Tucked away in the wild northern stretches of Portugal’s Alentejo region—where rolling hills meet cork forests and black pigs roam—you’ll find Virgulino Neves. For 18 years, he’s been defying expectations with his land, which sits atop a sprawling “stone bench” once deemed too solid and unyielding for the olive trees to thrive. Yet these resilient roots tap into hidden aquifers beneath the rock, yielding olive oil that’s become a standout in a land famous for its groves since Roman times.
A true entrepreneur at heart, Virgulino is constantly experimenting with new varietals and pushes the boundaries of Portuguese olive oil production. He installed an on-site mill so olives can be pressed within hours of harvest, locking in vibrant flavor and exceptional quality. You might spot him pedaling his bike through the groves, checking each tree with the same boundless enthusiasm that’s carried him through nearly two decades of production. His passion runs as deep as the roots of his trees, resulting in oils that pay homage to tradition, even as they set new standards for sustainability and taste in the Alentejo.
