Carm Olive Oil

Harvest of olives is hand and "mechanical shaked" picked at the Douro Superior between the 1st of November and the 15th of December, to 15 Kg cases in order to conserve all the fruit potential and integrity, when the olive colour is changing from the green to the black color.

The varieties are the Portuguese traditional: Verdeal, Cobrançosa, Negrinha andMadural, which are the recommended by the DOP Trás-os-Montes.

To get the maximum from the olives, time between picking and milling is reduced to the minimum, and olives are milled on the same day of picking, in order to avoid enzymatical and microbiological reactions that could damage organoleptical profile.

Prior to the milling, olives are separated from leaves and washed with unchlorinated water to remove any residues of dust.