The art of producing an exceptional olive oil involves several factors.
Just having a quality olive is not enough; it is fundamental that all the stages in the production process, from harvesting to transformation at the mill, follow strict criteria. Only then can we guarantee a top-quality olive oil.
Here we show you where and how ROSMANINHO olive oil is made.
World Class Mill
In order to produce an extraordinary olive oil, a world-class mill is required, one that is capable of transforming the olives into olive oil very quickly and at a controlled temperature. Only in this way can maximum quality of the final product be guaranteed.
Our mill has been repeatedly classified as one of the 50 best in the world. In 2017 it was considered the 9th best by worldsbestoliveoils.org.
Quality control - ISO 22000, HACCP and ISO 9001
Quality is one of our key goals.
In 2000 we obtained HACCP certification and in 2008 we implemented ISO 22000. Both are food safety standards that allow us to validate the properties of the olive oil during production. Together, they assure the consumer that the quality of our products is strictly controlled. We are also certified by standard ISO 9001, an even wider indication of our commitment to quality.
The north-east Trás-os-Montes region has extensive olive groves that form a unique landscape in Portugal.
The olive is the fruit of the olive tree, from which olive oil is extracted. There are several types of olive, including the Verdeal, Madural and Cobrançosa varieties, from which Rosmaninho olive oil is extracted.
Olives are traditionally harvested by beating the olive trees with poles. The olives fall onto a cloth extended around the tree trunks. Nowadays, special machines are used which have a clamp that shakes the tree from the trunk causing the olives to fall into a sleeve fitted to the machine itself. The process is fast and effective.
Characteristic movement on harvest day during the arrival of the olives at the Olive Growers Cooperative of Valpaços.
The olives are unloaded into hoppers and separated according to condition and variety.
The olives are sent on conveyor belts to the cleaning machine. The leaves, stems, sand, small stones, etc. are removed (dry cleaning).
At this stage a small sample is taken for analysis.
After cleaning, the olives are washed.
After being weighed, the olives are sent immediately to the storage hoppers.
Olive oil extraction
The olives are transported to the hammermill. After being transformed into a paste and beaten in a mixer, the olives are taken to the horizontal centrifuge, which separates the olive oil from the pomace and from the residual water. The damp pomace is then taken to the de-stoner. Once the olives have been de-stoned, the broken stones are used as fuel for heating the boilers.
After a short filtration, the olive oil is packed following the strictest quality control in glass, PET and PVC food packaging.
Olive oil analysis
After being stored in stainless steel tanks, the olive oil is checked at the I.S.A., School of Agriculture, which carries out the chemical and sensorial analysis of the olive oil.