Quinta do Crasto Selection Extra Virgin Olive Oil

REGION

Douro

VARIETIES

Cobrançosa and Madural

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 25Kg plastic boxes and transported to a traditional olive oil mill. Olives lying on the ground are not used for olive production.

PROCESSING

Mechanical extraction at low temperatures (less than 30°C) using traditional grindstone mills, followed by a two-phase continuous extraction. The decanting process takes between2 and 3 months.

MAXIMUM ACIDITY

0.3%