The varieties included under this PDO are morruda or morrut, farga (both native to the area) and sevillenca. The most widely cultivated variety is morruda, which take up 50% of the land area, followed by sevillenca, with 30-35%, and farga, between 10 and 20%. The result is a tasty and aromatic oil, fruity at the beginning of the season and slightly sweet at the end, with a colour that ranges from yellow-green to yellow-gold, depending on the harvest time and the geographical location. The olives are still grown by traditional dryland farming in 95% of the cases, and the olive is hand-picked by "munyiment", although the use of vibrating shakers in the harvest has spread in recent years. The harvest begins in the mid-November and lasts until February or mid-March. The olives are pressed within 24 hours or, at most, within 48 hours of harvest. The maximum acidity is 0.8 degrees. Where can you buy some? Currently, there are twelve production cooperatives registered with the Regulatory Council that market five different brands, among them the Sant Isidre del Mas de Barberans Agricultural Cooperative or the Soldebre de Tortosa Cooperative. There are several fairs and conferences centred around this product. Thus, every year at the end of February, the Entitat Descentralitzada de Jesús, in Tortosa, hosts the Terres de l'Ebre Oil Fair. Over the two days of the event, visitors can buy olive oil produced in the regions of the Ebro. You can also participate in tastings of traditional products, such as oysters, mussels, honey or the area's pastries (pastissets, garrofetes del Papa, coquetes de sagí, tortosins, menjar blanc, etc.). In addition, side events are held, such as olive pit tossing, an allioli contest or a tasting of oils and olives. Coinciding with the Oil Fair, the capital of Baix Ebre also celebrates some gastronomic events dedicated to olive oil. Local restaurants prepare recipes such as roasted tomatoes in olive oil, aubergine cream in virgin olive oil, and monkfish and potato medallions in rosemary oil.