Description: Xtra virgin olive oil made mechanically from Galega Vulgar olive variety (60%), Cordovil de Serpa and/or Cobrançosa, presents, a maximum of 40%.
Olives of other varieties may be used up to maximum of 5%, excluding, the Picual and Maçanilha varieties.
Production method: The olive oil is extracted by the traditional pressing method or by centrifuging. The method used is determined by the quality of the olives and the best quality olives are first processed.
After the crushing process, the paste is centrifuged at a maximum temperature of the 30 °C to facilitate the extraction of the oil and conserve the original aroma.
In the next step, the phases separation, the maximum pressed used is 50 atm and not more than 30 ºC.
Then the olive oil is stored in deposits at a controlled temperature of the 16 to 17 °C.
Distinctive features: This olive oil presents a golden yellow or greenish color.
Includes different flavors from its olive varieties like fruity soft taste of olive, apple and/or fig and a typical sweet sensation.
Production area: The olive oils are produced in the municipalities of Alandroal, Borba, Estremoz, in the civil parishes of Sra de Machede, S. Mansos, S. Vicente do Pigeiro, S. Miguel de Machede and S. Bento do Mato of the municipality of Évora, in the civil parishes of Luz and Mourão Mourão, the municipalities of Redondo, Reguengos Monsaraz and Vila Viçosa district of Évora, the municipalities of Alter do Chão, Arronches, Avis, Campo Maior Castelo de Vide, Crato, Elvas, Fronteira, Marvão, Monforte, Nisa, Portalegre and Sousel of Portalegre district.
History: It is said that even before Roman times and the Visigoths, Azeites do Norte Alentejano were already being made, remaining during the Arab domination. Gama Barros confirms that the important areas of oil production were the last to be reconquered by the Christians. In the Middle Ages olive oil was the most used condiment throughout the country.
Product specification (pdf)
Control and certification body
CERTIS - Controlo e Certificação