Valdemone PDO extra virgin olive oil is obtained from the Santagatese, Ogliarola Messinese and Minuta olive varieties, which must make up at least 70% of the groves, individually or mixed. The Mandanici, Nocellara Messinese, Ottobratica, Brandofino and Verdello varieties may make up the remaining 30%.
Production Method
The olives must be harvested directly from the trees, by hand or mechanically, between October and January of each year. The olives must be placed in ventilated plastic containers and transported to the mill. Before milling, which must take place within two days of the harvest and at a controlled temperature of 28- 30°C, the olives must be defoliated and washed. The malaxation of the olive paste must last approximately 30 minutes, at a temperature of 28-30°C.
Appearance and Flavour
Valdemone PDO extra virgin olive oil is limpid and slightly cloudy. It ranges from green with yellow tones to yellowy olive green in colour. The aroma is fruity, with a fragrance of fresh olives and hints of wild herbs, flowers and plants that are characteristic of the olive groves in the production area. It has a fruity fresh olive flavour, with a delicate hint of bitterness and an almond, fresh fruit, tomato and thistle aftertaste.
Production Area
The production and processing area of Valdemone PDO extra virgin olive oil is within the entire territory of the Province of Messina, in the Sicily region, excluding the following municipal areas: Floresta, Moio Alcantara and Malvagna.
History
Olive cultivation in the production area of Valdemone PDO extra virgin olive oil was introduced by the Phoenicians and developed under Greek rule in the VI century B.C. The trading of olive oil flourished throughout the Mediterranean during the entire Greek and Roman eras. The importance of olive cultivation is demonstrated over the following centuries by numerous mills dating back to the XVI century, and there are records from the XIX century pertaining to the areas of land destined for olive groves and the production of olive oil.
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. Valdemone PDO extra virgin olive oil is particularly suitable as a condiment and in the preparation of typical Sicilian dishes.
Marketing
The product is marketed as Valdemone PDO extra virgin olive oil. It is sold in recipients or bottles of no more than 5 litres. The label must indicate the year of production.
Distinctive Features
Valdemone PDO extra virgin olive oil is characterised by a maximum acidity of 0,7 g per 100 g of oil and a panel test result higher than or equal to 7.
