Description
Lametia PDO extra virgin olive oil is obtained from the Carolea olive variety, which must make up at least 90% of the groves. The remaining 10% may be made up of other varieties present in the groves.
Production Area
The production area of Lametia PDO extra virgin olive oil is within several municipalities in the Province of Catanzaro, in the Calabria region.
Production Method
The olives must be harvested directly from the tree, either by hand or mechanically, by January 15th of each year. The oil yield should not exceed 20% and the maximum permitted production is 13 tonnes per hectare of specialised olive groves.
Appearance and Flavour
Lametia PDO extra virgin olive oil is green to straw-yellow in colour; it has a light fruity smell and a delicate fruity taste.
History
Olive cultivation in the production area of Lametia PDO extra virgin olive oil has very ancient origins, dating back to the Greek colonisation in around the 8th century BC. The history of Lamezia essentially incorporates that of three small towns (Nicastro, Sambiase and Sant’Eufemia Lamezia) which flourished during the Middle Ages. Legend says that the nymph Ligea was also buried in this area. According to a few historians, Nicastro is the oldest town in Italy, having been founded by Noah’s great grandson, Askenaz, after leaving Armenia. The town was also extremely active during the Byzantine period. Since the end of the Second World war, the mechanisation and specialisation of the resources used in olive cultivation have made this area a driving force of the local economy. The introduction of modern farming techniques has allowed for considerable development in the production of olive oil, starting in the 1960s, which has made it one of the most important activities for the local agricultural sector.
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. Lametia PDO extra virgin olive oil has a well-balanced taste, which makes it an ideal condiment for many Italian dishes.
Marketing
The product is marketed as Lametia PDO extra virgin olive oil. It is sold in glass or tin plate recipients of no more than 5 litres. The label must indicate the year of production. The label must bear the indication Lametia, followed by the wording Protected Designation of Origin (PDO), the European symbol and 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
Lametia PDO extra virgin olive oil is characterised by a maximum acidity of 0.5 g per 100 g of oil, a panel test result higher than or equal to 6.5 and a polyphenol level of at least 170 ppm.
