Description: Extra virgin olive oil and virgin oil made from Verdeal transmontana olive variety, Madural, Cobrançosa e Cordovil.
Production method: The harvest is made when the olives are ripened to the point where the skin is black and the flesh is green to violet in color. This process can be mechanic or handmade.
After the harvesting the olives are transported straight to the mill, where they are washed and stored.
The crush process are made the way that a paste which must be neither too fine nor too coarse so not to hinder the oil separation process. The paste is heated at temperature lesser than 30-32 °C for 55 minutes for the continuous method and 30 minutes for the traditional method. The centrifugation cannot be made at temperature upper than 35 °C to prevent the oil from becoming too dark.
Distinctive features: Oil with low and very low acidity, it is yellowy green in color.
Has a fresh and fruity taste and perfume, with hints of almond and notable sensations of sweetness, some bitterness and spiciness.
This special features results from soil and climatic characteristics of the region and its traditional olives varieties.
Production area: Azeite de Trás-os-Montes PDO olive oil is made in the Transmontana region, in the municipal areas of Mirandela, Vila Flor, Alfândega da Fé, Macedo de Cavaleiros, Vila Nova de Foz Côa, Carrazeda de Ansiães and in some regions of Valpaços, Murça, Moncorvo, Mogadouro, Vimioso e de Bragança.
History: The use of Azeite de Trás-os-Montes PDO olive oil has very ancient origins. The first olive orchards in Mirandela date back to the first half of the 16th century. In 1894 already 776 kl were produced and in 1986 there were 12 olive mill in the Mirandela area. In 1903 the olive from this region won the silver medal at an agricultural show.
Product specification (pdf)
Control and certification body
SATIVA, Desenvolvimento Rural Lda
Publication in EU official journal
Reg. (CE) n.º 1107/96 - L148 21.06.1996
Cordovil Verdeal Madural Cobrançosa