Description
The Oliva Ascolana del Piceno PDO refers to the green table olive, either in brine or stuffed and bread-crumbed, belonging to the Ascolana Tenera olive variety.
Production Area
The production area of Oliva Ascolana del Piceno PDO is within 89 municipalities spread across the provinces of Ascoli Piceno and Fermo in The Marches region, and the Province of Teramo in the Abruzzo region.
Production Method
Oliva Ascolana del Piceno PDO is produced in three varieties: in Brine, “au natural” in Brine and Stuffed. The olives are generally harvested by hand, by gently “stripping” the fruit from the trees, in the period between September 10th and October 20th. After picking and sorting, the olives are debittered, which is necessary to obtain their naturally bitter flavour. The "Sivigliano" System is used for both the variety in Brine and the Stuffed olives: this involves the product being immersed in a solution of sodium hydroxide (1.5-3%) for 8-12 hours, followed by washing to reduce the residue. For the “au natural” in Brine variety, the olives are debittered naturally with a method that involves the fruit being immediately immersed in brine with 8% concentrated sea salt (NaC1). In this case, fermentation and preserving lasts for a minimum period of 10 months. Olives destined to be Stuffed are destoned and filled with a pre-cooked mixture of pork or beef originating from the PDO area, with the possible addition of a maximum of 10% chicken and/or turkey, cheese, eggs, white wine, onion, carrots, celery, nutmeg and other minor aromas. The stuffed olives are then dipped in flour, beaten egg and then breadcrumbs. The final product must be deep fried before consumption.
Appearance and Flavour
Oliva Ascolana del Piceno PDO in Brine has a uniform colour ranging from green to straw-yellow; the pulp is dense, compact and neither shrivelled or grainy, and has a characteristic fermented aroma and a slightly acidic flavour, with a bitter aftertaste (more evident in the “au natural” variety). It is fragrant and crunchy. Stuffed Oliva Ascolana del Piceno PDO has a slightly irregular elongated shape, with visible patches of green. Once broken, the breadcrumbs remain attached to the olive and the filling is compact. It has a medium-strong smell, with fruity notes of green olives and spices.
History
The presence of olive trees in the Piceno area is secular, coinciding with when the Phoenicians and Greeks introduced them into Italy. In Roman times they were known as ulivae picenae and they enriched the tables of many banquets. The rationalisation of agronomical practices on olive trees was thanks to the Olivetan Benedictine Monks, as are the numerous written testimonies on the centrality of table olives in the local economy in the sixteenth century. The first specific mention of Ascolana olives being stuffed dates back to the 1600s; after being destoned, they were stuffed with herbs. Stuffing them with meat came much later, in the 19th century.
Gastronomy
Oliva Ascolana del Piceno PDO in Brine should be kept in a cool, dry place, while the Stuffed olives must be kept in the refrigerator. They are generally served as a side dish or used as an ingredient in local dishes. The stuffed olives are best eaten after having been deep-fried, and as they are extremely filling, they can be also served as a dish on their own.
Marketing
The product is marketed as Oliva Ascolana del Piceno PDO in Brine, “au natural” in Brine and Stuffed. It is sold in suitable containers or packaging.
Distinctive Features
Although the filling is what characterises Stuffed Oliva Ascolana del Piceno PDO, it should not overpower the flavour of the fruit: the weight of the finished product should therefore be made up of at least 40% of destoned olive.
