Description
Penisola Sorrentina PDO extra virgin olive oil is obtained from the Ogliarola or Minucciola olive variety, which must make up at least 65% of the groves; the Rotondella, Frantoio and Leccino varieties, individually or combined, can make up no more than 35%. Other varieties can make up no more than 20%.
Production Area
The production and processing area of Penisola Sorrentina PDO extra virgin olive oil is within the territory of several municipalities in the Province of Naples, in the Campania region.
Production Method
The olives must be harvested directly from the tree, either by hand or mechanically. The harvest must be completed by December 31st each year, although in the event of specific climatic conditions, and only with the official permission of the Campania Regional Authorities, this deadline can be extended to January 30th. Milling must take place within two days of the harvest.
Appearance and Flavour
Penisola Sorrentina PDO extra virgin olive oil is straw-yellow in colour, varying in intensity. It has a fruity smell and a fruity flavour, with mild or faint bitter hints and a faint hint of piquancy.
History
Olive cultivation in the production area of Penisola Sorrentina PDO extra virgin olive oil dates back to at least the Magna Graecia period, as evidenced by the archaeological remains of many temples dedicated to the goddess Minerva, in which ancient recipients for offering oil were found. The most famous of these temples was built by the Phocians on the Punta Campanella promontory in the Gulf of Naples; pilgrims travelling this route stopped to buy oil to burn on the goddess’ altar.
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. Due to its strong aromatic flavour, Penisola Sorrentina PDO extra virgin olive oil is perfect for using in the typical local dishes of the Campania region, as well as on grilled fish and vegetables. It is also ideal for making sorbets and Delizia al limone, a traditional local dessert.
Marketing
The product is marketed as Penisola Sorrentina PDO extra virgin olive oil. It is sold in glass or tin plate recipients of no more than 5 litres. The label must bear the indication Penisola Sorrentina, 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
Penisola Sorrentina PDO extra virgin olive oil is characterised by a maximum acidity of 0.8 g per 100 g of oil.
