Cooperativa de Olivicultores de Borba

Olive Oil

Quality is the main responsibility of anyone working with the Cooperative of Borba. For this reason, there is an enormous care in the reception, extraction, storage, packing and dispatching of the olive oil (following the Certification Norm NP EN ISO9002 for food companies). Moreover, the olive oil is carefully selected before dispatching, to make sure that consumers get the characteristic product we make.

The olive oil we produce is extracted exclusively by mechanic processes (an automatic system with ecologically sound equipment of extraction). The product is, therefore, absolutely natural. When we refer to the olive oil, as a cooperative of producers, and, as such, working only with our associates' olives, we mean a virgin, unmixed and natural product.

Since the Olive Oil Production Area of the Northern Alentejo was created, in which heart we are located, we have always had olive oil approved with a Denomination of the Origin Protected (DOP). Indeed, the olive oils of the north of Alentejo have a legal classification that assures their origin, reputation and traditional characteristics. They are classified, according to this certification system, with the DOP Olive Oils of the Northern Alentejo region.

The Cooperative has always made a strong effort to promote DOP and biological olive oils, with the objective of encouraging, simultaneously, the development of high quality products and the preservation of the environment. The preservation of the environment is, in fact, guaranteed by the crop technology norms that apply to the production of DOP and biological olive oils.

Olive oil is a product rich in mono-unsaturated fats that can help to prevent cardiovascular diseases. Its regular use results in lower LDL cholesterol (bad cholesterol) and higher HDL cholesterol (good cholesterol). It is also rich in vitamins, especially E, A and D, contributing to the development of the nervous system, bone growth, an harmonious development of children and a prolonged healthful physical activity on all ages.

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	Olive Oil Olive Oil Composition Virgin Olive Oil Quality Defects Acidity Purity Genuineness Typical characteristics