- Rarum
- The Olive Oil
The extra virgin olive oil
Decadent. Organic. Portuguese.
Spiritus loci
the place. the people. the olive oil.
Our current selection of EVOO comes from a mysterious corner of the world, home to an ancient culture, and owning a very distinctive terroir: the Terra Quente Transmontana, in the north-east of Portugal.
Remote and wild, Trás-os-Montes or the land beyond the mountains, has developed in its own rhythm for millenia. Time itself flows here at a different pace and the world seems still enchanted.
Myths, masks and ancient rituals have fuelled the community's life since the beginning of time. They support the needed balance between man and the elements of nature.
RARUM | Chef Collection
To us, food is a multi-sensorial experience but also a cultural statement.
Food builds bridges. Food blends with our personal story. Food is part of our identity.
That is why we, at RARUM, love working with Chefs who are not only cooks but also anthropologists, artists and storytellers.
Creating a Collection dedicated to Chefs who share the same philosophy as we do, was always on our minds.
The time has come and we're proud to release two of our new exquisite micro-batches of RARUM extra virgin olive oil, bearing the signature of a Chef who has accompanied us since the beginning of our journey.
Chef Boșcu is one of those characters whose subtle presence on stage is a mindful choice. A reminder that mastery is not loud and that beauty is not shouted but whispered.
Deeply rooted in Transylvania's multi-cultural environment, his cuisine is a reflection on how concepts like local and craft can stimulate a dialogue between flavours, textures and cultures, on how local identities are better brought to light by building bridges in stead of building walls.
In his hands, our EVOO becomes art. Through his unique creations, we become part of a timeless story.
RARUM | Master Blender Collection
Authenticity. Care for details. Respect for the environment. No compromise.
Staying true to our principles we seek and select author-batches of Extra Virgin Olive Oils bearing a strong personality and a touch of uniqueness, such as their authors.
We make no compromise along the way, we are authentic and we care for details.
Dedicated to our community of EVOO enthusiasts and connoisseurs, our Master Blender Collection is here to confirm our mission and take things one step forward.
Master blender, olive mill expert and accredited taster.
Representing Portugal as a juror in some of the most prestigious international competitions, Francisco Ataide Pavão's lifelong reputation speaks for itself.
Although his professional career takes him throughout the world, Francisco always returns to the olive groves of Terra Quente Transmontana which have belonged to his family for eight generations, to dedicate time to his own creations.
Playing with pungency valences, from the instant sharp pinch in the throat to a tender sensation of warmness growing a few seconds after sipping the evoo or having us distingush between tones of bitterness and velvety textures, his balanced and elegant author-batches are a form of magic.
We are proud to welcome Francisco Ataide Pavão to the RARUM exclusive authors' collection, through two batches bearing his signature - the R25 and the T25BIO, both of the harvest 2024.
May this be the beginning of many further years of inspired collaboration.
Crafting our
The picking of the olives - "a recolha" takes place just before they fully mature. This means lower quantities of oil are obtained but at the same time we obtain an olive oil which is very rich in antioxidants.
Because olive oil is a living product, ultraviolets from the light, as well as the oxygen stimulate the natural processes, leading to decay. This is why utmost caution is taken during the process of pressing and bottling.
The olives are carefully picked and then immediatelly cold-pressed, at 27° Celsius, to make sure the oil retains the highest levels of the original flavors and all of the essential substances of the fruit.
After a period of natural decanting in air-tight containers, the oil is transferred to dark coloured bottles and sealed, in order to avoid contact with the light and air.
How to store
To preserve the exquisite quality of your Rarum® Extra Virgin Olive Oil we recommend to store it in a dark place, at relatively constant temperatures, somewhere between 13° and 25° Celsius.
Our test results
In close collaboration with the LET (Laboratório de Estudos Técnicos), of Lisbon, this oil has been thoroughly analyzed to make sure it comes as close as possible to our targets: no toxins, very low acidity, high levels of antioxidants.
