Marmelada Branca de Odivelas PGI

Description: Marmelada Branca de Odivelas is a sweet, under the terms of Decree-Law no. 230/2003, of 27 September, obtained exclu-sively from cooking the mesocarp of the sea-melo with white sugar, water and juice lemon.
It has the following physical and organoleptic characteristics:
Color: homogeneous, close to white.
Brightness: uniform and intense.
Consistency: solid that allows it to be cut with a knife.
Aroma: quince
Taste: sweet

Production method: The quantities of pulp and / or purée used in the manufacture of 1000 g of finished product must not be less than 350 g of quinces.
The peeling of the quince consists of removing the peel, core and seeds, as well as some dam-aged ends and parts, reserving only the pulp of the quince. The quince pulp is cooked in a pan with water, over a high heat. As soon as the quince pulp is cooked without breaking up, it is crushed, obtaining a homogeneous mass, which is called quince purée.
The sugar point, subject to empirical analysis by local producers, reveals the added importance of “knowing how to do”. When placed on trays, the white marmalade is stabilized for at least one day, then being unmolded onto a new parchment paper, where it stabilizes again for at least two hours. Only after this period of time is it cut through the respective mold, to the desired shape.
After the cut phase, there is a drying period, in air, in a dry environment, for at least seven days, until the marmalade develops a crust that allows it to be manipulated with the fingers.

Special features: The fact that this marmalade is white, which distinguishes it from other marmalades, has given the product its current reputation, which is described and marked throughout history, handwritten legacies and bibliographical and literary references.

Geographical area: Administratively, the defi-ned geographical area is circumscribed to the municipality of Odivelas.

History: The Marmelada Branca de Odivelas is a secular legacy of the Bernardine nuns of the Monastery of São Dinis de Odivelas, which integrates a wide range of high quality Conventual sweets from Odivelas, having been maintained over several generations.
Produced in the municipality of Marmelada Branca de Odivelas, has specific characteristics resulting from constant and loyal traditional methods and the way of conventual production, which have been transmitted over several gen-erations in Odivelas .
The specificity of this sweet results from the centuries-old know-how of Odivelas producers who dedicate themselves to this activity, ac-cording to a historical tradition transmitted from generation to generation, enshrined for this reason over time; the different forms of commercialization, always referring to Odivelas; the existence of pots and forms dated more than 100 years ago, which continue to be the basis of the molds of some formats; the fact that production never evaded Odivelas and the historical facts that link this product to Odivelas, confirm its reputation.

Product specification (pdf)

Geographical area

Producer group
Associação Empresarial de Comércio e Serviços dos Concelhos de Loures e Odivelas

Control and certification body
Kiwa Sativa – Unipessoal, Lda.

Control plan
Control plan (pdf)

Publication in the Portuguese official journal