Portuguese Negrinha do Douro and Galega olives
First cold pressed PDO extra virgin olive oil.
Sardine fillets in organic extra virgin olive oil and seaweed.
First cold pressed PDO extra virgin olive oil.
Whole tree-ripened Negrinha do Douro olives
Skinless and boneless Sardine and Mackerel fillets.
Mackerel fillets in organic extra virgin olive oil and lemon thyme.
Whole tree-ripened Galega olives with oregano
Tasty, delicious, simple, clean and honest flavours – our belief is that there is no need to complicate what is already perfect!
The journey began nearly 20 years ago
in Southern Portugal, when a food business
was the furthest thing from our minds.
However, with time and an immersion into
Portugal’s culinary heritage and wildly rich
landscape came a realization that few people
outside Portugal knew what it had to offer.
This inspired Stephen Firth and wife Rachel to
create Azouro in 2013, motivated by an appetite
for the premium quality artisan products and the
producers that they partner with.
The Portuguese identify strongly with their
local and regional foods, so we decided to
curate the best, most delicious and authentic
food on the market, in pursuit of food excellence.
Since 2013 our business and home are based in the north of the country, where we work with the best speciality food producers to make our high-quality products. The journey, in some ways, feels like it’s just starting.
Trás-os-Montes and the Alto Douro is one of the best olive oil production areas in the world. It is where the Terra Quente (The Warm Land) climate and schist soils produce very delicate and complex olive oils with a nutty aroma. These are extremely balanced olive oils with rather sweet, green, bitter and spicy tastes.
It is situated just above the River Douro in the north of the country, famous for Port Wines and offers the right conditions for us to produce an exclusive and fascinating olive oil. Azouro is made by cold pressing the olives within hours of being handpicked and then bottled. This process must all be carried out in the district where the olives are harvested in order to mainta in the strict PDO certification criteria and respect cultural traditions.
First Cold Pressed 100% Extra Virgin Olive Oil produced in the Protected Designation of Origin of Trás-os-Montes.
Every season we create our unique blend from a selection of the finest indigenous olive varieties from this region – Verdeal, Madural & Cobrançosa.
500ml
100% pure and premium quality sardine fillets in organic extra virgin olive oil and seaweed. Skinless and boneless. Ready to eat. Eat from the tin, in salads, on toast, as tapas. The freshest fish with the purest olive oil on a bed of organic seaweed (Sea Lettuce & Bladderwrack) combine to make an incredible delicate taste and umami flavour sensation.
Rich in Omega-3 and an excellent source of protein. Prepared, canned and packaged by hand in Matosinhos (fishing port), Northern Portugal, combining traditional Portuguese methods with modern technologies and the highest quality standards.
106g
100% pure and premium quality mackerel fillets in organic extra virgin olive oil and lemon thyme. Skinless and boneless. Ready to eat. Eat from the tin, in salads, on toast, as tapas. The freshest fish with the purest olive oil and a hint of lemon thyme (herb) combine to make a delicate and light flavour, like nothing else.
Rich in Omega-3 and an excellent source of protein. Prepared, canned and packaged by hand in Matosinhos (fishing port), Northern Portugal, combining traditional Portuguese methods with modern technologies and the highest quality standards.
106g
Indigenous olive variety unique to Portugal – Beira Baixa region. The hot dry summers and cold wet winters of this region create optimum conditions for ripening the olives on the trees, helping to create their distinctive sweet flavour.
Also known as the olive of Portugal, our native Galega variety are ripened on the tree and then carefully selected for harvesting when just ripe. They are then cured naturally in brine (mix of water and salt) for a minimum of 7-8 months and up to 2 years, depending on the state of maturation of the olives when collected from the trees (more or less mature), before adding oregano. The result is an olive that is firm, smooth and sweet.
They are an ideal table olive as it’s easy to separate the pulp from the stone. A favourite of the Portuguese.
Net weight: 350g – Net drained weight: 210g
Indigenous olive variety unique to Portugal – Douro region. The hot dry summers and cold wet winters of this region offer the optimum conditions for ripening the olives on the trees, helping to create their distinctive flavour.
They are harvested when turning colour and preserved naturally in brine (mix of water and salt) for minimum of 7-8 months and up to 2 years, depending on the state of maturation of the olives when collected from the trees (more or less mature), then split before adding garlic and oregano. The result is an olive that is firm, robust and garlicky.
Net weight: 350g – Net drained weight: 210g
Our ethical emphasis is on Quality,
Provenance & Sustainability.
Great food that is good for you.
Contact:
For any enquiries please email:
contact@azouro.com
or call: +353 87 927 5369
Trade enquiries:
For any trade enquiries please contact:
sales@azouro.com
Address:
Av. Marechal Gomes da Costa 1551
4150-360 Porto
PORTUGAL
Online orders:
sheridanscheesemongers.com