Description
Marche PGI extra virgin olive oil is obtained from the soft Ascolana, Carboncella, Coroncina, Mignola, Orbetana, Piantone di Falerone, Piantone di Mogliano, Raggia/Raggiola, Rosciola dei Colli Esini and Sargano di Fermo, Frantoio and Leccino olive tree varieties, which must make up at least 85% of the groves, individually or mixed.
Production Area
The production area for Marche PGI extra virgin olive oil is within numerous municipalities in the Marche region.
Production Method
The olives must be harvested directly from the tree, either manually or mechanically. Before milling, the olives must be defoliated and washed with water at ambient temperature. Only traditional mechanical and physical processes can be used to extract the oil, so as to prevent the alteration of the fruit’s qualitative characteristics. All of the oil extraction processes must be carried within 48 hours of harvesting. The olives must harvested by December 15th.
Appearance and Flavour
Marche PGI extra virgin olive oil is yellow-green in colour. It has a medium fruity, bitter and piquant flavour, with small variations tending towards either stronger or lighter. The fruitiness is characterised by fresh herbal notes accompanied by a typical scent of grass, at times accompanied/replaced by hints of almond and/or artichoke depending on the prevalent varietal.
History
Olive growing in the production area of Marche PGI extra virgin olive oil has ancient origins. However, the most reliable historical sources go back to the first references to "Marche" oil, in the 13th century, around the time of the Signorie (lords). Historical texts, for example the capitularies of the Arte dei “Ternieri” di Venezia, written in 1263, refer to how “olio de Marchia" had to be separated from the other similar products in order to be sold at a higher price because of the quality of its colour and flavour. This reputation was also confirmed over the following centuries, when Marche oil was exported to other regions. In fact, in 1828, the great poet Giacomo Leopardi wrote in a letter to his father that “olio della Marca” was also famous outside the region.
Gastronomy
Extra virgin olive oil is a highly perishable food that must be stored correctly. It is therefore best to keep it in a cool place away from light or strong smells, at a temperature between 10 and 18° C. Thanks to the unique hints of grass, almond and artichoke, conferred by the local varieties, Marche PGI extra virgin olive oil is suitable both for local traditional recipes and as a condiment.
Marketing
The product is marketed as Marche PGI extra virgin olive oil. It is sold in containers with a capacity not exceeding 5 litres. It is compulsory to indicate the year of production of the olives from which the oil is obtained on the label.
Distinctive Features
Marche PGI extra virgin olive oil is characterised by a maximum total acidity level of 0.4 g per 100 g of oil, the lowest acidity level and the highest polyphenol content of all registered Italian designations.
