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In a country known and renowned for the quality of its olive oil, Pingo Doce forged partnerships with local producers – including Cooperativa Agrícola de Moura e Barrancos – for the development of its private brand olive oil. When producing it, Pingo Doce ensures that selected, 100% domestic olives are used, which after being picked and crushed in the mill, undergo a centrifugation process to separate the oil from the olive. There is a strict follow-up process and sensory tests are performed on all the batches in the Laboratório de Estudos Técnicos do Instituto Superior de Agronomia (Laboratory of Technical Studies of the Higher Institute of Agronomy).