Description
Monti Iblei PDO extra virgin olive oil is obtained from the Tonda Iblea, Moresca, Nocellara Etnea, Verdese, Biancolilla and Zaituna olive varieties, which must make up at least 80% of the oil, either individually or combined. The designation can also be followed by one of the following geographical specifications: Monte Lauro, Val d’Anapo, Val Tellaro, Frigintini, Gulfi, Valle dell’Irminio, Calatino, Trigona-Pancali.
Production Area
The production area of Monti Iblei PDO extra virgin olive oil is within several municipalities in the provinces of Syracuse, Ragusa and Catania, in the Sicily region.
Production Method
The environmental and cultivation conditions of the trees must be those which are traditional and characteristic of the area, and in any event suitable for giving the olives and derived oil their specific quality characteristics. The harvest starts when the olives’ opaque green colour turns shiny and more yellow. They are harvested directly from the tree, either by hand or mechanically. The olives must be transported to the mill in suitable perforated containers to avoid overheating and fermentation. The maximum production may not exceed 15 tons of olives per hectare, or 120 kg per plant in the case of intercropping. The extraction process must be carried out no later than two days after harvesting, using only physical mechanical processes in pressure or continuous cycle systems. The maximum yield of olives in oil cannot exceed 18%.
Appearance and Flavour
The smell of Monti Iblei PDO extra virgin olive oil is characterised by hints of green or ripe tomatoes – typical of the Tonda Iblea variety – and artichoke, which is characteristic of the Moresca, Verdese and Zaituna cultivars. The grassy notes and mild to intense fruity flavour stand out on the palate, with rare examples of light fruitiness, complemented by bitter piquant hints.
History
Olive cultivation in the production area of Monti Iblei PDO extra virgin olive oil dates back to ancient times. The flourishing success of the cultivation and trading of olives is evidenced by the Pandette (ancient trade agreements), especially for its role as a valuable currency.
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. Raw Monti Iblei PDO extra virgin olive oil is an ideal condiment for fish, vegetables and white meats.
Marketing
The product is marketed as Monti Iblei PDO extra virgin olive oil. The designation can be accompanied by the specification of the varieties used and/or one of the following additional geographical specifications: Monte Lauro, Val d’Anapo, Val Tellaro, Frigintini, Gulfi, Valle dell’Irminio, Calatino or Trigona-Pancali. It is sold in recipients of no more than 5 litres. The label must bear the wording Protected Designation of Origin (PDO), the European symbol, the oil’s batch number and the harvest year of the olives the oil was obtained from. 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
Monti Iblei PDO extra virgin olive oil is characterised by a maximum acidity that varies between 0.5 and 0.65 g per 100 g of oil and a polyphenol level that is higher than or equal to 120 ppm.
