentejo varieties that perform well locally: Galega, Cordovil and Verdeal. Each cultivar plays a distinct role in the blend. Galega contributes smoothness and nut-shell flavours. Cordovil brings more bitterness and structure. Verdeal intensifies the green character and throat-catching spice.

The brand plans to distribute a numbered limited edition through leading Portuguese supermarkets. Its presentation conveys a premium position without becoming a collector’s item. The purpose is straightforward: Portuguese consumers can try the same batch that won over the jury, while export markets that consult award lists when selecting suppliers become more familiar with it.

How to enjoy a light green profile

Light green fruity oils are particularly well suited to everyday cookery. Their aromas remain lively without becoming forceful, while the finish adds brightness rather than dominating the food.

• Pour over warm bread to bring out the almond and leaf character.
• Brighten a tomato salad or citrus-dressed leafy greens.
• Coat grilled vegetables, then finish with flaky salt.
• Add at the table to poached cod or roasted chicken.
• Combine with lemon zest and parsley for a speedy salsa verde.

Inside the win: technique and timing

Growers in the region pick early in the season to retain greener aromas and increased polyphenol levels. Olives reach the mill within a matter of hours. Leaves are removed promptly so they do not create unwanted flavours. During malaxation, the olive paste is kept from becoming too warm. Centrifuges are maintained in clean condition. Every stage influences what ends up in the bottle.

This schedule does more than shape flavour. It also safeguards free acidity, the laboratory measure that must remain below 0.8% for extra virgin olive oil. Limiting oxidation helps oil retain its quality for longer in a kitchen cupboard, particularly where storage conditions are inconsistent.

Why this matters for Portugal’s olive economy

Award results circulate rapidly across distribution networks. Purchasers treat them as a useful shortcut when drawing up supplier lists for private-label products and specialist ranges. Success at Mario Solinas can help secure volume agreements and create opportunities in markets that demand documented sensory-panel assessments.

For Portugal, the award coincides with a production approach combining historic olive groves with high-density orchards. Where irrigation is available, new schemes help make yields more dependable. Quality awards support price premiums that can compensate for increasing labour, energy and water costs.

Climate pressure and farming choices

Alentejo must contend with restricted water resources and longer periods of extreme heat. Producers are investing in soil-moisture probes, deficit irrigation and shade management in high-density rows. Some adjust pruning practices to ease stress on the canopy. Others choose drought-resistant rootstocks or grow cultivars with earlier and later ripening periods to spread exposure to risk.

Climate conditions are also influencing sensory style. Harvesting earlier produces greener notes and helps maintain freshness. Although this can lower litres per hectare, it improves the quality measures that buyers reward when the product story is communicated effectively.

Tasting at home: a quick sheet

A straightforward routine allows anyone to assess an extra virgin olive oil at home. A small glass is useful, although a mug will suffice when necessary.

• Hold the glass in your hand for 30 seconds to warm it and release the aromas.
• Swirl it lightly, then smell twice using brief sniffs.
• Take a teaspoonful, spread it over the tongue and draw a little air through your teeth.
• Notice bitterness along the sides of the tongue and pepperiness at the back of the throat.
• Consider whether the aroma and finish work together. Harmony is a sign of quality.

Buying guide: reading an extra-virgin label

Labels offer useful indications of freshness and provenance. When the shelf is crowded, several details can provide greater reassurance.

• Harvest date: A recent crop date is more useful than a distant “best before” date.
• Origin: Claims of a single region or estate support traceability.
• Varieties: Cultivars indicate style; Galega, Cordovil and Verdeal tend towards green, spicy profiles.
• Extraction method: “cold extraction” shows that temperatures were controlled below 27°C.
• Storage: Dark glass protects against light, while a tightly sealed tin is also suitable.

Storage, pricing, and what to watch

Oil deteriorates through heat, light and oxygen exposure. Store bottles away from the cooker and close the cap securely after every use. For the best aroma, try to use opened bottles within eight weeks. Keeping them in a cupboard at 15–20°C helps control volatility.

Limited editions are commonly priced above a brand’s standard range. Their higher cost reflects carefully selected harvesting, more exacting blending and the promotional expense of smaller production runs. For shoppers, the benefit lies in a stronger sensory experience and the opportunity to try a batch validated by judges.

Every olive-oil-producing country faces fraud risks. Check for traceable batch codes and contact information for the producer. Authentic extra virgin olive oil should taste clean and free from waxy, fusty or vinegary faults. An oil that seems dull and greasy probably does not have the freshness that defines the category.

Beyond the bottle: where the trend points next

Restaurants in Lisbon, Porto and Évora already identify farms by name on their menus, and retail buyers are taking notice. More micro-lots centred on individual cultivars and micro-terroirs are likely, with sensory-panel information appearing on back labels. QR codes are increasingly used to provide laboratory and panel results that were once only available in trade documents.

Home cooks can arrange a simple tasting flight. Set a light green fruity oil alongside a medium green oil and a ripe-style extra virgin. Sample them with bread, raw fennel and sliced apple. Observe how bitterness and pungency alter each mouthful. The exercise develops the palate and turns a headline into a skill that can be used at dinner.