The extra virgin olive oil Tuscia becomes part of the official list of typical Italian products with the certification PDO (protected designation of origin) that was released on 5 October 2005.
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 Tuscia PDO must be obtained from olives, Frantoio, Leccino and Canino, present for at least 90%, alone or together, in the individual olive trees. And ‘admitted the presence in the olive groves, in the maximum rate of 10%, of other varieties.
Olives for the production of extra virgin olive oil PDO Tuscia, must be produced in the Province of Viterbo.
The extra virgin olive oil Tuscia PDO when released for consumption must have the following characteristics:
– Color: emerald green with golden reflections;
– Odor: fruity reminiscent of the healthy fruit fresh, harvested at optimum ripeness;
– Taste: medium fruity with balanced aftertaste of bitter and spicy;
– Maximum total acidity not exceeding 0.5 grams per 100 grams of oil.
The extra virgin olive oil Tuscia PDO is great for seasoning bruschetta, soups, salads, vegetables and grilled meats.


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