포르투갈산 올리브 기름

History

Olive oil production in Portugal dates back to Roman times and became integral to rural economies in the Middle Ages. Since the 1990s, modernization and international recognition have driven a revival, with emphasis on PDO oils and sustainable methods.

Production Regions

• Alentejo: Largest and most modern producing region; home to super-high-density groves.
• Trás-os-Montes: Mountainous PDO region known for robust, fruity oils.
• Beira Interior: Central Portugal, producing well-balanced oils.
• Ribatejo & Algarve: Smaller volumes, often with traditional methods and native cultivars.

Growing Conditions

• Climate: Mediterranean; hot, dry summers and mild, wet winters.
• Rainfall: 500 to 800 mm annually, with some irrigation in Alentejo.
• Soil: Schist, clay-limestone, and granite in upland areas.
• Topography: From plains in Alentejo to rugged mountains in Trás-os-Montes.

Harvesting Process

• Timing: October to January.
• Methods: Combination of mechanical harvesting and manual picking in traditional groves.
• Milling: Immediate cold-pressing to preserve flavor and antioxidants.
• Storage: Stainless steel tanks, nitrogen-sealed for high-end oils.

Cultivation Methods

• Traditional & SHD: SHD is concentrated in Alentejo; other regions maintain older groves.
• Organic Farming: Increasing, especially in Beira and Trás-os-Montes.
• Incentives: EU and national support for modernization and PDO promotion.

Supply Chain

• Flow: Farmers → Cooperatives or private mills → Packers → Exporters/Retailers.
• Cooperatives: Vital in northern and mountainous regions.
• Private Brands: Growing among gourmet and organic exporters.
• Bulk & Retail: Exports in both formats; high-end bottles are expanding in global retail.

Local Logistics

• Infrastructure: Dense road network; proximity to Spanish transport hubs.
• Export Ports: Lisbon, Sines, and Porto (Leixões).
• Cold Chain: Used for premium and organic EVOOs.

Regulations and Certifications

• PDO/PGI: 6 Protected Designation of Origin (e.g., Azeite de Trás-os-Montes, Moura).
• EU Quality Standards: All extra virgin oils comply with EU chemical and sensory benchmarks.
• Organic Certification: Overseen by Portuguese and EU bodies.
• Traceability: Mandatory labelling and lot tracking.

Quality Standards

• Free Acidity: ≤ 0.8% for extra virgin.
• Sensory Tests: Must pass EU organoleptic standards.
• Chemical Tests: Include peroxide index, K232/K270 absorbance, and polyphenol content.

Trade Terms

• Exports (2023 est.): 130,000 to 150,000 MT.
• HS Code: 150910 (virgin) and 150990 (refined/mixed).
• Top Destinations: Brazil, France, Angola, US, Spain.
• Pricing: Competitive mid- to high-end EVOO range.
• Formats: Glass bottles, metal tins, flexitanks for bulk.

Environmental Impact

• Water Use: Drip irrigation in SHD groves; traditional groves are mostly rainfed.
• Carbon Strategy: Increasing carbon-neutral certifications.
• Byproduct Use: Olive pomace is used for bioenergy and feed.

Social Impact

• Employment: Rural backbone, especially in Alentejo and Trás-os-Montes.
• Cultural Value: Integral to Portuguese diet and cuisine.
• Tourism: Olive oil tasting routes are part of Portugal's agro-tourism sector.

Uses

• Culinary: Used in traditional dishes like bacalhau, stews, and salads.
• Health: Rich in oleic acid and phenolic compounds. 
• Non-food: Used in soaps, cosmetics, and artisanal crafts.