The extra virgin olive oil Terre di Siena joined the official list of typical Italian products with the certification PDO (protected designation of origin), which was released November 7, 2000.
Being a product PDO certification requires that the entire production process should be made in the Tuscany region.
The extra virgin olive oil Terre di Siena PDO is produced with olives from at least two of the following cultivars, at the corporate level, individually for at least 10% and jointly in no less than 85%: Frantoio, Correggiolo, Leccino and moraiolo. Could help other cultivars such as Pendolino, Maurino, Olivastra, Morchiaio, Pitursello, American, Arancino, Cherry, Spinning, Gremignolo, Maremma, Pinky and Olivo Buffalo, in no more than 15%.
Olives for the production of extra virgin olive oil Terre di Siena PDO, must be produced in the Province of Siena.
The extra virgin olive oil Terre di Siena PDO when released for consumption must have the following characteristics:
– Color: from green to yellow, varying chromatically over time
– Odor: fruity;
– Taste: with notes of bitter and spicy;
– Maximum total acidity not exceeding 0.5 grams per 100 grams of oil.
The extra virgin olive oil PDO Terre di Siena, in the kitchen, raw, is great for salads and soups typical of the Tuscan region based on legumes, the “Ribollita”, the traditional “Panzanella”, in dips or on bruschetta; in baked is indicated for the realization of roasts, stews and also for frying.


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