| The region known as Alentejo Interior has | | | | de Moura is confirmed by its use since |
| very particular climatic conditions, that | | | | ancient times. It is not by chance that the |
| create an ideal and privileged environment | | | | people say azeitao fino como o azeite de |
| for the olive tree growth. There is a wide | | | | Moura(fine as the olive oil from Moura). |
| variety of soil types, but all of them are | | | | |
| rich in calcium and potassium, which have a | | | | It is in Moura that we find an old spool |
| strong influence on the trees size and | | | | olive press that testifies the antiquity and |
| production. | | | | the importance of olives and olive oil in |
| | | | this region. |
| The Azeites do Alentejo Interior are obtained | | | | |
| by mechanical processes from fruits of the | | | | Azeite de Moura presents excellent chemical |
| varieties Galega Vulgar, at a minimum of 60 | | | | and sensorial characteristics. It is obtained |
| %, Cordovil de Serpa and/or Cobrancosa, at a | | | | from the olive varieties Verdeal at a maximum |
| most of 40%. | | | | between 15 and 20 %, Cordovil between 35 and |
| | | | 40 % and Galega for the remaining part. |
| Other varieties are tolerated up to 5 %, | | | | |
| except for Picual and Macanilha. | | | | It has low or very low acidity, a greenish |
| | | | yellow colour, with fruity odour and taste, |
| This olive oil has a golden colour, a soft | | | | bitter and spicy in the months after the |
| fruity aroma of ripe and/or green olives and | | | | extraction. |
| other fruits, specially apples and/or figs, | | | | |
| and a sweet flavour. | | | | The use of the Protected Denomination of |
| | | | Origin label forces the producers to follow a |
| The use of the Protected Denomination of | | | | certain number of rules which include the |
| Origin label forces the producers to follow a | | | | olive varieties accepted; picking conditions; |
| certain number of rules which include the | | | | transport to the press, working conditions |
| olive varieties accepted; picking conditions; | | | | and final product characteristics, that are: |
| transport to the press, working conditions | | | | |
| and final product characteristics, that are: | | | | -Only healthy, ripe olives picked from the |
| | | | tree can be used; |
| -Only healthy, ripe olives picked from the | | | | |
| tree can be used; | | | | -Transport to the press must be made as soon |
| | | | as possible after the picking in medium-sized |
| -The olive oil is extracted by a pressing or | | | | containers that allow a good air circulation; |
| centrifugation process; | | | | |
| | | | -The olives are cleaned and washed, but the |
| -The paste is squeezed and beaten at a | | | | time period between washing and pressing must |
| maximum temperature of 30 C; | | | | not exceed 24 hours; |
| | | | |
| -The olive oil is stored in containers | | | | -The paste is squeezed and beaten at a |
| covered by inocuos and easily washable | | | | maximum temperature of 30 C , for 25 to 30 |
| product. | | | | minutes in the classical press system and for |
| | | | 50 minutes in centrifugation systems; |
| These containers are kept in storehouses with | | | | |
| an isolation system that avoids high | | | | -The olive oil is stored in containers |
| temperatures and provides the olive oil with | | | | between 15 and 16 C to decant the solids |
| stable temperatures between 16 and 17 C. | | | | (lees) resulting from the extraction process; |
| | | | |
| The olive oil is bottled in an environment | | | | -There are frequent container transfers to |
| free from dirt, smokes, odours or other | | | | avoid the olive oil contamination by the |
| conditions that may change its physical, | | | | odours and tastes of the lees; |
| chemical or organoleptic characteristics. | | | | |
| | | | -The olive oil is bottled in glass bottles at |
| The geographical production area for this | | | | temperatures between 18 and 20 C; |
| olive oil is limited to the districts of | | | | |
| Portel, Vidigueira, Cuba, Alvito, Viana do | | | | -All the material and equipment in contact |
| Alentejo, Ferreira do Alentejo and Beja and | | | | with the olive paste must be covered by inert |
| to the parishes of Aljustrel, S. Joao de | | | | material. |
| Negrilhos and Ervidel in the district of | | | | |
| Aljustrel, Entradas in the district of Castro | | | | This olive oil is produced in the parishes of |
| Verde, Alcaria Ruiva in the district of | | | | Amareleja, Povoa de S. Miguel, S. Joao |
| Mertola and Torrao in the district of Alcacer | | | | Baptista, S. Agostinho, S. Amador, Safara, S. |
| do Sal. | | | | Aleixo da Restauracao and Sobral da Adica, in |
| | | | the district of Moura; in the parishes of |
| This PDO is managed by the producers | | | | Pias, Vale de Vargo, Vila Verde de Ficalho, |
| association UCAAI Uniao de Cooperativas do | | | | Brinches, S. Maria, Salvador and Vila Nova de |
| Alentejo Interior, URCL. | | | | S. Bento, in the district of Serpa and in the |
| | | | parish of Granja, in the district of Mourao. |
| The control is made by CERTIALENTEJO | | | | |
| Certificacao de Produtos Agricolas, Lda.. | | | | This PDO is managed by Cooperativa Agricola |
| | | | de Moura e Barrancos, CRL. |
| MOURA | | | | |
| | | | The control is made by ATOM Associacao |
| The Protected Denomination of Origin Azeite | | | | Tecnica dos Olivicultores de Moura. |