Olive Varieties
The quality of olive oil from Trás-os-Montes begins with the diversity of olives used in its extraction. The predominant varieties that grow in the olive groves of Trás-os-Montes are:
- Cobrançosa – An olive variety that contributes to a balanced olive oil, with notes of bitterness and spiciness.
- Verdeal Transmontana – Olives that contribute to an olive oil with a more intense fruity flavor and a slight touch of astringency.
- Madural – Olives that produce a milder and more aromatic olive oil, with less spiciness.
The result is a complex olive oil with a balance between fruity, bitter, and spicy notes . The intensity of these attributes, as we have already seen in... posts Previously, it depends on the stage of ripeness of the olive and the extraction method.
Climate and Soil
The geography of Trás-os-Montes plays a fundamental role in the quality of its olive oil. The region has a continental Mediterranean climate, characterized by hot, dry summers and cold winters . These conditions favor the slow ripening of the olives, and the frosts typical of Trás-os-Montes also bring benefits to the olive trees.
Another determining factor is the soil. In Trás-os-Montes , schist and granite soils predominate, influencing the composition of the olive tree and the olive. These soils, generally poor in organic matter, force the roots to grow deeper to find nutrients, which ultimately results in more intense olive oils rich in natural antioxidants.
Production Methods
Olive oil production in Trás-os-Montes is based on traditional, non-intensive olive groves, while simultaneously there has been an effort to introduce technological innovations that guarantee the quality and sustainability of the sector.
Harvest
- In many olive groves, the harvest is still done manually, ensuring that the olives are picked at the right time of ripeness.
- Mechanized harvesting is also used on some properties, without compromising quality.
Cold Extraction
Olive oil extraction is done cold, meaning the temperature never exceeds 27°C during the mechanical extraction process. This better preserves the volatile compounds responsible for the aroma and flavor, as well as the olive oil's natural antioxidants. Many producers choose extraction at higher temperatures to get more oil from the olives, but this significantly reduces the quality of the oil's flavor and aroma. At Quinta Mourisca, we consider cold extraction of our olive oils essential for creating a high-quality product.
Sustainability in Production
In recent years, producers in the Trás-os-Montes region have adopted more sustainable practices, such as:
- Use of natural fertilizers , such as animal manure and composting of pruning waste;
- Reducing the use of pesticides by promoting natural methods of pest control;
- Utilization of by-products from olive oil production, such as olive pits, for biomass heating.
These practices minimize the environmental impact of production and preserve the authenticity of olive oil from Trás-os-Montes.
DOP Certification
The Protected Designation of Origin (PDO) is a certification that guarantees that the olive oil was produced with olives from the Trás-os-Montes region, processed and packaged in the region, meeting strict quality criteria and preserving the region's identity.
To find out if an olive oil has the Trás-os-Montes PDO certification, you should check the label, which will contain the mention "Azeite de Trás-os-Montes DOP".
Olive oil from Quinta Mourisca
Quinta Mourisca olive oils are produced exclusively with varieties of olives from the Trás-os-Montes region, grown in our olive groves located in Agrobom, Alfândega da Fé.
Our olive oil is extracted at a mill located 15 minutes from our olive groves, and we will soon be opening our own olive oil production mill.
Our olive oils vary in their levels of spiciness and bitterness, maintaining a balance of aromas and flavors that make them characteristically from Trás-os-Montes.
