“Galega” Green Olive Paste with dry figs
Description
This paste is a mixture of the Galega olive, a unique variety in the world and known as the “Portuguese olive”, with a vibrant green color, and the honeyed fig, produced in the region of Trás-os-Montes - Portugal, which gives it sweetness. for acidity balance.
Ideal in a slice of cornbread, Avintes bread, toasted bread or various types of fresh cereal bread. Use as an aperitif, in vegetarian salads, fruit salads, salmon salads, chicken salads, in seaweed toasts, or as a filling or accompaniment to meat and pasta dishes.
Suggested Use
Ideal in a slice of cornbread, Avintes bread, toasted bread or various types of fresh cereal bread. Use as an aperitif, in vegetarian salads, fruit salads, salmon salads, chicken salads, in seaweed toasts, or as a filling or accompaniment to meat and pasta dishes.
Recipes | Chef
- Pepper pinch with “Galega” Green Olive Paste with dry figs meia.dúzia® - Chef Álvaro Costa
- Anchovy Pinch with Red Pepper Chutney meia.dúzia® and “Galega” Green Olive Paste with dry figs meia.dúzia® - Chef Álvaro Costa
- Tuna Tapas with Onion and “Galega” Green Olive Paste with dry figs meia.dúzia® - Chef Ignatius
Ingredients
“Galega” olive (82.0%), fig (0.3%), virgin olive oil, spices, aromatic herbs, acidity regulator (citric acid) and salt. It may contain traces of olive pits.
Nutritional information
Average nutritional information per 100 g / 3.53 oz: : Energy 1257kJ / 299 kcal; Fats 9,6 g / 0.3oz , of which saturated fat acids 5,3 g / 0.2oz; Carbohydrates 48,9 g / 2oz, of which sugars 45,7 g / 2oz; Proteins 2,5g / 0.09oz; Salt 0,0 g / 0.0 oz.
Origin of raw materials
“Galega” (Galician) olives from Beira Baixa, the prepared product, obtained from the Galega variety of the species Olea europaea L.
Production method: The fermentation of Galega olives from Beira Baixa PGI is carried out using the natural curing method, and the traditional fermentation process used, passed down through generations between local actors, allows for the highlighting of the characteristics of weight, color, salt content and slight aroma of wine, which distinguish it from its counterparts.
Unique traits: The climate and soil of the region, as well as the experience of the local populations, make Galega olive fromBeira Baixa PGI a product with unique characteristics.
Geographical area: The production of Galega olives from Beira Baixa PGI is limited to all parishes in 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, all in Portugal.
History: The cultivation of the olive tree is closely linked to the region of Beira Baixa, as evidenced in several historical records, which indicate that already in the early 16th century the olive grove was well established in the region, and in the vicinity of Castelo Branco there were already extensive olive groves. The Galega Olive from Beira Baixa, obtained through manufacturing processes and conservation techniques that have been passed on from generation to generation and that are maintained to this day, is considered a traditional product in this region, and has long occupied an important place both in the nutrition of its inhabitants and in the development of the local economy.