Our olive reception and processing facility underwent its last major renovation in 2000. Equipped with modern equipment, we have an olive reception line, with a leaf remover, washer, and continuous weighing scale. The main varieties of olives delivered by the cooperatives are the greenal transmontana, madural, and cobrançosa varieties, all of which are characteristic of the Trás-os-Montes region. These varieties give the organoleptic characteristics to the olive oil from our region, including a green, bitter, and spicy flavor, and low acidity levels chemically.

The Agricultural Cooperative of Macedo de Cavaleiros, CRL has a laboratory in its facilities that allows it to perform various types of analyses related to olives and olive oil, but mainly analyses of the fat content of the olives delivered by its cooperatives. Regarding the actual processing, our mill is a continuous two-phase mill. Our processing capacity is around 150 tons every 24 hours, and it is a mill equipped with the most modern technologies, with a storage capacity close to 1 million liters of olive oil.

There is also the utilization of the olive pit, removed with a specific pitter for this purpose, which allows the use of this component of the olive as a source of energy used, for example, in heating boilers. Regarding the packaging process, we have a bottling line that allows us to meet the demand for both bulk olive oil and bottled olive oil.