A kitchen without olive oil is unimaginable. The olive oil from Trás-os-Montes, made from Verdeal Transmontana, Madural, Santulhana, Cobrançosa, and Cordovil olives, adds a unique touch of flavor. Olive oil, from the bowl on the table to make “soup” with bread, through all stages of a meal, even reaches dessert, which can be a delicately textured pudding. This olive oil is yellowish-green in color, with a fresh fruit aroma and flavor, sometimes almond-like, and with a notable sensation of sweetness, greenness, bitterness, and spiciness.
The ancestors realized that olive oil, in addition to its multiple uses, also allowed for enriching and prolonging the life of doughs, from the bola sovada to the various Easter folares. And the best example of the energy of this recipe book is that it is not only eaten at Easter but has become an omnipresent product.