The Olive Tree in TMAD
Olive cultivation in this region is not only an economic activity, but a deeply rooted cultural element that dates back to Antiquity, having evolved into a combination of productive tradition and tourist potential through olive tourism.
The Olive Tree in Trás-os-Montes: History, Varieties and Contribution to Regional Olive Tourism.
The Trás-os-Montes region represents one of the fundamental pillars of Portuguese olive growing, standing out as the second largest national producing area, with unique characteristics that give its olive oils unique organoleptic properties.
Olive cultivation in this region is not only an economic activity, but a deeply rooted cultural element that dates back to Antiquity, having evolved into a combination of productive tradition and tourist potential through olive tourism.
The wealth of native varieties such as Cobrançosa, Madural and Verdeal Transmontana, adapted to the Trás-os-Montes terroir, allow the production of excellent DOP olive oils that have gained national and international recognition, while sustaining an agricultural and cultural heritage that today constitutes an opportunity for territorial development.
History of the Olive Tree in Trás-os-Montes
The presence of the olive tree in the Trás-os-Montes region dates back to Antiquity, revealing a centuries-old tradition of cultivation and production that has shaped the local landscape and culture. Although there are no precise records about the beginning of cultivation, it is known that the systematic planting of olive groves in Mirandela, one of the main olive-growing centers in the region, possibly dates back to the first half of the 16th century.
The Ancient Roots of Olive Oil in Trás-os-Montes
It is often repeated that olive growing in Trás-os-Montes began in the 16th century. The statement is not baseless — but it is incomplete. That date refers to the documented planting and expansion of olive groves around Mirandela, not to the origin of the olive tree or of olive oil in the region. The deeper record — botanical, archaeological and documentary — carries this story back by many centuries, into Roman Antiquity and, as a native tree, far beyond.
A native tree, not a foreign import
Long before any grove was planted, the olive lineage already belonged to the Iberian landscape. The wild olive — the zambujeiro (Olea europaea var. sylvestris) — is native to the peninsula and was used from the Neolithic; the cultivated olive was domesticated from it, a process begun in the Near East some six thousand years ago (Florestas.pt). In southern Iberia the cultivated olive spread into interior zones during the Roman period (Andalusian olive-domestication study, 2005), and the recent prehistory of eastern Trás-os-Montes is documented through its plant resources (Figueiral & Sanches, 1998–1999, 2003).
Material proof from the Roman period
The most decisive evidence comes from the valley of the river Sabor. At Quinta de Crestelos (Meirinhos, Mogadouro) — excavated during the Baixo Sabor rescue-archaeology programme and occupied from late Prehistory to the 19th century — archaeobotanical study recovered olive (Olea) alongside grapevine (Vitis) in Roman-period contexts. The regional synthesis of thirteen sites in the valley reads these finds as evidence that Roman small farms produced wine and/or olive oil (Tereso et al., 2024; 2018; 2020). A telling place-name reinforces this: the "Olival da Santa" (the Saint's Olive Grove) at Santa Eufémia (Alfândega da Fé) sits over a Roman-period site (Pinto & Pereira, 2015).
The witness of the documents
The olive-oil lands are documented from the Middle Ages: the charter (foral) of Torre de Moncorvo (1285, King Dinis), the charter of Mirandela (7 March 1291, King Dinis), and the founding of the Morgado de Santo António de Moncorvo (1491), to which the Quinta da Laranjeira — of pre-15th-century origin — was tied (Correia, 2019; Alves, 2000). For these very estates, early-modern land registers describe the olive groves explicitly: the 1757 survey (Tombo) of the Morgado records "much olive" on the Quinta da Laranjeira; the 1765 tax record (Décima) describes it with "houses, olive trees, and bread-grain land"; and an 1796 town-council act refers to its "many lands and olive trees" (Correia, 2019).
Living witnesses
The OLIVECOA project (Polytechnic Institute of Bragança / CIMO, Faculty of Pharmacy of the University of Porto, and the Côa Park Foundation) identified and catalogued 150 centenary and millennial olive trees in the Côa Valley — living organisms that, in many cases, pre-date any 16th-century planting by centuries.
What the 16th century really marks
The often-cited date rests on the 16th-century chronicler João de Barros, who noted that olive trees had recently been planted around Mirandela — a record of expansion, not of origin. The official DOP dossier itself states that olive-oil consumption in Trás-os-Montes goes back to Antiquity, while dating the Mirandela groves to the first half of the 1500s (DGADR). The olive was already grown and processed here in Roman times. The year 1500 is not the beginning of this story — it is one chapter within it.
Sources
Tereso, J. P., Oliveira, C., Vaz, F. C. & Seabra, L. (2024). Archaeobotanical data from the Sabor Valley… The Holocene, 34(8), 1062–1075. ·
Tereso, J. et al. (2018). Os horrea na Quinta de Crestelos… Cadernos do GEEvH, 7. ·
Tereso, J. et al. (2020). Cultivos de Época Romana no Baixo Sabor. ·
Tereso, J. et al. (2016). Os níveis medievais da Quinta de Crestelos. Arqueologia Medieval, 14. ·
Pinto, R. & Pereira, S. (2015). Olival da Santa (Santa Eufémia). · Figueiral, I. & Sanches, M. J. (1998–1999; 2003). Anthracology of Trás-os-Montes. · On the origin and domestication of Olea europaea in Andalucía (2005). Veg. Hist. Archaeobot. ·
Correia, M. C. R. (2019). Arqueologia e História das Grandes Propriedades do Vale do Baixo Sabor (FLUP). ·
Alves, F. M. (Abade de Baçal) (2000). Memórias Arqueológico-Históricas do Distrito de Bragança. · Baquero Moreno, H. Mirandela e o seu Foral na Idade Média (CM Mirandela). ·
OLIVECOA — IPB/CIMO, U. Porto, Côa Foundation. ·
DGADR — Azeite de Trás-os-Montes DOP. ·
João de Barros, Geografia (16th c.). · Florestas.pt.
Historical Evolution of Production
Olive growing in Trás-os-Montes experienced substantial growth at the end of the 19th century. In 1894, production reached the significant mark of 776 kiloliters of olive oil, demonstrating the economic importance that this crop already assumed at the time. Just two years later, in 1896, there were already 12 olive oil mills in the town of Mirandela alone, demonstrating the development of the processing industry associated with the olive tree.
The recognition of the quality of Transmontano olive oil also has historical roots. In 1903, the region's olive oil won the silver medal at the Agricultural Exhibition, an important milestone in the appreciation of this regional product. This distinction represented one of the first formal recognitions of the exceptionality of the olive oil produced in this part of the country.
The Olive Tree as a Cultural Element
In the "Terra Quente" of Trás-os-Montes, the olive tree has always been considered a tree of great value, even being treated as a sacred tree due to its yield and the importance of olive oil in the local economy and diet. This veneration of the olive tree transcends the merely productive aspect, reflecting a deep relationship between the communities of Trás-os-Montes and this culture.
Olive Tree Varieties in the Trás-os-Montes Region
The Trás-os-Montes region is distinguished by the presence of native varieties that give unique characteristics to the olive oils produced there. The main varieties cultivated in the region are:
Predominant Varieties
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Verdeal Transmontana: Emblematic variety of the region, it contributes to the characteristic sensory profile of Transmontano olive oils.
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Madural: One of the traditional varieties that makes up Azeite de Trás-os-Montes DOP, providing balance to the blends.
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Cobrançosa: A variety widely spread in Portugal, being one of the main ones in the Trás-os-Montes region, contributing to the sensory richness of local olive oils.
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Cordovil de Trás-os-Montes: Regional variety that complements the previous ones in the composition of the olive oils traditionally produced in the region.
The presence of these native varieties constitutes an important genetic wealth, especially in a context of climate change, as they represent plant material adapted to the specific edaphoclimatic conditions of the region over generations.
Characteristics of Trás-os-Montes Olive Oil PDO
Trás-os-Montes Olive Oil with Protected Designation of Origin (PDO) represents the excellence of the region's olive oil production, presenting differentials that value it in the national and international market.
Sensory Profile and Differentiators
The olive oil from this region stands out for being balanced, with the smell and flavor of fresh fruit, characteristics that differentiate it from other national olive oils[1][4].
It often has almond notes combined with a harmonious sensation between sweet, green, bitter and spicy[4]. This combination of sensory attributes results from the combination of local varieties with the region's unique soil and climate conditions.
Production and Certification Area
The production area of the Trás-os-Montes DOP Olive Oil covers several municipalities in the region, including Mirandela, Vila Flor, Alfândega da Fé, Macedo de Cavaleiros, Vila Nova de Foz Côa, Carrazeda de Ansiães and some parishes in the municipalities of Valpaços, Murça, Moncorvo, Mogadouro, Vimioso and Bragança. This geographical delimitation ensures the connection between the product and the territory.
Certification as PDO is ensured by a control and certification body, guaranteeing the authenticity and quality of the product according to the parameters established in the specifications.
Organoleptic Qualities of Different Varieties
Each variety of olive tree contributes specific attributes to the sensory profile of Trás-os-Montes olive oils, resulting in products with distinct characteristics that can be enjoyed alone or in balanced blends.
Sensory Profiles by Variety
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Verdeal Transmontana: Produces oils with pronounced vegetal notes, with aromas of grass and dried green fruits standing out. In the mouth, it has a very marked bitterness and spiciness, with good persistence[3].
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Cobrançosa: Produces oils with aromatic complexity, combining herbaceous notes with hints of dried fruits. Tendentially less bitter than Verdeal, maintaining a balanced spiciness[3].
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Madural: Gives oils fruity notes, sometimes reminiscent of banana and ripe fruits. Bitterness and spiciness are moderate, resulting in a milder profile[3].
The combination of these varieties results in complex and balanced olive oils, with notes of grass and tomato, harmonious and persistent bitterness and spice, which intensify the flavor of food, as demonstrated in the experience with the famous Posta Mirandesa[3].
Olive tourism in Trás-os-Montes
Olive tourism is emerging as an emerging tourism product with increasing relevance in the development of olive-growing territories, including the Trás-os-Montes region. This specialized segment of rural and gastronomic tourism focuses on olive cultivation and olive oil production.
Development and Potential
Olive tourism in Trás-os-Montes has been gaining expression as a way of diversifying the regional tourist offer, taking advantage of the rich heritage associated with olive cultivation [3]. The region, being the second largest national production area, benefits from the authenticity of its native olive groves (Cobrançosa, Madural and Verdeal Transmontana) and the unique terroir, which allows the production of excellent DOP Extra Virgin Olive Oils with differentiating attributes [3].
Olive Tourism Tours and Experiences
The Trás-os-Montes region offers several tours and experiences centered on the olive tree and olive oil, providing visitors with direct contact with this ancient culture.
Main Experiences Available:
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Visits to Producers and Oil Mills: Producers open their doors to visitors, allowing visitors to learn about the olive oil production process, from the olive grove to the final product[3][5]. These visits usually include tastings of different batches and single varieties, as well as tasting olives of different varieties.
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Olive and Olive Oil Museum: Located in Mirandela, in a building with industrial architecture, this museum offers a journey through time, allowing us to understand the activity of olive retail, transport and production, as well as displaying collections of utensils related to olive growing[3].
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Gastronomic Experiences: The integration of olive oil into local gastronomy is a fundamental element of olive tourism, as exemplified by the experience of Posta Mirandesa finished with a drizzle of Extra Virgin Olive Oil (EVOO) [3]. These experiences allow visitors to understand how olive oil can transform and enhance traditional dishes.
Economic and Cultural Importance of the Olive Tree in the Region
The olive tree plays a multifaceted role in the Trás-os-Montes region, contributing simultaneously to the economy, culture and territorial identity.
Economic Dimension
Olive oil production represents an important source of income for many families and companies in the region. The recognition of the quality of Trás-os-Montes Olive Oil, evidenced by the DOP certification, allows the product to be valued in national and international markets, contributing to the economic sustainability of rural communities.
Olive tourism emerges as a vector of economic development, diversifying producers’ sources of income and creating new business opportunities in areas such as restaurants, accommodation, and experience services [3].
Cultural and Heritage Value
In addition to its economic dimension, the olive tree represents a fundamental identity element of the Trás-os-Montes region. Traditional cultivation and production methods, passed down from generation to generation, constitute an intangible heritage of great value [1].
Growing awareness of the importance of healthy eating benefits the olive oil industry. As noted by João Rosado, quoted in one of the research results, "The Portuguese do not value the quality of the product or its origin, but they are beginning to take an interest in what they eat and in food. As a good fat, olive oil benefits from this" [5]. This trend represents an opportunity to enhance the value of Transmontano olive oil as a differentiated, superior-quality product.
Conclusion
The olive tree in Trás-os-Montes represents much more than a simple agricultural culture. It is a symbol of regional identity, a driver of economic development and a tourist asset with growing potential. The unique combination of native varieties, particular soil and climate conditions, and traditional know-how results in excellent olive oils that express the Trás-os-Montes terroir.
Olive tourism emerges as an opportunity to enhance this heritage, connecting consumers and visitors with the origin of the product, production methods, and associated culture. The various experiences available, from visits to olive groves and oil mills to olive oil tastings and themed meals, are an important complement to the regional tourist offer.
The Azeite a Norte platform is therefore positioned as a fundamental vehicle for promoting this heritage and raising awareness among both local audiences and tourists about the richness and diversity of olive growing in Trás-os-Montes. Through information on the history, varieties, organoleptic characteristics, and culinary applications of different olive oils, it contributes to the formation of more informed consumers and to the appreciation of an emblematic product of the region.
Sources:
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https://tradicional.dgadr.gov.pt/pt/cat/azeites-e-azeitonas/59-azeite-de-tras-os-montes-dop
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https://www.esht.ipp.pt/noticias/as-sinergias-entre-enoturismo-e-olivoturismo-2013-visita-tecnica
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ttps://plantaeagro.pt/a-oliveira-em-portugal-com-sensores-rotas-turisticas-pelos-olivais/
In the "Terra Quente" of Trás-os-Montes, the olive tree has always been considered a tree of great value, even being treated as a sacred tree due to its yield and the importance of olive oil in the local economy and diet.