The glycerides, in turn, are surrounded by a biomembrane and have little influence on the organoleptic characteristics of the olive oil. At the same time, secondary reactions give rise to minor components: hydrocarbons (squalene, phosphatides, sterols (β-sitosterol), tocopherols (vitamin E, fat-soluble vitamins (A, D, E and K, polyphenols responsible for the bitter and pungent flavour, pigments responsible for the colour of the olive oil (chlorophyll for the green and carotenoids for the yellow) and the volatile compounds responsible for the aroma and flavour of each olive oil. As the olives ripen, the olive oil gradually loses its green colour and takes on a yellow hue. It should be noted that the decision on when to harvest the olives should not be based on their colour, but rather on their fat content in the dry matter. provides, people also seek the characteristics of colour, aroma and flavour that lend a touch of refinement to their cuisine. This is what makes virgin olive oils so special: alongside colour, their aroma and flavour make them the finest and most desirable fat in traditional Mediterranean cuisine. Olive oils can vary in colour, aroma and flavour, depending on the region, the olive variety, the degree of ripeness, the health of the fruit, the extraction process, the method of storage, the age of the oil, etc. When olive oil is extracted, virgin olive oils are obtained which, depending on the condition of the olives from which they were produced and, above all, the time elapsed between harvesting and extraction, will have distinct qualities that classify them into their commercial categories, those available for sale: Extra Virgin Olive Oil, During this ripening process, the polyphenol content of the olive increases to a maximum and then, due to the activity of the polyphenol Olive oilis colour, aroma and flavour: it is liquid gold! Virgin Olive Oil and Olive Oil (a blend of virgin and refined). Among the olive oils produced, we can also distinguish those with a ‘Protected Designation of oxidase enzyme declines. The same applies to the content of volatile compounds, which, as mentioned, are responsible for the aroma and flavour of the olive oil. Olive oil is colour, aroma and flavour: it is liquid gold! Olive oil in the Mediterranean Diet Olive oil is the cornerstone around which most dishes in the Mediterranean diet are prepared. Not only is it beneficial in its own right, but it also encourages the consumption of other foods that would be less appetising without it, particularly vegetables and greens. With olive oil, you combine the useful with the pleasant. But be careful: olive oil is a fat and, as such, is high in calories, which can contribute to obesity. And what is it that people seek in olive oil? As well as the abundant energy that olive oil Origin’ (PDO), 'Organic Olive Oils’, ‘FarmProduced Olive Oils’ and ‘Single-Variety Olive Oils’. ‘PDO Olive Oils’ originate from a defined geographical area, with characteristic soils and climate, and are produced exclusively from olives of specific olive tree cultivars. These factors, combined with the know-how of the region—which is embodied in the way the trees are tended, the olives are harvested and the oil is extracted—endow them with distinctiveness and unique chemical and sensory characteristics. In Portugal, studies carried out on the soils, climate, topography, olive cultivars, the chemical and sensory characteristics of the olive oils, and socioeconomic aspects have made it possible to define six homogeneous production zones, protected by a PDO: — ‘Azeites de Trás-os-Montes’, with the cultivars Madural, Verdeal de Trás-os-Montes, Cobrançosa and Cordovil de Trás-os-Montes. Olive growing and olive oil production in Portugal 67
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