Olive oil — azeite — is one of the foundations of Alentejo cooking, and the Alentejo is the great olive-growing region of Portugal. The area around Estremoz lies in this landscape of olive groves.
The region's olive oil is made from olives grown across the plains and the gentle hills of the Alentejo, pressed into an oil that ranges from mild and golden to more robust and peppery. Olive oil is not a side note in Alentejo cooking but a central ingredient: it is the base of açorda and migas, the medium for frying and dressing, and a finishing drizzle on bread, soups and grilled food.
Some Alentejo olive oils carry protected origin status, and several producers near Estremoz pair olive oil with wine in their estates. For the visitor, good Alentejo olive oil — tasted simply on the region's bread — is one of the quiet pleasures of the local table.
⭐ Must-try:
Azeite do Alentejo
Highlights
- Olive oil is a foundation of Alentejo cooking
- The Alentejo is the great olive-growing region of Portugal
- Oils ranging from mild and golden to robust and peppery
- Central to dishes such as açorda and migas
- Producers near Estremoz often pair olive oil with wine
Frequently asked questions
Why is olive oil important in the Alentejo?
The Alentejo is Portugal's great olive-growing region, and olive oil is a central ingredient in its cooking, not a side note.
What is Alentejo olive oil like?
It ranges from mild and golden to more robust and peppery; some Alentejo olive oils carry protected origin status.
Can you taste olive oil near Estremoz?
Yes, several estates near Estremoz produce olive oil alongside wine and offer tastings to visitors.