How we produce our olive oil.

From the olive grove to the mill: how we produce our olive oil The production of our olive oil begins right after the harvest. Each step is carefully controlled to ensure that Herdade de Castros’ extra virgin olive oil retains all the purity, freshness, and authenticity of the fruit.

After harvesting, the olives are carefully cleaned and washed, removing leaves, stems, and impurities. Next, they are weighed and sent to the hoppers, where they remain until the transformation process begins.

The olives then go to the milling stage, where they are crushed until a smooth paste is formed. During the thermo-beating process, this paste is stirred slowly at a controlled temperature that does not exceed 30 °C, allowing the oil contained in the fruit to be released without compromising its aromas and natural properties.

The resulting paste then goes to the horizontal centrifuge, which separates the solid parts (pomace) from the liquid parts (olive oil and water).
Subsequently, a vertical centrifuge performs the final separation, thus obtaining a clean, pure olive oil with the ideal composition.

The olive oil is stored in stainless steel tanks, in a controlled environment, preserving all its characteristics. Before being bottled, it undergoes rigorous laboratory analyses that confirm its quality and compliance with the required standards.