OLIO COLLINA DI BRINDISI PDO EN


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The extra virgin olive oil Collina di Brindisi becomes part of the official list of typical Italian products with the certification PDO (protected designation of origin) that was released July 2, 1996.
Being a product PDO certification requires that the entire production process must be carried out in the region of Puglia.
The extra virgin olive oil Collina di Brindisi PDO must be obtained from the following varieties of olives in the olive groves: Ogliarola at least 70%; Cellina of Nardo, Coratina, Frantoio, Leccino, Picholine and other varieties on the local territory, alone or together, in the groves measure up to 30%.
Olives for the production of extra virgin olive oil Collina di Brindisi PDO, must be produced in the Province of Brindisi.
The extra virgin olive oil Collina di Brindisi PDO when released for consumption must have the following characteristics:
– Color: from green to yellow;
– Smell: medium fruity;
– Taste: fruity with a slight perception of bitter and spicy;
– Maximum total acidity not exceeding 0.8 grams per 100 grams of oil.
The extra virgin olive oil Collina di Brindisi PDO is suited to dress and embellish any dish, but there are uses that come to us from the traditional country and which are unlikely to disappear. An example is the classic bruschetta, simple, bread, oil, garlic and tomato, and of what is tasty, or even used to flavor soups, past, soups and soups.

OLIO COLLINA DI BRINDISI DOP

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