Description
The Azeite de Trás-os-Montes PDO is a virgin and extra virgin olive oil obtained from the Verdeal Tramontana, Madural, Cobrançosa and Cordovil varieties of olive.
Production Area
Azeite de Trás-os-Montes PDO olive oil is made throughout the Transmontana region, in particular in the municipal areas of Mirandela, Vila Flor, Alfândega da Fé, Macero de Cavaleiros, Vila Nova de Foz Côa, Carrazede de Ansiães, Valpaços, Murça, Moncorvo, Mogadouro, Vimioso and Bragança, which are in the districts of Bragança, Vila Real and Guarda.
Production Method
The olive harvest is begun when the olives are ripened to the point where the skin has turned black and the flesh is green to violet in colour. The harvest is carried out both by hand and mechanically. After harvesting the olives are transported straight to the mill where they are washed and prepared for pressing. They are crushed to a paste which must be neither too fine nor too coarse so that the oil can be easily extracted. The paste is put into a centrifuge at a temperature of 30°C to 32°C for 55 minutes for the continuous method and 30 minutes for the traditional method. For the centrifuging of the oil the water that is added must be no hotter than 35°C to prevent the oil from becoming too dark.
Appearance and Flavour
Azeite de Trás-os-Montes PDO olive oil is oil with very low acidity, it is yellowy green in colour with a fresh and fruity taste and perfume, with hints of almond and notable sensations of sweetness, some bitterness and spiciness.
History
The use of Azeite de Trás-os-Montes PDO olive oil has very ancient origins. The first olive orchards in Mirandela date back to the first half of the 16th century. In 1894 already 776 kl were produced and in 1986 there were 12 olive mills in the Mirandela area. In 1903 the olive oil from this region won its first silver medal at an agricultural show.
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. Azeite de Trás-os-Montes PDO olive oil is used as a dressing on salads, stockfish and other fish, as well as a basic ingredient in cooking and in the local pastry and cake making. It is an important ingredient in alheira de Mirandela, cabrito assado and in bolos.
Marketing
This olive oil is sold as Azeite de Trás-os-Montes PDO. It is sold in bottles or flasks made of impermeable and inert materials which respect all health and hygiene requirements and in the sizes permitted by law.
Distinctive Features
The recognition of Azeite de Trás-os-Montes PDO olive oil by the awarding of a PDO acknowledgement underlines the importance and fame that this oil has enjoyed since time immemorial. The undulating landscape of this area with its many streams and rivulets running through it benefits from its own special micro-climate which is ideal for the production of this distinctive olive oil.
