Tergeste Olive Oil PDO

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 from the Carbona, Leccino, Leccio del Corno, Frantoio, Maurino and Pendolino varieties, which must make up at least 80%, individually or mixed.

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.
This stage must take place within three days of the harvest.
The temperature of the olive paste must not exceed 30°C and water may only be used during malaxation.
The vessels and equipment used for processing mustn’t release any extraneous material, smell or taste.
The oil must be collected in glass or steel containers, and never in plastic or resin.

Appearance and Flavour

Tergeste PDO extra virgin olive oil is golden green in colour; it has a mild fruity aroma and a light to mild 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.
Tergeste PDO extra virgin olive oil has a delicate and embracing flavour, bringing out the aromas and flavours of any dish it is used in.
For this reason it is extremely versatile, perfect for salads, vegetable cream soups, pasta, rice or boiled fish.

Marketing

The product is marketed as Tergeste PDO extra virgin olive oil. It is sold in glass bottles of no more than 1 litre.
The year of production must be indicated on the label.

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 ppm.

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 and they supplied 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 period of the Byzantine Empire.

Production Area

The production, processing and bottling-packaging area of Tergeste PDO extra virgin olive oil is within six municipal areas in the Province of Trieste, in the Friuli Venezia Giulia region.

Operators: 14
Production(KG): 800
Turnover(MLN€): 0,01
Surface(HA): 24,50