Olive Oil, a.k.a. ‘Azeite’
Olive oil from Sobral da Adiça, Moura, Alentejo. Photo by Filipe Gill
It is not easy to start writing about azeite. It is so overwhelming, and yet so simple. This is much more than an ingredient; it is a Gastronomic Culture high point.
Olive Oil is a product of the Mediterranean. It has been around for thousands of years but I will not bore you with the history of this ‘divine’ substance.
Instead we’ll focus on Olive Oil in Portugal, an Atlantic country that is part of the Mediterranean Basin.
In Portugal, we use olive oil all the time. It’s not an optional product in the kitchen; it is mandatory. From the refogado, to the biscuits, a large part of our cooking asks for olive oil. Is the best friend of Bacalhau, used best in Bacalhau Cozido com Grão or Bacalhau à Gomes de Sá. And it is the topping of choice for grilled or boiled fish, as well as all side salads. In the future I’ll be exploring more this extraordinary product of nature, but for now I will leave you with the oficial DOP regions of Portugal.
The regions with DOP (Denominação de Origem Controlada or Controlled Designation of Origin) status are:
Azeite de Moura DOP
Situated in the Southeast of Alentejo, between the Guadiana river and Spain. Uses the following olive varieties: Cordovil, Verdeal and Galega.
Azeite de Trás-os-Montes DOP
The most northeastern region of Portugal, with hot Summers and cold Winters, Trás-os-Montes produces, in my opinion, the best Portuguese olive oil. Uses the following olive varieties: Verdeal transmontana, Madural, Cobrançosa, Cordovil
Azeite do Alentejo Interior DOP
The Eastern Alentejo is the hottest place in Portugal, producing milder, sweeter olive oil. Uses the following olive varieties: Galega, Cordovil de Serpa and / or Cobrançosa.
Azeite da Beira Interior DOP
The Beira Interior includes the Beira Baixa and Beira Alta, regions far aways from the Atlantic with dry and harsh terrain, make for a difficult life but for great olive oil. Uses the following olive varieties: Galega, Verdeal, Cobrançosa and Cordovil.
Azeite do Norte Alentejano DOP
The Northern part of Alentejo or Alto Alentejo is the district of Portalegre. Here is where Alentejo meets Beira Baixa, with schist terrain and colder winters influenced by the Serra de São Mamede. Uses mainly Galega.
Azeite do Ribatejo DOP
The Ribatejo is the region around the river Tagus, Tejo in Portuguese. It has 2 distinctive áreas: the Lezíria, the flatlands of Portugal, with great agricultural potencial and lots of water form the Tejo basin. The norther part is similar to Beira Baixa and is where the olive oil is produced. Uses mainly Galega, Lentisca and Cobrançosa.
Any questions? Let us know.
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