We are pleased to announce the winning of Second Prize (Medium fruitiness) at the most prestigious international Mario Solinas Olive Oil competition 2007.
Already during 2007, our Extra Virgin Olive Oil has also won Gran Menziones at 2 other important competitions - “Leone d’Oro” Dei Mastri Oleari and Concorso Oleario Internazionale Armonia .
While the [...]

António Nobre, one of Alentejo’s best and most creative chefs, is an old friend of ours from Beja.  When we first met Antonio, he was working at the Hotel Melius in Beja.  Now he practices his exciting culinary skills at the first class Hotel Cartuxa, in Évora,  where he continues to create mouth-watering recipes influenced [...]

Cucumber rolls filled with mayonnaise and served with Toasted Alentejano Bread and Chamine Branco
Serves 4
Ingredients for Mayonnaise
3 Egg Yolks
Fine Salt
Pepper
Juice strained from 1 Lemon
Cortes de Cima Olive Oil
Preparation
Add egg yolks, salt and pepper into a bowl and mix at high speed. Add lemon juice and olive oil slowly, while you are mixing, until you get [...]

Recipe by the Chef António Nobre
Hotel Cartuxa, Évora - Alentejo
For 4 people
Ingredients for Tangerine Vinaigrette:
200 gr Mixed Greens ( lollo rosso, chicory, etc).
400 gr of Smoked Salmon
100 gr of Goat cheese
100 gr of Mango
Preparation
Put into a bowl: wine vinegar, salt and pepper. Mix vigorously with a whisk.
Add mustard and olive oil.
Ingredients for Salad:
4 [...]

By: Chef António Nobre, Hotel da Cartuxa, Évora - Alentejo
Ingredients for 4 people:
600 gr Black Pig Spare Ribs
50 gr Red Pepper Paste
2 dl Olive Oil "Cortes de Cima"
4 Garlic Cloves
1 Bay Leaf
Apple Vinegar
Mixed Greens
Preparation :
Cut the spare ribs in strips. Season with some olive oil, red pepper paste, sliced garlic and [...]