Useful Information

  Food & Drink in Portugal

Olive oil (Azeite) has grown in popularity over the past two decades largely thanks to the world becoming more health conscious. And Olive oil production in Portugal has increased more than double producing over 68,000 tonnes of the amber liquid and this figure is on the rise.

Olive oil is one of the healthiest oils available, filled with antioxidant substances and is the only vegetable oil which can be consumed freshly pressed. Studies have shown Olive oil helps lower cholesterol levels and also assists in the treatment of ulcers and stomach complaints.

Types of Olive Oil

Olive oil is relatively simple to produce and is created by crushing olives. There are several different types of olive oil, which according to the International Olive Oil Council are defined as:

Extra Virgin Olive Oil - the best quality olive oil. To be defined at extra virgin, the olive oil must have been produced during the first 'cold' press and have an acidity less than 0.8%, meaning the olive paste was kept under 27 degrees centigrade during the press.

Virgin Olive Oil - is also a good tasting olive oil and was produced during the first 'cold' press. However virgin olive oil can have an acidity level of up to 2%.

Olive Oil - is a blend of refined olive oil and virgin oil though can have an acidity level of not more than 1.5%.

Making Olive Oil in Portugal

Olive oil is abundant in Portugal given the amount of olive groves and although you can pick up a bottle for half the price you would expect to pay in the UK supermarkets, many Portuguese home owners continue to produce their own oil.

Over the past few years in Portugal there has been significant investment into local presses where home and farm owners can take their olive harvest to be pressed. At the press the olives will be sorted, washed and then pressed and the you can opt to pay for the press by 'donating' a certain amount of the olive for sale, or pay for the time up front, allowing you to take your harvest. At some cooperative presses you will also be able to get acidity testing carried out to determine the quality of your oil.

However if you wish to try your hand at making your own olive oil at your Portuguese home then it couldn't be simpler. To make olive oil, a good one, it is best to do so in a cool place to ensure you keep the resulting paste at a consistent temperature providing you with the best quality oil.

First you need to crush the washed and sorted olives into a paste. The paste then needs to be separated using a piece of machinery utilising centrifugal force.  The oil and water will separate from the solids (pomace). Traditionally though the paste would be sat for some hours in a vat to allow the oil and water to separate from the solids, which would drop to the bottom of the vat.

Once separated the oil can be bottled and stored for future us. To produce one litre of olive oil you will need between four or five kilogrammes of olives.

How to Store Olive Oil

Once you've made your olive oil you may be tempted to have it on show in your kitchen, perhaps in direct sunlight? This is not a good idea as it will turn the olive oil rancid quite quickly. The best way to store olive oil once it is decanted into glass or plastic jars and bottles is in a cool, dark place such as a pantry or store cupboard.