Azeite de Moura

Azeite de Moura is a protected designation of origin olive oil produced within a defined area of the Alentejo region of Portugal, centred on the subdistricts of Moura, Serpa, and Mourão. The olives are grown and pressed within the delimited zone, yielding an oil with physico-chemical and organoleptic characteristics attributed to the region's Mediterranean agricultural climate with dry and hot summers.

About this designation

Registered as a PDO on 21 June 1996 under file number PDO-PT-0211 (eAmbrosia identifier EUGI00000013221), Azeite de Moura covers olive oil produced from olives grown and pressed within a precisely named geographical area in the Alentejo. The delimited zone comprises specific parishes across three subdistricts: within the Subdistrict of Moura, the parishes of Póvoa de S. Miguel, Amareleja, S. João Baptista, S. Agostinho, S. Amador, Safara, S. Aleixo da Restauração, and Sobral da Adiça; within the Subdistrict of Serpa, the parishes of Pias, Vale do Vargo, Vila Verde de Ficalho, Brinches, S. Maria, Salvador, and Vila Nova de S. Bento; and within the Subdistrict of Mourão, the parish of Granja. The specification requires that the olives be grown on olive trees in the region and that crushing take place in presses also located within the area. The oil must conform to the chemical and sensory characteristics particular to the designation. The inspection body named in the specification is the Associação Técnica de Olivicultores de Moura, based in Moura. The applicant group at registration was Cooperativa Agrícola de Moura e Barrancos, CRL. Labelling must carry the designation Azeite de Moura and the indication of denomination of origin.

Source: The register document this entry was written from · retrieved August 26, 2026

Distinctive facts

• Registered as a PDO on 21 June 1996 under file number PDO-PT-0211, eAmbrosia identifier EUGI00000013221.
• The delimited production area spans named parishes across three subdistricts: Moura, Serpa, and Mourão, in the Alentejo region of Portugal.
• Both olive cultivation and pressing must take place within the delimited geographical area; neither stage may occur outside it.
• The inspection body named in the specification is the Associação Técnica de Olivicultores de Moura, located in Moura.

Tasting notes

Alentejano EVOO DOP from Moura area, Galega and Cordovil cultivars. Distinctively soft fruity profile.

HoReCa use

Used on grilled fish and in salads.

Packaging

• glass-bottle-500ml
• tin-3L

Seasonality