Description
Olio Campania PGI extra virgin olive oil is obtained from the following olive cultivars: Asprinia, Caiazzana, Carpellese, Frantoio, Leccino, Leccio del Corno, Marinese, Minucciola, Nostrale, Ogliarola Campana, Ortice, Ortolana, Pisciottana, Racioppella, Ravece, Rotondella, Salella, Sessana and Tonda, which must make up at least 85% of the groves, either individually or combined. Other olive cultivars can make up the remaining 15%.
Production Area
The production area of Olio Campania PGI is within the entire territory of the Campania region.
Production Method
The environmental and growing conditions for the trees must be those which are traditional and characteristic of the area, and in any event suitable for ensuring that the olives and derived oil acquire the specific quality characteristics. The olives must be harvested directly from the tree, either by hand or mechanically, between September 1st and December 31st. It is prohibited to harvest olives which have fallen to the ground or onto permanent nets, as is the use of products to encourage early falling or abscission. The maximum permitted production is 12 tonnes of olives per hectare, while the oil yield must not exceed 20%. The olives destined for the production of Olio Campania PGI extra virgin olive oil are milled within 24 hours of harvesting, using physical and mechanical processes; they cannot be milled in discontinuous extraction plants. The oil produced must be stored in stainless steel containers placed in cool, dry rooms, and the use of inert gas in permitted for preservation.
Appearance and Flavour
Olio Campania PGI extra virgin olive oil ranges from straw-yellow to green in colour. It is characterized by hints of almond, artichoke – typical of the Nostrale and Minucciola varieties – and unripe tomato, which is characteristic of the Ravece and Ortice cultivars. Medium-intense fruity notes stand out on the palate, complemented by balanced bitter piquant hints.
History
The diffusion of olive trees in Campania dates back to the 4th century BC. At the end of the 20th century, the famous American biologist and physiologist Ancel Keys mentions olive oil from Campania as one of the main ingredients in the Mediterranean diet.
Gastronomy
Extra virgin olive oil is a perishable food that needs to be stored correctly to keep its organoleptic properties intact. It is therefore advisable to store it in a cool environment at a temperature between 14 and 18 °C, away from direct light, heat sources and products that emit strong odours. Olio Campania PGI extra virgin olive oil is ideal for using raw on traditional bruschetta, Caprese with Mozzarella di Bufala Campana PDO, and vegetable gratin.
Marketing
Olio Campania PGI is sold in recipients deemed suitable by law, with a capacity not exceeding 5 litres. The label must bear the product logo and the words Olio Campania in capital letters. The use of the term "monovarietale" (single-variety) followed by the name of the cultivar used is permitted.
Distinctive Features
Olio Campania PGI extra virgin olive oil is characterised by a maximum total acidity of 0.4 g per 100 g of oil, a total polyphenol content greater than or equal to 200 ppm – responsible for the bitter piquant flavour – and a distinctive accumulation of the volatile compounds from which the hints of tomato, artichoke and almond derive.
