The extra virgin olive oil Sabina becomes part of the official list of typical Italian products with the certification PDO (protected designation of origin) that was released July 2, 1996.
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 Sabina PDO must be obtained from olive variety, which, alone or in combination, in the groves: Carboncella, Leccino, Raja, Pendolino, Frantoio, Moraiolo, Olivastrone, Salviana, Olivago Rosciola and at least 75%. They can also compete olives tell other varieties present in the olive groves up to a maximum of 25%.
Olives for the production of extra virgin olive oil Sabina PDO, must be produced in the territory of the provinces of Rieti and Rome.
The extra virgin olive oil Sabina PDO when released for consumption must have the following characteristics:
– Color: yellow-green with shades of gold;
– Odor: fruity;
– Flavor: fruity, velvety, uniform, aromatic, sweet, bitter and spicy oils fresh;
– Maximum total acidity not exceeding 0.6 grams per 100 grams of oil.
The extra virgin olive oil Sabina PDO is excellent when used raw to flavor bruschetta, soups, salads, vegetables and grilled meats.


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