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The extra virgin olive oil Dauno becomes part of the official list of typical Italian products with the certification PDO (protected designation of origin), which was released November 25, 1997.
Being a product PDO certification requires that the entire production process must be carried out in the region of Puglia.
The designation of origin Dauno, must necessarily be accompanied by one of the following geographical indications:  Alto Tavoliere, Basso Tavoliere, Gargano and Sub-Apennines.
The designation of origin Dauno, accompanied by the geographical “Alto Tavoliere”, is reserved for extra virgin olive oil obtained from the olive variety Peranzana or Provencal present in the olive groves in measuring not less than 80%. Could help other varieties present in the olive groves up to the maximum limit of 20%.
The designation of origin Dauno, accompanied by the geographical “Basso Tavoliere”, is reserved for extra virgin olive oil obtained from the olive variety Coratina present in the olive groves in not less than 70%. Could help other varieties present in the olive groves up to the maximum limit of 30%.
The designation of origin Dauno, accompanied by the geographical “Gargano”, is reserved for extra virgin olive oil obtained from the olive variety Ogliarola Garganica present in the olive groves in not less than 70%. Could help other varieties present in the olive groves up to the maximum limit of 30%.
The designation of origin Dauno, accompanied by the geographical “Sub-Apennines”, is reserved for extra virgin olive oil obtained from the following varieties of olive: Ogliarola, Coratina and Rotondella present alone or in combination in the olive groves in not less than 70 %. Could help other varieties present in the olive groves up to the maximum limit of 30%.
Olives for the production of extra virgin olive Dauno PDO, must be produced in the Province of Foggia.
When released for consumption the extra virgin olive oil with denomination of origin Dauno, accompanied by the geographical “Alto Tavoliere”, must have the following characteristics:
– Color: from green to yellow;
– Smell: medium fruity with sensation of fresh fruit and sweet almond;
– Taste: fruity;
– Maximum total acidity of not more than 0.6 grams per 100 grams of oil.
When released for consumption the extra virgin olive oil with denomination of origin Dauno, accompanied by the geographical “Basso Tavoliere”, must have the following characteristics:
– Color: from green to yellow;
– Odor: fruity;
– Taste: fruity with a slight spicy and bitter;
– Maximum total acidity of not more than 0.6 grams per 100 grams of oil.
When released for consumption the extra virgin olive oil with denomination of origin Dauno, accompanied by the geographical “Gargano”, must have the following characteristics:
– Color: from green to yellow;
– Smell: medium fruity with herbaceous feeling;
– Taste: fruity with almond aftertaste;
– Maximum total acidity of not more than 0.6 grams per 100 grams of oil.
When released for consumption the extra virgin olive oil with denomination of origin Dauno, accompanied by the geographical “Sub-Apennines”, must have the following characteristics:
– Color: from green to yellow;
– Smell: medium fruity with hints of fresh fruit;
– Taste: fruity;
– Maximum total acidity of not more than 0.6 grams per 100 grams of oil.
These oils are great to enhance the aroma of fish and delicate dishes, vegetables, sauces, or paired with dips, and salads of all kinds.

OLIO DAUNO DOP

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