Description
Sardegna PDO extra virgin olive oil is obtained from the Bosana, Tonda di Cagliari, Nera (Tonda) di Villacidro and Semidana olive varieties, which must make up at least 80% of the groves, individually or combined. The remaining 20% may be made up of other varieties.
Production Area
The production, processing and bottling-packaging area of Sardegna PDO extra virgin olive oil is within the entire territory of the Sardinia region.
Production Method
The harvest takes place between the first ripening of the fruit and January 31st of each year. The olives must be harvested directly from the trees, either by “raking” them off by hand or with the use of machinery. The olives must be transported to the mill and stored in suitable ventilated boxes placed in a cool environment, away from unpleasant odours and protected from wind, water and the risk of freezing. Milling must take place within two days of the harvest. No chemical or bio-chemical treatments or products may be used during processing, and the “ripasso” method (non-stop double centrifugation) is also prohibited. The malaxation process must last a maximum of 75 minutes and must be carried out at a temperature of no more than 30 °C.
Appearance and Flavour
Sardegna PDO extra virgin olive oil is green to yellow in colour, with chromatic variations over time. It has a fruity smell and flavour, with hints of bitterness and piquancy.
History
Olive cultivation in the production area of Sardegna PDO extra virgin olive oil was probably introduced by the Minoans between the 8th and 7th centuries BC. In Roman times there was significant economic growth in the production and trading of olive oil, and it was during this period that the first presses for the extraction of the oil were introduced. Over the centuries following the fall of the Roman Empire, oil production moved through various periods of growth and stagnation, lasting up until the last crisis registered in the 1960s and 1970s. Today, olive cultivation in Sardinia is experiencing a positive period of growth, oriented towards the production of prestigious, high quality olive oils.
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. Sardegna PDO extra virgin olive oil has a strong aromatic flavour and is therefore ideal for liver pate crostini, grilled red meat, soups and sauces.
Marketing
The product is marketed as Sardegna PDO extra virgin olive oil. It is sold in bottles or recipients of no more than 5 litres. The label must bear the indication Sardegna, followed by the wording Protected Designation of Origin (PDO), the European symbol, product logo and harvest year of the olives. 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
Sardegna PDO extra virgin olive oil is characterised by a maximum acidity in oleic acid of 0.5%, a panel test result higher than or equal to 7, and a polyphenol level of at least 100 ppm.
