Description
Vulture PDO extra virgin olive oil is obtained from the Ogliarola del Vulture olive variety, which must make up at least 60% of the olive groves. The remaining 40% can be made up of the following varieties, individually or combined: Coratina, Cima di Melfi, Palmarola, Provenzale, Leccino, Frantoio, Cannellino, Rotondella, Laudiola and Nocellara.
Production Area
The production area of Vulture PDO is within the entire territory of several municipalities in the Province of Potenza, in the Basilicata region.
Production Method
The traditional cultivation methods of the production area are used, giving the oil its specific qualitative characteristics. Harvesting starts with the first ripening of the fruit and ends on December 31st. Nets must be used in order to facilitate picking, and olives that have fallen naturally to the ground or into the permanent tree nets may not be gathered. The maximum permitted production is 8 tonnes per hectare, with an additional 20% in years when the crop is heavier. The olives must be processed within 24 hours. Only mechanical and physical processing is permitted for milling and the extraction of the oil. The use of chemical, biochemical, biological and mechanical products is not permitted, nor is the double centrifugation of the paste (“ripasso” method). The oil yield must not exceed 20%.
Appearance and Flavour
Vulture PDO is yellowish-amber with green reflections. The flavour is characteristic of fully ripe olives, sweet or slightly bitter and with piquant hints.
History
Olive trees have been present in the Vulture area since ancient times, as evidenced by several historical documents that can be found in the State Archives of Potenza, which contain various statistics and reports describing the area and olive cultivation. This documentation also reveals a long tradition in olive oil production, as well as showing the progressive evolvement that led to it becoming of significant importance to the local 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. Vulture PDO extra virgin olive oil is ideal for using in typical Lucan dishes, such as cavatelli with turnip tops, salted cod (locally known as baccalà a ciauredda), broad bean and chicory broth, and lamb “alla contadina”.
Marketing
The product is marketed as Vulture PDO extra virgin olive oil. It is packaged in glass or tin plate recipients of no more than 5 litres. It is also available in single-dose sachets. The label must bear the product logo.
Distinctive Features
Vulture PDO extra virgin olive oil has a particularly high polyphenol content, a characteristic that seems to be correlated to the fairly cold climate of the production area.
