Description
Aprutino Pescarese PDO extra virgin olive oil is obtained from the Dritta, Leccino and Toccolana olive varieties, which must make up at least 80% of the olive groves; the remaining 20% can be made up of other varieties.
Production Area
The production, processing and bottling-packaging area of Aprutino Pescarese PDO extra virgin olive oil is within the entire territory of the Province of Pescara, in the Abruzzo region.
Production Method
The olives must be harvested directly from the tree, by hand or mechanically, between the onset of ripening and December 10th of each year. The olives must be washed before processing. The temperature of the paste and water during the malaxation process can be no higher than 30 °C. The oil must be made within three days of the harvest. All of the oil extraction and bottling or packaging processes must take place in the production area.
Appearance and Flavour
Aprutino Pescarese PDO extra virgin olive oil is green to yellow in colour. It has a slight fruity smell with grassy noted and aromas of green almond, artichoke and tomato.
History
The name of the Aprutino Pescarese PDO derives from the area’s ancient name, Aprutium, which later became Aprutina. Historical evidence shows that olive cultivation in the Province of Pescara dates back to ancient Roman times. At the beginning of the 19th century, the young Napoleonic lieutenant Rémy d’Hauteroche wrote about the olive trees in Abruzzo in his book of memoirs, La mia guerra contro i briganti in Abruzzo (1806), which recounts the situation in the Kingdom of Naples. More recently, Gabriele D’Annunzio evidenced the existence of olive cultivation in the Province of Pescara in his books Novelle della Pescara and Le Laudi.
Gastronomy
Extra virgin olive oil is highly perishable: it must 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 consumed within 4-6 months of pressing to fully appreciate its flavour. Aprutino Pescarese PDO extra virgin olive oil is extremely versatile and can be used either raw as a condiment or for frying and making sauces. It is also particularly suitable for using in local Pescara dishes, such as the famous brodetto, a fish soup made with parsley, croutons, dry white wine and fresh tomatoes. It is also an excellent condiment for legume soups and meat dishes.
Marketing
The product is marketed as Aprutino Pescarese PDO extra virgin olive oil. It must be packaged in recipients permitted by current legislation, with a maximum capacity of 5 litres. The label must include the harvest year of the olives and the name of the Aprutino Pescarese Protected Designation of Origin. The term “Prodotto di Montagna” (mountain product) may be used for oil produced in areas that meet the requirements.
Distinctive Features
Aprutino Pescarese PDO extra virgin olive oil is characterised by a maximum acidity of 0.6 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 mg/kg.
