The olive, after harvested, is submitted to a process of natural cure in tanks solely designed for this purpose. After, it is also submitted to a process of selection by hand, where separation between green and black olives is done. After this, the process of making the olive paté is initiated, during which the condiments are added, as well as Solar dos Dragos extra virgin olive oil, that grants a harmonious conjugation between the fresh, green taste and the olive oil

All the production process is made in the cold, respecting all the quality and hygiene norms in force. The olives’ production is made in agreement with the NP3034 norm and the Codex Alimentarius for table olives, currently in force.