Description
Colline Teatine PDO extra virgin olive oil is obtained from the Gentile di Chieti, Moraiolo, Leccino and Nebbio olive varieties, present in the groves in different percentages depending on the geographical specification. There can also be a maximum of 10% of other varieties in the grove. The designation can be followed two additional geographical specifications: Frentano or Vastese. These specifications have different production areas and different percentages of specific olive varieties in the groves.
Production Area
The production and processing area of Colline Teatine PDO extra virgin olive oil is within several municipalities in the Province of Chieti, in the Abruzzo region.
Production Method
The olives must be harvested by hand or mechanically, between October 20th and December 20th of each year. The oil yield cannot exceed 22%.
Appearance and Flavour
Colline Teatine PDO extra virgin olive oil is green to yellow in colour, with a light to intense fruity smell and a fruity flavour. Frentano: obtained from the Gentile di Chieti (at least 60%) and Leccino (no more than 30%) varieties; it is green with golden reflections, has fruity smell with grassy hints, and a fruity flavour with a slight bitterness and piquancy. Vastese: obtained from the Gentile di Chieti (no more than 40%), Leccino (at least 30%), Moraiolo and Nebbio (at least 10%) varieties. It is green to yellow, has a fruity smell with a leafy hint, and a slightly bitter fruity flavour.
History
Olive cultivation in the production area of Colline Teatine PDO extra virgin olive oil dates back to the 2nd century AD. Evidence of the history of olive growing in the Province of Chieti can be found in the many archaeological remains that have been discovered.
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 consumed within 4-6 months of pressing to fully appreciate its flavour. Colline Teatine PDO extra virgin olive oil has a very aromatic flavour, which makes it particularly suitable for pairing with high quality meat, fish and vegetable-based dishes.
Marketing
The product is marketed as Colline Teatine PDO extra virgin olive oil and may be accompanied by one of the following geographical specifications: Frentano or Vastese. It is sold in glass or tin plate recipients of no more than 5 litres. The label must bear the indication Colline Teatine, followed by the wording Protected Designation of Origin (PDO), the sub-area and the production year. 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 Teatine PDO extra virgin olive oil is characterised by a maximum acidity of 0.6 g per 100 g of oil, a panel test result higher than or equal to 6.5 and a polyphenol level of at least 100 ppm.
