This extra virgin olive oil, crafted by dedicated producers in the region surrounding Valhelhas, Portugal, embodies the character of the land and the meticulous care of its cultivators.
These small-scale producers, often working with minifundios (small plots of land), primarily cultivate the Galega olive variety, which is predominantly sourced from their own trees. Typically, a good year yields around 7 kilograms of olives per liter of oil. However, factors like olive variety, harvest methods, and processing temperatures significantly influence the yield. For instance, extra virgin olive oil, prized for its superior quality and delicate flavor, requires cold pressing, resulting in lower extraction rates than less refined methods.
A typical harvest from a grove of around 100 trees spread across two or three properties might yield 325 kilograms of olives. In a favorable year, this could translate to approximately 35 liters of high-quality olive oil. However, recent challenges, such as the devastating impact of wildfires, have significantly impacted production. Before the fires, yields were closer to 130 liters, a testament to the region's once-thriving olive oil industry.
Despite these setbacks, the spirit of resilience prevails. Producers have actively replanted in recent years, adding around 45 new olive trees to their groves. This commitment to renewal ensures the continued production of "Azeite da Ordem," a true reflection of the region's heritage and the dedication of its producers.
The heart of this production lies in the lagar (olive press), located in Belmonte, just 10 kilometers from Valhelhas. This traditional setting reminds us of the deep-rooted connection between the land, the people, and the cherished tradition of olive oil production. "Azeite da Ordem" is more than just a product; it's a story of resilience, passion, and the enduring spirit of a community dedicated to preserving its agricultural heritage.
