Description
Cartoceto PDO extra virgin olive oil is obtained from the Leccino, Frantoio and Raggiola olive varieties, which must make up at least 70% of the groves, either individually or combined. The remaining 30% may be made up of other specified varieties.
Production Area
The production and processing area of Cartoceto PDO extra virgin olive oil is either entirely or partly within the territory of some municipalities in the Province of Pesaro-Urbino, in the Marches region.
Production Method
Harvesting must take place between the first ripening of the olives, which depending on the olive variety is between the second ten days of October and the beginning of November, and November 25th. The olives must be transported to the mill in perforated containers with a maximum capacity of 25 kg; they must be stripped of the leaves and milled within two days of harvesting. The use of chemicals and bio-chemicals is prohibited during processing, as is the non-stop double centrifugation of the olive paste, a method known as “ripasso”.
Appearance and Flavour
Cartoceto PDO extra virgin olive oil is green, or green with golden yellow reflections for freshly pressed oils, becoming golden yellow with light greenish hints in maturer oils. It has a light to mildly fruity green olive smell, with a delicate herby note and possible hints of sour apple and green almond. It has a harmonious flavour with various green fruity, sweet, bitter piquant hints, at times with a green almond and artichoke aftertaste.
History
Olive cultivation in the production area of Cartoceto PDO extra virgin olive oil dates back to at least 1178, as evidenced by official documents stipulating agreements on the production of olives. There is much written evidence of the importance of oil production in the area over the following centuries, which developed continuously in terms of an increase in the number of cultivated groves.
Gastronomy
Extra virgin olive oil is highly perishable and must be stored correctly in order to maintain its organoleptic properties. 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 emit strong odours. It should be consumed within 4-6 months of pressing to fully appreciate its flavour. Cartoceto PDO extra virgin olive oil is an ideal condiment for both raw and cooked foods, and is an important ingredient in typical local dishes such as Stoccafisso al Frantoio.
Marketing
The product is marketed as Cartoceto PDO extra virgin olive oil. It must be sold in glass recipients of no more than 5 litres. The label must bear the indication Cartoceto, followed by the wording Protected Designation of Origin (PDO), and the European symbol The specific guarantee mark, which consists of a unique alphanumeric code that ensures the traceability of the product, must be on the packaging.
Distinctive Features
Cartoceto PDO extra virgin olive oil is characterised by a maximum acidity of 0.5 g per 100 g of oil, a panel test result of more than 7 and a polyphenol level of over 100 ppm.
