Casal da Memória olive oils originate from the plains of Northern Alentejo in older olive groves and are classified as extra virgin olive oils due to their unique characteristics. Produced exclusively by mechanical processes, these oils come from Galega, Blanqueta, and Cobrançosa olives, with Galega being the strongly dominant variety. These oils have low to very low acidity, are slightly thick and fruity, with a greenish color, and have fruity and mild aromas, characteristic of the Galega olive variety. The olives are harvested using mechanical vibration processes and are then transported to the reception area located at the olive mill.
In the reception area, a preliminary selection is made, accepting only olives that meet the appropriate conditions of ripeness and consistency for processing. Next, the olives are washed and transported to the crusher, where they are turned into paste. This paste undergoes a mechanical homogenization process by rotation, after which it is ready to enter the centrifuge, where the oil is separated from the solid paste. Subsequently, the oil is subjected to a second separation to remove solid residues in suspension from the original paste.
An acidity test is conducted, and based on the values obtained, the oil is transferred to a storage tank. The oil will rest in this tank for a while to allow the precipitation of the last solid residues by gravity. After this period, the final filtration is carried out using appropriate filters. Once the entire production process is completed, final quality tests are performed on the oil by an official certifying entity. With certification obtained, the oil moves to the filling line according to the typology of the various products.
