Description
Dauno PDO extra virgin olive oil is obtained from the Peranzana or Provenzale, Coratina, Ogliarola Garganica and Rotondella olive varieties. The designation must be accompanied by one of the following additional geographical indications: Alto Tavoliere, Basso Tavoliere, Gargano or Subappennino. These specifications have different production areas and different percentages of specific olive varieties in the groves.
Production Area
The production and processing area of Dauno PDO extra virgin olive oil is within a number of municipalities in the Province of Foggia, in the Apulia region. The oil may be bottled or packaged anywhere in the Province of Foggia.
Production Method
The olives must be harvested directly from the tree, either by hand or mechanically, by January 30th of each year. The oil extraction processes must take place within three days of the harvest.
Appearance and Flavour
Alto Tavoliere: obtained from the Peranzana or Provenzale varieties (at least 80%); it is green to yellow in colour and has a mild fruity smell with hints of fresh fruit and sweet almond, and a fruity flavour. Basso Tavoliere: obtained from the Coratina variety (at least 70%); it is green to yellow in colour and has a fruity smell and flavour, with mild hints of piquancy and bitterness. Gargano: obtained from the Ogliarola Garganica variety (at least 70%); it is green to yellow in colour and has a mild fruity smell with grassy hints, and a fruity flavour with an almond aftertaste. Subappennino: obtained from the Ogliarola Garganica, Coratina and Rotondella varieties (at least 70%), it is green to yellow in colour and has a mild fruity smell with a hint of fresh fruit, and a fruity flavour.
History
Olive trees have been present in the production area of Dauno PDO extra virgin olive oil since pre-historic times, and today are the main feature of the landscape. Olive cultivation instead dates back to Roman times, developing over the centuries to become one of the most important elements of today’s local agricultural economy.
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, away from sources of heat or light. It should be consumed within 4-6 months of pressing to fully appreciate its flavour. Dauno PDO Alto Tavoliere extra virgin olive oil is a very versatile product and can be used either raw as a condiment or in numerous cooked dishes.
Marketing
The product is marketed as Dauno PDO extra virgin olive oil and may be accompanied by one of the following geographic specifications: Alto Tavoliere, Basso Tavoliere, Gargano or Subappennino. It is sold in glass or tin plate recipients of no more than 5 litres. The label must bear the indication Dauno, followed by the wording Protected Designation of Origin (PDO), the European symbol 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
Dauno 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.
