Monti Iblei Olive Oil P.D.O.

Description

Monti Iblei PDO extra virgin olive oil is obtained from the Tonda Iblea, Moresca and Nocellara Etnea olive varieties.
The designation must be accompanied by one of the following names: Monte Lauro, Val d’Anapo, Val Tellaro, Frigintini, Gulfi, Valle dell’Irminio, Calatino, Trigona-Pancali.

Production Method

The olives must be harvested directly from the tree, either by hand or mechanically, by October 30th or January 15th of each year, depending on the geographical reference.

Appearance and Flavour

• Monte Lauro: obtained from the Tonda Iblea variety (at least 90%); it is green in colour and has a mild fruity aroma, with hints of hay and a fruity, mildly piquant flavour.
• Val d’Anapo: obtained from the Tonda Iblea variety (at least 60%); it is green in colour and has a light fruity aroma, with mild hints of hay and a delicate piquant fruity flavour. • Val Tellaro: obtained from the Moresca variety (at least 70%); it is green in colour and has a mild fruity aroma, with light hints of hay and a mildly piquant fruity flavour.
• Frigintini: obtained from the Moresca variety (at least 60%); it is green in colour and has an intense fruity aroma, with mild hints of hay and a slightly piquant fruity flavour. • Gulfi: obtained from the Tonda Iblea variety (at least 90%); it is green in colour and has an intense fruity aroma, with mild hints of hay and a mildly piquant fruity flavour.
• Valle dell’Irminio: obtained from the Moresca variety (at least 60%); it is green in colour and has a light fruity aroma,
with mild hints of hay and a delicate piquant fruity flavour. • Calatino: obtained from the Tonda Iblea variety (at least 60%); it is green in colour and has a light fruity aroma, with mild hints of hay and a delicate piquant fruity flavour.
• Trigona-Pancali: obtained from the Nocellara Etnea variety (at least 60%); it is green in colour and has a mild fruity aroma, with light hints of hay and a slightly piquant fruity flavour.

Gastronomy

Extra virgin olive oil is highly perishable and must be stored correctly in order to maintain its organoleptic characteristics.
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 release odours.
It should be consumed within four to six months of pressing to fully appreciate its qualities.
Monti Iblei PDO extra virgin olive oil is an ideal condiment for fish, vegetables and white meats.

Marketing

The product is marketed as Monti Iblei PDO extra virgin olive oil, accompanied by one of the following place names:
Monte Lauro, Val d’Anapo, Val Tellaro, Frigintini, Gulfi, Valle dell’Irminio, Calatino or Trigona-Pancali.
It is sold in glass or tin plate recipients of no more than 5 litres. The label must indicate the year of production.

Distinctive Features

Monti Iblei PDO extra virgin olive oil is characterised by a maximum acidity that varies between 0.5 and 0.65 g per 100 g of oil, a panel test result higher than or equal to 6.5 or 7 and a polyphenol level of at least 120 ppm.

History

Olive cultivation in the production area of Monti Iblei PDO extra virgin olive oil dates back to the Magna Græcia era.
The success of cultivation and trading olive is demonstrated by ancient trade agreements for to olive oil, known as Pandette.

Production Area

The production area of Monti Iblei PDO extra virgin olive oil is within the territory of several municipal areas in the provinces of Syracuse, Ragusa and Catania, in the Sicily region.

Operators: 182
Production(KG): 228.468
Turnover(MLN€): 1,70
Surface(HA): 1.521,34

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