Terra Alta, more specifically in the town of Horta de Sant Joan, is home to the oldest millenarian olive tree in Catalonia. "Lo Parot" is more than two thousand years old and was declared a Monumental Tree in 1990. It is not surprising, then, that it has become the symbol of the region's olive oil. The excellent quality is protected by a Denomination of Origin, which did not take long to gain recognition. In order to have this distinction, it cannot take longer than 24 hours from harvest to pressing. In addition, exclusively mechanical means must be used. The empeltre variety is used most often, although arbequina, farga and morruda are also common. The olive harvest runs from mid-November to the end of January. The olives are picked by hand and any that have fallen to the ground or have any damage are avoided. Transport to the mill is done in perforated boxes so that they are not subject to waste. The result is an oil of a maximum acidity of 0.5. The taste, fruity at first, becomes slightly sweeter, with aromatic connotations reminiscent of almonds and green walnuts. Currently, the region is home to fourteen cooperatives dedicated to production and sale, which can never be done in canisters larger than five litres. The traditional cuisine de la Terra Alta has several typical dishes where olive oil plays an important role, such as the legume dish empedrat, lettuce and pear salad, fried sweet potato or pasta with mushrooms and olivada. During the year, there are two fairs dedicated to promoting the region's products: the Oil Festival in La Fatarella, in early December, and the Interregional Oil Fair in Mora la Nova, the last weekend of January.