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The extra virgin olive oil Salernitane Hills joined the official list of typical Italian products with the certification PDO (protected designation of origin) that was released June 13, 1997.
Being a product PDO certification requires that the entire production process must be carried out in the region of Campania.
The extra virgin olive oil Salernitane Hills PDO must be obtained from varieties of olive trees, alone or together, in the groves: Rotondella, Frantoio, Carpellese Nostrale or for at least 65%; Ogliarola and Leccino in no more than 35%. Can, also, other varieties present in the area to an extent not exceeding 20%.
The introduction of new varieties in the new plant is permitted by the Campania Region, heard the Consortium, provided that the same does not alter the unique characteristics of the product.
Olives for the production of extra virgin olive oil Salernitane Hills PDO, must be produced in the Province of Salerno.
The extra virgin olive oil Salernitane Hills PDO when released for consumption must have the following characteristics:
– Color: from green to yellow more or less intense;
– Odor: fruity medium-high;
– Taste: fruity with medium or weak bitterness and a hint of spicy, artichoke and thistle;
– Maximum total acidity not exceeding 0.7 grams per 100 grams of oil.
The significant presence of aromatic notes does favor the use of this oil on plates of a certain size, such as soups made from vegetables, tasty pasta traditional bell and grilled fish.

OLIO COLLINE SALERNITANE DOP

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