Azeite de Trás-os-Montes PDO

This olive oil is a flavor that cannot be forgotten, an intensity that is sought after.

The use of Azeite de Trás-os-Montes PDO olive oil has very ancient origins. The first olive orchards in Mirandela date back to the first half of the 16th century.

a spicy passion for pleasure
Renewed source of well-being and health

In Trás-os-Montes, in the far northeastern region of Porto and North of Portugal, olive cultivation and olive oil production are concentrated mostly in the so-called “Terra Quente”. A land made of mountains and schist plateaux, which is harsh but has great beauty, such as in the valleys where scenic rivers, such as the Douro, flow.

The harvest can be mechanic or handmade, but it can only be made when the olives are ripened to the point where the skin is black, and the flesh is green to violet in color.

The crushing process is special and made in a way that the paste must be neither too fine nor too coarse so as not to hinder the oil separation process.

Afterward, that paste is heated at temperature lesser than 30-32 °C for about one hour, and then, Portuguese olive oil becomes golden because of its delicate and specific centrifugation.

Yellowy-green, has a fresh and fruity taste and perfume, with hints of almond and notable sensations of sweetness, some bitterness, and spiciness.