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