Production Process

The olive tree, as we know it today, is not a natural tree, but rather a version of the oleaster, born more than 5000 years ago in the Middle East, improved over time by man.

As such, it is currently estimated that there are around 500 varieties of olives in the world, with their characteristics, in terms of taste and resistance, depending on various factors, namely the type of soil, water and process of maturation (the greener they are when picked the better they are).

Stork Olive Oil, as a Portuguese company that produces and sells extra virgin olive oil in bulk, works essentially with four varieties of olive: Picual, Arbosana, Arbequina and Hojiblanca.

So, by controlling all the stages of the process – including both the agricultural and industrial (oil press) stages –, we can provide the end consumer with a more authentic, tasty, healthy and long-lasting olive oil.

The stages that Stork Olive Oil’s
olives go through

Plantation and treatment of the olive grove

  • Careful preparation of the land.
  • Choosing the best solar orientation for the cultivation of olive trees.
  • Guarantee efficient water drainage so that the soil does not absorb it all.
  • Plantation of four varieties of olives so as to diversify the type of olive oil.
  • Suitable treatment of the trees: pruning and elimination of fungi and insects.
  • Drip irrigation, which is the most effective (precision cultivation) and which better protects the environment and reduces costs.

Types of olive cultivation

Intensive system

  • Semi-mechanised.
  • Needs more manual labour.
  • Involves greater costs.
  • Lower profitability.
  • Damages the olives more.

Super-intensive system:

  • Mechanised.
  • Lower costs.
  • Allows greater investment.
  • Much higher profitability.
  • Better control of the health of the olive grove and of the variety of olives.

The olive harvest

  • Between October and December (before Christmas).
  • In the super-intensive system of cultivation the collection is always mechanised (through vibration, the olives fall into a steel container and are transported to the oil press).
  • In intensive cultivation, collection may be mechanised or semi-mechanised (in this case, as the olives fall on the ground into a net, they suffer more damage and the quality is not as good).
  • In terms of maturation, we always collect green and not black olives, as this guarantees a more resistant and better quality olive oil.
  • The Hojiblanca olive is the first to be harvested, followed by the Arbequina, Arbosana and Picual.
  • In order for the olives not to lose their properties, it takes no longer than 8 to 10 hours from being harvested until entering the oil press.

Treatment of the olives in the oil press

  • When the olives reach the yard of the oil press they are poured into a hopper (a large steel recipient) and then put on a conveyor belt to be sanitised.
  • The olives then pass by a blowing machine which, through artificial wind, separates them from the twigs and leaves.
  • They then go on to be ground, whisked, centrifuged, cleaned, decanted, filtered and stored.
  • In the oil press cellar, the bulk olive oil is stored in suitable vats that maintain the most appropriate temperatures for preserving all the product’s properties.