Description
Val di Mazara PDO extra virgin olive oil is obtained from the Biancolilla, Nocellara del Belice and Cerasuola olive varieties, which must make up at least 90% of the groves, individually or combined. The Ogliarola Messinese, Giarraffa and Santagatese varieties may make up the remaining 10%.
Production Area
The production and processing area of Val di Mazara PDO extra virgin olive oil is within the entire territory of the Province of Palermo and numerous municipalities in the Province of Agrigento, in the Sicily region.
Production Method
The harvest must take place between the first ripening of the fruit and December 30th of each year, either by “raking” them off by hand or with the use of machinery. The olives must be placed in rigid, ventilated boxes and stored in a cool environment with a relative humidity of between 50-60% and maximum temperature of 15 °C. The oil extraction processes must take place within two days of the harvest.
Appearance and Flavour
Val di Mazara PDO extra virgin olive oil is golden yellow with deep green hues. The smell is fruity with possible hints of almond, while the flavour is fruity and velvety, leading to a sweet aftertaste.
History
The cultivation of domestic olive trees in the production area of Val di Mazara PDO extra virgin olive oil dates back to the time of Greek colonisation. Trade in olive oil was already of economic importance during this period and the product was mainly exported from the Province of Agrigento. Olive cultivation continued to develop over the following centuries, becoming one of the main resources of the local agricultural economy.
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. Val di Mazara PDO extra virgin olive oil has a strong aromatic flavour, making it ideal for legume broths and strong-flavoured dishes like grilled fish. It is also perfect for dressing “wild” salads and boiled vegetables.
Marketing
The product is marketed as Val di Mazara 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 Val di Mazara, 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, and the wording “D.O.P. Val di Mazara” must be on the packaging.
Distinctive Features
Val di Mazara PDO extra virgin olive oil is characterised by a maximum acidity of 0.5 g per 100 g of oil and a panel test result higher than or equal to 6.5.
