mappa-italia-def-sicilia

 

en_AOP_4c-DOP-inglese

The extra virgin olive oil Val di Mazara becomes part of the official list of typical Italian products with the certification PDO (protected designation of origin) that was released on 25 January 2001.
Being a product PDO certification requires that the entire production process must be carried out in the region of Sicily.
The extra virgin olive oil Val di Mazara PDO must be obtained from varieties of olive trees, alone or in combination in the olive groves, at least 90%: Biancolilla, Nocellara Belice, Cerasuola. They can also compete in no more than 10% of other varieties present in the area as “Ogliarola Messina”, “Giaraffa” and “Santagatese” or possibly small percentages of other typical local cultivars.
Olives for the production of extra virgin olive oil Val di Mazara PDO, must be produced in the territory of the provinces of Palermo and Agrigento.
The extra virgin olive oil Val di Mazara PDO when released for consumption must have the following characteristics:
– Color: golden yellow with shades of deep green;
– Smell: fruity and sometimes almond;
– Flavor: fruity, velvety with sweet aftertaste;
– Total maximum acidity not exceeding 0.5 grams per 100 grams of oil;
The extra virgin olive oil Val di Mazara PDO is particularly suitable with vegetable dips, soups and dishes based on fish flavor.

OLIO VAL DI MAZARA DOP

Lascia un commento

Il tuo indirizzo email non sarà pubblicato. I campi obbligatori sono contrassegnati *