Balanced olive oil, medium fruity with a slightly spicy and bitter taste, it presents a greenish yellow color.
Suggested Uses: Salads, soups, roast and grilled foods (except fish of delicate flavor, e.g. sole), sauces (except mayonnaise), game and some sweets.
Cultivar(s): Cobrançosa, Madural, Verdeal e Cordovil
Certification: PDO Trás-os-Montes
Location of Orchard / Source of Fruit: Quinta do Prado 5360-080 Lodões Vila Flor Portugal
Designations: PDO Trás-os-Montes
At Quinta do Prado the harvest of the olives is performed taking in consideration the different varieties of olives.
The harvest begins on the 15th of October and ends on the 15th of November. After the mechanical harvest at 12am, the process of transformation immediately begins, by cleaning the olives of stems and leaves. Washing with water is only used in extreme cases of need. A new unloading of olives takes place at 5pm.
In a continuous process, the olives are crushed in a hammer mill (Listelos), and go through horizontal mixers in which the paste is mixed for about 30 minutes with temperatures below 25º (considered cold extraction). In the next stage, the olives are taken to the Decanter Westefalia, later following for a vertical centrifuge, also Westefalia.
Once the olive oil is centrifuged, it is transferred to conical vats of fast decantation, for a period of 12 hours. In the final stage the olive oil goes through filters of cellulosic plates and is deposited in stainless steel vats to be packed.