Description
Canino PDO extra virgin olive oil is obtained from the Caninese variety of the Olea europaea L. olive species, and its clones Leccino, Pendolino, Maurino and Frantoio, which must make up at least 95% of the olive groves. Up to 5% of other olive varieties may be present.
Production Area
The production area of Canino PDO extra virgin olive oil is either entirely or partly within the territory of some municipalities in the Province of Viterbo, in the Lazio region.
Production Method
The olives must be harvested directly from the tree between October 20th and January 15th. This is followed by pressing, which must take place within 36 hours of the harvest.
Appearance and Flavour
Canino PDO extra virgin olive oil is emerald green with golden reflections; it has a fruity smell reminiscent of fresh fruit; the flavour is decisive with a bitter, piquant aftertaste.
History
Canino PDO extra virgin olive oil has ancient origins, as evidenced by the presence of thousand-year old olive trees in the production area. The discovery of many archaeological remains from the Etruscan period, such as vases and frescos representing scenes of olive harvesting, are evidence that olive cultivation was introduced by the Etruscans. However, the development of olive cultivation as an economically important activity for local agricultural took place in the middle of the last century, thanks to land reforms which redistributed the land among the farmers and led to the establishment of the Canino oil mill cooperative and other private companies.
Gastronomy
Extra virgin olive oil is highly perishable and it is therefore important that it is stored correctly in order to maintain its organoleptic properties. It should 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. With its piquant and slightly bitter aftertaste, Canino PDO extra virgin olive oil is particularly suitable for adding flavour to simple, light dishes such as broths, soups, vegetables and bruschetta. This oil also maintains its characteristics at high temperatures and is therefore ideal for frying.
Marketing
The product is marketed as Canino PDO extra virgin olive oil. It must be sold in glass, ceramic or sheet metal bottles of no more than 5 litres. The label must indicate the harvest year of the olives. The label must bear the indication Canino, followed by the wording Protected Designation of Origin (PDO), the European symbol and the harvest year of the olives. The specific guarantee mark, which consists of a unique alphanumeric code that ensures the traceability of the product, must be on the packaging.
Distinctive Features
Canino PDO extra virgin olive oil has a maximum acidity of 0.5 g per 100 g of oil.
