Description
Dauno PDO extra virgin olive oil is obtained from the Peranzana or Provenzale, Coratina, Ogliarola Garganica and Rotondella olive varieties. The designation must be accompanied by one of the following names: Alto Tavoliere, Basso Tavoliere, Gargano or Subappennino. The different areas have different percentages of olive varieties in the groves, as described below.
Production Area
The production and processing area of Dauno PDO extra virgin olive oil is within a number of municipal areas in the Province of Foggia, in the Apulia region. The oil may be bottled or packaged anywhere in the Province of Foggia.
Production Method
The olives must be harvested directly from the tree, either by hand or mechanically, by January 30th of each year. The oil extraction processes must take place within three days of the harvest.
Appearance and Flavour
• Alto Tavoliere: obtained from the Peranzana or Provenzale varieties (at least 80%); it is green to yellow in colour and has a mild fruity aroma with hints of fresh fruit and sweet almond, and a fruity flavour. • Basso Tavoliere: obtained from the Coratina variety (at least 70%); it is green to yellow in colour and has a fruity aroma and flavour, with a slight piquancy and bitterness. • Gargano: obtained from the Ogliarola Garganica variety (at least 70%); it is green to yellow in colour and has a mild fruity aroma with grassy hints, and a fruity flavour with an almond aftertaste. • Subappennino: obtained from the Ogliarola Garganica, Coratina and Rotondella varieties (at least 70%), it is green to yellow in colour and has a mild fruity aroma, with a hint of fresh fruits and a fruity flavour.
History
Olive trees have been present in the production area of Dauno PDO extra virgin olive oil since pre-historic times, and today are the main feature of the landscape. Olive cultivation, on the other hand, dates back to Roman times, developing over the centuries to become one of the most important elements of today’s local agricultural economy.
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. It should be consumed within four to six months of pressing to fully appreciate its qualities. Dauno PDO Alto Tavoliere extra virgin olive oil is a very versatile product and can be used as a condiment or in numerous vegetable, fish and meat-based dishes. The Gargano variety is ideal for delicate fish-based dishes and the Subappennino variety can be used for frying or in cakes and desserts.
Marketing
The product is marketed as Dauno PDO extra virgin olive oil and may be accompanied by one of the following names: Alto Tavoliere, Basso Tavoliere, Gargano or Subappennino. It is sold in glass or tin plate recipients of no more than 5 litres.
Distinctive Features
Dauno PDO extra virgin olive oil is characterised by a maximum acidity of 0,6 g per 100 g of oil, a panel test result higher than or equal to 6,5 and a polyphenol level of at least 100 ppm.
