Description
Colline Pontine PDO extra virgin olive oil is obtained from the Itrana olive cultivar, which can make up between 50% and 100% of the olive groves, and the Frantoio and Leccino cultivars, which can be present at a maximum of 50%; other varieties of olive trees can make up no more than 10% of the grove.
Production Area
The production area of Colline Pontine PDO extra virgin olive oil is within 25 municipalities in the Province of Latina, in the Lazio region.
Production Method
The olives are harvested between the first ripening of the olives and January 31st and must be carried out by hand or mechanically, provided that during the operation ripe fruits do not remain on the ground. It is necessary to use appropriate nets, and olives that have fallen naturally cannot be collected from the ground. After defoliation and washing, the olives are milled within 48 hours of harvesting. The malaxation of the olive paste must take place at a maximum temperature of 33 °C, for no longer than 50 minutes. The processing method known as “Ripasso” (non-stop double centrifugation) is not permitted. The oil yield must not exceed 27%.
Appearance and Flavour
Colline Pontine PDO extra virgin olive oil ranges from bright green to yellow with golden reflections. It has a mild to strong fruity aroma, with an almond aftertaste and a characteristic hint of fragrant grass. There is a light to mild hint of bitterness and piquancy, as well as a distinctive hint of green tomato.
History
During the 18th century, today’s production area of Colline Pontine PDO extra virgin olive oil was the focal point of a huge operation aimed at promoting the cultivation of olives as a strategy to encourage the reclamation of marshlands. Evidence of this can be found in documents kept in the historical archives of Latina, which recount how the Papal State, by means of an edict, granted a premium of 10 scudi (currency of the Papal State) for every 100 olive trees that were planted, thereby encouraging the diffusion of olive tree growing, which in 1786 occupied 48,901 hectares of cultivated land.
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. Colline Pontine PDO extra virgin olive oil is an ideal condiment for many dishes in the Pontina cuisine, such as Bazzoffi soup, made with spring vegetables, legumes, beaten eggs and pecorino cheese.
Marketing
The product is marketed as Colline Pontine PDO extra virgin olive oil. It is sold year-round in glass, ceramic and stainless sheet steel recipients with a maximum capacity of 5 litres. Aluminium foil laminate single-dose sachets, or other suitable synthetic materials, of 10 ml are also permitted. 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
Colline Pontine PDO extra virgin olive oil is characterised by a maximum acidity of 0.6 g per 100 g of oil and a polyphenol level that is higher than 100 ppm.
