Description
Lucca PDO extra virgin olive oil is obtained from the Frantoio, Frantoiano or Frantoiana olive varieties, which can make up to 90% of the olive groves, and the Leccino variety, up to 30%. Other varieties may also be used, up to a maximum of 15%.
Production Area
The production area of Lucca PDO extra virgin olive oil is within 20 municipalities in the Province of Lucca, in the Tuscany region.
Production Method
The olives must be harvested directly from the tree, preferably by hand, but not necessarily; olives that have fallen naturally to the ground may not be used. The harvest must be completed by December 31st of each year. The olives must be transported to the mill in such a way that the quality of the fruit is maintained. They must be kept in a cool dry place, in rigid, ventilated containers, until they are milled, which must take place within two days of the harvest. The malaxation process must last no longer than 50 minutes and must be carried out at a temperature no higher than 28 °C.
Appearance and Flavour
Lucca PDO extra virgin olive oil is yellow in colour with varying hues of green. It has a light to mild fruity olive smell and an essentially sweet taste, with slight bitterness or piquancy depending on the grade of the fruit.
History
Olive cultivation in the production area of Lucca PDO extra virgin olive oil boasts ancient origins and has been documented since the 8th century. The importance of the production of olive oil grew substantially over the 14th and 15th centuries, when measures were taken to promote and protect the cultivation of this fruit throughout Tuscany. Over time, the commercialisation of olive oil also developed and it succeeded in finding a place within the main industries of the sector.
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. Lucca PDO extra virgin olive oil is balanced on the palate, with hints of artichoke, grasses and dried fruit; it has an elegant, delicate smell, with hints of freshly mowed grass, which are contrasted by the clear notes of artichoke. Its delicately piquant flavour makes it a perfect condiment for salads, crudité and bruschetta. It is also highly recommended for using in traditional Tuscan soups and dishes.
Marketing
The product is marketed as Lucca PDO extra virgin olive oil. It is sold in glass recipients of no more than 5 litres. The label must bear the indication Lucca, followed by the wording Protected Designation of Origin (PDO), the European symbol, the product logo 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
Lucca PDO extra virgin olive oil is characterised by a maximum acidity of 0.5 g per 100 g of oil, a panel test result higher than or equal to 7, and a polyphenol level higher or equal to 100 ppm.
