Altice Oliva APP :: Set

Olive oil from different perspectives

One full hand of questions to Francisco Ataíde Pavão

Everyone in the olive oil world knows who Francisco Pavão is. They know of his generosity, his commitment to increasing the olive oil culture in Portugal, and his excellent qualities as a taster.

Together with his brother, he manages a 300-year-old farm, which produces the famous 👉 “Casa de Santo Amaro” olive oil. 

“It is perfectly possible to use different olive oils, from starters to desserts.”

1 - You are a forest engineer, but you dived deep into the world of olive oil. When did you first become interested in olive oil?

I'm not sure, but since I was very young, I remember taking part in the various activities of the family farm - the Casa de Santo Amaro, a centenary farmhouse.
Among these was the work at our olive press.

2 - When did you make your first olive oil?

It was in 2003, when we did a huge renovation on our olive oil mill. With all the mistakes that we made after that, we have been adjusting internal procedures, which have allowed us to make better and better Casa de Santo Amaro olive oils.

Of course, our success is the result of a great and dedicated team which works daily on the farm. 

3 - For you, what makes a good olive oil?

A good olive oil should have plenty of complexity and harmony and express the characteristics of the terroir and the cultivars from which it derives.
From North to South of Portugal we can find excelents olive oils, with unique and distinctive properties, so we can (and should) use them in different ways and/or in different combinations. 

If nowadays we usually use a certain wine for pairing, we can perfectly harmonise different olive oils with different food.

It is perfectly possible to use different olive oils, from starters to desserts. 

4 - Are there any tricks to know if a olive oil is any good?

Portugal is a country of excelentes olive oils, but, unfortunately, the consumer's knowledge about olive oil quality is still low. 

There is no trick, unless use/buying extra virgin olive oil and/or virgin olive oil correctly labelled, stored away from light, air and heat sources. 

Unlike wine, olive oil should be consumed as soon as possible because it has a short shelf life (18 to 24 months after extraction).

5 –  Olive oil starts to have more exposure. How can we boost the consumption of this premium natural product?

The increase in consumption must always go through "education" and "training" of the consumer about the different characteristics of olive oils. It is urgent to create a National Programme for the Promotion of Olive Oil focused on all school levels, which should also be compulsorily extended to the restaurants.

6 - What is the best olive oil you have tasted so far, other than yours, of course? 

Fortunately I've had the opportunity to taste excellent olive oils, both national and from other places, and I've had very positive surprises.