The farm is located in the municipality of Vila Flor, in the Trás-os-Montes area. The area is very favourable for the production of high-quality olive oil.
We have 5600 olive trees scattered throughout the farm. Our production method is integrated production certified by certis with licence number PRODI425UP.
Fruit from olive trees. Olive oil is extracted from this fruit.
In our olive grove you can find two varieties of olive trees: cobrançosa and cordovil.
The traditional process is used, i.e. by hand, which consists of sweeping the olive trees in order to extract the olives that end up falling onto a cloth ‘previously stretched around the trunk of the olive tree.’
The olives have to go through various processes that include different types of machinery in order to be transformed into olive oil. It’s a totally mechanical set of processes from which Virgin Olive Oil is obtained, as it doesn’t contain any chemical product in its extraction, nor is it subject to further treatment, resulting in a 100% natural product.
The extraction process is carried out cold, at a controlled temperature of 27ºC. At the end of production there is a decanting period (around 2 to 3 months).
Every year, a sample of the different types of olive oil is analysed at the Piaget Institute. The olive oil is analysed chemically (acidity level, peroxide value, absorbency, waxes) and sensorially in Mirandela.
It is a pure virgin olive oil with an acidity of no more than 3g per 100g.
In order to maximise the preservation of the oil’s qualities, we store our oil in stainless steel tanks. During this period, hygiene, aeration, temperature and light conditions are strictly controlled.
It depends a lot on how much oil is available that year and also on the needs of our customers. Our olive oil is bottled in two types: 5-litre demijohns and 500ml bottles.
