OLIO UMBRIA PDO EN

OLIO UMBRIA PDO EN


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The extra virgin olive oil Umbria becomes part of the official list of typical Italian products with the certification PDO (protected designation of origin), which was released November 25, 1997.
Being a product PDO certification requires that the entire production process must be carried out in the region of Umbria.
The designation of origin Umbria, must necessarily be accompanied by one of the following additional geographical “Colli Assisi-Spoleto”, “Colli Martani”, “Colli Amerini”, “Colli del Trasimeno” and “Colli Orvietani”.
The designation of origin Umbria, accompanied by the geographical “Colli Assisi-Spoleto”, is reserved for extra virgin olive oil obtained from the following varieties of olive: Moraiolo in not less than 60%; Leccino and Frantoio, present alone or together, in no more than 30%. They can also other varieties up to a maximum of 10%.
The designation of origin Umbria, accompanied by the geographical “Colli Martani”, is reserved for extra virgin olive oil obtained from the following varieties of olive: Moraiolo in not less than 20%; San Felice, Frantoio and Leccino, which, alone or jointly, to not less than 80%. They can also other varieties up to a maximum of 10%.
The designation of origin Umbria, accompanied by the geographical “Amerini Hills”, is reserved for extra virgin olive oil obtained from the following varieties of olive: Moraiolo in not less than 15%; Rajo, Leccino and Frantoio, which, alone or jointly, by not more than 85%.
The designation of origin Umbria, accompanied by the geographical “Colli del Trasimeno”, is reserved for extra virgin olive oil obtained from the following varieties of olive: Moraiolo and Dolce Agocia, in not less than 15%; Leccino and Frantoio, which, alone or jointly, to not less than 65%. They can also other varieties up to a maximum of 20%.
The designation of origin Umbria, accompanied by the geographical “Colli Orvietani”, is reserved for extra virgin olive oil obtained from the following varieties of olive: Moraiolo and Dolce Agocia, in not less than 15%; Crushers, in no more than 30%; Leccino in no more than 60%. They can also other varieties up to a maximum of 20%.
Olives for the production of extra virgin olive oil Umbria PDO, must be produced in the territory of the provinces of Perugia and Terni.
When released for consumption the extra virgin olive oil with denomination of origin “Umbria, accompanied by the geographical” Colli Assisi-Spoleto “, must have the following characteristics:
– Color: from green to yellow;
– Odor: fruity strong;
– Taste: fruity with a strong feeling of bitter and spicy;
– Maximum total acidity of not more than 0.65 grams per 100 grams of oil.
When released for consumption the extra virgin olive oil with denomination of origin Umbria, accompanied by the geographical “Colli Martani”, must have the following characteristics:
– Color: from green to yellow;
– Odor: fruity / strong;
– Taste: fruity with strong or medium bitter and spicy;
– Maximum total acidity of not more than 0.65 grams per 100 grams of oil.
When released for consumption the extra virgin olive oil with denomination of origin Umbria, accompanied by the geographical “Amerini Hills”, must have the following characteristics:
– Color: from green to yellow;
– Smell: medium fruity;
– Taste: fruity with average or slightly bitter and spicy;
– Maximum total acidity of not more than 0.65 grams per 100 grams of oil.
When released for consumption the extra virgin olive oil with denomination of origin Umbria, accompanied by the geographical “Colli del Trasimeno”, must have the following characteristics:
– Color: from green to golden yellow;
– Odor: fruity medium / light;
– Taste: fruity with average or slightly bitter and spicy;
– Maximum total acidity of not more than 0.65 grams per 100 grams of oil.
When released for consumption the extra virgin olive oil with denomination of origin Umbria, accompanied by the geographical “Colli Orvietani”, must have the following characteristics:
– Color: from green to yellow;
– Smell: medium fruity;
– Taste: fruity with medium bitter and spicy;
– Maximum total acidity of not more than 0.65 grams per 100 grams of oil.
The extra virgin olive oil Umbria PDO is ideal for seasoning soups and grilled meats typical Umbrian cuisine, on toast and for all uses that require a raw condiment decided.

OLIO UMBRIA DOP

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