Olive-oil mill
Olivais do Sul has the second most modern almazara to be built in the Alentejo region’s new olive-growing areas.
The almazara, with an area of approximately 3,000 m2, is equipped with the very latest technology to assure an oil-extraction capacity of around 4.5 million litres. The use of cutting-edge machinery and the application of optimally efficient processes and procedures have made our almazara a benchmark in the region, to the extent that it has been used as the model for many of the new mills built since.
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At the almazara, everything that comes into contact with the olives or the oil is made of stainless steel or food-grade rubber. Our laboratory has equipment made by Foss to measure the oil content of olive paste and pits by using infra-red rays, known as NIR – one of the best systems currently on the market.
The process analyses the yield, humidity and acidity within only ten seconds. The result is displayed on a computer and added to the data already in the system. This system is calibrated every day using the Soxhlet system (the method officially accepted by the COI). This tells us that the NIR is always generating accurate data.
After this process the oil from each lot is tagged and tested, enabling it to be classified right from the start. Thanks to the high storage capacity of our almazara, all our oil can be classified by customer, by variety and by quality, so it can then be sold directly or made up into appropriate lots.
Olive-oil mill
Olivais do Sul has the second most modern almazara to be built in the Alentejo region’s new olive-growing areas.
The almazara, with an area of approximately 3,000 m2, is equipped with the very latest technology to assure an oil-extraction capacity of around 4.5 million litres. The use of cutting-edge machinery and the application of optimally efficient processes and procedures have made our almazara a benchmark in the region, to the extent that it has been used as the model for many of the new mills built since.
read more
At the almazara, everything that comes into contact with the olives or the oil is made of stainless steel or food-grade rubber. Our laboratory has equipment made by Foss to measure the oil content of olive paste and pits by using infra-red rays, known as NIR – one of the best systems currently on the market.
The process analyses the yield, humidity and acidity within only ten seconds. The result is displayed on a computer and added to the data already in the system. This system is calibrated every day using the Soxhlet system (the method officially accepted by the COI). This tells us that the NIR is always generating accurate data.
After this process the oil from each lot is tagged and tested, enabling it to be classified right from the start. Thanks to the high storage capacity of our almazara, all our oil can be classified by customer, by variety and by quality, so it can then be sold directly or made up into appropriate lots.
