The extra virgin olive oil Chianti Classico becomes part of the official list of typical Italian products with the certification PDO (protected designation of origin), which was released November 7, 2000.
Being a product PDO certification requires that the entire production process should be made in the Tuscany region.
The extra virgin olive oil Chianti Classico PDO must be produced only with olives groves, consisting of at least 80% from plants of the variety “Frantoio”, “Correggiolo”, “Moraiolo”, “Leccino”, alone or in combination , and a maximum of 20% from plants of other varieties listed below: So, American, Arancino, Cherry, Colombino, Correggiolo of Pallesse, Candy Heart, From kennels, Spinning, Frantoiano Montemurlo, Ginestrino, Giogolino, Bunch, Gremigna Tonda, Gremigno Fauglia, Gremigno Montecatini, Gremignolo, Gremignolo Bolgheri, Grossaio, Coarse, Larcianese, Lastrino, Lazzero, Lazzero of Guadalupe, Lazzaro di Prata, Holm Horn, Leccione, Madonna of, Madremignola, Mansino, Maremma, Marzio , Maurino, Melaiolo, Pinky, Pinky Cerretano, Morcaio, Morchiaio, Morcone, Morello in Punta, Martellino Olivastra Populonia, Olivastra Suvereto, Olivastra Seggianese, Buffalo Olivo, Olivo’s Mill, the Palone Olivo, Olivo Casavecchia, Olivo San Lorenzo, Ornellaia, Pendagliolo, Pendolino, Pescia, Weeping, Exacting, Piturzello, Awl, Quercetano, Rama Pendula, Razzaio, Rocket, Rosino, Rossellino Rossellino Cerretano, Rossello, Salcino, S. Francesco, S. Lazzaro, Santa Caterina, Scarlinese, Wild Late, Flan and Trillo.
Olives for the production of extra virgin olive oil PDO Chianti Classico, must be produced in the territory of the provinces of Siena and Florence.
The extra virgin olive oil Chianti Classico PDO when released for consumption must have the following characteristics:
– Color: from deep green to green with golden hues;
– Odor: fruity with hints of grass, pine nuts, almonds and ripe fruit;
– Flavor: Net olive oil and fruity with a slightly bitter and spicy;
– Maximum total acidity not exceeding 0.5 grams per 100 grams of oil.
The extra virgin olive oil PDO Chianti Classico can be used at the table raw in salads, vegetables or in soups (typical Tuscan Ribollita, soup of farro and bean soup); in the kitchen can be used for the preparation of sauces for pasta dishes, as an ingredient in second fish or meat (typical Tuscan rabbit with olives and Panzanella).


Lascia un commento

Il tuo indirizzo email non sarà pubblicato.