Olive oil is one of the base elements of Portuguese gastronomy and culture and it is one of the responsibles for the healthy nature of mediterranean influence cuisine.
In Portugal there are six regions owning the title of DOP - Denominação de Origem Protegida (Protected Designation of Origin). This title vouches for the quality of the olive oil which is produced in each one of these regions, acccording to the kinds of olive used to do it. The most common one is the Galega which is more predominant in the Center Region and then towards the south. From this olive we obtain a soft, sweet, not very sour or spicy olive oli.
The olive oils from Porto e North (Trás os Montes) are intense ones and with unique features when compared to those grown in other regions, just because they use different kinds of olives. The olive oils of Alentejo (Northern Alentejo, Inner Alentejo and Moura) are also very exquisite in terms of flavor. From this mixture of varieties, where we can include Galega, we obtain less bitter and spicy olive oils, but more intense ones, when compared to those of Trás os Montes.
The olive oils from the region of Lisbon (Ribatejo) present themselves in a goldish yellow tone, sometimes slightly greenish. With a thick and fruity character, the olive oil from Ribatejo owes its execellence to the region’s limestone soiland mediteranean climate, all favorable to the growing of olive trees.
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