Description
The Monte Etna protected designation of origin is reserved for extra virgin olive oil obtained from the Nocellara Etnea olive variety, which must make up at least 65% of the groves. Up to 35% of other native Sicilian cultivars may also be present.
Production Area
The production, processing and packaging area of Monte Etna PDO extra virgin olive oil is within the municipalities situated on the slopes of Mount Etna, which are in the provinces of Catania, Enna and Messina, in the Sicily region.
Production Method
The olives must be harvested directly from the trees using a manual combing technique, with the aid of machinery and nets to prevent the harvested olives becoming mixed with those that have already fallen to the ground. Beating the branches is not permitted. Milling must take place within two days of the harvest, using only stone mills and mechanical crushers. Before milling the olives are defoliated by means of suction and washed in potable, running water. The malaxation process lasts from 15 to 40 minutes, with a water temperature of no higher than 28-30 °C.
Appearance and Flavour
Monte Etna PDO extra virgin olive oil varies from yellow to green, depending on how ripe the olives are. It has a light fruity smell and a fruity flavour, with delicate bitter piquant hints.
History
Olive cultivation in eastern Sicily, and in particular in the production area of Monte Etna PDO extra virgin olive oil, dates back thousands of years; it was introduced by the Phoenicians in the first millennium BC and practiced by the Greeks in the 8th century BC. The production of olive oil grew pretty much continuously over the centuries, as evidenced by many historical and literary sources. The heavy taxes imposed on Sicilian olive oil in the 3rd century BC during the Roman domination, to thwart competition from the Campania and Lazio regions, are renowned.
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. Monte Etna PDO extra virgin olive oil is ideal for roasting fish and in legume broths. Its pleasant fruity flavour makes it ideal for dressing bruschetta and fresh vegetables.
Marketing
The product is marketed as Monte Etna PDO extra virgin olive oil. It is sold in recipients made of glass, tin plate or other suitable materials, with a capacity of no more than 5 litres. The label must bear the specification Monte Etna, followed by the wording Protected Designation of Origin (PDO), the European symbol and the production year.
Distinctive Features
Monte Etna PDO extra virgin olive oil is characterised by a maximum acidity of 0.6 g per 100 g of oil. The organoleptic values of the panel test must be as follows: fruitiness and green fruitiness 2-6; bitterness and piquancy 2-6.
