The Varieties that provide flavour
Between the months of October and February, Alentejo Olive Oil is extracted from the olive (fruit of the olive tree) at its ideal stage of maturity to obtain fruity, mellow olive oils, solely by mechanical processes. The region’s four main traditional varieties are:
Cooking & Pairing
We’re crossing the best Alentejo olive oils with the talent of different chefs. Get ready for an amazing gastronomic experience.
Alentejo Olive oil reaches you through the hand of dozens of producers who offer a variety of aromas and experiences through their brands and their know-how. O CEPAAL – Centro de Estudos e Promoção do Azeite do Alentejo (Centre for the Study and Promotion of Alentejo Olive Oil) has 26 member-producers who sell dozens of brands of olive oil.
The Olive Grove where it all happens
In the Alentejo landscape, the olive tree plays a prominent role. Three different olive grove management systems can be seen:
Traditional Olive Grove
This is the traditional system, used for many centuries and which still represents the majority of the olive grove area in Portugal.
Intensive Olive Grove
Trees planted in narrow rows - 285 to 415 trees per hectare - cultivated with irrigation.
Highly Intensive Olive Grove
Trees planted as a hedge, normally with a density of between 900 and 1200 trees per hectare.
From the more traditional mills to state-of-the art technology, the Alentejo is the birthplace of olive oil in Portugal. The mission of CEPAAL - Centro de Estudos e Promoção do Azeite do Alentejo (Centre for the Study and Promotion of Alentejo Olive Oil) is to promote and enhance the value of this unique product.
FIRST VIRGIN OLIVE OIL CONTEST, ORGANIZED BY CEPAAL
TRADITIONAL ALENTEJO OLIVE TREE VARIETIES
TONS OF OLIVE OIL PRODUCED IN THE ALENTEJO IN THE 2017/2018 MARKETING YEAR
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