Olive oil from Portugal, the fruit of a rich terroir

Portugal is deeply shaped by the olive tree, which is an iconic symbol of its landscape. Rolling hills are dotted with olive groves, creating a green canvas that stretches as far as the eye can see. The twisted trunks and silvery leaves of the olive tree punctuate the landscape, testifying to the tree's long history of cultivation.

The history of olive oil production in Portugal dates back to ancient times. Olive trees were introduced by the Romans more than two thousand years ago, and since then, olive tree cultivation and olive oil production have played a vital role in Portuguese agriculture. Olive groves not only provide natural beauty, but also economic and cultural wealth, playing a central role in the country’s identity and economy. Ultimately, the olive tree is much more than just a tree for Portugal; it embodies its deep connection to the land, its history and its culture.

A historical tradition

Today, olive oil is cultivated by 20,000 farmers on more than 350,000 hectares . This very special characteristic allows for the maintenance of production on a human scale guaranteeing the diversity and uniqueness of Portuguese olive oils. The largest olive groves are in the Alentejo region, which concentrates more than 50% of Portuguese olive groves - and more than 70% of olive oil production, thus contributing to the growth of national olive oil production.

Although its influence is often less highlighted compared to other Mediterranean countries such as Spain, Italy or Greece, Portugal produces olive oils of exceptional quality. In fact, more than 95% - and in some years even 98% - of the olive oil produced is extra virgin.

According to data published by the International Olive Council (IOC), Portugal is currently the sixth largest producer and fourth largest exporter of olive oil in the world. These data demonstrate that Portugal contributes significantly to olive oil production - both in terms of quantity and quality - and is gaining recognition on the international scene, attracting the attention of olive oil lovers looking for authentic and diverse flavours.

What is olive oil?

Let’s start with the fundamental question - what is olive oil?

According to the IOC, olive oil is the oil obtained from the fruit of the olive tree and extracted solely by mechanical means (excluding any oil obtained through the use of solvents or re-esterification processes). The main differences between olive oil and other vegetable oils are essentially that olive oil is obtained from the fruit and not from the seeds, and that neither solvents nor re-esterification processes are permitted in its extraction, as are mixtures of other oils of vegetable origin. This makes olive oil the only 100% natural vegetable oil that can be consumed directly after its extraction (in its virgin state) without any alteration, preserving all its constituents. It is therefore a natural product that preserves unchanged the components and chemical, biological and organoleptic properties of the olive as a fruit.

It is precisely its biological, chemical, nutritional and organoleptic characteristics that make olive oil such a popular product, as it constitutes the main source of fat in the Mediterranean diet, a dietary model recognized by UNESCO as an intangible cultural heritage of humanity.

The different types of olive oils

There are four types of olive oil available in the market. Depending on the manufacturer who bottles and labels the product, the category may vary in inscription size.

Here is a brief description of each category:

1. Virgin olive oil: This is an olive oil obtained from the first pressing of olives, without any chemical treatment. It is generally of good quality, but may have a slightly higher acidity than extra virgin olive oil. Virgin olive oil may also have minor imperfections in its taste and aroma, making it less delicate than extra virgin olive oil.

2. Extra virgin olive oil: This is the highest quality of virgin olive oil. It is extracted from olives by mechanical means only (cold pressing) without any chemical treatment. It has a very low acidity (usually less than 0.8%) and is characterized by its delicate taste, intense aroma and bright color. Extra virgin olive oil is considered the best quality of olive oil and is often used to season raw or low-temperature cooked dishes in order to preserve its taste qualities and nutrients.

3. Refined olive oil: This oil is produced by refining a virgin olive oil "lampante", which is the one obtained from a juice with defects too important to be consumed as is, and which was formerly used as fuel for lamps. The refining process, being of a chemical nature, excludes the use of the adjective "virgin" for this category. This treatment completely eliminates characteristics such as smell, flavour, color, etc. After refining, a percentage of extra virgin or virgin olive oil is added to restore the color, flavour and smell. Depending on the percentage of virgin added, it will be classified as mild or intense.

4. Pomace oil: When olive oil is extracted using mechanical processes, a residue composed of the seed and pulp of the olive is obtained. This residue is then subjected to a treatment using organic solvents to produce what is called pomace oil. To obtain refined pomace oil, the latter is subjected to a refining process similar to that described above for refined olive oil. To make it consumable, a percentage of virgin olive oil is added, then it is classified under the category of "pomace olive oil" for its marketing.

One of the great driving forces of the “agricultural revolution”

Investment in olive growing over the last decade has made Portugal experience a revival in the production of high-quality olive oil, making it one of the leading sectors in the food industry. Many producers have combined traditional methods with innovative and sustainable farming practices and cutting-edge processing technologies, focusing on quality over quantity. Some have even adopted organic and biodynamic production methods.
Traditional hand-picking techniques have also been preserved in some regions, contributing to the quality of the oils produced. Portuguese olive oils are usually cold-pressed (although labels are not required to mention this) in granite millstones, thus preserving the aromas and beneficial nutritional compounds.

Some regions of Portugal have also obtained Protected Designations of Origin (PDO) highlighting the richness and specificity of olive oils produced in accordance with local traditions.

The major producing regions

The quality of an olive oil is largely determined by the characteristics of the region where it is produced. A Mediterranean climate and the quality of the soil (terroir) directly influence the genetic characteristics of the olive tree (as with wine and its vines). The diversity of indigenous olive varieties in Portugal has also played a key role in olive oil production.

Specific regions, such as Alentejo, Douro and Trás-os-Montes are particularly renowned for the exceptional quality of their olive oils, benefiting from climatic conditions and soils that are conducive to olive growing. While olive oil can be found in almost all regions, seven have been awarded the PDO label guaranteeing the highest quality:

Olive oils from the North: a mountainous region with contrasting seasons. The oils are intense, sweet, slightly bitter and spicy.

1. Trás-os-Montes

2. Beira Alta

3. Beira Baixa

4. Ribatejo

1 exception in the North, a non-PDO region but which presents all the characteristics of a superior quality terroir: Douro

Olive oils from the South: a region characterized by its arid climate. The oils are sweet, thick and fruity.

1. North Alentejo

2. Interior Alentejo 

3. Moura

1 exception in the south, a non-PDO region but which presents all the characteristics of a superior quality terroir: Algarve

Varieties of olives

Portugal is home to several indigenous varieties of olives, each with its own distinctive characteristics in terms of taste and use. This genetic diversity contributes to the richness of aromas and flavours in olive oil.

Here are some of the main varieties of Portuguese olives:

1. Galega: This is one of the most common olive varieties in Portugal. Galega olives are small to medium-sized, green-yellow in color, and are often used to produce a mild, slightly fruity olive oil. This variety is commonly grown in the Alentejo region. You can find that kind of olive oil in our shop by clicking here

2. Cobrançosa: Cobrançosa olives are medium-sized and oblong in shape. They produce an olive oil with aromas of fresh grass, green apple and a slightly spicy flavor. This variety is particularly appreciated for its robust taste profile.

3. Cordovil: Cordovil olives are medium to large in size and have an elongated shape. They are used to produce an olive oil with almond notes and a sweet, balanced flavour. This variety is commonly grown in the Alentejo region but is also increasingly found in the Alto Douro (Upper Douro) in the North. It is valued for its resistance to extreme weather conditions.

4. Verdeal: Verdeal olives are medium-sized and have a green-yellow color. They produce a fruity olive oil, with aromas of fresh herbs and green fruits. This variety is often used in the production of light olive oils.

5. Madural: Madural olives are medium to large in size and have an oval shape. They are known for producing olive oils with intense aromas of fresh grass, green apple and almond. This variety is commonly grown in the Ribatejo region.

6. Alfandega da Fé: Alfandega da Fé olives are small in size and have a rounded shape. They are used to produce a mild and light olive oil, with aromas of fresh herbs. This variety is often grown in the Trás-os-Montes region.

Each olive variety contributes uniquely to the flavour profile of the olive oil produced, providing a diversity of options for producers and consumers. Exact characteristics may vary depending on the terroir, growing conditions, and specific agricultural practices.

The manufacturing process

In general, olive trees begin to produce fruit between the ages of 5 and 10 years, although this can vary depending on various factors such as the variety of the olive tree, growing conditions, climate and cultivation practices. However, full production and significant olive harvest usually occurs when the olive tree reaches 15 to 20 years of age. Each olive tree produces an average of 20 kilograms of olives, which corresponds to 4 to 5 liters of olive oil.

Olive harvesting takes place between October and December, and their level of ripeness influences the taste profile of olive oils, whether they are intense, balanced or subtle.

Three stages of maturity can be distinguished:

• Green fruity oils come from olives harvested a few days before their full maturity, when their color changes from green to purple. These oils are often considered the highest quality because of their richness in aromas and polyphenols. They are distinguished by pronounced herbaceous notes, sometimes enhanced with aromas of artichoke, pepper and green fruits.
  
  
• Ripe fruity oils are obtained from ripe and black olives. They offer sweeter and more rounded flavours in the mouth, with aromas of almond, red or yellow fruits, lime or floral nuances.
  
  
• Black fruity oils are made using a traditional method involving gentle fermentation of olives under controlled conditions. They have a creamy texture and distinct aromas of cocoa, mushrooms and undergrowth, appreciated by some connoisseurs.
  
  

The production of olive oil takes place in 7 stages:

1. Olives are traditionally picked by hand. They are dropped onto large nets installed around the trees, then taken to the mill ("lagar") the same day.

2. The olives are weighed upon arrival at the mill.

3. Cleaning: The olives are sorted to remove leaves, branches and other debris, then washed in water.

4. Grinding: This step consists of crushing the pulp with the seeds. The almond contained in the seed is rich in phenolic components and antioxidants. It is responsible for the development of the aromas of the oil and contributes to its good conservation. From this grinding, a thick paste is obtained.

5. Kneading: The obtained olive paste is kneaded to facilitate the extraction of the oil. This process separates the oil from the other solid components of the olive.

6. Oil extraction: The oil is extracted from the olive paste. Traditionally this is done using mechanical presses, but modern methods also use centrifuges to extract the oil.

7. Clarification: The extracted oil can be clarified to remove any remaining solid residue, thus ensuring a clear oil. To make potting soil and fertilizers, the leftover olive pits and pulp (called "pomace") are used.

Internationally awarded olive oils

With ancient know-how and a production that has remained on a human scale, many Portuguese olive oils have won international awards, which attests to the recognition of their excellence. These distinctions contribute to strengthening Portugal's reputation as a producer of quality olive oil.

Overall, Portuguese olive oils reflect the country's agricultural heritage, offering consumers high-quality options to enrich their dishes and enjoy the health benefits associated with extra virgin olive oil.

The benefits of olive oil

Olive oil has been renowned since ancient times for its flavours but also for its medicinal and cosmetic virtues. Indeed, it is the Mediterranean diet that has contributed to making these benefits known and has allowed the development of olive oils all over the world.

Rich in antioxidants and unsaturated fatty acids, olive oil helps prevent cancer and cardiovascular diseases. Other health benefits associated with olive oil are the improvement of the digestive system, the tonic and protective effect on the skin, the analgesic and anti-inflammatory effect. For this reason, it is recommended to consume 1 to 2 tablespoons every day.

Olive oil in Portuguese gastronomy

The Mediterranean tradition is expressed through bread, wine, citrus fruits and olive oil, while the flavours of spices brought back from the old colonies enrich a varied and delicious cuisine, where olive oil is omnipresent in a multitude of dishes.

Today, the diversity of flavours of Portuguese olive oil, its authenticity and its contribution to the gastronomy of Portugal are widely recognized. It remains a pillar of Portuguese culinary culture, still attracting the attention of olive oil lovers around the world.

Portuguese gastronomy has always excelled in fish and seafood dishes. On the Atlantic coast, fish restaurants offer you an infinite variety of dishes, sometimes with unexpected surprises, in an often friendly and convivial atmosphere that leaves memorable taste memories. In the interior of the country, meat dishes are in the spotlight, accompanied by spices and vegetables that give them a flavour that is not found elsewhere.

If you choose to visit this wonderful country, whether in the mountains or by the sea, you will be enchanted by magnificent landscapes, meet kind-hearted people and taste divine cuisine, enhanced by excellent olive oil, of course!

Do you want to discover real Portuguese gastronomy?

We invite you to browse our catalog of exclusive and high-quality products to take your taste buds on a journey to Portugal!

Good to know:

• The oldest olive tree in Portugal is located in the town of Monsaraz, located in the Alentejo region. This thousand-year-old olive tree is estimated to be between 2,000 and 3,000 years old, making it a true historical symbol of the region.

• Olive oil, due to its qualities and properties, has had several uses throughout history, for example: oil lamps for lighting, in the treatment of warriors wounded in battles, for skin-and haircare and in religious rituals.