Description
Collina di Brindisi PDO extra virgin olive oil is obtained from the Ogliarola Salentina olive variety, which must make up at least 70% of the groves, and other olive varieties that grow in the area, including Cellina di Nardò, Coratina, Frantoio, Leccino and Picholine, which make up the remaining 30%.
Production Area
The production, processing and bottling-packaging area for Collina di Brindisi PDO extra virgin olive oil is in the municipalities of Carovigno, Ceglie Messapica, Cisternino, Fasano, Ostuni, S. Michele Salentino, San Vito dei Normanni and Villa Castelli, in the Province of Brindisi, in the Apulia region.
Production Method
The harvest must take place between the first ripening of the olives and January 31st of each year. The olives used for production must be picked directly from the tree, by hand or mechanically. They are then washed at room temperature and must be milled within two days of the harvest.
Appearance and Flavour
Collina di Brindisi PDO extra virgin olive oil is green to yellow in colour, with a light to mild fruity aroma and a fruity flavour and a delicate bitterness and piquancy.
History
The particular suitability of the production area of Collina di Brindisi PDO for the cultivation of olives has been evident since Roman times, although the Greeks and Phoenicians had already established the enormous potential of the land. It is no coincidence that the most widespread variety in the Brindisi area, that which Pliny the Elder referred to as Olea lapygia, is the Ogliarola, which indicates the large amount of oil that the olives yielded. The presence of centuries-old olive trees in the cities of Ostuni and Fasano is further evidence of the ancient origins of this practice.
Gastronomy
Extra virgin olive oil is highly perishable and it is therefore important that it is stored correctly in order to maintain its organoleptic characteristics. It should 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. The Collina di Brindisi Protected Designation of Origin extra virgin olive oil is ideal for dressing meat and fish-based dishes, vegetables and bruschetta, although it is also used as an ingredient in cakes and desserts.
Marketing
The product is marketed as Collina di Brindisi PDO extra virgin olive oil. It is sold in glass or tin plate recipients of no more than 5 litres. The year of production must be indicated on the label.
Distinctive Features
Collina di Brindisi PDO extra virgin olive oil is characterised by a maximum acidity of 0.8 g per 100 g of oil and a panel test result that is higher than or equal to 6.5.
