Description
Colline Salernitane PDO extra virgin olive oil is obtained from the Rotondella, Frantoio, Carpellese or Nostrale olive varieties, which must make up at least 65% of the groves, individually or combined, and the Oglialora and Leccino varieties, which can make up no more than 35%.
Production Area
The production, processing and bottling-packaging area of Colline Salernitane PDO extra virgin olive oil is within 86 municipalities of the Province of Salerno, in the Campania region.
Production Method
The olives must be harvested directly from the tree, either by hand or mechanically. The harvest must be completed by December 31st of each year; this deadline can only be extended with the official permission of the Campania Regional Authorities, and in any case no later than January 30th. Milling must take place within two days of the harvest, thereby guaranteeing an intact product without any alterations.
Appearance and Flavour
Colline Salernitane PDO extra virgin olive oil is green to straw-yellow in colour, with varying intensity; it has a mild to strong fruity smell and a fruity flavour, with a faint to mild hint of bitterness and slight piquancy.
History
The olive varieties used for the production of Colline Salernitane PDO extra virgin olive oil have been growing in the production area for thousands of years, and have left their mark in many of the local place names, such as the towns of Ogliara, Oliveto and Citra. The diffusion of olive trees in the Salerno area definitely dates back to Roman times, but there are sources showing that the introduction of olive cultivation on the coast of Campania dates back as far as the arrival of the Phocaeans, an ancient seafaring population from Magna Graecia.
Gastronomy
Extra virgin olive oil is highly perishable and it is therefore important that it is stored correctly in order to maintain its organoleptic properties. 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 emit strong odours. It should be consumed within 4-6 months of pressing to fully appreciate its flavour. Colline Salernitane PDO extra virgin olive oil has an extremely strong aromatic flavour, making it a very versatile condiment. It is an excellent dressing for traditional Mediterranean foods.
Marketing
The product is marketed as Colline Salernitane PDO extra virgin olive oil. It is sold in glass or tin plate recipients of no more than 5 litres. The label must bear the indication Colline Salernitane, followed by the wording Protected Designation of Origin (PDO), the European symbol and the production year. 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
Colline Salernitane PDO extra virgin olive oil is characterised by a maximum acidity of 0.7 g per 100 g of oil and a polyphenol level that is higher than or equal to 100 ppm.
