Andorinha Portugal

Our
Process

Making Andorinha olive oils is a work based on an experience of cultivation and production that requires care and discretion at each stage.

Harvesting the olives

Our olives are mechanically harvested for higher yield and to avoid harming the olive trees.

Transport

The harvested olives are sent to the mill (where the oil is produced). They are transported 4 and 6 hours after harvest to preserve their good condition and ensure utmost quality

The Mill

The olives are weighed and thoroughly cleaned

EXTRACTION

The olives are crushed to a paste from which the solids (the pulp) are separated from the liquids (olive oil and water).

Assessment

The oils are carefully tested for acidity and other characteristics. Also, a team of tasters assesses and classifies the sensory profile of the oil. This ensure the quality and flavor of our oils.

Harvesting the olives

Realizada através de processo mecânico que permite um melhor aproveitamento da safra, sem agredir a oliveira.

Transport

The harvested olives are sent to the mill (where the oil is produced). They are transported 4 and 6 hours after harvest to preserve their good condition and ensure utmost quality

The Mill

The olives are weighed and thoroughly cleaned

Harvesting the olives

The olives are crushed to a paste from which the solids (the pulp) are separated from the liquids (olive oil and water).

Assessment

The oils are carefully tested for acidity and other characteristics. Also, a team of tasters assesses and classifies the sensory profile of the oil. This ensure the quality and flavor of our oils.

Oil
Types

The different types of olive oil are defined by a European law that establishes the legal limits according to which they are classified into different categories.

Extra virgin
olive oil

Oils with
0.8% acidity

Olive
Oil

Oils with
1.0% acidity

Extra virgin
olive oil

Oils with
0.8% acidity

Olive
Oil

Oils with
1.0% acidity

ATTRIBUTES
OF REAL
OLIVE OIL

Os azeites apresentam 3 atributos, que variam de acordo com o tipo de azeitona utilizada e seu estágio de maturação.

ATTRIBUTES
OF REAL
OLIVE OIL

Olive oils have three attributes that differ according to the type of olive and their ripening stage.

Bitter

Fruity

Spicy

A bitter taste is a good sign. Predominantly perceived in olive oils made with greener olives or in an early ripening stage.

Sensation perceived by smell, coming from riper olives.

Tactile sensation that is typical of olive oils, mainly coming from green olives.

ACIDITY
OF AN
OLIVE OIL

“Olive oil acidity” is not related to the acid flavor that is felt in foods like oranges. It is related to the free fatty acid content of olives and can only be detected by laboratory analysis.

Its flavor, aroma and intensity are associated with dozens of compounds present in olives, resulting from several factors, for example: at the beginning of the harvest, olives tend to be greener, resulting in more bitter, spicier oils. At the end of the harvest, olive oils tend to be fruitier and milder.

+2,0%

+1,0%

0,5%

Olive Oil < 1,0%

+2,0%

+1,0%

0,5%

Extra virgin olive oil < 0,8%

INTERESTING FACTS
ABOUT OLIVE OILS

Much more than a healthy tasty ingredient in your kitchen,
there are many interesting things about olive oil.

Olive oil is the pure juice of olives and nothing else

Its flavor, aroma and intensity are associated with dozens of compounds, resulting from several factors: at the beginning of the harvest, the olives are greener, leading to more bitter, spicier oils. At the end, olive oils tend to be fruitier and smoother.

There are no green or black olive trees

The olive tree is a very slow growing tree, but it can live for centuries. It bears its first olives at the age of 5 and can continue for 100 to 150 years. The color of its fruits has to do with their level of ripeness.

Olives have varieties, just like wine

There are a number of varieties of olives, including galega, cordovil, verdeal, cobrançosa, and others. However, unlike wine, olive oil deteriorates over time. Being exposed to light, air or at the wrong temperature may lead to oxidation.

Oil extracted below 27 °C is defined as “cold pressed”

“Cold pressing” refers to the exclusively physical extraction process applied to the olives to get the oil. In any case, the ideal temperature for extracting good oil is 25 °C–35 °C. Proper temperature control allows to maintain its original nature, preserving the components that give aroma and flavor to the oil.

Olive oil is the pure juice of olives and nothing else

O sabor, aroma e a intensidade estão associados a dezenas de compostos, resultados de diversos fatores: no início da safra, as azeitonas estão mais verdes, originando azeites mais amargos e picantes. No final, os azeites tendem a ser mais frutados e suaves.

Não existem pés de azeitonas verdes ou negras mais

A Oliveira é uma árvore que tem um crescimento muito lento, porém, podem viver por séculos. Seus frutos começam a surgir a partir dos 5 anos, podendo continuar durante 100 à 150 anos e sua coloração tem relação ao nível de amadurecimento do fruto

Olives have varieties, just like wine

Existem inúmeras variedades como Galega, Cordovil, Verdeale e Cobrançosa entre outras. Porém ao contrário do vinho o azeite deteriora-se ao longo do tempo. Estar exposto à luz, ao ar ou em uma temperatura fora da indicada, pode provocar a oxidação do azeite.

Um azeite extraído abaixo dos 27º C durante todo o processo é definido como “extráido a frio”

QUIZ

Contrary to popular belief, olive oil can be heated.

Its cooking possibilities are thus endless.

Test your knowledge!

True or False

Olive oil can be used at high temperatures and, compared to other oils, it loses the least natural properties when heated.

True
False

Olive oil preserves a large number of health-related compounds, namely antioxidants.

True
False

Heating olive oil releases toxic substances.

True
False

Olive oil does not get better over time — it is even advisable to consume it as soon as possible.

True
False

Heating olive oil causes its properties to be lost.

True
False

BENEFITS

A spoon* of olive oil goes far beyond the sensory level. Olive oil is good for your health due to the natural presence of unsaturated fats, bioactive compounds and other important nutrients.

• 108 kcal	• 0.1 g of ômega-3	• 1.9 g of saturated fat
• 1 g of ômega-6	• 44 mg of vitamin E	• 0.8 g of polyunsaturated fat
• 9.6 g of ômega-9	• 2 g of total fat	• 9.3 g of monounsaturated fat

*one tablespoon = 13 ml
of extra virgin olive oil

OLIVE OILS ARE NOT ALL THE SAME