EXTRA-VIRGIN OLIVE OIL

特级初榨橄榄油

OLIVE VARIETIES

55% Galega; 45% Cobrançosa

橄榄品种

55% Galega; 45% Cobrançosa

ORGANOLEPTIC CHARACTERISTICS

Light to medium to fruity aromas of ripe green olives, "sweet", when coming from ripe olives very soft, giving a unique and genuine sensation.

感官特征

成熟青橄榄的清淡到中等到充满水果香气，“香甜”，从成熟的橄榄中汲取，非常柔和，给人以独特而真实的感觉。

PHYSICAL-CHEMICAL CHARACTERISTICS

MATURE EXTRA VIRGIN OLIVE OIL

Sensory Analysis

 0.2% AC. OLEIC

Maximum Acidity

7 MEQ / KG O2

Peroxide Index

K232 - 1.74 K270 - 0.14

Spectrophotometric Analysis

物理化学特性

成熟的特级初榨橄榄油

感官分析

0.2％ AC.油酸

最大酸度

7 MEQ / KG O2

过氧化物指数

K232 - 1.74 K270 - 0.14

分光光度分析

AWARDS

2018 GOLD MEDAL

NYIOOC World Olive Oil Competition, New York

2018 GOLD MEDAL

Azeites da Beira Interior, National Olive Oil Contest, Santarém, Portugal

2017 SILVER MEDAL

NYIOOC World Olive Oil Competition, New York

2017 SILVER MEDAL

NYIOOC World Olive Oil Competition, New York

2016 GOLD MEDAL

Beira Interior CDO Olive Oil, National Olive Oil Contest, Santarém, Portugal

2016 HONORABLE MENTION

6th International Extra Virgin Olive Oil Contest, Ovibeja, Portugal

2015 GOLD MEDAL

Beira Interior CDO Olive Oil, National Olive Oil Contest, Santarém, Portugal

2015 BRONZE MEDAL

International Virgin Olive Oil Contest, Ovibeja, Portugal

2018 GOLD MEDAL

Beira Interior CDO Olive Oil, Olivomoura Virgin Olive Oil Contest, Portugal

2018 SILVER MEDAL

Categoria Frutado Verde Suave, National Olive Oil Contest, Santarém, Portugal

2017 FINALIST

Mário Solinas Quality Award, Mild Fruitiness Category, Spain

2016 90 POINTS OF 100

EVOOLEUM, WORLD'S TOP100 EXTRA VIRGIN OLIVE OILS, Spain

2016 GOLD MEDAL

Beira Interior CDO Olive Oil, Olivomoura Virgin Olive Oil Contest, Portugal

2015 GOLD MEDAL

National Olive Oil Contest, Santarém, Portugal

2015 1ST FINALIST

Mário Solinas Quality Award, Ripe Fruitiness Category, Spain

奖项

2018年金奖

NYIOOC 世界橄榄油比赛，纽约

2018年金奖

Azeites da Beira Interior，全国橄榄油比赛，圣塔伦，葡萄牙

2017年银奖

NYIOOC 世界橄榄油比赛，纽约

2017年银奖

NYIOOC 世界橄榄油比赛，纽约

2016金奖

Beira Interior CDO 橄榄油，国家橄榄油竞赛，葡萄牙圣塔伦

2016年荣誉奖

第六届国际特级初榨橄榄油大赛，葡萄牙奥维贝贾

2005年金奖

Beira Interior CDO 橄榄油，国家橄榄油竞赛，葡萄牙圣塔伦

2015年铜奖

国际初榨橄榄油竞赛，葡萄牙奥维贝贾

2018年金奖

Beira Interior CDO 橄榄油，Olivomoura 初榨橄榄油竞赛，葡萄牙

2018年银奖

Categoria Frutado Verde Suave，全国橄榄油竞赛，圣塔伦，葡萄牙

2017年决赛

MárioSolinas Quality 奖，温和果味类别，西班牙

2016年90点100分

EVOOLEUM，世界前100名的特级初榨橄榄油，西班牙

2016金奖

Beira Interior CDO 橄榄油，Olivomoura初榨橄榄油竞赛，葡萄牙

2015年金奖

国家橄榄油竞赛，葡萄牙圣塔伦 

2015年第1届决赛

MárioSolinas quality 奖，成熟果味类别，西班牙

PROTECTED DESIGNATION OF ORIGIN (PDO)

受保护的原产地指定（PDO）

ABOUT PDO

Products registered as PDO are those that have the strongest links to the place in which they are made.

Every part of the production, processing and preparation process must take place in the specific region.

关于PDO

注册为PDO的产品是与其制造地最密切相关的产品。

生产，加工和制备过程的每个部分都必须在特定区域进行。

PRODUCTION METHOD

The olives are cleaned and washed, after the harvest and transport to the mill. After occurs the olives crushing and the resulting paste is then pressed (the temperature must be between 25 and 30 °C). Olive oil separation by centrifuging or decanting depends on whether the classic or continuous method is to be used. The olive oil is stored in either stainless steel or fiberglass resin container at a temperature of between 14°C and 18 °C. At the end, the olive oil is bottled in inert recipients, after the filtration process.

生产方法

收获后将橄榄清洗干净并运至磨坊。 橄榄粉碎后，然后压制得到糊状物（温度必须在25至30℃之间）。 通过离心或倾析分离橄榄油取决于是使用经典方法还是连续方法。 橄榄油储存在不锈钢或玻璃纤维树脂容器中，温度在14°C至18°C之间。 最后，在过滤过程结束后，将橄榄油装入惰性接收器中。

DISTINCTIVE FEATURES

Azeites da Beira Interior PDO olive oil has a low to very low level of acidity.

The main olive variety used is Galega, that makes the color varies from a yellow green to yellow hints of green.

This fruit is also responsible for the typical aroma and a fruity taste of the olive.

特点

Azeites da Beira Interior PDO 橄榄油具有低至极低的酸度。

使用的主要橄榄品种是Galega，颜色从黄绿色到黄色稍带绿的变化。

这个品种具有橄榄的典型香气和果味。

HISTORY

In the book Ensaios: Sobre história de Portugal, by Vitorino Magalhães Godinho is refered the wealth of olive oil in Beira Interior. The same book relates the destruction of many olive orchards on the Independence war, was then replanted in Beira Baixa on 1668. The oil went on to became very successful, especially in northern Europe, to the extent that in the 18th century it represented one sixth of Portuguese exports from the ports of Lisbon and Porto.

历史

在“关于葡萄牙的历史”一书中，Vitorino Magalhães Godinho提到了贝拉英特拉丰富的橄榄油。 同一本书讲述了独立战争对许多橄榄种植园的破坏，然后于1668年在Beira Baixa重新种植。橄榄油继而变得非常成功，特别是在北欧，在18世纪，它代表了葡萄牙的里斯本和波尔图港口的六分之一的出口。