THE ORIGIN
Herdade de Alcobaça
Land of Monks and olive trees
We invite you to travel back to 1226, when in the Elvas region – a true paradise lost between plains and lands of olive trees -, the Alcobaça Monks, wise farmers with vast knowledge of good soils, settled here and started producing olive oil.
It is in this region, ideal for the production of olive oil, under the influence of the Mediterranean weather, that the Ortigão Costa family produces Ouro d’Elvas olive oil, from clean and healthy olives, picked at the right moment, in order to maintain all of their aroma and flavor.
It is here, on this estate, that the rich know-how of generations is passed on to the bottles that carry this precious nectar to the tables of good olive oil lovers, on a true homage to the genuine Alentejo flavor.
OIL PRESS
From the olive grove to the oil press
Created and perfected on the Alentejo plains of the Herdade of Alcobaça, the Ouro d’Elvas olive oil is obtained through a rigorous selection of the best olives, clean and healthy, picked at the right time, when in excellent maturation.
We leave nothing to chance, so all of our olive trees are treated with dedication e and all of the olives are immediately transported to the oil press right after being picked.
Once there, the olives are pressed using the best extraction technologies available, that guarantee that the olive oil maintains its purity, aroma anda original flavor.
The short period involved in this process is a key factor for obtaining a superior quality nectar.
This is how we are able to offer you Ouro d’Elvas olive oil. An aromatic olive oil with golden color, fresh and fruity, with a scent that reminds us of the best olives. Unique characteristics and the guarantee of a long period of conservation.
OBTAINING OLIVE OIL
Obtained exclusively from olives through mechanical a physical processes in essentially dermic conditions, that do not cause its modification, Ouro d’Elvas olive oil is produced with whole and healthy olives in perfect maturation condition.
Olive oil, a naturally synthesized fat in olives as a reserve substance, contributes to the multiplication of the species, providing the necessary energy during the period when the olive is already detached from the mother tree, which will develop into a new plant.
Catching olives
A process that occurs between the final days of Fall and the beginning of Winter, when olives change from green too black. Catching olives can be a manual – using rods – or a mechanical process which vibrates the tree.
From the olive grove to the oil press
Right after being picked, the olives are transported to the oil press for transformation, in adequate recipients, in order to avoid unwanted fermentation.
Categorization, weighing and storage
Once on the oil press, the olives are categorized according to their variety, so they can be transformed separately. Then, the olives are cleaned from leaves and washed with tap water and finally stored.
On our oil press all the stored olives are transformed within 24 hours after arrival.
Mill
This process of transformation in order to obtain olive oil consists in grinding de olives until they form a pulp. After that, the pulp is mixed and heated on a thermo mixer in order to increase the extraction performance, facilitating the olive oil separation.
Extraction
After the olive pulp is mixed and heated, the olive oil is extracted by separating the solid part (pomace) from the liquid (olive oil and vegetation water). The process is finalized by separating the olive oil from water.
Storage and bottling
After the extraction, our olive oil is stored in deposits with the ideal temperature, allowing a correct maturation of the olive oil without oxidation. Finally, it is blended, filtered and bottled.
Talk to Us
Your opinion matters. Send us your comments or suggestions to ourodelvas@herdadealcobaca.pt
Address
Herdade d’Alcobaça Apartado 87
7350-901 Elvas