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To pass from producing good oil to producing them optimally in terms of quality and technological performance.

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That is the objective of this research.

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Starting from two varieties from Extremadura, the 'morisca' and 'manzanilla cacerena',

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and two from the Alentejo, 'conserva de Elvas' and 'aceitera', the project is trying to optimize the processing of these olives.

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All this, studying, by means of technology, various parameters of the oil extraction process.

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In this case, the maturity index of the olive, the size of the screen at processing time, and the time and temperature of mixing.

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With all this, the aim is to get the greatest amount of oil possible, and of the best quality.

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This is a clear benefit for oil-producing companies who will see one of their needs met.

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The final objective and the benefit would be greater productivity,

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both with a greater quantity of oil, and the quality,

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which would make the oil-producing industry more competitive.

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Important progress which reinforces the track record of research cooperation between Portugal and Extremadura.

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There is a history of cooperation between researchers of Portugal-Alentejo

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and the Technological Institute, where we saw the need to carry out this project,

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wanting to improve the competitiveness of the EUROACE region.