Description
The Azeites da Beira Interior PDO are extra virgin olive oils made with olive of different varieties grown in two different areas, Beira Baixa and Beira Alta, therefore it can be distinguished as Azeite da Beira Baixa or Azeite da Beira Alta PDO.
Production Area
The production area of Azeites da Beira Interior PDO includes two different regions. Azeite da Beira Alta PDO olive oil is made in the municipalities are Meda, Figueira de Castelo Rodrigo, Pinhel, Guarda, Celorico da Beira, Seia, Gouveia and Almeida, while Azeite da Beira Baixa PDO is made in the municipalities of Sabugal, Covilhã, Belmonte, Fundão, Penamacor, Idanha-a-Nova, Castelo Branco, Vila Velha de Rodão, Sertã, Vila de Rei and Mação, in the districts of Guarda and Castelo Branco.
Production Method
The olives are harvested when perfectly ripe and are cleaned before being transported to the mill. They are transported in rigid, perforated containers so that they are well ventilated and don't deteriorate. The milling process should start immediately after harvest with the crushing of the olives. The resulting paste is then pressed at a carefully controlled temperature which must be between 25°C and 30°C. Separating water from the oil by centrifuging or decanting depends on whether the classic or continuous method is to be used. The olive oil is stored in either stainless steel or fibreglass resin containers at a temperature of between 14°C and 18°C. Once any sediment has settled at the bottom of the containers the oil is filtered and bottled in suitable inert recipients.
Appearance and Flavour
Azeites da Beira Interior PDO olive oil has a low to very low level of acidity. The colour varies from a yellow with hints of green to pale yellow; it has a typical aroma and a fruity taste.
History
In the book, História de Portugal many references are made to olive cultivation in Portugal. In fact this book narrates the history of the Portuguese olive orchards that, following the Spanish war of independence in 1668, were destroyed only to be replanted again, particularly in the Beira Baixa region. The oil went on to become very successful, especially in northern Europe, to the extent that in the 18th century it represented one sixth of Portuguese exports from the ports of Lisbon and Porto.
Gastronomy
Olive oil must be kept away from sources of light and heat which would alter its properties. Azeites da Beira Interior PDO is ideal in the preparation of traditional, meat, fresh water fish and game recipes and it is also used in soups. It is famously used in local cake and pastry making such as in cavacas, biscoitos de azeite, filhós and bolos de Páscua.
Marketing
This olive oil is sold as Azeites da Beira Interior 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
Like all Portuguese olive oils Azeites da Beira Interior PDO still plays an important role today as a popular remedy. In fact it is used for the treatment of digestive problems drinking it, on an empty stomach for nine days or applied to wounds to help healing or drunk in honey and hot milk as a cold remedy.
