Bergamot essential oil, long celebrated for its radiant aroma, has been cultivated since the 18th century near Reggio di Calabria. Traditionally harvested between December and February, the finest oils come from three main cultivars: Fantastico, Femminello, and Castagnaro. Though Italy remains its spiritual home, smaller harvests are also found in parts of Africa and now, beautifully, in the Alentejo.
 
Our Alentejo-grown Bergamot essential oil is carefully extracted from handpicked, fully ripe fruit. The result is a vibrant and luminous oil, alive with zesty brightness and layered with a soft, floral roundness that distinguishes it from sharper citrus oils. Its gentle tang carries the uplifting clarity of the Mediterranean sun, with a smooth elegance that lingers.
 
FRUIT
Our bergamot is harvested just before full maturity, when the peel holds the highest concentration of essential oils, ideal for perfumery and aromatherapy. However, for culinary uses, a slightly later harvest is preferred, as the zest softens in bitterness and develops complexity, just as the peel begins to blush from green to yellow. This is when the flavour becomes rounder and more fragrant, perfect for infusions, marmalades, syrups, or shaving over dishes for a subtle bitter-sweet twist.
Like many citrus, Bergamot leaves are aromatic as well, they can be used to scent oils, teas, or even in cooking, much like kaffir lime leaf, though with a more floral and restrained profile.
 
Fruit available December to February