Bruzio PDO extra virgin olive oil is obtained from the following olive varieties: Tondina, Carolea, Grossa di Cassano and Rossanese. The designation must be accompanied by the names of one of the following places: Fascia Prepollinica, Valle Crati, Colline Joniche Presilane or Sibaritide. This geographical reference specifies the production area and the variety of olive in the percentage indicated.
The production and processing area of Bruzio PDO extra virgin olive oil incorporates, in whole or in part, the territory of several municipal areas in the Province of Cosenza, in the Calabria region; it can be bottled or packaged anywhere in the Province of Cosenza, in the Calabria region.
The olives must be harvested between the first ripening of the olives and December 31st or January 15th, depending on the variety. Milling must take place within two days of the harvest. The bottling or packaging processes can take place anywhere within the Province of Cosenza.
Appearance and Flavour
• Fascia Prepollinica: obtained from the Tondina (at least 50%), Grossa di Cassano (up to 20%) and Carolea (up to 30%) varieties; it is in green colour with yellow highlights, and has a mild fruity aroma and a fruity flavour. • Valle Crati: obtained from the Carolea (at least 50%), Tondina (up to 30%) and Rossanese (up to 20%) varieties; it is greenish-yellow in colour, with a mild fruity aroma and a fruity flavour. • Colline Joniche Presilane: obtained from Rossanese varieties (at least 70%); it is golden yellow in colour with green highlights, and has a delicate fruity aroma and a fruity flavour with a hint of sweet almond.• Sibartide: obtained from the Grossa di Cassano (at least 70%) and Tondina (up to 30%) varieties; it is yellow in colour with green highlights, and has a light fruity aroma and a fruity flavour with a touch of bitterness.
The origins of Bruzio PDO extra virgin olive oil date back to the Magna Græcia period, when olive cultivation spread into Cosenza. It developed steadily over the following centuries, eventually becoming an important part of the local agricultural economy.
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 sources of heat and away from other foods which produce odours. It should be consumed within four to six months of pressing to fully appreciate its qualities. Thanks to its delicate aromatic flavour, Bruzio PDO extra virgin olive oil is particularly suitable for dressing steamed vegetables, grilled fish and salads, as well as for using in traditional Calabrian pasta dishes.
The product is marketed as Bruzio PDO extra virgin olive oil and is accompanied by one of the following names: Fascia Prepollinica, Valle Crati, Colline Joniche Presilane or Sibaritide. It is sold in glass or tin plate recipients of no more than 5 litres.
Bruzio PDO extra virgin olive oil has a maximum acidity of between 0.7 and 0.8 g per 100 g of oil, depending on the olive variety, a panel test result of at least 6.5 and a polyphenol level of at least 150 ppm or 200 ppm, depending on the olive variety used.