On a national level, "Galega" variety represents about 80% of the olive grove. Its fruits, from medium to small size, have a fat content between 16% and 18%, giving rise to fine olive oils with high quality and great stability.
Currently, Portugal is the fourth largest producer in the European Union.
The PDO classification means that the olive oil was produced according to the established rules which include olive varieties, harvesting conditions, transport to the olive oil mill, working conditions and characteristics of the final product.
This designation should only appear on the labels of extra virgin and virgin olive oils.
The PDO regions are represented in the following image.
Moura PDO. An olive oil that results from the combination of the following olives: Cordovil da Serpa, Galega Vulgar and Verdeal Alentejana. The olive oil is very fruity, bitter and spicy and has a greenish yellow colour.
Alentejo Interior PDO. The development of olive trees and the production of olives are favourable in this region because of its ideal soil conditions, rich in calcium and potassium and with a very peculiar climate. The olive oil has a golden yellow or greenish colour; a mild fruity aroma of ripe and/or unripe olives and other fruits in particular the apple and/or the fig, providing a great sweet flavour sensation.
Norte Alentejo PDO. The olive oil of Norte Alentejo is a result from the combination of Galega Vulgar, Carrasquenha and Redondil olives, combining the fruity flavour of it with a strong apple aroma and other ripe fruits.
The olive oil is slightly thick with a golden yellow colour, sometimes greenish.
Ribatejo PDO. Ribatejo is a region of sweet olive oils and the Galega Vulgar variety predominates.
Beira Interior PDO. In this region, Galega Vulgar fuses with Bical and Cordovil varieties from Castelo Branco, in the sub-region of Beira Baixa, giving rise to olive oils with complex aromas and flavours. Further north, in Beira Alta sub-region, Galega Vulgar is sometimes replaced by Carrasquenha, Cobrançosa, Carrasquinha and Cornicabra varieties.
Trás-os-Montes PDO. The olive varieties Madural, Cobrançosa and Verdeal Transmontana - due to the climate and schist soils of the Hot Land - rise very fine and complex olive oils with an accentuated aroma of nuts. These are balanced olive oils with remarkable flavours such as sweet, fresh, bitter and a spicy sensation.