Sunday, 11 October 2009

Una asociación recoge aceituna de olivos ourensanos para comercializarla en confitura

La Asociación Cultural As Estrugas recolecta aceitunas de olivos ourensanos para intentar cerrar un ciclo que permita comercializar este fruto como aceituna de mesa. Su presidente, Martín Álvarez, asegura que están recogiendo aceitunas «das oliveiras de Grou, doutras dúas de O Couto e da oliveira do Fonsillón. Para o ano esperamos traer aceitunas de Quiroga tamén».

La asociación cuenta con el asesoramiento científico del profesor Javier Carballo, de la Facultad de Ciencias. En Galicia hay olivos desde época romana. Están en la Baixa Limia, Valdeorras, Monterrei, O Ribeiro y Quiroga. Según un estudio, ciertas variedades adaptaron su ciclo vital al clima gallego y se ha detectado el desarrollo de variedades autóctonas sin acción humana. Dice Álvarez que cuando se plantaron olivos por el SLG en Valdeorras, se analizaron en Córdoba varios ejemplares que eran variedades sin catalogar. En As Ermitas, se detectaron olivos que crecieron de forma esporádica sin ningún cuidado.

Martín Álvarez indica que Ourense puede producir aceitunas para endulzado porque tiene olivos que maduran hacia Navidad. En la provincia, la única referencia de consumo de aceituna de mesa y regulación de su comercialización en el XIX se conserva en el Arquivo Histórico. Álvarez propone la Uliva aderezada galega . El fruto debe recolectarse de olivos autóctonos sin estar del todo maduro. Luego se raja o machaca la pulpa sin romper el hueso. La aceituna se mete en agua una semana y se le cambia el líquido cada día. Luego se fermenta en salmuera al 10% y la conservación se hará en salmuera ligera con ajo y pimentón ahumado.

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