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