The extra virgin olive oil Cilento becomes part of the official list of typical Italian products with the certification PDO (protected designation of origin) that was released June 13, 1997.
Being a product PDO certification requires that the entire production process must be carried out in the region of Campania.
The extra virgin olive oil Cilento PDO must be obtained from the following varieties of olive trees, alone or together, in the groves: Pisciottana, Rotondella, Ogliarola or Uogliarola, Frantoio, Salella, Leccino at least 85%. They can also other varieties in the area for no more than 15%. The introduction of new varieties in the new plant is permitted by the Campania Region, heard the Consortium, provided that the same does not alter the unique characteristics of the product.
Olives for the production of extra virgin olive oil Cilento PDO, must be produced in the Province of Salerno.
The extra virgin olive oil Cilento PDO when released for consumption must have the following characteristics:
– Color: from green to yellow more or less intense;
– Smell: medium fruity light;
– Taste: fruity with medium or weak feeling bitter and spicy;
– Maximum total acidity not exceeding 0.7 grams per 100 grams of oil.
The presence of aromatic notes predisposes use, extra virgin olive oil PDO Cilento, on plates of a certain size typical of the area of ​​origin: grilled fish, wild salads, boiled vegetables, legumes and pasta dishes. Used hot, accompanies all types of fried, stews, sauces and meat sauce.


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