The extra virgin olive oil Cartoceto becomes part of the official list of typical Italian products with the certification PDO (protected designation of origin) which was issued on 30 October 2004.
Being a product PDO certification requires that the entire production process must be carried out in the Marche region.
The extra virgin olive oil Cartoceto PDO is produced with olives coming mainly from cultivar Raggiola, Frantoio and Leccino. These cultivars principal must be present in not less than 70% jointly or individually. And ‘admitted the presence, up to a maximum total of 30%, of different varieties: Raggia, Moraiolo, Pendolino, Maurino, Carboncella Fog Rosciola admitted jointly or individually.
Olives for the production of extra virgin olive oil Cartoceto PDO must be produced in the administrative territories of the municipalities of Cartoceto, Saltara, Serrungarina, Mombaroccio and part of that of Fano.
The extra virgin olive oil Cartoceto PDO, at the time of placing on the market must meet the following analytical and organoleptic characteristics:
– Color: green or green with golden yellow tints for oils still very fresh and golden yellow, with slight greenish tints for more mature oils.
– Odor: fruity olive green, light to medium, with a light herbaceous. There may be the characteristic and pleasing aromas of green almond and sour apple.
– Taste: well balanced, fusing green fruity, sweet, bitter and spicy. It can be a pleasant and characteristic taste of green almond.
– Maximum total acidity not exceeding 0.5 grams per 100 grams of oil.
The best use, at the table and in the kitchen, extra virgin olive oil Cartoceto PDO, is raw, salad, garlic bread, soups of vegetables, legumes; in cooking for roasts, stews, casseroles or for frying refine


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