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#PretuzianoCollineTeramaneDOP
Pretuziano delle Colline Teramane PDO extra virgin olive oil is obtained from the Leccino, Frantoio and Dritta olive varieties, which must make up at least 75% of the groves. Other varieties may be present, such as Tortiglione, Carboncella and Castiglionese, and can make up the remaining 25%.
Production Method
The olives must be harvested directly from the tree, either by hand or mechanically, between the first ripening of the olives and December 10th of each year. The olives must be kept in a cool dry place, in rigid, ventilated containers, until they are milled, which must take place within two days of the harvest. There is a fixed maximum duration and temperature for the crushing process; respectively 30 minutes and 27° C.
Appearance and Flavour
Pretuziano delle Colline Teramane PDO extra virgin olive oil is yellowy green in colour; it has a mild fruity aroma and flavour, with hints of bitterness and slight piquancy.
Production Area
The production and processing area of Pretuziano delle Colline Teramane PDO extra virgin olive oil is on the hills sloping down to the sea in the Province of Teramo, in the Abruzzo region.
History
The production of olive oil in the Province of Teramo has origins dating back to the X century B.C. However, it was only during the III century B.C that it became diffused, thanks to the Romans. Since then, it has moved through periods of growth and decline, although its importance in the production area of Pretuziano delle Colline Teramane PDO has remained stable. There have been many references to the qualities of Pretuziano delle Colline Teramane PDO over the last few centuries, in land registry records and other works such as the Guida viticola ed olearia (wine and oil-making guide), written by Arturo Provenzale in 1907.
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. Pretuziano delle Colline Teramane PDO extra virgin olive oil has a strong aromatic flavour, which makes it ideal as a condiment for fairly robust flavoured pasta and meat dishes.
Marketing
The product is marketed as Pretuziano delle Colline Teramane 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
Pretuziano delle Colline Teramane 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 6,5 and a polyphenol level that is higher than 120 ppm.
