Description
The Azeite do Ribatejo PDO is a virgin and extra virgin olive oil made from the Galega and Lentisca varieties of olive. The soil of the area where this oil is produced is principally lime, which together with the Mediterranean climate provides the ideal conditions for olive cultivation.
Production Area
Azeite do Ribatejo PDO is made in the municipal areas of Abrantes, Alcobaça, Azambuja, Entrocamento, Ferriera do Zêzere, Ourém, Pombal, Santarém, Tomar, Vila de Rei and Torres Novas, in the north of the district of Santarém.
Production Method
The olives are only harvested when perfectly ripe. It is not permitted to harvest olives from the ground. The olives are transported to the mill in huge quantities to accelerate the milling process which must take place within 48 hours. The paste obtained from crushing at 35°C is milled in either of two ways. The first is where the paste obtained from crushing the olives is pressed in a hydraulic press and sometime afterwards is decanted to obtain the oil. The second method is by horizontal centrifuge to separate the solids from the liquids and then again to separate the oil from the water.
Appearance and Flavour
Azeite do Ribatejo PDO is low in acidity, slightly thick and has a fruity taste. The colour is a golden yellow with occasional hints of green.
History
Since the times of the first kings of Portugal, Santarém has been considered one of the principle centres for the production of olive oil. The origins of Azeite do Ribatejo PDO date back to the 19th century when the traditional varieties of olives were replaced with the Galega variety which was more resistant to diseases. Olive cultivation here became famous during the last century because of the attention given to it by the writer, Alexandre Herculano, who dedicated himself to this activity and introduced many innovations so that he was called Azeiteiro.
Gastronomy
Olive oil must be kept away from sources of light and heat which would alter its properties. Azeite do Ribatejo PDO can be used as it is, in cake and pastry making, for local dishes from the production area (sopas de pedra, caldeiradas and escabeches, etc). In the Tomar region bolos de azeite are traditional as well as a number of varieties of cake made with olive oil.
Marketing
This olive oil is sold as Azeite do Ribatejo PDO. It is sold in distinctive clear glass bottles.
Distinctive Features
Olive oil is a fundamental ingredient in Portuguese cooking. In fact, in the famous cookery book by Maria de Lourdes Modesto, Cozinha Tradicional Portuguesa, written in 1982, of the 33 recipes from this region 22 of them use Azeite do Ribatejo PDO.
