The taste and the specific preferences of each customer, define the perfect match between the oil to use in each type of dish. The oil should ally itself with the food to enhance the flavor of the dish.

Extra Virgin Olive Oil

Superior category olive oil obtained directly from olives solely by mechanical means.

This type of olive oil is considered the best because it has no imperfections. To obtain this rank among other chemical and organoleptic parameters, the parameter of acidity can not exceed 0.8%.

Virgin Olive Oil

Olive oil obtained directly from olives solely by mechanical means.

After extra olive oil, this type of olive oil is considerated the next category in terms of quality. In this category it is admitted the existence of some defects. To obtain this classification among other chemical and organoleptic parameters, the parameter of acidity can not be superior to 2%.

Olive Oil

Olive oil consisted only from olives submitted to refining treatments and oils obtained directly from olives. This is the category with the lowest quality rank. The parameter of acidity can not be superior to 1%.

There is a mix of refined oil and virgin oil at this category.

Refined Olive Oil

Refined olive oil comes from olive oils who didn’t have enough quality to be consumed, so they had to be refined (neutralized, bleached and deodorized). This olive oil category results from a mix between refined olive oil and olive oils from another category (usually virgin olive oil).

The origin of the olive tree dates back to the Tertiary Era, prior to the appearance of man, and is located in Asia Minor, probably in Syria or Palestine, regions where were found traces of production facilities for oil and fragments of vases dating from the beginning of the Bronze Age.

However, throughout the Mediterranean basin were found fossilized olive leaves dating from the Paleolithic and Neolithic. Its origin is also researched at Caucasus, the higher planes of Iran.

Olive oil was one of the first products exported by Portugal.

Trades from the presence of olive oil back from the Bronze Age, but only during century XV and XVI its cultivation spread out throughout the country. Several researchers say that romans were the main responsibles of olive trees cultivation in the iberian peninsula.

The 1st document safeguarding the stain of olive trees was called "Visigoth code" which obliged the payment of a fine of five cents if someone pluck an olive tree.

The Arabs were the major drivers of cultivation and exploitation of olive trees, which were placed by them above all other species. After the portuguese reconquest, their descendents ensured the olive holding in Extremadura and Alentejo.

1932 – The craft of lagareiro is regulated in Evora, Coimbra later in 1515 and Lisbon in 1572.

Taking over Knights Templar regulated the olive cultivation in 1162 by authority of the master Gualdim Parents in the 1st charter granted in that village.

From the century XII oil becomes one of the most exported products, and in 1650 oil was the product most exported to England.

1555 – King John III established that taxes would not be taxed olive oil, bread and wine.

Due to the maritime discoveries, the conquests of Africa and the East, oil eventually reached America and it spreaded around the world where weather conditions were favorable to olive trees’ development. This brought inevitable impact on oil production as India and Brazil as new foreign markets.

1- Olives Reception: After harvesting, olives arrive at the mill.

2- Cleaning: Cut up the leaves of the olive tree branches and stones.

3- Washing: Olives’ washing.

4- Weighing: Olives’ Weighing and separation according to their origin/provenance.

5- Milling: Within 24 hours, olives are processed into a mass by metal structures.

6- Beating: Slow and steady beat of the mass with gentle heating from 25ºC to 27ºC for 25 to 30 minutes in the presses or 50 minutes during the centrifugation process. The dough is uniform and begins the junction of small drops of oil.

7- Oil Extraction: Extraction of oil by decantation or centrifugation.

8- Filtration: After the previous step, the oil is filtered to remove particles that may exist. This procedure is optional.

9- Storage: The storage should be in stainless steel tanks at a temperature between 15ºC and 16ºC.

10- Packaging: The oil is packaged, preferably in glass bottles or containers of steel between 18ºC and 20°C.

11- Storage: Olive oil must be stored in a cool place away from light and products with intense smells.

Extra virgin olive oil is a 100% natural product, obtained directly from olives solely by mechanical means, contrary to what happens to most other vegetable oils that are refined. Extra virgin olive oil is one of the foods with higher preventive and curative properties that exist in nature.

It is not necessary to consume olive oil in exaggeration. However, in order to obtain the alleged benefits, it is recommended a minimum daily intake of about 23 g of oil, the equivalent of two tablespoons.

Diabetes

Diets rich in olive oil (monounsaturated fatty acids and polyphenols) are effective in reducing the need for insulin in diabetics. This type of diet should be maintained permanently.

Cognitive functions

The consumption of olive oil provides protection against deterioration of cognitive function associated with aging, memory loss and Alzheimer. Also visual memory and verbal fluency can be improved by regular consumption of olive oil.

Longevity

The consumption of oil increases longevity by contributing to the elimination of free radicals in the molecules involved in some chronic diseases and aging.

Obesity

Diets rich in olive oil provide a longer-lasting weight loss than a low-fat diet. On the other hand, when the main dietary fat is olive oil, people suffer less from obesity.

Blood pressure

Replacement of saturated fatty acids with monounsaturated fatty acids in the diet leads to a decrease in blood pressure.

Digestive System

The oil facilitates the expulsion of intestinal parasites and acts as anti-microbial against the bacteria responsible for most stomach ulcers and many chronic gastritis, which affects half of the world population. Olive oil Improves the pancreas functions’ efficiency and it is the fat that is better digested and absorbed.

Depression

Studies reported mood improvement, hostility decrease, psychological well-being increase and a depression and anxiety decrease.