Description
The Priego de Córdoba PDO extra virgin olive oil is obtained from the Picuda, Hojiblanca and Picual varieties of olive. The oil comes in three versions: Picudo, Hojiblanco or Picual, depending on the oil consisting of 50% of one of the three varieties.
Production Area
The production area of Priego de Córdoba PDO extra virgin olive oil is located in several municipalities in the province of Cordova in the middle of the Sierra Subbética Natural Park, in the Autonomous Community of Andalusia.
Production Method
The authorized varieties of ripe olives are carefully harvested by hand making sure that none have any contact with the ground. They are then transported to the mill in a way that allows no deterioration of the fruit and they are cleaned and washed. They are pressed within 48 hours of being harvested. There are strict laws governing the techniques applied to the production of olive oil under the authority of the Legislative Council.
Appearance and Flavour
Priego de Córdoba PDO Picudo extra virgin olive oil has a maximum acidity of 0.5%; it is yellow in colour and it has a fruity, aromatic and sweet flavour. Priego de Córdoba PDO Hojiblanco also has a maximum acidity of 0.5%, a golden yellow colour and a fresh and sweet, fruity taste. On the other hand, Priego de Córdoba PDO Picual has a maximum acidity level of 1%; it is a greenish yellow and has an aromatic flavour with a hint of bitterness. All these features make Priego de Córdoba PDO extra virgin olive oil, an intensely fruity oil, with an aroma of grass and apples with a hint of tomato. It has a surprisingly sweet taste with a mildly bitter aftertaste.
History
The main activity of the Hispanic/Roman population of Priego has always been agriculture. Archaeological remains of olive millstones have been discovered dating back to the 2nd century B.C. There are documents dated 1747 recording the huge amount of oil produced in the Marquise of Priego area by order of the king. After the serious crisis of the 1960's the only reason for which the locals did not abandon the entire Priego de Córdoba PDO area was because of the olive orchards. This production slowly increased until it occupied 100% of the arable land of the production area of the Priego de Córdoba PDO extra virgin olive oil.
Gastronomy
Extra virgin olive oil is easily degradable and must be stored correctly to maintain its organoleptic qualities. It should therefore be kept in a cool, dark place at a temperature between 14 and 18°C, away from sources of heat and away from other foods which produce odours. It should be used within four to six months of pressing to enjoy its flavour at its best. Priego de Córdoba PDO extra virgin olive oil can be used as a condiment or in a variety of dishes because it will enhance rather than mask the aroma and the flavour of the dish. It is ideal for salads and gives a special touch to fish dishes.
Marketing
The product is sold as Priego de Córdoba PDO extra virgin olive oil. It is sold in opaque glass bottles, in tins and lined cardboard boxes.
Distinctive Features
The particular taste of Priego de Córdoba PDO extra virgin olive oil is due to the soil, the geography and the climate of the area which is rainy and has a soil rich in nutrients, clay and lime.
