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OLIVE
OIL / PRODUCTION
Harvest of olives is hand and
"mechanical shaked" picked at the Douro
Superior between the 1st of November and the 15th of
December, to 15 Kg cases in order to conserve all the
fruit potential and integrity, when the olive colour is
changing from the green to the black color.
The varieties are the Portuguese
traditional: Verdeal, Cobrançosa, Negrinha and
Madural,
which are the recommended by the DOP Trás-os-Montes.
To get the maximum from the olives, time
between picking and milling is reduced to the
minimum, and olives are milled on the same day of
picking, in order to avoid enzymatical and
microbiological reactions that could damage
organoleptical profile.
Prior to the milling, olives are separated
from leaves and washed with unchlorinated
water to remove any residues of dust.
Milling is conducted in a conical granite stone
mill, operating at low rotation, being this operation
effected at room temperature without water addition in
order to preserve all fruit potential, despite high
production performances.
Extraction in "sinolea" by
percolation (this technique is based on the
different surface liquid tension, in this case from
water and oil, separating them using stainless steel
blades that going into the milled olives and coming out
of them in slow agitation, the extraction is made by
surface adhesion of the olive oil to the blades,
dropping by gravity to the exterior), CARM adopted this
technology as it is the one that puts together the
softer cold extraction known in the world under the
maximum hygiene.
Extraction in ecological decanter
after the first extraction in the "sinolea",
last extraction is conducted into an ecological decanter
with no water adding.
Centrifugation, the goal is to
immediately after both extractions, to eliminate all
organic residues in the oil.
All the production flow occurs in
stainless steel equipment at a maximum temperature of 25
ºC without water adding, being all the pumping made
through "monopumps" to avoid oxidation
reactions.
Olive oil is stored in stainless vats
protected with Nitrogen, away from light and hot.
Traçability is assured in CARM
olive oils, all estates are controlled by the
technicians of the DOP (AOTAD - Associação dos
Olivicultores de Trás-os-Montes e Alto Douro) as well
by the ones from the Organic Certification Company EC
approved - Sativa.
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OLIVE OIL MILL
