Description
Alto Crotonese PDO extra virgin olive oil is obtained from the Carolea olive variety, which must make up at least 70% of the olive groves. The remaining 30% can be made up of the Pennulare, Borgese, Leccino, Tonda di Strongoli and Rossanese varieties.
Production Area
The production area of Alto Crotonese PDO extra virgin olive oil is within the several municipalities in the Province of Crotone, in the Calabria region.
Production Method
The olives must be harvested directly from the tree, by hand or mechanically, between the first ripening and December 31st of each harvest year. The olives, which must be parasite-free, must be transported and stored in rigid, well-ventilated containers. No form of treatment is permitted, with the exception of washing the olives at room temperature and the malaxation of the olive paste, using a continuous-cycle system; during this stage the temperature of the oily paste must not exceed 25 °C. Pressing must take place within two days of harvesting. All of the oil extraction and bottling or packaging processes must take place in the production area.
Appearance and Flavour
Alto Crotonese PDO extra virgin olive oil varies from straw-yellow to light green in colour. It has a delicate smell of olives and a light fruity flavour.
History
The origins of Alto Crotonese PDO extra virgin olive oil date back over a thousand years, when the Oenotrians or Pelasgians, who settled here in the 16th century BC, began cultivating olives. Basilian monks, who arrived from the Greek Orient at the end of the 6th century AD, improved olive cultivation techniques, as evidenced by the archaeological remains of ancient olive-presses dating back to between the 6th and the 10th centuries AD.
Gastronomy
Extra virgin olive oil is highly perishable and must be stored correctly in order to maintain its organoleptic properties. It should therefore be kept in a cool, dark place at a temperature between 14 and 18 °C, away from heat sources and other foods that emit strong odours. It should be used within 4-6 months of pressing in order to fully appreciate its flavour. The sophisticated and elegant flavour of Alto Crotonese PDO extra virgin olive oil is particularly suitable for drizzling raw over bruschetta or fish, as well as for using in meat and fish pasta sauces.
Marketing
The product is marketed as Alto Crotonese PDO extra virgin olive oil. It must be sold in glass or tin plate recipients of no more than 5 litres. It is obligatory for the label to indicate the harvest year of the olives and display the product logo together with the wording PDO. The specific guarantee mark must be on the packaging, which consists of a unique alphanumeric code that ensures the traceability of the product, as well as the wording "Alto Crotonese PDO extra virgin olive oil".
Distinctive Features
Alto Crotonese PDO extra virgin olive oil is characterised by a maximum acidity of 0.7 g per 100 g of oil, a panel test result of no less than 6.5, and a total polyphenol level that is more than or equal to 100 ppm.
