Quinta dos Remoinhos
Olive Grove - Organic Production
PORTUGAL
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The Farm
Olive Grove - Organic Production
Quinta dos Remoinhos is a 150 acres property located in a small rural community in Monte da Pedra, Crato, district of Portalegre, Portugal, where we grow olive trees in an organic production.
Our olive oil, first produced in late 2017, is made from three typical Portuguese varieties of olive trees, exclusively from our farm. It’s an extra virgin olive oil with fruity and spicy flavors, smooth and flawless.
Our primary project goal was to achieve a high quality olive oil in an environmental friendly production, without using harmful products to Nature and the consumer.
Placed in an ideal spot to organic farming, because it is involved by vast areas of forests, which assure a reduced level of contamination by polluting agents or phytosanitary products. For this same reason it is expected less tendency to plague attacks.
The soil is not mobilized, as is covered with greening with a variety of plants such as grasses, clovers and wild species.
Our olive oil, first produced in late 2017, is made from three typical Portuguese varieties of olive trees, exclusively from our farm. It’s an extra virgin olive oil with fruity and spicy flavors, smooth and flawless.
Our primary project goal was to achieve a high quality olive oil in an environmental friendly production, without using harmful products to Nature and the consumer.
Placed in an ideal spot to organic farming, because it is involved by vast areas of forests, which assure a reduced level of contamination by polluting agents or phytosanitary products. For this same reason it is expected less tendency to plague attacks.
The soil is not mobilized, as is covered with greening with a variety of plants such as grasses, clovers and wild species.
The Portuguese olive tree varieties – Cobrançosa, Madural e Verdeal de Trás-os-Montes – were acquired in “Santo Amaro” nurseries, in Mirandela (North interior Portugal), in a search for the flavours of the olive oil produced, some generations ago, by one of our family branches.
It’s this legacy of knowledge, dedication, quality and prestige that we would like to achieve, with the necessary adaptations to our days.
Enjoy this trip to the senses of Mediterranean lifestyle…
Carolina Carvalho
It’s this legacy of knowledge, dedication, quality and prestige that we would like to achieve, with the necessary adaptations to our days.
Enjoy this trip to the senses of Mediterranean lifestyle…
Carolina Carvalho
Olive Oil
Extra Virgin Olive Oil - Organic Production
Olive oil (azeite, in Portuguese) is a monounsaturated fat, rich in vitamin E and other natural antioxidants, which constitute an energy reservation for the plant, as a way to ensure the species propagation.
Our olive oil, first produced in October 2017, is exclusively made with olives grown in our farm.
From this extractions resulted an extra virgin olive oil of high quality, obtained solely from olives, by mechanic process, at low temperatures (below 27º), which is very important to guarantee the best olive oil possible with the most flavour.
Several factors affect the olive oil quality and characteristics: olive tree varieties, region (soil, climate, etc.), maturation and sanitary stage of the olives, extraction process, conservation (temerature, light) and age.
All this means variety in flavours and aromas ! So tasting is very important...
Quality
The olive oil is subjected to a series of chemical and organoleptic analysis to insure its quality, as can be observed in the next figure (in portuguese).
The olive oil is classified in several types as a result of this analysis, and the extra virgin olive oil degree (azeite extra virgem in portuguese), is only obtained if no defects are detected.
The organoleptic test is performed by a panel of accredited specialists, who describe the olive oil flavours and scents, and classifies their attributes and defects (positive and negative characteristics).
The positive attributes most common in olive oil are: Fruity (frutado, in Portuguese), Bitter (amargo, in Portuguese), Spicy (picante, in Portuguese)
The olive oil is classified in several types as a result of this analysis, and the extra virgin olive oil degree (azeite extra virgem in portuguese), is only obtained if no defects are detected.
The organoleptic test is performed by a panel of accredited specialists, who describe the olive oil flavours and scents, and classifies their attributes and defects (positive and negative characteristics).
The positive attributes most common in olive oil are: Fruity (frutado, in Portuguese), Bitter (amargo, in Portuguese), Spicy (picante, in Portuguese)
Nutricional Information
Olive oil is 100% olive juice, 100% natural, with no other element added to is composition.
It is mainly lipids (fat) and the rest compounds are the ones that insure the flavor and other characteristics.
Olive oil is a high level monounsaturated fat, rich in vitamin E and other natural antioxidants.
It is mainly lipids (fat) and the rest compounds are the ones that insure the flavor and other characteristics.
Olive oil is a high level monounsaturated fat, rich in vitamin E and other natural antioxidants.
Benefits from consumption
Several studies consider the composition of the olive oil, in terms of fat acids, ideal in the safekeeping of health, when compared to the other types of oils.
Olive oil is considered to be a “healthy fat”.
Used in substitution of saturated fats allows some positive effects like:
• favouring the equilibrium between "good" (HDL) and "bad" (LDL) cholesterol;
• it favours positively the sugar levels in the blood, which is important to diabetes;
• Has a good tolerance in the stomach by reducing the secretion of stomach acids;
• It has low index of degradation when subjected to high temperatures (180-210ºC), just behind peanut oil.
The scientific proves of the benefits related to the compounds are so consistent that in 2011 was authorized a health allegation specific to Olive oil polyphenol.
Olive oil is considered to be a “healthy fat”.
Used in substitution of saturated fats allows some positive effects like:
• favouring the equilibrium between "good" (HDL) and "bad" (LDL) cholesterol;
• it favours positively the sugar levels in the blood, which is important to diabetes;
• Has a good tolerance in the stomach by reducing the secretion of stomach acids;
• It has low index of degradation when subjected to high temperatures (180-210ºC), just behind peanut oil.
The scientific proves of the benefits related to the compounds are so consistent that in 2011 was authorized a health allegation specific to Olive oil polyphenol.
Organic Production
About OP...
Organic farming (Agricultura biológica, in Portuguese) is a way of production that intends to deliver food by using sustainable practices, by the rational use of the ecosystem, using methods like culture rotation, green fertilizers, composting, associations, etc.
This practice should enhance the soil fertility and biodiversity. It is prohibited the use of synthetic chemical fertilizers, pesticides or genetically modified organisms.
Organic farming pretends to obtain healthy products of high quality by diminishing the quantity of harmful products that go into our bodies (directly when eating or indirectly by reducing the presence of that compounds in nature).
This practice should enhance the soil fertility and biodiversity. It is prohibited the use of synthetic chemical fertilizers, pesticides or genetically modified organisms.
Organic farming pretends to obtain healthy products of high quality by diminishing the quantity of harmful products that go into our bodies (directly when eating or indirectly by reducing the presence of that compounds in nature).
Certification
In Europe, Organic farming is legislated by Reg. (CE) n.º 834/2007, 28 July, which establishes the detailed norms.
The organic produces are recognized by the European logo here represented.
The application of the regulation is controlled and certified by accredited organisms.
In our case, both the olive grove and the extraction are supervised by technicians of the certification company “SATIVA – Controlo e certificação de produtos”.
Quinta dos Remoinhos, besides its certification, counts with the technical support of “AGROBIO” a Portuguese association that was pioneer in divulging the organic farming in Portugal
The organic produces are recognized by the European logo here represented.
The application of the regulation is controlled and certified by accredited organisms.
In our case, both the olive grove and the extraction are supervised by technicians of the certification company “SATIVA – Controlo e certificação de produtos”.
Quinta dos Remoinhos, besides its certification, counts with the technical support of “AGROBIO” a Portuguese association that was pioneer in divulging the organic farming in Portugal
Other information
The soil is not mobilized, as is covered with greening with a variety of plants such as grasses, clovers and wild species.
Links:
http://www.agrobio.pt/pt/
https://ec.europa.eu/agriculture/organic/index_en
Contacts
Want to know more? You can use the following contacts...
e-mail
quinta@remoinhos.pt
quintadosremoinhos@gmail.com
Social Network
Instagram @q.remoinhos (link below)
Phone
+351 93 613 13 00
Address
Painel do Sume, Cx n.º 1
Sume
7430-337 Monte de Pedra
PORTUGAL
quinta@remoinhos.pt
quintadosremoinhos@gmail.com
Social Network
Instagram @q.remoinhos (link below)
Phone
+351 93 613 13 00
Address
Painel do Sume, Cx n.º 1
Sume
7430-337 Monte de Pedra
PORTUGAL
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