Description
Terre Tarentine PDO extra virgin olive oil is obtained from the Frantoio, Coratina, Leccino and Ogliarola olive varieties, which must make up at least 80% of the groves, individually or combined. Other varieties may make up the remaining 20%.
Production Area
The production, processing and bottling-packaging area of Terre Tarentine PDO extra virgin olive oil is within numerous municipalities in the western area of the Province of Taranto, in the Apulia region.
Production Method
The harvest must take place between October and January each year. The olives must be harvested directly from the tree; they must be transported to the mill on the same day and stored in rigid, ventilated recipients placed in a cool environment that is protected from thermal excursions, thereby guaranteeing the intactness of the fruit. Milling must take place within 72 hours of arriving at the mill. Only traditional manual and mechanical oil extraction methods are permitted, and only potable water with a maximum temperature of 30 °C is permitted.
Appearance and Flavour
Terre Tarentine PDO extra virgin olive oil is yellow-green in colour with medium viscosity. It has a fruity flavour accompanied by light to mild piquant hints.
History
The presence of olive trees in the production area of Terre Tarentine PDO extra virgin olive oil dates back to Prehistory. The cultivation of the domestic olive tree was developed by the Phoenicians and Greeks, and it expanded into the Tarentine region between the 5th and 4th centuries BC, especially during the Messapian period. Many archaeological remains demonstrate the importance of this culture, such as amphorae and coins from the Messapian period depicting olive trees.
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 other foods that emit strong odours. It should be consumed within 4-6 months of pressing to fully appreciate its flavour. Terre Tarentine PDO extra virgin olive oil has a delicate fruity flavour, making it particularly suitable for vegetable-based pasta dishes, such as the typical local dish of orecchiette with turnip tops. It is also an excellent dressing for meat and fish dishes.
Marketing
The product is marketed as Terre Tarentine PDO extra virgin olive oil. It is sold in suitable recipients of no more than 5 litres. The label must indicate the year of production. The year of production must be indicated on the label. The label must also bear the indication Terre Tarentine, 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
Terre Tarentine PDO extra virgin olive oil is characterised by a maximum acidity of 0.6 g per 100 g of oil and a panel test result higher than or equal to 6.5.
