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The extra virgin olive oil Lucca joined the official list of typical Italian products with the certification PDO (protected designation of origin) that was released October 23, 2004.
Being a product PDO certification requires that the entire production process should be made in the Tuscany region.
The extra virgin olive oil must be obtained from Lucca PDO olive varieties, Frantoio or Frantoiana up to 90%, Leccino up to 30% and other up to 15%.
Olives for the production of extra virgin olive oil PDO Lucca, must be produced in the Province of Lucca.
The extra virgin olive oil Lucca PDO when released for consumption must have the following characteristics:
– Color: yellow with green tones more or less intense;
– Odor: fruity olive oil from light to medium;
– Taste: sweet, with hints of spice and bitterness related to the intensity of the fruitiness detected;
– Maximum total acidity not exceeding 0.5 grams per 100 grams of oil.
The extra virgin olive oil PDO Lucca, delicately sweet, it’s great to flavor dips and soups typical of the Tuscan tradition.

OLIO LUCCA DOP

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