Colline Teatine PDO – EVO Oil

Production Area

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Colline Teatine PDO extra virgin olive oil is obtained from the Gentile di Chieti, Moraiolo and Leccino olive varieties, which can make up the groves in different percentages depending on the geographical reference. Other varieties, such as Nebbio, may also be present, up to a maximum of 10%. The designation of this oil can be followed by the place names Frentano or Vastese, two different areas with different percentages of olive varieties in the groves.

Production Method

The olives must be harvested by hand or mechanically, between October 20th and December 20th of each year. The oil yield cannot exceed 20%.

Appearance and Flavour

Colline Teatine PDO extra virgin olive oil is green to yellow in colour, with a light to intense fruity aroma and a fruity flavour. • Frentano: obtained from the Gentile di Chieti (at least 60%) and Leccino (no more than 30%) varieties; it has a green colour with golden highlights, a fruity aroma with grassy hints and a fruity flavour with a slight bitterness and piquancy. • Vastese: obtained from the Gentile di Chieti (no more than 40%), Leccino (at least 30%), Moraiolo and Nebbio (at least 10%) varieties. It is green to yellow in colour and has a fruity aroma with a leafy hint, and a slightly bitter fruity flavour.

Production Area

The production and processing area of Colline Teatine PDO extra virgin olive oil is within the territory of several municipal areas in the Province of Chieti, in the Abruzzo region.

History

Olive cultivation in the production area of Colline Teatine PDO extra virgin olive oil dates back to the II century A.D. Evidence of the history of olive growing in the Province of Chieti can be found in the many archaeological remains that have been discovered over the years.

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. Colline Teatine PDO extra virgin olive oil has a very aromatic flavour, which makes it particularly suitable as a condiment for robust flavoured dishes, as well as an ideal ingredient for meat, fish and vegetable-based dishes.

Marketing

The product is marketed as Colline Teatine PDO extra virgin olive oil and may be accompanied by one of the following place names: Frentano or Vastese. 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

Colline Teatine PDO extra virgin olive oil is characterised by a maximum acidity of 0.6 g per 100 g of oil, a panel test result higher than or equal to 6.5 and a polyphenol level of at least 100 ppm.

REFERENCE BODY

INSPECTION BODY

Year

Production (kg or lt)

Turnover (mln €)

Export (mln €)

2016 44,759 0.27 -
2015 88,176 0.56 0.18
2014 68,230 0.28 0.11
2013 80,460 0.33 0.13
2012 82,363 0.33 0.26
2011 45,488 0.19 0.14
2010 35,887 0.14 0.11
2009 28,659 0.12 0.09
2008 40,078 0.17 -
2007 47,496 0.26 -
2006 63,350 0.32 -