68 CULTIVAR ANALYSIS AND PROSPECTIVE STUDIES No. 35 Olive groves and olive oil —‘Azeites da Beira Interior’, subdivided into ‘Azeites da Beira Alta’, comprising the cultivars Galega, Cornicabra, Carrasquenha, Negrinha, Madural and Cobrançosa, and ‘Azeites da Beira Baixa’, comprising the cultivars Galega, Bical de Castelo Branco and Cordovil de Castelo Branco. —‘Ribatejo Olive Oils’, comprising the Galega, Lentisca and Cobrançosa cultivars. — ‘Azeites do Norte Alentejano’, comprising the Galega, Cobrançosa, Redondil, Cordovil and Blanqueta de Elvas cultivars. —‘Azeites do Alentejo Interior’, comprising the cultivars Galega Vulgar (minimum 60 per cent), Cordovil de Serpa and Cobrançosa. — “Moura Olive Oils”, made from the Cordovil de Serpa, Verdeal Alentejana and Galega Vulgar cultivars. ‘Organic Olive Oils’ come from olive groves managed in accordance with organic production methods, which impose various restrictions, such as the prohibition or restricted use of fertilisers and pesticides. ‘Farm-produced olive oils’ are olive oils where all operations, from the cultivation of the olive trees to the production and packaging of the oil, are carried out on the farm itself. ‘Single-Variety Olive Oils’ are olive oils obtained from a single olive cultivar. In olive oil, the characteristics that should most catch our attention are, apart from colour, the aroma and flavour. The colour depends primarily on the ripeness of the olives. If the olives are greener when the oil is extracted, the oil combines shades of yellow with green; and as the olives contain a high level of antioxidants at this stage, the oils may be very fruity, but also bitter and pungent. The variety of olive has a decisive influence on the aroma and flavour of the olive oils. The region and even the specific location where the olive trees are planted are also factors that influence the aroma and flavour of the olive oils. It is not uncommon for the same variety, when planted in different locations, to produce olive oils with distinct characteristics. It is these specific characteristics that should lead us to discover olive oils, for it is in this diversity of characteristics that much of their richness and charm lies. The main olfactory, gustatory, tactile and kinesthetic attributes of virgin olive oils are: fruitiness – fresh, green or ripe fruit – pungency and sweetness. As positive attributes: — Ripe and/or green olives —Other fruits: apple, pear, banana, tomato, pepper, carob, tropical fruits —Red fruits: blackberry, raspberry, strawberry, redcurrant, blueberry — Nuts: almond, walnut, hazelnut, pine nut —Green: olive leaves, fresh herbs, artichoke, tomato plant, banana peel, almond skin, fig leaves, cabbage, broom, green tea, camomile — Bitter, spicy, astringent — Sweet Other acceptable attributes: — Aromatic herbs: thyme, Spanish lavender, rosemary, marjoram, mint, spearmint — Spices and similar: cinnamon, cloves, cocoa, chocolate, vanilla, mushrooms — Rural aromas: hay, straw, wildflowers, roses, eucalyptus, pine/resin Negative factors in olive oil, when there are production issues —If the biomembrane surrounding the cells ruptures, the water present comes into contact with the glycerides, causing a hydrolysis reaction, with the consequent release of fatty acids and an increase in the oil’s acidity.
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