M&LPato, Lda.
I am Luísa Pato, a small olive oil grower from Bairrada region.
I have started this adventure in 2013 challenged by my family, as during my childhood I remember in our dinner table to use the olive oil we produce from our ancient olive trees, which used to limit the vineyards path, and always lead to long debates in relation to the harmony between the wines my family produce and the olive oil from our region.
The challenge was to use our sandy and clayed soil with Atlantic influences were we have our olive trees from Galega variety that are indigenous to our region, and produce an olive oil which capture this terroir and could dignify our region by respecting old methods of cultivation with new technologies on the olive oil processing in which our trees have “room to grow freely” and the olives are handpicked and carefully transported to our cold press mill from which we extract the oil which allow us to keep an oil with a strong body and the freshness similar to our great wines.
The picking is done when the olives are on the transition to start to mature which allow us to have intense nose of leaves and fruit and on the mouth is marked by green leaves and slight bitterness due to the high presence of polyphenols which enable a long and persistence tasting.
In order to dignify the rest of my olive oil I have chosen a luxurious ceramic bottle which was developed by students of Design from University of Aveiro(from where I took my Engineering Master) and it’s produced in Ílhavo city which is the bulwark of ceramic in Portugal.
I hope you enjoy this olive oil simply raw poured on a plate and tasted with a piece of bread, or to “dress” a white fish or to blend with the saltiness of a cured goat cheese.
I hope you feel the pleasure of this product and taste its authenticity.
Bairradino, extracted from ancient Galega olive trees !!!
Olive trees that surround the vineyards of my ancestors, in sandy and clay terrain with Atlantic climate, which gives it freshness and fruity.
Respecting old cultivation methods with new olive processing technologies, where olive trees have room to grow, the olives are harvested by hand where they are carefully transported to the cold extraction press.
Harvesting is done when the olives are half ripe and half green thus contributing to an oil with intense nose to leaves and fruit, in the mouth marked by green leaves, a slight bitter due to the high presence of polyphenols and persistent finish.
In order to dignify the repose of this olive oil I chose a bottle carefully developed in a project by students of the UA Design Course in porcelain produced in Ílhavo, which is the bastion of porcelain.
What I want is for you to enjoy my raw olive oil, simply poured into a plate with a good bread (as I prefer) or watering a good fish dish or harmonizing with a good goat cheese.
In addition to deeply moisturizing the skin, olive oil can also revitalize your tissues and slow the appearance of wrinkles and other signs of age.
I hope you enjoy it and feel its authenticity.
I'm an olive oil producer in Bairrada, Portugal!!!
Brief description, the golden color is due to its cold pressed method and typical of the Galega olive variety. Galega olive trees, an indigenous variety from our region, are over 100 years old, which, by reducing production capacity, improves the quality of olive oil. It's low, but the current bitterness offers a good complexity that is revealed in the nose and mouth.
I have 2 types of packages of 500ml and 250ml, follow the photo attached.
I hope to hear from you soon.
Luísa Pato
- Austria
- Belgium
- Brazil
- Canada
- Denmark
- Germany
- Luxembourg
- Mexico
- Panama
- Peru
- Poland
- Portugal
- Russia
- Switzerland
- United States of America
Rua Homem de Cristo, 20 - 2R
Aveiro
3810-064 AVEIRO
966608872
luisapato@hotmail.com