Azeitona Galega da Beira Baixa

A preserved olive produced from the Galega variety of Olea europaea L. in the Beira Baixa region of Portugal. The olives are cured in brine and are characterised by a weight of between 2 g and 3 g, a colour ranging from coal black to sepia brown, a sodium chloride content of between 5 % and 10 %, and a slightly winey aroma above 2 on the International Olive Council scale.

About this designation

Azeitona Galega da Beira Baixa is registered as a PGI under file number PGI-PT-02508, with EU protection dating from 8 May 2019 and eAmbrosia identifier EUGI00000016562. The designation covers preserved olives prepared solely from the fruit of olive trees of the Galega variety (Olea europaea L.), grown, produced and prepared within all the parishes of the municipalities of Covilhã, Belmonte, Fundão, Penamacor, Idanha-a-Nova, Castelo Branco, Vila Velha de Ródão, Proença-a-Nova, Oleiros, Sertã, Vila de Rei and Mação. The olives are placed directly in brine; aromatic herbs (bay leaf, oregano, thyme), lemon and garlic may also be added. The traditional fermentation method involves adding water and salt over a fermentation period of between 3 and 6 months, with a salt concentration varying between 5 % and 10 %. The product may be marketed as whole, split, stoned, or sliced olives, or as olive paste prepared from ground olive pulp of at least 95 %. Shelf life in brine may be up to 2 years. Labels must bear the words 'Azeitona Galega da Beira Baixa – Indicação Geográfica Protegida' or 'Azeitona Galega da Beira Baixa IGP'.

Source: The register document this entry was written from · retrieved August 28, 2026

Distinctive facts

• Registered as a PGI on 8 May 2019 under file number PGI-PT-02508 (eAmbrosia identifier EUGI00000016562).
• The specification requires a slightly winey aroma rated higher than 2 on the International Olive Council's Standard COI/OT/MO No 1/Rev.2 of November 2011.
• Individual olives must weigh between 2 g and 3 g, with a sodium chloride content of between 5 % and 10 %.
• The traditional fermentation period is between 3 and 6 months, and the product may be kept in brine for up to 2 years.

HoReCa use

Historical records cited in the specification note the consumption of cured olives as part of food rations paid in kind to rural labourers in the south-eastern part of the Beira region, and the product is described as a long-standing part of the local diet.