The olives that are used to produce our olive oils come from the olive groves in the inner Alentejo. Towards the end of the autumn, in November, the fruits are picked and taken to the presses, where they are cleaned, washed and separated based on their variety, degree of ripeness and conservation.
The olive oil is then extracted through entirely mechanical processes in order to obtain a natural juice that preserves all of the characteristics and composition of the fruit itself.
This process, which is carried out at low temperatures, involves the following operations:
Milling (producing olive paste)
Thermal mixing (preparing the separation of the stages)
Horizontal centrifugation (separation of solids and liquids)
Vertical centrifugation (separation of liquids – water and olive oil)
Quality control (tests and tasting)
Storage
Selection and blending
Bottling.
