Douro
HARVESTING
Mechanical harvesting is used to remove the olives using olive shakers and vibration harvesters. This technique avoids olive trees from being damaged. Olives are put into 25 kg plastic boxes and transported to a traditional olive oil mill. Olives lying on the ground are not used for olive oil production.
PROCESSING
Mechanical extraction at low temperatures (less than 30ºC) using traditional grindstone mills, followed by a two-phase continuous extraction. Decanting process takes between 2 and 3 months.
BOTTLING AND LABELLING
Bottling takes place at the processing premises. Bottles are labelled at Quinta do Crasto. CATEGORY Extra Virgin Olive Oil - superior category olive oil obtained directly from olives and solely by mechanical means.
