Umbria Olive Oil P.D.O.

Description

Umbria PDO extra virgin olive oil is obtained from the Leccino, Frantoio, Moraiolo, San Felice, Rajo and Dolce Agocia olive varieties.
The designation must be accompanied by one of the following place names: Colli Assisi-Spoleto, Colli Martani, Colli Amerini,
Colli del Trasimeno or Colli Orvietani.

Production Method

The olives must be harvested directly from the trees, either by hand or mechanically, by December 31st of each year.
The maximum oil yield must be between 17 - 21%, depending on the additional geographical reference.

Appearance and Flavour

• Colli Assisi-Spoleto: obtained from the Moraiolo (at least 60%), Leccino and Frantoio (up to 30%) varieties; it is greenish yellow in colour, with a strong fruity aroma and a fruity flavour, revealing strong hints of bitterness and piquancy.
• Colli Martani: obtained from the Moraiolo (at least 20%), San Felice, Leccino and Frantoio (at least 80%) varieties; it is greenish yellow in colour, with a mild to strong fruity aroma and a fruity flavour, with mild or strong hints of bitterness and piquancy.
• Colli Amerini: obtained from the Moraiolo (at least 15%), Leccino, Frantoio and Rajo (up to 85%) varieties; it is greenish yellow in colour, with a mild fruity aroma and a fruity flavour, revealing slight hints of bitterness and piquancy.
• Colli del Trasimeno: obtained from the Moraiolo (at least 15%), Leccino and Frantoio (at least 65%) varieties; it is green to golden yellow in colour, with a light to mild fruity aroma and a fruity flavour, with slight or mild hints of bitterness and piquancy.
• Colli Orvietani: obtained from the Moraiolo (at least 15%), Frantoio (up to 30%) and Leccino (up to 60%) varieties; it is green to yellow in colour, with a mild fruity aroma and a fruity flavour, with mild hints of bitterness and piquancy.

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.
Umbria PDO extra virgin olive oil has an intense flavour and fragrant aroma, making it an ideal condiment for either very flavoured or simple dishes.

Marketing

The product is marketed as Umbria PDO extra virgin olive oil accompanied by one of the following place names: Colli Assisi-Spoleto, Colli Martani, Colli Amerini, Colli del Trasimeno or Colli Orvietani.
It is sold in glass or tin plate recipients of no more than 5 litres.

Distinctive Features

Umbria PDO extra virgin olive oil is characterised by a maximum acidity of 0.65 g per 100 g of oil, a panel test result higher than or equal to 7 and a polyphenol level of at least 100, 125 or 150 ppm, depending on the geographical reference.

History

Olive cultivation in the production area of Umbria PDO extra virgin olive oil dates back to the Etruscans.
Trading related to this practice is documented as far back as the I century B.C., when Umbrian olive oil arrived as far as Rome, where it was particularly appreciated.
With the establishment of latifundia and church owned land during the Middle Ages, olive cultivation was revived after a long period of decline.

Production Area

The production and processing area of Umbria PDO extra virgin olive oil is within the territory of the entire region of Umbria.

Operators: 1.229
Production(KG): 576.236
Turnover(MLN€): 4,32
Surface(HA):5.333,87