To pass from producing good oil to producing them optimally in terms of quality and technological performance.
That is the objective of this research.
Starting from two varieties from Extremadura, the 'morisca' and 'manzanilla cacerena',
and two from the Alentejo, 'conserva de Elvas' and 'aceitera', the project is trying to optimize the processing of these olives.
All this, studying, by means of technology, various parameters of the oil extraction process.
In this case, the maturity index of the olive, the size of the screen at processing time, and the time and temperature of mixing.
With all this, the aim is to get the greatest amount of oil possible, and of the best quality.
This is a clear benefit for oil-producing companies who will see one of their needs met.
The final objective and the benefit would be greater productivity,
both with a greater quantity of oil, and the quality,
which would make the oil-producing industry more competitive.
Important progress which reinforces the track record of research cooperation between Portugal and Extremadura.
There is a history of cooperation between researchers of Portugal-Alentejo
and the Technological Institute, where we saw the need to carry out this project,
wanting to improve the competitiveness of the EUROACE region.