The climate in the Douro is ideally suited to the production of olive oil. The long hot summers and wet winters yield a crop of rich, juicy olives from the groves found on the Quinta. Cold pressed in the traditional way, most of this olive oil is used in our cooking, while the little left over is bottled and sold worldwide.
'The grey-green olive trees might provide decoration and much needed shade among the rows of vines but they too earn their place by contributing high quality olives to an award winning oil, handsomely bottled and sold in strictly limited quantities under the Noval marque.' Quoted from the Quinta do Noval Harvest Diary by D. Eley

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