Description
The Azeite de Moura PDO is a virgin and extra virgin olive oil made with between 15% and 20 % of the Verdeal variety of olive and between 35% and 40 % of the Cordovil variety with the remaining percentage consisting of the Galega variety.
Production Area
Azeite de Moura PDO olive oil is produced in the municipal areas of Moura and Serpa in the Beja district and in the municipality of Mourão, in the Évora district.
Production Method
Only ripe olives are used for this oil and they are transported quickly to the mill to avoid any deterioration or damage to the fruit. For this reason medium sized containers are used for the transport to allow good ventilation. Once at the mill, the olives are sorted depending on their quality, provenance and variety and cleaned and washed. Within 24 hours of washing the olives are crushed and pressed at a maximum temperature of 30°C for approximately 25 to 30 minutes for the classic pressing method and 50 minutes if they are to be centrifuged. The maximum pressure used is 50 atmospheres. The olive paste is decanted and centrifuged to separate the water content from the oil and stored in special decanting containers called borras at a temperature of 15°C to 16°C. The remaining olive oil, at the bottom of the container is called borras.
Appearance and Flavour
Azeite de Moura PDO is an olive oil with low or very low acidity; it is a yellowgreen colour with a fruity, bitter and spicy aroma and flavour in the first months after pressing. The aroma and flavour is very distinctive and is given by the Galega and Verdeal varieties of olive, while the high standard of its monounsaturated fatty acids is owed principally to the Cordovil olive.
History
The production of Azeite de Moura PDO olive oil was already famous in the times of the Romans, so much so that it was mentioned by Plinio (1st century) who described the skill in olive oil making in this region. The local inhabitants appreciate it so much that it is referred to in many local proverbs. For example a person who is very intelligent is called "as fine as Moura olive oil". Until 1974, Moura was home to the single largest olive orchard belonging to one single person and it is here, still today that a hand operated mill is still in use, one of the rare left still functioning on the whole of the Iberian peninsula.
Gastronomy
Olive oil degrades easily and needs to be stored correctly to maintain its high quality and flavour. It is therefore necessary to store it in a cool place away from sources of heat and light, at a temperature of between 14°C and 18°C and away from any other odour emitting foods. It is advisable to use it within four to six months from pressing to enjoy it at its best. Since far back in history Azeite de Moura PDO has played the leading role in the local cuisine including in such dishes as açordas, migas, gaspachos and tibornas. This olive oil is also used to preserve foods like sausages and salamis, sardines and cheeses.
Marketing
This olive oil is sold as Azeite de Moura PDO. It is sold in glass bottles and kept between 18°C and 20°C to maintain a density of approximately 0.916.
Distinctive Features
Azeite de Moura PDO olive oil is the result of the blend of the three major varieties: Cordovil, Galega and Verdeal as opposed to the majority of other PDO olive oils that are based on a sole variety.
