Best Olive Oils in Portugal

Knowing the Best Portuguese Olive Oils

According to the PORTUGAL NATIONAL OLIVE CONTEST these are the Best Olive Oils in Portugal

1. CARM Praemium
2. Herdade do Esporão Biológico - Olival dos Arrifes
3. Cabeço das Nogueiras Premium
4. CARM Grande Escolha
5. Fio da Beira Praemium
6. Rosmaninho Grand Selection
7. Azeite de Moura DOP
8. Quinta do Pouchão
9. Rosmaninho Superior
10. Ródão

The first place went to the olive oil CARM Praemium - from Casa Agrícola Roboredo Madeira (CARM) in the village of Almendra, municipality of Vila Nova de Foz Côa, (district of Guarda), in Trás-os-Montes Alto Douro, where the property with about 60 ha of important almond grove is located, 220 ha of olive groves and 200 ha of vineyards.

In second place, an olive oil from the Alentejo, from Reguengos de Monsaraz, where the lands of the Herdade do Esporão are located, which has always been a great producer of wines from the region. The acidity of Herdade do Esporão Biology is less than 0.2!

In third place was an Olive Oil from PDO Ribatejo, Cabeço das Nogueiras Premium, produced in the municipality of Abrantes, district of Santarém.

In fourth place, again the CARM (Trás-os-Montes Alto Douro) with the Grande Escolha.

Completing the Top 5, the fifth place went to Azeite Fio da Beira Praemium. Relatively new company in the production of olive oil, located in the municipality (municipality) Castelo Branco, land of the Azeite da Beira Baixa DOP.

In sixth place, the Rosmaninho Grand Selection appears. Extra Virgin Olive Oil PDO Rosmaninho is a product of the Cooperativa dos Olivicultores de Valpaços, in Trás-os-Montes. "Extra Virgin Olive Oil Rosmaninho from Portugal. It is extracted from olives of the Verdeal, Madural and Cobrançosa varieties, it is the result of the will of the associated olive growers in producing the best oil and a careful process of cultivation, selection and elaboration. Rosemary Olive Oil stands out for the exceptional organoleptic characteristic and for the incomparable low acidity content, only 0.2%" [O Público, 6/2/2012].





In sixth place, the Rosmaninho Grand Selection appears. Extra Virgin Olive Oil PDO Rosmaninho is a product of the Cooperativa dos Olivicultores de Valpaços, in Trás-os-Montes. "Extra Virgin Olive Oil Rosmaninho from Portugal. It is extracted from olives of the Verdeal, Madural and Cobrançosa varieties, it is the result of the will of the associated olive growers in producing the best oil and a careful process of cultivation, selection and elaboration. Rosemary Olive Oil stands out for the exceptional organoleptic characteristic and for the incomparable low acidity content, only 0.2%" [O Público, 6/2/2012].

In seventh place, another excellent olive oil, from Alentejo, this time, the Azeite de Moura DOP, from CAMB - Cooperativa Agrícola Moura Barrancos, from the municipality de Moura, district of Beja, in Baixo Alentejo.

Eighth place was Azeite Quinta do Pouchão, another Olive Oil Ribatejo DOP, from Abrantes, district of Santarém, produced by Sociedade Agrícola Ouro Vegetal of that county (municipality).

The ninth place was another great Rosmaninho, Olive Oil Rosmaninho Superior, from Valpaços, from the district of Vila Real in Trás-os-Montes.

Finally, the tenth place in the Contest was Azeite Ródão, produced by Rodoliv - the Cooperative of Olive Oils of Ródão, in Vila Velha de Ródão, municipality of the district of Castelo Branco, in Beira Baixa. Another great Azeite da Beira Baixa DOP.

The following Best Olive Oils

11th to 20th places

• Quinta do Crasto Praemium
• Casa de Santo Amaro Praemium
• Cortes de Cima
• Oliveira da Serra - Selecção Ouro
• Oliveira da Serra - Lagar do Marmelo
• Esporão - Quinta dos Murças
• Casa Anadia Ribatejo DOP
• Rosmaninho Praemium
• Azeite Vidigueira - Azeite do Alentejo Interior DOP
• CARM

Olive Oil in the Kitchen

Olive oil has always been used in food and considered an essential product in the kitchen, replacing butter as a source of fat in the preparation of the dishes.

Olive Oil and Gastronomy

In cooking and gastronomy, the use of olive oil has always been common in the Mediterranean and its eating habits. In Alentejo to eat olives is something quite common. The tradition of eating olives on bread after being seasoned essentially with salt and oregano is very old.