Description: Extra virgin olive oil made from Galega olive variety (a minimum of 65%), can be tolerated the olives varieties of Azeiteira, Blanqueta, Redondil and Carrasquenha in a maximum of 5% and Cobrançosa in a maximum of 10%.
Production method: Only healthy and ripe olives are harvested. At the mill the olives are cleaned, washed and crushed, cannot stay for more than 48 hours. The crushing and centrifugation processes are made at temperature equal or below 35 ⁰C.
Distinctive features: Oils with low and very low acidity, slightly thick, fruity, golden yellow color with sometimes slightly greenish, smooth aroma and taste characteristic and pleasing to the palate.
These distinguishing features results from the combination of olive varieties, their harvesting conditions and transportation to the mill and also its processing.
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.
Control and certification body
AGRICERT, Certificação de Produtos Alimentares, Lda
Publication in the Portuguese official journal
Aviso n.º 4314/2005, de 21 de abril
Despacho n.º 15 722/2001, de 30 de julho
Rectificação n.º 2940/2000, de 30 de novembro
Aviso n.º 7820/2000 – 06.05.2000
Despacho n.º 61/94, de 15 de fevereiro