The extra virgin olive oil Sorrento Peninsula becomes part of 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 Sorrento Peninsula PDO must be obtained from olive variety, Ogliarola Minucciola or for at least 65%; Rotondella, Frantoio and Leccino, alone or together, in no more than 35%. Can, also, other varieties present in the area to an extent not exceeding 20%.
Olives for the production of extra virgin olive oil PDO Sorrento Peninsula, to be produced in the Province of Naples.
The extra virgin olive oil Sorrento Peninsula PDO when released for consumption must have the following characteristics:
– Color: from green to yellow more or less intense;
– Odor: fruity;
– Taste: fruity with medium or weak bitterness and a hint of spicy;
– Total maximum acidity not exceeding 0.80 grams per 100 grams of oil.
The bitter and spicy in the right shades, blend perfectly ensuring extra virgin olive oil PDO Sorrento Peninsula the right balance; the smells of the Mediterranean rosemary are enhanced in combining with tomato and dishes that invoke it. Great on grilled fish and vegetables. Original and particularly pleasing his pairing with salads of lemons, but especially with the sorbet and “Lemon Delight”, sweets Sorrento.


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