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The extra virgin olive oil Colline Pontine becomes part of the official list of typical Italian products with the certification PDO (protected designation of origin) which was issued on 26 March 2010.
Being a product PDO certification requires that the entire production process must be carried out in the region of Lazio.
The extra virgin olive oil Colline Pontine PDO must be obtained from olive variety, Itrana from 50% to 100%, Frantoio and Leccino, up to 50%.
May also be present in other varieties of olives for a maximum of 10% provided that do not modify the characteristics of the product.
Olives for the production of extra virgin olive oil Colline Pontine PDO, must be produced in the Province of Latina.
The extra virgin olive oil Colline Pontine PDO when released for consumption must have the following characteristics:
– Color: from green to yellow with golden reflections;
– Smell: medium to intense fruity green olive, with an almond aftertaste and typical fragrant herbaceous notes;
– Flavor: typical aroma of green tomato, bitter and spicy that range from mild and medium;
– Maximum total acidity not exceeding 0.6 grams per 100 grams of oil.
The extra virgin olive oil Colline Pontine PDO is perfect to combine with Pontine recipes, such as the “Soup Bazzoffia” soup made of spring vegetables, legumes, poached egg, stale bread and Pecorino Romano PDO.

OLIO COLLINE PONTINE DOP

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