How Trás-os-Montes Produces Olive Oil
Trás-os-Montes, in northern Portugal, has been producing olive oil since the 16th century. Known for its Protected Designation of Origin (PDO) certification, the region combines traditional methods like hand-picking and granite pressing with modern techniques such as mechanical harvesting and centrifugation. The result? Olive oil with a low acidity (~0.2%) and unique flavors from native olive varieties like Cobrançosa, Verdeal Transmontana, Madural, and Cordovil.
Key Highlights:
- Traditional Methods: Hand-picking, granite stone presses, cold pressing (below 27°C).
- Modern Techniques: Mechanical harvesters, temperature-controlled centrifugation (30–32°C).
- Flavors: Fresh, fruity, with hints of almond, spice, and bitterness.
- Storage Tips: Store at 14–18°C, away from light and heat, and consume within 4–6 months.
- PDO Certification: Guarantees origin, quality, and adherence to strict standards.
Trás-os-Montes olive oil is prized for its balance of old-world craftsmanship and modern efficiency, making it a standout choice in global markets.
Magna Olea - Traditional Olive Oil Production in Trás-os-Montes
Old Ways of Making Olive Oil
The olive oil traditions of Trás-os-Montes are rooted in centuries of expertise, relying on time-honored methods that continue to shape the region's olive oil production.
Hand Picking and Traditional Tools
Workers carefully hand-pick olives using wooden tools like claws and rakes, selecting only the finest, undamaged fruit [4]. This labor-intensive process, called "colheita", prioritizes quality over quantity, contrasting with the higher yields of mechanized harvesting.
Granite Lagares and Cold Pressing
Since the 16th century, granite lagares have been used to crush olives into paste without adding heat, protecting the delicate flavors [1]. The paste is then churned and pressed at temperatures below 27°C, which helps retain the oil's natural taste and nutrients [1] [2].
"The traditional methods used in Trás-os-Montes contribute to the unique flavor profile of the olive oil. The careful handling and low-temperature processing help to preserve the natural flavors and aromas of the olives, resulting in a fresh, fruity, and slightly spicy taste." [1][2]
These methods not only safeguard the region's heritage but also produce olive oil with distinct flavors and aromas. Though traditional techniques remain a cornerstone, modern advancements have made production more efficient while maintaining the same high standards.
New Ways of Making Olive Oil
In Trás-os-Montes, olive oil production has embraced modern techniques to boost efficiency while staying true to its roots. This thoughtful mix of old and new defines the region's olive oil.
Machines Transforming Harvesting and Extraction
Mechanical shakers and harvesters have made olive collection faster and more efficient in Trás-os-Montes. These machines gently shake the trees to release olives without harming them, cutting down on harvest time while keeping the fruit intact [1][2].
Once harvested, olives are processed in state-of-the-art facilities using centrifuge systems. These systems separate oil, water, and solids with precision, ensuring a consistent product [1][2]. The process starts with cleaning the olives, followed by crushing them into a paste. During malaxation, the paste is slowly churned to help oil droplets combine before moving to the centrifuge stage [2].
Temperature Control for Preserving Quality
Temperature plays a critical role in maintaining the oil's flavor and freshness. Centrifugation is done at 30°C-32°C to retain the natural taste, while water added during the process stays below 35°C to avoid affecting quality. Finally, storage between 14°C-18°C keeps the oil fresh.
"The careful temperature control during centrifugation between 30°C to 32°C is essential for preserving the oil's natural flavor profile and nutritional properties, while preventing any degradation in quality" [1].
Upholding Quality Through Certifications
The DOP (Protected Designation of Origin) certification guarantees that Trás-os-Montes olive oil meets strict standards, respects traditional methods, and maintains consistent quality. This certification has helped the region earn a strong international reputation [1].
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Types and Flavors of Trás-os-Montes Olive Oil
Cobrançosa, Verdeal Transmontana, and Other Varieties
Trás-os-Montes olive oil stands out thanks to four main olive varieties: Cobrançosa, known for its bold and fruity notes; Verdeal Transmontana, offering a fresh taste with a hint of bitterness; Madural, which is sweet with a touch of spice; and Cordovil, celebrated for its rich and layered flavor profile [1].
Flavors and Uses in Cooking
The combination of time-honored and modern production techniques shapes the oil's distinct taste. It delivers fresh, fruity notes with hints of almond, balancing sweetness, bitterness, and spiciness [1]. This makes it a perfect addition to classic Portuguese dishes like alheira de Mirandela (a type of sausage) and cabrito assado (roasted goat). It also enhances the flavor of regional pastries and cakes [1].
To maintain its quality, store the oil at a temperature between 14°C and 18°C, away from heat, light, and strong odors [1]. These thoughtful storage practices ensure the flavors remain intact, highlighting the region's commitment to exceptional olive oil production.
Ensuring Quality and Gaining Recognition
Storing and Handling for Freshness
The quality of Trás-os-Montes olive oil depends heavily on how it’s stored. To maintain its flavor and nutritional value, producers recommend keeping it at temperatures between 14°C and 18°C. For the best taste, it’s ideal to consume it within 4–6 months [1]. Key storage practices include:
| Storage Factor | Recommendations |
|---|---|
| Storage Conditions | Maintain 14°C-18°C, consume within 4-6 months |
| Light Protection | Use dark glass or stainless steel, limit light exposure |
Proper storage is just one piece of the puzzle. The region’s global success also depends on smart marketing strategies and collaboration among producers.
Marketing and the Role of Cooperatives
Local cooperatives play a crucial role in connecting small-scale producers with premium markets. They ensure that traditional production methods are respected while introducing modern quality controls. These cooperatives also provide guidance on storage techniques to keep the oil in top condition from harvest to sale [1].
The Azeite de Trás-os-Montes PDO certification guarantees quality and authenticity. By emphasizing the region’s unique microclimate, cooperatives help showcase the distinct characteristics of the olive oil. This certification, rooted in a history that dates back to Mirandela’s 16th-century olive orchards, strengthens the region’s reputation for excellence [1] [5].
Through a combination of traditional knowledge and modern practices, Trás-os-Montes has earned its place as a trusted producer of high-quality olive oil.
Conclusion: The Quality of Trás-os-Montes Olive Oil
Dedication to Excellence
Trás-os-Montes stands out thanks to its unique blend of age-old practices and modern techniques. The region's special microclimate provides perfect conditions for olive growth, and producers consistently achieve impressively low acidity levels of about 0.2% [3]. This high standard is achieved through a combination of natural advantages and strict production methods, as shown below:
| Traditional Practices | Modern Techniques |
|---|---|
| Hand harvesting | Temperature-controlled processing |
| Granite stone presses | Mechanical centrifugation |
| Historic olive varieties | Rigorous quality testing |
By balancing heritage with innovation, Trás-os-Montes has not only safeguarded its traditions but also elevated its olive oil to international recognition.
Global Recognition and Market Growth
With a strong historical foundation, Trás-os-Montes olive oil continues to thrive in global markets, especially among consumers looking for premium, high-quality options. Increasing efforts toward sustainable and organic farming methods are setting the stage for even greater market opportunities [5][3].
The Protected Designation of Origin (PDO) label underscores the oil's authenticity and outstanding quality, solidifying its reputation in the global premium segment [1].