PDO Oil Baix Ebre - Montsià

PDO Oil Baix Ebre-Montsià

Baix Ebre and Montsià are two of the regions with the most tradition and importance in the production of oils in Catalonia. Its production of quality virgin oils has led to its recognition as a Protected Designation of Origin (PDO).

Oil and olives

Olive oil from Baix Ebre-Montsià is an extra quality virgin oil obtained from the Morruda or Morrut, Sevillenca and Farga varieties. La Morruda is the predominant variety and occupies almost 50% of the area of olive trees, while Sevillenca is 30-35% and La Farga between 10 and 20%. La Morruda and La Farga are autochthonous varieties of these regions. The coloration varies depending on the harvest time and geographical location, ranging from yellow-greenish to yellow-golden. The result is tasty and aromatic oils, fruity at the beginning of the season and slightly sweet at the end. The specific qualities of this oil are given by the specificities of the soils, the natural environment and the climate of both regions, which have mild, not very rainy winters, and dry and persistent winds that blow in autumn and winter, which causes an earlier ripening of the olive than that of other producing areas. Cultivation is still carried out in the traditional way, dry in 95% of cases, but with a continuous increase in irrigation. The olive is harvested from the trees by "milking", knocking the olives into the nets that prevent the fruits from falling to the ground, although in recent years the use of vibrators has spread. The harvest begins in mid-November and lasts until February or mid-March. The olives are crushed in 24 hours or, at the most, within 48 hours of harvest. In the elaboration, mechanical or physical procedures are used, in cold, to prevent the production of an alteration of the oil and the characteristic flavor and aroma are maintained, with a maximum acidity of 0.8 º and a maximum peroxide index of 18.



  • Inventory of Local Products

Season calendar

  • GEN
  • Feb
  • Sea
  • Apr
  • Never
  • JUN
  • JUL
  • AUG
  • OCT
  • nov
  • From

Complementary information

Production rooted in both counties since ancient times, oil experienced a great expansion during the eighteenth and nineteenth centuries. By the end of the XIX century, an important industry had already been built that stood out for a great development in the mechanization of production and for the production of quality olive oils. To a large extent, this industry was articulated around Tortosa, which thus became a large oil market. The expansion continued until the 1930s. Later, the effects of the Civil War (1936-1939) and the post-war period, in addition to competition from other vegetable fats, would slow down this expansion, which will also be seriously affected by the frosts suffered in 1956, which are responsible for the destruction of many olive trees in the area. It will not be until Spain enters the European Union and with the development of aid for the production of olive oil, that a technological renewal and an increase in the quantity and quality of oil produced will take place. Thus, currently the production is about 12000 tons of oil produced, almost twice the production of the campaigns of 1981 and 1987, some of the brightest.

Attributes and nutritional properties

Baix Ebre-Montsià oil must be packaged in containers with a maximum capacity of 5 l. The whole process, ranging from production to labeling, is carried out in the production area. Marketing takes place throughout Catalonia and abroad, so it can be found anywhere in Catalonia, although it is in Terres de l'Ebre where the presence in shops and supermarkets is most intense. In recent years it has positioned itself as one of the most outstanding products in the food offer of the Terres de l'Ebre aimed at the visiting population. This fact, together with the production campaigns launched in recent years and the recovery of the valuation of olive oils, have led to the virgin oil of Baix EbreMontsià being achieved remarkable recognition and evaluations by the Catalan and foreign population.