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The Olive Oil

Magna Olea is an extra virgin olive oil obtained directly from olives and solely by mechanical means. Its main caractheristics are aromatic fruitiness with green olives and fresh grass. Magna Olea has its presence with a smooth bitter-sweet sensation to start, giving place to an exotic melting pot of flavors, with notes of apple, banana or tomato, dry fruits (almond an walnut), ending with a longstanding spicy.

Every year different notes and intensities make each harvest unique although keeping a strong identity.

Because of the early harvest and cold extraction during the olive oil production, from olives just a small part (10%) will turn into olive oil which does Magna Olea production be in a very limited and single batch.


The sensory (Organoleptic) assessment is followed by chemical analysis to determine the quality of the extra virgin olive oil and its stability over time. The analysis results are indicative of the conditions in which the entire process of harvesting, storage and extraction was performed.

The organoleptic bitter and spicy sensations derived from the antioxidant polyphenols presence. Besides a good level of fruitness, a very distinct extra virgin olive oil should be balanced, with a mouth-filling sensation of harmonious and persistent flavors.

The type of containers, the place and the length of storing (preferably on the 18 months from production date) are key factors in the oil's polyphenol content and that is why it has to be stored away from light, heat, contact with air and sources of intense smell.


To participate in important competitions every year is part of our history, proving the excellence and our high quality standards.

In the last 10 years, Magna Olea has been awarded with consistency by the most prestigious international contests, often taking the highest prize.

Merit medal from 1905, for participating on Portuguese Agriculture event at Lisbon - Portugal

Technical Features

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