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The extra virgin olive oil Valli Trapanesi joined 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 Sicily.
The extra virgin olive oil Valli Trapanesi PDO must be obtained from olive variety, present, alone or together, in the groves: Cerasuola and Nocellara Belice by not less than 80%. They can also other varieties present in the groves in no more than 20%.
Olives for the production of extra virgin olive oil Valli Trapanesi PDO, must be produced in the Province of Trapani.
The extra virgin olive oil Valli Trapanesi PDO when released for consumption must have the following characteristics:
– Color: green with any golden reflections;
– Smell: clean olive with any herbaceous;
– Flavor: the fruity with slight spicy and bitter;
– Total maximum acidity not exceeding 0.5 grams per 100 grams of oil;
The extra virgin olive oil Valli Trapanesi PDO is ideal for enhancing all food by taste, typical of Sicilian cuisine, especially on vegetable soups, red meats and all the dishes bitter vegetables.

OLIO VALLI TRAPANESI DOP

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