Præmium Choice Olive Oil
Very fruity and fresh in both the nose and mouth. Strong aroma of fresh olive, apple and tomato with a finish of slight nuances of dried fruit and pepper and elegant bitterness in the aftertaste.
The CARM olive oil production zone is located in the heart of the Upper Douro, where there have been signs of Roman culture since the 2nd century BC, followed by the Arabs between the 7th and 11th centuries.
It is in this area, more specifically near the village of Almendra, which is one of the most notable areas of Portugal, where CARM has its olive groves. The olive trees are situated at altitudes between 150 and 450 meters above sea level, that boast the most natural ability for excellent olive cultivation, thanks to the very poor schist soils and dry climate, characterized by the extreme differences in temperatures between summer and winter.
For the CARM PRÆMIUM oil we selected the best olives from the Madural and Verdeal varieties.
BIOLOGICAL AGRICULTURE IN PROTECTED DESIGNATION OF ORIGIN (DENOMINAÇÃO DE ORIGEM PROTEGIDA) DOP
CARM is one of the pioneers of Organic Oliviculture in Portugal, where the entire production cycle and its follow-up, is controlled and certified by an officially accredited entity – Sativa – also complying with the rigorous USDA NOP procedures certified by IMO Switzerland.
All olive farms that produce oil in the Trás-os-Montes and Alto Douro regions are included in the DOP, where AOTAD oversees and controls all olive oil certification according to EEC standards per a panel of certified testers.
HANDLING AND EXTRACTION
The olives are harvested manually by mechanical vibration, with harvesting
occurring just before the olive has fully matured, generally from the end of October to the end of November, never later. The oil extraction is completed in two continuous phases. The first phase is the grinding, which consists of fragmenting flesh and pit into pieces. Traditionally, this process would be executed by grindstones. Modern technology brings a better system, consisting of grinding olives with blades, which delicately mashes the fruit. The second phase consists of extracting the oil with a centrifuge. This step spins the oil separate from the mashed olive solids. Centrifugation reduces the risks of oxidation through exposure to water or air. When decanted the oil is then encased in dark glass bottles.
TECHNICAL NOTES: CARM Præmium
Type of oil: Organic Extra Virgin Olive Oil
Olives: Madural and Verdeal
Olive grove area: Selection of the best olives from all CARM estates
Olive groves altitude: 20 – 400 meter
Production area: Douro Valley – Portugal
DOP Region: Trás-os-Montes
Harvest period: From the 15th of October to the 15th of December
Bottling period: February / March
Harvest method: Hand-picked / Mechanical Shakers
Pressing process: stone-mill, Ecological Decanter, 2 phases, cold, 100% first extraction
Max Ac.: 0.1%
Peroxide Index: 3 – 6
Yield per 100 Kg olives: 2%
Storage: In stainless steel vats under controlled atmosphere
First year of production: 1997
First year of bottling: 2001
EC Organic Control System: EC – SATIVA – PORTUGAL / NOP-USDA by IMO SWITZERLAND