Description
The Huile d'Olive de Corse PDO is virgin olive oil obtained by olives of the type: Sabine, also known as Aliva Bianca or Biancaghja, Ghjermana, Capannace, Raspulada, Zinzala, Aliva Néra, also called Ghjermanane du Sud and Curtinese.
Production Area
The production area of Huile d'Olive de Corse PDO includes 297 municipal areas in the departments of Corse-du-Sud and Haute-Corse, in the island of Corsica.
Production Method
Huile d'Olive de Corse PDO is produced using olives coming from trees which are at least five years old. The olives can be stored in mills for maximum nine days. Processing can be mechanically or physically made, cold at a maximum temperature of 30°C to separate the oils of the first extraction avoiding that heat could change the organoleptic values of the final product compromising its quality. The transformation is characterised by triturating ripe olives which give to this product its typical sweetness.
Appearance and Flavour
the colour of Huile d'Olive de Corse PDO spans from straw yellow to light yellow, sometimes with green reflections. It is characterised by a sweet taste, where piquant and bitter are almost absent. Its delicate aroma recalls dry fruits, sweets and the Mediterranean bush.
History
Huile d'Olive de Corse PDO boasts a long historic tradition in the island, as it is the basis of the isle olive growing tradition. The wild oil tree, or oleaster, is endemic of Corsica and its cultivation was brought probably from Greeks and Romans. The existence of many century-old olive trees in the Mediterranean bush confirm an important olive growing past which had the highest development at the end of the 19th century and was possible thanks to the pedoclimatic context which is favourable to the cultivation of olive trees. The Mediterranean climate is mild in the areas which are dedicated traditionally to olive growing. The peculiarity of Corsican olive growing practise is also due to the different, ancient and endemic types exclusively dedicated to the production of oil. The development of picking up methods and processing techniques of oil mills enabled to improve the quality of oil conserving its typical features.
Gastronomy
The olive oil is a non-durable food which needs a right conservation to maintain its organoleptic features. So, it must be conserved in fresh rooms protected from the light, at a temperature between 14°C and 18°C, far from heat sources and from products releasing odours. In addition, it must be consumed within four-six months from pressing to taste it in the period when its flavour is at the top. It is suggested to taste Huile d'Olive de Corse PDO when raw to appreciate its flavour and fruity scents. A low-temperature cooking is suggested to maintain all the olive oil features when preparing warm dishes. Huile d'Olive de Corse PDO is ideal to season salads, sauces, grilled vegetables or simply on a tasty slice of bread. Some ice-makers, amongst the most creative, have also made an olive oil icecream.
Marketing
The product is sold only as Huile d'Olive de Corse PDO. It is marketed packed in glass or metal sheet containers. Some packages show the BIO label which certificates the biologic production.
Distinctive Features
The interdependence between the local and specific natural and human features, which are typical of the olive growing practice in the entire isle, is the reason of the characteristic aroma and flavour which mark the Huile d'Olive de Corse PDO.
