Description
Tergeste PDO extra virgin olive oil is obtained from the Belica or Bianchera olive varieties, which must make up at least 20% of the groves, and the Carbona, Leccino, Leccio del Corno, Frantoio, Maurino and Pendolino varieties, which must make up at least 80%, individually or combined.
Production Area
The production, processing and bottling-packaging area of Tergeste PDO extra virgin olive oil is within the entire territory of the Province of Trieste, in the Friuli Venezia Giulia region.
Production Method
The harvest must take place between the first ripening of the fruit and December 31st of each year. The olives must be harvested directly from the tree either by hand or mechanically. The olives must be transported and stored in rigid, ventilated boxes until they are pressed, which must be done within three days of the harvest. The temperature of the olive paste must not exceed 30 °C and only water may be used during malaxation.
Appearance and Flavour
Tergeste PDO extra virgin olive oil is golden green in colour; it has a mild fruity smell and a fruity flavour with light to mild piquancy.
History
Olive cultivation in the production area of Tergeste PDO extra virgin olive oil dates back to pre-Roman times, presumably introduced by the Phoenician and Greek colonies. However, it was the Romans who invested in the expansion of olive cultivation, supplying every farm with an olive press. After a period of crisis following the fall of the Roman Empire, olive oil production was re-established during the Byzantine Empire.
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. Tergeste PDO extra virgin olive oil has a delicate and embracing flavour, often characterized by notes of green tomato, and brings out the aromas and flavours of any dish it is used in, in a balanced way. For this reason it pairs perfectly with a variety of foods: salads, creamy vegetable soups, pasta, rice or boiled fish.
Marketing
The product is marketed as Tergeste PDO extra virgin olive oil. It is sold in recipients or glass bottles of no more than 1 litre. The label must bear the indication Tergeste, followed by the wording Protected Designation of Origin (PDO), the European symbol and the production year.
Distinctive Features
Tergeste PDO extra virgin olive oil is characterised by a maximum acidity of 0.5 g per 100 g of oil, a panel test result higher than or equal to 6.8 and a polyphenol level of at least 100 mg/kg.
