Chousas Nostras instead of Cosa Nostra – About a high-quality super-premium olive oil from Portugal

Highly upheld: A bottle of Chousas Nostras. © 2018, Münzenberg Media, Photo: Stefan Pribnow

Custóias, Portugal (Gastrosofie). Sure, the Cosa Nostra is a gang of criminals founded in Sicily in the nineteen hundred-fifties. These Mafiosi, as a secret organization, reigned in terror over the world. Chousas Nostras Virgem Extra is quite another case. It’s a secret to be organised to reign as true “terroir” product the olive oil world.

For that it holds everything in store being really a „Virgem Extra“, or “extra virgin olive oil“ that indicates a 100 per cent speciality.

For the olives in the area around the municipality of Custóias in the district of Vila Nova de Foz Côa south of the Douro are picked directly from the tree in the best possible stage of maturity. The oil is then obtained directly from olives exclusively by mechanical means and without heating it up, i.e. absolutely below 40 ° Celsius.

Or as chemists would say: The oxidized components are K232 less than 2.00 and K270 less than 0.20 and ΔΚ lies by less than 0.01. A K232 value below 2.00 is regarded as excellent. The normal range is up to 2.5. The K270 value for „Virgem Extra“ should be between 0.15 and 0.22. And a ΔΚ value that is less than 0.01 is considered good as well.

This fine olive oil product from Portugal was therefore neither blended with old oils nor stored incorrectly and for too long. It is like all ordinary oils well filled with unsaturated fatty acids, which also helps to maintain healthy blood cholesterol. The acidity lies below 0.1 per cent. That’s really great.

Lets hope then that very soon one will speak of Chousas Nostras in delight as one did of Cosa Nostra in despair. Chousas Nostras certainly deserves it. Break the silence and spread the good news!

The super-premium virgin olive oil is produced by

Frederico Lobão

Rua de Cabeceiro, 5150-318 Muxogata, Vila Novo de Foz Côa, Portugal


Christopher Prescott – text based on an article by Ole Bolle