The journey of our olive oil — a story of patience, tradition, and craft
We carefully select and plant olive varieties best suited to the Alentejo terroir. Each tree is positioned to receive optimal sunlight and airflow, ensuring healthy growth for decades to come.
Through the seasons, our family tends to each grove with care — pruning, irrigating, and monitoring the health of every tree. We use sustainable methods that respect the land and the environment.
When the olives reach perfect ripeness in autumn, we harvest by hand and with gentle mechanical shakers. Timing is everything — early harvest produces our most prized, intensely flavored oils.
Within hours of harvest, olives are cold-pressed at our on-site mill. This rapid processing preserves the delicate aromas, flavors, and nutritional properties that make extra virgin olive oil exceptional.
Every batch undergoes rigorous chemical analysis and sensory evaluation by certified tasters. We test for acidity, peroxide values, and flavor profile to ensure only the finest oil earns our label.
Our olive oil is stored in temperature-controlled stainless steel tanks, then carefully bottled in dark glass to protect against light degradation. Each bottle is sealed and labeled by hand.
From our family grove in Portugal to tables across Europe and beyond. Every bottle of Olive Virgin Dohuya carries the warmth of our family, the richness of Portuguese soil, and a promise of exceptional quality.