EVOO Stories

OliveEmotion: interview with Isabel Faria

Written by Veronica Lavenia

OliveEmotion is the story of a Portuguese brand that bets on one of the oldest and most precious assets in the world: Extra Virgin Olive Oil.

©OliveEmotion

OliveEmotion tells the ancient and noble tradition of Portuguese Extra Virgin Olive Oil, through an oil produced entirely in Portugal, in the Alentejo region, with native cultivars, by small local farmers.
The result is a sustainable EVOO, rich in polyphenols and the typical scents of Portuguese cultivars as told by Isabel Faria, entrepreneur and creator of the brand, who has already crossed national borders.

©OliveEmotion Isabel Faria

Olive Emotion is a young but equally ambitious brand. When the company was born and what are the primary goals to be achieved in the short and medium term?

The main goal at inception was to create a brand that would promote the Extra virgin olive oil with olives originated from traditional small olive groves in Alentejo, Portugal.

We aimed at the best origin, quality and flavor and believed that, by triggering culinary experiences that were differentiated, we could promote the tremendous potential that olive oil has in the culinary world.

Being such an appealing and healthy product, this liquid gold was fully aligned with the nutrition trends and offered the tremendous potential to experiment and create around it. And thus, create emotions around those experiences and those moments. This is how OliveEmotion was brought to life.

Being a young brand, it continues to increase it’s awareness and initiating its presence in different markets. We hope, in the short and medium term, to promote more experiences around olive oil whether they are culinary or travel related where you can learn about olive oil, the production process and its health benefits.

©OliveEmotion-Picture by Estrela de Anis

In which area of Portugal is your company located and what is the characteristic of this geographical area, such as to make the olives and Extra virgin olive oil you produce special?

The company is headquartered in Lisbon but the groves and the olive oil mill are in the region of Vidigueira. Vidgueira is located in the heart of Alentejo between Évora and Beja and owes its development mainly to agriculture. It is a well known region for wine but where olive oil has grown in importance. With the Portuguese cultivars of Galega, Cobrançosa and Cordovil de Serpa being dominant within the small olive groves and providing a unique and distinct balanced flavor to the olive oil.

©OliveEmotion-Picture by Estrela de Anis

Ana Rosado, agricultural consultant, is one of the flagships of your company. What relevant contribution this professional continues to give for the success of the product?

Ana Rosado has been with the company since the beginning choosing the Extra virgin olive oil blends, ensuring our product meets the highest standards while selecting the producers we work with. She has been instrumental in launching the product into the market meeting all legislation requirements. Nowadays, she continues to be key in ensuring the quality and diversity of our blends.

©OliveEmotion-Picture by Cozinhar con estilo

What are the cultivars with which the oil is made?

The cultivars are mainly three: Galega, Cobrançosa and Cordovil de Serpa and the blend varies in proportion on a yearly basis to provide the tastiest olive oil. It is always an extra virgin olive oil with an acidity below 0.2%.

Why is your Extra virgin olive oil special?

The olives that make our Extra virgin olive oil and selected by it’s perfect sanitary and maturation condition. The blend is carefully developed with the right balance between varieties to create a superior quality Extra virgin olive oil. A medium fruity of green olives indicated for tasting, seasoning and finishing dishes. But what makes it really special is that it is created from the olives of Portuguese Producers, owning small groves that have developed this millenarian culture for ages.

About the author

Veronica Lavenia

PhD.
Italian based writer and magazine contributor.
Author of six books, some of her works have appeared in the most popular International Food magazines.
Her scientific papers have been published in some of the most renowned international literary academic journals.
Writer| Translator| Communications manager at "The Wolf Post", since the birth of the platform.

This site is protected by wp-copyrightpro.com