Val di Mazara Olive Oil P.D.O.

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 mixed.
The Ogliarola Messinese, Giarraffa and Santagatese varieties may make up the remaining 10%.

Production Method

The harvest must take place between the first ripening of the fruit and December 30th of each year, either by hand or mechanically.
The olives must be placed in rigid, ventilated boxes and stored in a cool environment with a relative humidity of no more than 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 colour with deep green hues.
The aroma is fruity with possible hints of almond, while the fruity and velvety flavour leads to a sweet aftertaste.

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.
Val di Mazara PDO extra virgin olive oil has a strong aromatic flavour, making it ideal for pulse soups and mixed 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 indicate the year of production.

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.

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 centuries, becoming one of the main resources of the local agricultural economy.

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 municipal areas in the Province of Agrigento, in the Sicily region.

Operators: 578
Production(KG): 864.215
Turnover(MLN€): 3,58
Surface(HA): 2.858,53