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Delimitation of the geographical area of production: Alfândega da Fé, Carrazeda de Ansiães, Macedo de Cavaleiros, Mirandela and Vila Flor.
Ingredients used: Pitted black olives; lemon juice; thyme; olive oil; fresh bread crumbs.
Preparation: Reduce the olives, preferably black and pitted, to puree or to a coarse paste. Lemon juice, thyme and olive oil loaded with ripe fruit flavours are mixed with them and thickened with fresh bread crumbs.
Product history: Once made almost always from crab olives – old and soft olives, with a slight "leathery" flavour – it was basically consumed in a spread bread cadorno and, rarely, as a seasoning in sau-téed or roasted turkey, lambs and piglets.
Representativeness in local food: This olive paste or paste was used, essentially, by cattle keepers in their grazing on the way from the cliffs of Póvoa and Picões to Quintas de Meirinhos, always on the edge of the Sabor, or from Abreiro to Candedo without leaving sight of the waters of the Tua – and by the harvesters who were absent from home for more or less long periods – from the Terras Quentes from wheat to the Terras Frias Rye transmontanas – and the new ol-ives had not yet left the tree or because they were not ready for the "curing of the capers".
