OLIO VALPOLICELLA – VENETO EUGANEI E BERICI – VENETO DEL GRAPPA PDO EN


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The extra virgin olive oil Veneto Valpolicella – VenetoEuganei and Berici – Veneto del Grappa, becomes part of the official list of typical Italian products with the certification PDO (protected designation of origin) that was released on 18 October 2001.
Being a product PDO certification requires that the entire production process should be made in the Veneto region.
The protected designation of origin Veneto Valpolicella is reserved for extra virgin olive oil obtained from the following varieties of olive trees, alone or together, in the groves: Grignano Favaro or at least 50%; Leccino, Casaliva or Frantoio, Maurino, Pendolino, Holm Horn, Trep or Drop in no more than 50%. They can also contribute other experimental varieties present in the groves in no more than 10%.
The protected designation of origin Veneto Euganei and Berici is reserved for extra virgin olive oil obtained from the following varieties of olive trees, alone or together, in the groves: Leccino and Rasara at least 50%; Frantoio, Maurino, Pendolino, Marzemino, Riondella, Trep or Drop, Matosso in no more than 50%. They can also contribute other experimental varieties present in the groves in no more than 10%.
The protected designation of origin Veneto del Grappa is reserved for extra virgin olive oil obtained from the following varieties of olive trees, alone or together, in the olive groves: Frantoio and Leccino at least 50%; Grignano, Pendolino, Maurino, Holm Horn, Padanina in no more than 50%. They can also contribute other experimental varieties present in the groves in no more than 10%.
Olives for the production of extra virgin olive oil Veneto Valpolicella – Veneto Euganean and Berici – Veneto del Grappa PDO, must be produced in the territory of the provinces of Verona, Padua, Vicenza and Treviso.
When released for consumption in the extra virgin olive oil PDO Veneto Valpolicella must have the following characteristics:
– Color: yellow with slight shades of green for fresh oils;
– Smell: light fruity;
– Taste: fruity with a slightly bitter aftertaste and musk; – Maximum total acidity of not more than 0.5 grams per 100 grams of oil;
When released for consumption in the extra virgin olive oil PDO Veneto Euganei Berici and must have the following characteristics:
– Color: green-gold from intense to marked;
– Odor: fruity of varying intensity;
– Taste: fruity with slight bitterness;
– Maximum total acidity of not more than 0.6 grams per 100 grams of oil;
When released for consumption in the extra virgin olive oil PDO Veneto del Grappa must have the following characteristics:
– Color: green-gold with little change in the yellow;
– Odor: fruity of varying intensity;
– Taste: fruity with bitter oils fresh;
– Maximum total acidity of not more than 0.5 grams per 100 grams of oil;
The extra virgin olive oil Veneto Valpolicella – Veneto Euganean and Berici – Veneto del Grappa PDO is great especially raw, on salads, dips, meat and fish.

OLIO VALPOLICELLA – VENETO EUGANEI E BERICI – VENETO DEL GRAPPA DOP

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