CARM’s olive groves, along with the production area lies in the heart of the Upper Douro – the Douro Superior, surrounding the village of Almendra. This is one of the areas in Portugal with the best natural characteristics for olive oil production due to the distinctiveness of the very poor schist soils, the exposure situated between 150 and 450 meters above sea level and a dry climate with extreme temperatures in summer and winter. Here we still can find traces of Roman culture dating from the 2nd century BC, as well as traces left by the Arabs dating between the 7th and 11th centuries.
For the production of “Marvalhas” CARM olive oil we select the best Madural, Negrinha and Verdeal olive varieties from our Estate.
ORGANIC FARMING IN “DOP – DENOMI- NAÇÃO DE ORIGEM PROTEGIDA “ (Protect- ed Designation of Origin)
CARM was one of the pioneers of organic olive growing in Portugal. Control of the entire production cycle and its follow-up is ensured and certified by an officially recognized entity – Sativa, and CARM also adheres to the rigorous USDA NOP procedures and IMO certification in Switzerland. All the farms where CARM grows olives for this oil are situated within the DOP for the Trás-os-Montes and Alto Douro olive oils. The AOTAD supervises and controls all certification of olive oils according to the EEC rules through tests conducted by a group of certified appraisers.
HARVESTING AND EXTRACTION
Olive harvesting is done through mechanical vibration. The harvest takes place between the beginning and middle of November and is never later than the New Year.
The extraction is performed in a continuous cold process using a two-phase eco- logical decanter.
Fresh olive is dominating, in conjunction with a clean aroma of apple and artichoke notes.
The taste is elegant, smooth and buttery with a long finish of dried fruits.
0,2% < Maximum acidity < 0,4% Peroxide (meq02/kg) < 15 Waxes (mg/kg) < 250 K232 < 2,00 K270 < 0,20 ?K<0,01