Sabina PDO - EVO Oil

Description

Sabina PDO extra virgin olive oil is obtained from the Carboncella, Leccino, Raja, Pendolino, Moraiolo, Frantoio, Olivastrone, Salviana, Olivago and Rosciola olive varieties, which must make up at least 75% of the groves, individually or combined. The remaining 25% can be made up of other varieties in the olive grove, in particular the local Fiecciara cultivar.

Production Area

The production, processing and bottling-packaging area of Sabina PDO extra virgin olive oil is in the Sabine Hills, which incorporates various municipalities in the provinces of Rieti and Rome, in the Lazio region.

Production Method

Each olive harvest must take place between October 1st and January 31st. Before milling the olives must be washed at room temperature and they cannot undergo any other treatment. The weight of the olives in the oil yield must not exceed 25%.

Appearance and Flavour

Sabina PDO extra virgin olive oil is yellowish-green in colour with golden hues, and has a fruity smell. The fruity and velvety flavour is homogenous, sweet and aromatic, or bitter piquant in freshly pressed oils.

History

The cultivation of olive trees and the production of olive oil in the Sabina area date back thousands of years. In fact, olive stones found during archaeological excavations in the town of Curas date back to the 7th or 6th century BC, while the oldest olive tree in Europe today can be found in the city of Palombara Sabina.

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 away from other foods that emit strong odours. It should be consumed within 4-6 months of pressing to fully appreciate its flavour. Sabina PDO extra virgin olive oil is extremely versatile. It is elegant on the nose, and ample, well-structured and extremely balanced on the palate. It is the perfect condiment for bruschetta, crudité, meat and fish carpaccio, shellfish, braised or roast meats and game. It is also ideal for frying.

Marketing

The product is marketed as Sabina PDO extra virgin olive oil. It is sold in glass or sheet stainless metal recipients of no more than 5 litres, or in single-dose sachets. The label must indicate the year of production. The label must bear the indication Sabina, followed by the wording Protected Designation of Origin (PDO), the European PDO symbol and the production year. The specific guarantee mark, which consists of a unique alphanumeric code that ensures the traceability of the product, the harvest year of the olives and the Consortium’s logo, must be on the packaging.

Distinctive Features

Sabina PDO extra virgin olive oil is characterised by a minimum content of 68% oleic acid.