Tasting “DALLA-BELLA” is drinking the “LIGHT” of the “ATTIC VASES”!
Vases, amphoras where olive oil were stored and carried to take the light to the lucernes of Ancient Greece.
Olive oil that men of science as “DALLA-BELLA Giovanni Antonio” helped to improve, either for their knowledge in the culture of the olive tree or for the rules in the manufacture of this nectar of nature. These two aspects are still today a reference in the world of olive growing. While Professor at COIMBRA UNIVERSITY, Giovanni Antonio, wrote:

“MEMORY ABOUT OLIVE TREE CULTURE IN PORTUGAL”
Coimbra, 1784
“THE WAY OF IMPROVING THE MANUFACTURE OF OLIVE OIL IN PORTUGAL”
Coimbra, 1786

It is in “QUINTA DOS SALGUEIROS” in the small village of Cabanelas, parish of the ” Invicta Mirandela ” that with cultivars from his time we produced “his from his name”. It is a pure “DOP” which presents cholesterol values, triglicerydes and fat acids, that are recommended as fatness of election for food.
If the main characteristic of an oilve oil is its high content of monoinsaturated fat acids, the “DALLA-BELLA” presents 75,5 % of oily acid in its composition. It presents also a ” flavour ”  of olive tree leaf and when tasted a bitter / spicy taste due to its phenolic substances; natural anti – oxidants that contribute to the prevention of human celular degradation.