- visit the agricultural cooperatives in many of the municipalities in the DOP regions, where you can taste the olive oil produced there
- follow the routes organised by local producers in many municipalities from the north to the south of Portugal
- try a tiborna, warm bread dipped in olive oil, with which olive oil route visits often end
With a fruity, slightly thick aroma, golden or greenish yellow in colour, bitter, spicy or sweeter, mild or intense. This is Portuguese olive oil.
In a country so strongly influenced by a Mediterranean climate, the olive tree has been a feature on the Portuguese landscape since time immemorial. The quality of the soil and the climatic variations determine the varieties of the olives and consequently the quality and diversity of the olive oils produced.
You can therefore set out to discover each of the six regions with Protected Designation of Origin in the production of olive oil, such an essential ingredient in Portuguese cuisine: Trás-os-Montes, Beira Interior, Ribatejo, Moura, Alentejo Interior and Norte Alentejano.
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" (Hot Land), which extends through the municipalities of Valpaços, Mirandela, Macedo de Cavaleiros, Vimioso, Izeda (Bragança) Murça, Alijó, Alfândega da Fé, Mogadouro, Vila Flor, Carrazeda de Ansiães, Tabuaço, Torre de Moncorvo, Vila Nova de Foz Côa and Freixo de Espada à Cinta. After the Alentejo, this is the region that produces the most olive oil in Portugal, in 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.