Description
Olio Lucano PGI extra virgin olive oil is obtained from the Acerenza, Ogliarola del Vulture, Ogliarola del Bradano, Maiatica, Nociara, Ghiannara, Augellina, Justa, Cornacchiola, Romanella, Carpinegna, Faresana, Sammartinengna, Spinoso, Cannellina, Cima di Melfi, Fasolina, Fasolona, Lardaia, Olivo da mensa, Orazio, Palmarola, Provenzale, Racioppa, Roma, Rotondella, Russulella, Scarpetta, Tarantina, Coratina, Frantoio, Leccino olive varieties and their synonyms, individually or combined, of which there must be at least 80%; the remaining 20% can be made up of other varieties.
Production Area
The production area of Olio Lucano PGI extra virgin olive oil is within the entire territory of the Basilicata region.
Production Method
The maximum permitted production for the olive groves used to produce Olio Lucano PGI is 10 tonnes of olives per hectare. The oil extraction processes must be carried out within 48 hours of the harvest, which must be take place between September 15th and January 30th of the following year. The olives must be harvested directly from the tree, by hand or mechanically, and it is prohibited to use olives that have fallen naturally on the ground or into permanent nets. The harvested olives must be transported and stored carefully in crates, boxes or other rigid containers that are suitably ventilated. Before milling, which must be carried out within two days of harvesting, the olives must be defoliated and washed. The length of time the olive paste remains in the malaxer varies according to how ripe the fruit is, and the temperature of the water in the interspace of the malaxer must ensure that the olive paste does not undergo alteration processes during processing. Only mechanical and physical processes that produce oils with the original distinctive characteristics of the fruit are allowed. The average farm yield of olives in oil cannot exceed 22%.
Appearance and Flavour
Olio Lucano PGI ranges from green to yellow. The bouquet is mildly fruity, with perceptions of medium intensity; it has a mildly bitter piquant taste, with possible aromatic notes of fresh grass, artichoke, tomato, almond, and apple. The harmony between the olfactory and gustatory notes is a specific common characteristic of this oil.
History
Olive trees have been documented in Basilicata since pre-Roman times. Archaeological excavations conducted in Pantello di Metaponto and coordinated by Professor Joseph C. Carter of the University of Austin (Texas), brought to light pieces of wood, olives, leaves and stones dating back to the 6th century BC. The first written testimony is linked to The Epodes by Horace, born in Venosa in 65 BC, who wrote: "The olive tree branch that never deceives sprouts". Greek colonists, on the other hand, were responsible for the introduction of varieties that adapted to the environment of ancient Lucania, such as Maiatica. The name Olio Lucano has been well-documented in commerce, common language and scientific publications since the late 1980s.
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. Olio Lucano PGI extra virgin olive oil is a basic ingredient in Lucanian cuisine due to its organoleptic properties. It is an ideal condiment for pasta, vegetables, meat and fish.
Marketing
The product is marketed as Olio Lucano PGI extra virgin olive oil. The labels must bear the name followed by the wording Protected Geographical Indication (PGI), the European PGI symbol and the product logo.
Distinctive Features
The structure of olive growing in Basilicata is unusual due to the fact the trees are cultivated in the hills by small companies. The majority of the olive groves are in inland areas, in the hills and mountains, on sloping land that is subject to erosion.
