Olive oil Ribeiro do Tronco

Gentle Algarve Cuvée from the Monterosa estate

Monterosa Ribeiro do Tronco olive oil is an Extra Virgin olive oil blend from the von Rosen family in Moncarapacho. With Verdeal as the main component, this cuvée replaces the former single-varietal Verdeal olive oil – same estate, new name. Mild, harmonious, with a delicate aroma of fresh-cut grass and only a subtle pungency.

Monterosa Ribeiro do Tronco olive oil is an Extra Virgin olive oil blend from the von Rosen family in Moncarapacho in the eastern Algarve. Verdeal forms the main component, providing the oil with its fruity freshness, complemented by other varieties from the estate. It replaces the former single-varietal Verdeal olive oil – same grove, new name with a clear cuvée character. 250 ml or 500 ml in a dark bottle, early harvested, cold extracted. Let yourself be surprised by how much serenity an olive oil can possess.

In the glass, the oil glows in a warm gold tone with a delicate green shimmer and smells of freshly cut grass, young herbs, and ripe fruit. On the palate, the Ribeiro do Tronco shows a soft spiciness – juicy, harmonious, fine in the finish, without the scratchy pungency of very young early harvests. This is what a balanced cuvée tastes like.

Mild, fresh, and without sharp edges

Ribeiro do Tronco olive oil is among the gentler Algarve oils – created for all those who love olive oil but prefer to avoid the harsh, bitter notes of very young early harvests. It is the cuvée for the dining table, not an oil for a formal tasting glass.

The aroma opens with cut grass and ripe apple, followed by a quiet hint of almond, a delicate sweetness, and a barely perceptible peppery finish on the palate. Bitterness remains restrained, while freshness persists. An oil that does not push itself to the foreground, but rather serves the food – exactly what makes it a favorite on breakfast bread.

With bread, salad, and summer vegetables

The oil loves everything that needs light touches: young leaf salads with a mild vinaigrette, steamed summer vegetables, a warm potato with salt, or a light fish soup added at the end of cooking. It is an all-rounder among the Monterosa oils – good for every day, not just for Sundays.

A slice of warm sourdough bread with a pinch of Fleur de Sel and a touch of ripe tomato is the simplest way to enjoy Ribeiro do Tronco. It also pairs well with light cheese – cream cheese with herbs, young goat cheese, a slice of burrata with pine nuts. Those who love a salad of raw zucchini strips with lemon and pine nuts have found their favorite oil here.

Store the oil at around 18 °C, in a dark place and tightly sealed – olive oil does not like sunshine or proximity to the stove. The cuvée shows off its freshness best within twelve months of opening; after that, it begins to lose its character quietly.

A cuvée with Verdeal as the lead voice

Five olive varieties grow on the estate in Moncarapacho: Verdeal, Maçanilha Algarvia, Picual, Cobrançosa, and Frantoio – five independent characters that the von Rosen family combines into four single-varietal oils and this one cuvée. In Ribeiro do Tronco, Verdeal leads the way and gives the oil its fruity freshness, while the other varieties provide fine accompaniment – this creates the harmonious character that the main component alone would not have.

Olives were cultivated here as early as Roman times; a Roman trade road between Lisbon and Corduba once led through Moncarapacho. Some of the gnarliest trees on the estate likely date back to those ancient roots – a quiet historical depth in which the family continues to work today.

Harvesting is done by hand in early autumn as soon as the olives turn from green to violet. Immediately afterward, they go to the estate's own mill: ground in granite stone mills, cold-extracted, and rested for several weeks in stainless steel tanks before being bottled in dark glass. A cuvée needs this period of rest – only then do the varieties come together instead of jostling on the palate.

The von Rosen family has been in the Algarve since 1969. In 1972, they switched to ornamental plants, and in 2000, they devoted themselves entirely to olive oil. "We grow what thrives here," could be the silent motto, as Detlev liked to phrase it during a tour of the olive groves. The Ribeiro do Tronco cuvée is proof of this thought – harmonious, not loud, and reliable for everyday use. Hats off.

The table oil for every day

As an everyday table oil, Ribeiro do Tronco plays its part perfectly: drizzled pure over bread with tomato, over fresh mozzarella, in a light vinaigrette with lemon, or as a finish on a warm soup. Those looking for a more expressive note will find a powerful character oil from the same estate in Cerro de São Miguel. Enjoy within twelve months of opening.