Laranja Azeitada

Delimitation of the geographical area of production: Alfândega da Fé, Carrazeda de Ansiães, Macedo de Cavaleiros, Mirandela and Vila Flor.

Ingredients used: Oranges; garlic; coarse salt; olive oil.

Preparation: Prepare with some oranges and cut them into slices, leaving small strips of peel. Remove the hindrance from the pits and sprinkle with chopped garlic and a little coarse salt. Then, depending on the acidity of the oranges, drizzle with olive oil, olive oil bordering on spicy green, or ripe fruity and sweet.

Product history: This "oiled orange" was a midday snack for less welloff families, which was accompanied by a simple jar of bread and curing olives. It was the use of the leftovers of the less juicy oranges or the more acidulous ones. Later, with its adoption by the wealthiest houses, it became the "orange of the rich" and "orange of the nobles", as long as it had some powders of brown sugar and a little bit of spice or was used to adorn roasts of capon, lamb or pork. Currently, in some of our most ambitious restaurants, it is presented as a salad, or for dessert when accompanied by an olive jam.

Source: Receitas e Sabores dos Territórios Rurais, MINHA TERRA, 2013