Chestnuts and Olive Oil: When Autumn Sits Down at the Table
- Azeite a Norte
- Nov 11
- 4 min read
Autumn in Trás-os-Montes and Alto Douro has its own unique scent. There's the aroma of fireplaces beginning to light, the smell of chestnuts roasting in the streets, and, of course, the unmistakable touch of new olive oil arriving from the mills.
It is at this time that two of the region's most emblematic products meet—not by chance, but as if nature had orchestrated this perfect encounter.
The Meeting of Two Treasures
November is the month when everything happens simultaneously. The rods touch the branches of the olive groves, the olive press is lit, and the chestnuts warm in the embers of the chestnut roasts. It's a moment of double celebration: the earth gives us the golden fruit of the olive trees and the earthy fruit of the chestnut trees, both children of the same landscape, both symbols of sharing and tradition.
The chestnut, so present in the collective memory of Trás-os-Montes, finds its perfect match in olive oil. It's not just a matter of taste—although, the natural sweetness of the chestnut pairs perfectly with the fruity notes of the Trás-os-Montes PDO olive oil. It's a matter of identity. These are products that tell the same story: that of a generous land, of a people who know how to wait for the seasons, of traditions passed down from hand to hand.
Transform without Complicating
When we talk about combining chestnuts and olive oil, we're not talking about elaborate recipes or complex techniques. We're talking about simple gestures that transform—a drizzle of olive oil over still-warm roasted chestnuts, a touch of coarse salt, perhaps a pinch of rosemary. It's about letting the ingredients speak for themselves, letting the quality of the olive oil enhance what is already good.
Some people like to make a creamy chestnut purée, where the olive oil is added gradually until it creates that velvety texture that embraces any dish.
Others prefer to sauté chestnuts in generous olive oil, with freshly picked mushrooms and garlic from the garden. These are different ways to celebrate the same union.
And if we consider flavored olive oils (https://www.azeiteanorte.pt/post/azeites-aromatizados-quando-o-azeite-se-veste-de-sabor), the possibilities multiply. Imagine roasted chestnuts finished with an olive oil flavoured with rosemary or thyme. Or a chestnut purée with an olive oil with citrus notes.
Or even an olive oil already flavored with the chestnut itself. It's about giving a new voice to ingredients we already know so well—extending the work of the olive grove in creative ways.
Chestnuts and Olive Oil: More Than Just Ingredients
Olive oil isn't just something you season or cook with. It's the golden thread that unites generations, transforming simple recipes into memories. When we use extra virgin olive oil from Trás-os-Montes and Alto Douro with chestnuts from the region, we're not just preparing a meal—we're bringing centuries of know-how to the table, celebrating a landscape, honoring those who work the land.
Chestnuts have always had their place at chestnut festivals, fairs, and autumn tables. But when you add oil to the conversation, something changes.
There's a new depth, a complexity that wasn't there before. It's as if the two products complement each other, each highlighting the best of the other.
And this year, there are many reasons to go out and celebrate:
November 7-9: 28th Chestnut Fair in Valpaços
November 8: Chestnut Festival in Carrazeda de Ansiães and Saint Martin's Day in Maçores (Torre de Moncorvo)
November 8-11: Saint Martin's Day in Chavães, Tabuaço
November 11: Municipality Day and Saint Martin's Day in Alijó
Come Discover This Story Live
November is the perfect time to experience what the land offers — and at this time, local festivals and fairs are the ideal stage for this. Come feel the fresh mountain air, the smell of chestnuts roasting in the squares, and the taste of new olive oil flowing from the presses. Come discover the connection between those who produce and those who celebrate, between the olive grove and the chestnut tree, between flavour and memory.
Get to know the region's producers (https://www.azeiteanorte.pt/produtores), visit the farms and experience the region (https://www.azeiteanorte.pt/experiencia), and enjoy these celebrations that bring autumn to life in Trás-os-Montes and Alto Douro.
Because at this time of year, olive oil and chestnuts are not just tasted—they are lived.
It is in the combination of these local products that you find the true essence of Northern cuisine: simple, authentic, and deeply connected to the land and the seasons. After getting to know the olive oil and chestnuts where they are born, you'll want to bring them home with you—and to your table.
Tip: For this time of year, choose an extra virgin olive oil with a fruity and balanced profile. Oils with notes of fresh herbs and almonds are perfect for enhancing the delicate flavor of the nuts without overpowering them. And if you want to try something different, flavored oils can be a creative way to breathe new life into this traditional combination!
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