After the fervor of the harvest, with the vines painted in gold and purple being carefully stripped of their precious fruits, it is time for another tradition deeply rooted in our land: the olive harvest.

The Douro olive groves are dominated by varieties such as Galega, known for its smooth, slightly sweet olive oil, Cobrançosa, which produces intense olive oils with notes of fresh grass, and Verdeal, appreciated for its fresh, herbaceous aromas. These varieties reflect the region's unique terroir, where the climate and soil give the fruit and olive oil distinct characteristics.

Olive harvesting is a process that combines tradition and innovation. In many olive groves, manual methods are still used, preserving human contact with the land, while in others, modern machinery speeds up the work. The harvested olives are then sent to the mill, where they are processed in different ways:

Extra virgin olive oil , extracted cold, is the purest and preserves aromas and nutrients, while virgin olive oil maintains high quality, but with slight sensory differences, on the other hand, olive pomace oil is produced from waste and used mainly in industrial kitchens.

In traditional olive presses, the ancient method is still preserved: the olives are crushed with stone millstones, the paste is gently beaten and the oil is separated through natural decantation. This process produces olive oils that are a true tribute to the authentic flavor of the region.

Just as wine celebrates life, olive oil is a symbol of unity and prosperity. Each drop tells a story of dedication, patience and respect for nature, perpetuating a heritage that is both cultural and gastronomic.

Portugal is currently the 6th largest producer of olive oil in the world, with annual production increasing significantly in recent years. In 2022, the country achieved a record 215,260 tons of olive oil, which reflects impressive growth. Due to the focus on modern techniques and the great improvement in quality, more than 90% of the olive oil produced in Portugal is of the extra virgin category , considered the highest quality.

The region that contributes the most to national production is Alentejo, where intensive and hedged olive groves are concentrated, accounting for around 85% of production. In terms of olive varieties, some of the most emblematic include Galega, Cobrançosa, Cordovil and Verdeal, although there is also a growing planting of foreign varieties, such as Arbequina and Picual.

When it comes to olive oil production, Portugal stands out for its superior quality, with methods such as cold extraction that preserve the beneficial properties of the oil. New irrigation techniques and adaptation to climate challenges have also been key to sustaining production.

In short, Portugal is not only a major producer of olive oil, but also leads in the quality of its production, with Alentejo being the main producing region.