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Produced exclusively from olives using mechanical and physical processes under essentially thermal conditions that do not allow them to change, Ouro d’ Elvas olive oil is produced with whole, clean, quality olives at an excellent state of maturity.

Olive oil, which is fat naturally produced in the olives as a reserve substance, contributes to multiplying the species, providing necessary energy during the period in which the olive, already free from the mother tree, develops and gives way to a new plant.

Olive picking

Between late fall and early winter, when the olive’s colour turns from green to black, the olive picking process is carried out by hand, with the use of poles or through a mechanical tree vibration process.

From the olive grove to the press

As soon as they are picked, the olives are transported to the press in special containers in order to avoid undesirable fermentation prior to transformation.

Classification, weighing and storage

At the press, the olives are classified according to their respective varieties in order to be transformed separately. Next, leaves are removed from the olives, which are washed and then stored.

All stored olives are transformed within 24 hours of receipt.


This phase in the transformation process of olive oil production involves grinding of the olive to create a paste. Then, the paste is stirred and heated in a thermomixer in order to optimize extraction and facilitate the separation of olive oil.


Once the olive mass is stirred and heated, olive oil is extracted and the solid part (bagasse) is separated from the liquid part (olive oil and vegetation water). The process is then concluded by separating the olive oil from the water.

Storage and bottling

After extraction, our olive oil is stored in tanks at an ideal temperature, allowing for correct maturity of the olive oil without contributing to its oxidation. Finally, the olive oil is divided into lots, filtered and bottled.