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Extra virgin olive oil

Olio

Lombardia
 
Place of production
"Bresciano" Garda olive oil is produced exclusively in Lombardy, in 27 municipalities in the province of Brescia.  "Orientale" Garda oil is produced in Lombardy, in six municipalities in the province of Mantua, and in Veneto, in the province of Verona.
 
Product description
Olives harvested by hand, cold pressing and low acidity make for a tasty and rich extra virgin lake oil that conveys the warmth of the Mediterranean climate. DOP Garda extra virgin olive oil has a green to yellow colour range, a slightly fruity aroma and fruity flavour, sometimes somewhat spicy and bitter, with an almond aftertaste.
Three different varieties are identified based on the geographical area of production: Garda Bresciano, Garda Orientale and Garda Trentino. The different varieties of olives and environmental conditions are responsible for the distinctive organoleptic qualities of these oils.
With regard to Lombardy production, the specification for Bresciano Garda olive oil requires the use of at least 55% Casaliva, Frantoio and Leccino olive varieties, either singly or mixed in various proportions, while Garda Orientale oil must be made with at least 50% Casaliva or Drizzar varieties; here, however, other varieties can be used, e.g. Lezzo, Favarol, Rossanel, Razza, Fort, Morcai, Trepp and Pendolino, singly or in combination.

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History / Traditions / Interesting Facts
Archaeological findings suggest that olive cultivation in the Garda area dates back to the Bronze Age. But a real milling industry did not develop until the Roman era, as evidenced by the discovery of the remains of old mills.
Cultivation ceased during the time of the barbarian invasions; oil disappeared from tables and temples, reappearing only in the Middle Ages, thanks to the work of Benedictine and Cistercian monks. Written documents of 1499 report some Verona traders' complaints of fraud committed by mixing good quality oils with inferior varieties. The period around 1500 was the time when olive growing was most popular in the area. At that time the use of oil as a food was reserved for the richest families: in 1525, in Lazise, Garda oil appears on the menu of a lavish dinner for the Captain of Verona.
During the rule of the Spanish in the 1600s, oil production was dramatically reduced following the taxation of olive groves, but flourished again in the Enlightenment era, when the free market was reintroduced and the tax abolished.
Over the centuries, the goodness of Garda oil and the importance of olive growing in this area are evidenced not only by historical documents, but also by the texts of important writers and poets such as Catullus, Goethe and D'Annunzio.
In 1997, Garda extra virgin olive oil was awarded DOP status by the European Community.
 
Contact information
Consorzio Tutela Olio Extra Vergine di Oliva Garda DOP
via Vittorio Veneto, 1 - 37010 Cavaion Veronese (Verona)
T/F +39 045 7235864 – info@oliogardadop.it
 
For more information
www.oliogardadop.it/
 
 
 
Lombardia
 
Place of production
Lombardy – 24 municipalities in the province of Brescia and 24 municipalities in the province of Bergamo, all in the vicinity of Lake Iseo, for the Sebino sub-appellation; 33 municipalities in the province of Como and 12 municipalities in the province of Lecco, all near Lake Como, for the Lario sub-appellation.
 
Product description
The healthy olives are picked directly from the tree, generally in November, although the Production Regulations allow a harvest deadline as late as 15 January. The operation can be carried out by hand, with a traditional method named "brucatura" (combing), or mechanically.
The olives must be pressed within three days of collection; only mechanical or physical extraction methods are allowed, ensuring that the oil is produced in accordance with the peculiar characteristics of the fruit.
The maximum olive output per hectare should not exceed 5000 kg and the oil yield cannot be higher than 19%.

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History / Traditions / Interesting Facts
Olive growing in Lombardy dates back to ancient, certainly pre-Roman times, as evidenced by numerous historical documents and by the discovery of the remains of old olive mills. Cultivation developed on the banks of the pre-alpine lakes, which possessed fertile soils of glacial origin and a climate suitable for the cultivation of this Mediterranean plant. Over the centuries, Lombard oil production has enjoyed mixed fortunes
 
Contact information 
Consorzio di Tutela Olio Extravergine di Oliva Laghi Lombardi
Via San Zeno, 67 - 25124 Brescia
T +39 030 2457578 – F +39 030 2457569 – oliodoplaghilombardi@alice.it

For more information
www.oliolagodicomo.it/
 
 
 
Liguria
 
Place of production
Liguria. Geographical references: Riviera dei Fiori (province of Imperia), Riviera del Ponente Savonese (province of Savona), Riviera di Levante (provinces of Genoa and La Spezia).
 
Product description
Extra virgin olive oil that is lightly fruity, sweet, with delicate bitter and spicy notes and aromas of almonds, pine nuts and artichokes. One cultivar of olive, in particular, plays a leading role in Liguria: the Taggiasca. Taggiasca olives are used to produce the olive oil that falls under the geographical reference Riviera dei Fiori, and is one of the most valued table olives on the market.

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History / Traditions / Interesting Facts
Ligurian olive growing, fostered by a climate tempered by sea breezes, boasts centuries-old tradition. Its fame is the result of years and years of laborious effort, as evidenced by its drystone walls. Research reveals a history of interest and value in Ligurian olive and olive oil production from pre-Roman times to the Republic of Genoa, and from the crop's heyday in the 19th century to the Riviera Ligure Designation of Protected Origin in 1997.
The Taggiasca cultivar, successfully introduced by the Benedictines, constitutes a large part of Liguria's olive groves. But there are other varieties of note (Arnasca, Razzola, Pignola and more besides), whose oils have a pleasant smoothness and delicacy.
All of them fall under the Riviera Ligure DOC—which covers the entire region—but there are actually three different geographical references: the Riviera dei Fiori (covering the province of Imperia), where the Taggiasca olive reigns supreme in olive oil production; the Riviera del Ponente Savonese (covering the province of Savona), where oils are derived largely from the Taggiasca olive, but also from the Mortina, Colombina and other varieties; and finally the Riviera di Levante (covering the provinces of Genoa and La Spezia), where oils are made from the Lavagnina (alter ego of the Taggiasca), Razzola and Pignola olives.
 
Contact information
Consorzio di Tutela dell’olio extravergine d’oliva DOP Riviera Ligure
Via T. Schiva, 29 - Imperia
T +39 0183 767924 -  info@oliorivieraligure.it
 
Oleoteca regionale della Liguria - Frantoio Giromela
Via Nazionale - Pontedassio (Imperia)
T +39 0183 793280/+39 0183 529050
promozione@promoimperia.it - info@olioraineri.com
 
 
News and events
The Consortium for the Protection of Riviera Ligure DOP Oil has opened a site in Imperia for the sale, distribution and tasting of Ligurian fine foods, including, most notably, Riviera Ligure products of consortium members, as well as other olive oil products and wines of Liguria.
 
A CIASSA srl Unipersonale
Piazza Dante, 18 -18100 Imperia
T +39 0183 290813
info@aciassa.it
www.aciassa.it
 
 
 
 
Toscana
 
Place of production
Tuscany – Chianti, Senese Chianti, Val di Chiana (Aretine territory) and Val di Chiana (Senese territory)
 
Product description
Tuscany enjoys DOP extra virgin olive oil status throughout its territory and is the only region with IGP certification for oil (IGP Tuscan Oil ).
DOP Chianti Classico extra virgin olive oil must be produced from a minimum of 80% Frantoio, Correggiolo, Moraiolo and Leccino olive varieties, singly or jointly, and with a maximum of 20% of other varieties included in the Tuscan olive germplasm list. A harmonious balance of these different varieties gives rise to an oil of unique flavour and tradition. Healthy olives are processed no later than three days after picking; the mills are close by in the production area, ensuring that aroma, colour and organoleptic qualities are preserved.
DOP Terre di Siena extra virgin olive oil is produced from olives from at least two of the following company-selected cultivars, singly at a minimum of 10% and jointly at no less than 85%: Frantoio, Correggiolo, Leccino and Moraiolo. Olive grove environmental conditions and cultivation must be traditional to the area. The olive harvest can begin in October and ends by 31 December. The healthy olives, preserved in fresh, ventilated rooms for a maximum of 3 days after picking – to avoid overheating and fermentation – are milled using only physical and mechanical methods, within 24 hours of arriving at the mill. The mills are located within the production area.
IGP Toscano extra virgin olive oil is also authentic at its very core: the whole production chain, from crop to packaging, is strictly made in Tuscany. The oil colour varies from green to golden yellow and may change over time; the smell is fruity, accompanied by hints of almond, artichoke, other ripe fruit and green leaf; it has a pronounced fruity taste.

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History / Traditions / Interesting Facts
Tuscan oil is an expression of a land where culture, age-old traditions and peculiarities of climate and soil blend together to produce oils of great variety, richness of flavour and nuance.
A mainstay of the Mediterranean diet, olive oil is excellent for salads, vegetables and soups. It is also ideal for cooking, as a basic ingredient for roasts and casseroles. The DOP and IGP seals guarantee that the oil satisfies strict and certified production criteria, giving the consumer the certainty that they have on their table a safe, quality product that combines taste with healthy nutrition.

Contact information 
Consorzio Olio DOP Chianti Classico
Via Sangallo, 41 – Località Sambuca – 50028 Tavarnelle Val di Pesa (Firenze)
T 055 82285 – F 055 8228173 – oliodop@chianticlassico.com
 
Consorzio per la Tutela dell’Olio Extravergine di Oliva DOP Terre di Siena
Strada delle Ropole, 15 – 16, Taverne d’Arbia  –  53100 Siena
T 0577 280970 – F 0577 1503071 – consorzio@olioterredisienadop.it
 
Consorzio per la Tutela dell’Olio Extravergine di Oliva Toscano IGP
Via della Villa Demidoff, 64/D – 50127 Firenze
T 055 3245732 – F 055 3246110 – info@oliotoscanoigp.it

For more information
Consorzio Olio DOP Chianti Classico
www.oliodopchianticlassico.com/
 
Terre di Siena DOP extra virgin oil
www.terredisienadop.it
 
Consorzio per la tutela dell'Olio Extravergine di Oliva Toscano IGP
www.oliotoscanoigp.it
 
Traditional products of Tuscany
www.vetrina.toscana.it
 
News and events
 
 
Lazio
 
Place of production
Lazio -Province of Viterbo (municipalities of Canino, Cellere, Arlena, Farnese, Ischia di Castro, Tessennano and parts of Tuscania and Montalto di Castro).
 
Product description
Canino DOP extra virgin olive oil is obtained from the pressing of the following varieties of olive: Caninese and clones thereof, Leccino, Pendolino, Maurino and Frantoio, used singly or jointly in the olive groves up to 100%. Other varieties in the groves can be used up to 5%.
The olive trees are grown in soils of volcanic origin; along the valleys of the river Fiora the terrain is rich in siliceous-calcareous content derived from Quaternary rocks and alluvial deposits. The altitude limit to growth is 450 metres above sea level.
Harvest takes place from the second half of October through to mid-January. The oil is extracted from the olives through mechanical and physical processes to ensure that the oil is not affected by any quality issues in the fruit.
Canino extra virgin olive oil has an emerald green colour with golden reflections and a marked fruity olive smell reminiscent of the healthy fruit at full ripeness; the flavour is pronounced with a bitter and spicy aftertaste; maximum total acidity expressed as oleic acid, by weight, is no greater than 0.5 g per 100 g of oil.
In each olive growing season the Consortium identifies and preserves in ideal conditions an appropriate number of samples representative of the Canino DOP oil to use as a reference standard for the performance of the organoleptic test. The production year of the olives from which the oil is obtained must be specified on the label.

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History / Traditions / Interesting Facts
The Greeks, at the time of Tarquinio Prisco, were responsible for the introduction of olive oil production as a standard in the Lazio region, although it is now accepted that the Etruscans had grown this plant and traded the product since the fourth century BC. It was especially in the northern part of the region, in Tuscia (Canino), that the Etruscans spread olive cultivation and the use of oil, by then a highly prized foodstuff. Evidence is provided by the discovery of olive stones in two tombs dating from the first half of the seventh century BC. It is thought that they represented offerings to the dead. Another reminder of the age-old olive-growing tradition is the presence of many ancient olive trees in the area.
 
Contact information
Chamber of Commerce of Viterbo – Internationalisation and Marketing Staff 
T +39 0761 234403 - 234506 – 234487, F +39 0761 234477 – marketing@vt.camcom.it
 
For more information
www.vt.camcom.it
 
 
 
 
 
Lazio
 
Place of production
Lazio – Province of Latina
 
Product description
Colline Pontine DOP extra virgin olive oil is obtained from the pressing of Itrana olives in proportions from 50% to 100%, as well as Frantoio and Leccino up to 50%. Other olive varieties may also be included up to a maximum of 10% provided that they do not alter the characteristics of the product.
The olives must be harvested manually or mechanically, starting from the veraison and ending by 31 January. Pressing takes place within 48 hours of harvest.
Colline Pontine oil ranges from green to a more or less intense yellow colour, with a fruity ripe olive flavour with bitter and spicy notes; total acidity, expressed as oleic acid , is less than or equal to 0.6 g per 100 g of oil.

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History / Traditions / Interesting Facts
The first national and international recognition of Colline Pontine DOP quality extra virgin olive oil dates back to 1872. The specificity of the product derives both from the peculiarities of the local territory and from the "Itrana" cultivar, which is grown much more intensely here than anywhere else. In the hilly areas of the province of Latina olive cultivation is closely linked to the social fabric, having been a long-time key influence on the development of the local territory and economy, and consequently the lives of people.
 
Contact information
Chamber of Commerce of Latina
Ms Loredana Pugliese
T +39 0773 672252 – loredana.pugliese@lt.camcom.it
CAPOL – Centro Assaggiatori Produzioni Olivicole Latina
capol.latina@gmail.com
 
For more information
Chamber of Commerce of Latina www.cameradicommerciolatina.it
 
News and events
Project "Ninfa, i Caetani, il cavata e foro appio": the water's journey from the hills to the sea. History, land reclamation, wine and oil, genuine agritourism, the Caetani, natural, cultural and architectural attractions. May-October 2015 www.fondazionecaetani.org
 
 
 
 
 
Lazio
 
Place of production
Lazio – 11 municipalities in the province of Rome and 32 in the province of Rieti.
 
Product description
Sabina DOP extra virgin olive oil is obtained from the following varieties of olives, singly or jointly: Carboncella, Leccino, Raja, Frantoio, Moraiolo, Olivastrone, Salviana, Olivago and Rosciola. The minimum proportion is 75%. Olives of other varieties may be present up to a maximum of 25%. The olive harvest takes place starting from the veraison and usually ending no later than December.
The oil has a golden yellow colour with green nuances when it is particularly fresh, with a fruity smell and a taste that is uniform, velvety and aromatic with sweet and bitter notes. Maximum total acidity expressed as oleic acid, by weight, is no greater than 0.7 g per 100 g of oil.
The soils are calcareous, loose, permeable and dry but not arid. The planting layouts, farming procedures and pruning systems are in line with classic methods. Land yield in the area stands at 6,300 kg per hectare in specialised groves.

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History / Traditions / Interesting Facts
Olive growing in this area dates back to over 2000 years. Europe's oldest olive tree, still in full foliage, is found in Canneto, at the heart of Sabine territory. Isotope tests confirm that the tree is approximately 2000 years old. The finding of olive seeds during excavations of the ancient city of Sabina Curas is tangible proof of the existence of olive trees in the pre-Roman era. The works of Virgil, Cato, Horace and Columella refer to the splendour of the olive tree in Sabina since ancient times. Virgil, Horace and Strabo mention Sabina as an oasis of woodland, olive groves and vineyards; but it was through the work of Claudio Galeno, the forefather of modern pharmacopoeia, that the oil of Sabina became the "best in the world" for therapeutic preparations.
The fate of the Roman Empire was also shared by the Sabine olive; cultivation declined as a result of the barbarian invasions, but resumed at the end of the Lombard occupation thanks to the Benedictine Fathers. Cultivation by Farfa Abbey was reorganised in terms of quantity and quality, and the crop regained its former widespread importance. The "Farnese Register", housed at Farfa Abbey in Sabina, describes the history of olive cultivation, the early expansion of olive growth and the periods of decline and recovery due to the succession of invasions followed by periods of peace or changes in the social conditions of the area.
 
Contact information
Chamber of Commerce of Rieti 
Via P. Borsellino 16 - 02100 Rieti
T +39 0746/201364, F +39 0746/205235 – cciaa.rieti@ri.camcom.it
 
 
 
 
Lazio
 
Place of production
Lazio – 52 municipalities in the province of Viterbo, sub-areas of the Colli Cimini, Collina Viterbese and Lake Bolsena.

Product description
Tuscia extra virgin olive oil is produced from olives of the Frantoio, Leccino and Canino varieties, in quantities of at least 90%, singly or jointly, in single olive groves. A maximum of 10% of other varieties is allowed. Harvest extends no later than 20 December for early cultivars (Leccino, Frantoio, Maurino, Pendolino, etc.) and no later than 15 January for the late cultivars (Caninese, Moraiolo, etc.). The olives must be brought to the mill immediately after harvest or no later than one day after. Pressing is carried out in oil mills located within the production area. The maximum olive yield may not exceed 20%.
The oil has an emerald green colour with golden reflections, a fruity smell, medium fruity flavour with balanced bitter and spicy aftertaste; maximum total acidity expressed as oleic acid, by weight, is no greater than 0.5 g per 100 g of oil. The production year of the olives from which the oil is obtained must be specified on the label.

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History / Traditions / Interesting Facts
Olives appeared in the area from the 6th century BC as a result of Etruscan trade with the Phoenicians and the Greeks of Magna Graecia. The territory of Tuscia, corresponding to today's province of Viterbo, was originally part of Etruria, which was known as "Hetruria" in Latin, or "Aetruria" by its inhabitants, themselves known as "Etruschi" or "Etrurii". Paintings found in Etruscan tombs show that the inhabitants of Tuscia were engaged in the cultivation and production of olive oil. Olive stones have been found in some archaeological sites of southern Etruria.
 
Contact information
Chamber of Commerce of Viterbo – Internationalisation and Marketing Staff
T +39 0761 234403 - 234506 - 234487, F +39 0761 234477 – marketing@vt.camcom.it

For more information
www.vt.camcom.it
 
 
 
 
 
Molise
 
Place of production
Molise – 9 macro-areas, with particular concentration on the hillsides

Product description
Molise oil is obtained from the olive varieties which grow mainly on the hills and is formed 80% of Aurina, Gentile di Larino, Oliva nera di Colletorto and Leccino olives; the remaining 20% is formed of the local varieties Paesana bianca, Sperone di gallo, Olivastro, Cerasa di Montenero and Rosciola. Due to its uncontaminated natural environment and the topography of the land, Molise, with its low mountains, evergreen hills and cool plains, allows cultivation of natural products using ancient methods, as confirmed by the large number of towns belonging to the “Oil Town” national association. There is a high potential for differentiating production, through biodiversity (monovarietal oils), terroir, typicality (Dop), and designation of origin (D.O. EC Reg no. 182/2009), and bio oils. Numerous studies also demonstrate the high nutritional value and healthiness of the product in terms of its composition and properties.

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History / Traditions / Interesting Facts
The DOP extra virgin olive oil was cited many times in Latin literature, by authors such as Cato, Horatio and Cicero, who praised the fertility of the land and the laboriousness of its inhabitants. Many towns in Molise can tell specific stories connected with oil and its traditions: one example is the “Julia Venafrana Colony” and its links with Israel on dating of the olives in the Garden of Gethsemane.
 
Contact information
Molise Regional Authority  – Ivana Mustillo: mustillo.ivana@mail.regione.molise.it
Molise Italy Development: Fabrizio Spallone: fspallone@sviluppoitaliamolise.it
Molise Italy Development: Piero Gesualdo: pgesualdo@sviluppoitaliamolise.it  
 
For more information
Unioncamere Molise (http://www.mol.camcom.it/)
Piacere Molise (http://www.piaceremolise.eu/)
 
News and events
http://expo2015.regione.molise.it/
Corpus Domini Campobasso (June)
Jelsi Wheat Festival (26 July)
Local events and festivals (June-September)
 
 
 
 
Puglia
 
Place of production
Puglia
 
Product description
From Gargano to Salento, through Bari, Taranto and Brindisi, the entire region is involved in the production of extra virgin olive oil, thanks to the presence of so many varieties (or cultivar) that make this product so special and delicious as to have had five oils awarded DOP status: Dauno DOP extra virgin olive oil, Terra di Bari DOP extra virgin olive oil, Collina di Brindisi DOP extra virgin olive oil, Terre Tarentine DOP extra virgin olive oil and Terra d’Otranto DOP extra virgin olive oil.
The olive tree is an evergreen, multi-stem, bushy plant, able to sprout new shoots and roots from its stump. Its dimensions depend on the variety, climate and soil conditions, and cultivation techniques used. It is thanks to Puglia's ideal conditions that olive-growing has assumed such a dominant role over all other crops, representing one of the most important sectors of the region's food industry.

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History / Traditions / Interesting Facts
The olive tree, strong and majestic, is the undisputed star of the Puglian countryside. It is protected by a regional law that recognises these monumental, centuries-old olive groves “for their productive scale, ecological and hydrogeological importance, and unique and distinctive contribution to the regional landscape” (Regional Law no. 14 dated 4 June 2007).
Extra virgin olive oil—thanks to its organoleptic properties, nutritional value, excellent digestibility, high levels of monounsaturated fatty acids and polyphenol content—is considered a key element of a healthy diet and able to prevent many cardiovascular and neurodegenerative diseases as well as cancer.
 
Contact information
a.anglani@regione.puglia.it

News and events
“Educational Farm” Events
 
 
 
 
Basilicata
 
Place of production
Basilicata – particularly the Vulture area – the Val d'agri and Matera

Product description
Olive cultivation is concentrated in the Vulture, Matera Hills and Bassa Val d’Agri triangle, where almost 5 million trees flourish. About 90% of production is extra virgin olive oil and producers are ever more sensitive to quality certification and product typicality. The result is a wealth of excellent offerings that makes oil one of the flagship products of Basilicata typical food.
There are 27 varieties of olive, from the typical species of the Matera hills and the Middle Agri Basento (Ghiannara, Nociara, Ogliarola del Bradano, Augellina, Justa and Maiatica di Ferrandina) to the Romanella and Cornacchiola of Melandro, while in the Pollino area the Carpinegna, Faresana, Sanmartinenga and Spinoso varieties reign.
The volcanic slopes of Mt. Vulture are dominated by the Cannellina, Cima di Melfi, Fasolana, Fasolina and Vulture Ogliarola etc. This territory is home to the well-known Vulture DOP extra virgin olive oil, an amber-yellow pressing comprising 70% Ogliarola.
In the Matera low hills an organising committee is working for the recognition of an extra virgin olive oil produced from the Maiatica variety.

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History / Traditions / Interesting Facts
Olive cultivation in Basilicata is a practice that has greatly influenced the region's economy and food culture. Olive trees have been grown here since the time of Magna Greece and the oil from Lucania olives has always been of excellent quality, although production destined mainly for own consumption means it has not been marketed outside the region to any great extent. Evidence of olive cultivation in the Vulture area emerges from several historical documents uncovered at the State Archives of Potenza.
 
The olive tree is a key feature of the Vulture landscape, but more than this it is a productive and also environmental resource: the root systems protect the volcanic foothills from extreme weather conditions. Thus, cultivation is an action that safeguards hydro-geological stability and human settlements, occupying, as it does, terrain whose steepness renders it unsuitable for other crops.

Contact information
Consorzio di tutela dell'Olio extravergine d'oliva Vulture DOP
Piazza Garibaldi, 34 – 85027Rapolla (Potenza)

For more information
http://www.ssabasilicata.it
www.viaherculia.it/
 
News and events
10-11 July: Matera, Miglionico, Yellow Gold – Universal Bread and olive oil trails in Basilicata. Girolio d’Italia Grand Tour, Assemblea nazionale città dell’olio and Olivarum Premium List. Info: www.daexpoallabasilicata.it; expo2015.regione.basilicata.it
 
 
 
 
 
Place of production
DOP "Monti Iblei” extra virgin olive oil: provinces of Ragusa, Syracuse and Catania.
DOP “Monte Etna” extra virgin olive oil: towns of Malvagna, Mojo Alcantara, Roccella Valdemone, Santa Domenica Vittoria, Centuripe, Adrano, Belpasso, Biancavilla, Bronte, Camporotondo Etneo, Castiglione di Sicilia, Maletto, Maniace, Motta S. Anastasia, Paternò, Ragalna, Randazzo, Santa Maria di Licodia, San Pietro Clarenza.
 
Product description
"Monti Iblei" extra virgin olive oil has a refreshing bouquet and clear notes of green tomatoes and wet freshly cut grass. It has a medium fruity flavour, with persistent notes of green tomatoes and other vegetables. Medium spicy sensation a with very fine texture, leaving a perfect balance in the mouth.
“Monte Etna” extra virgin olive oil has a grassy, fresh flavour, with hints of artichoke, green tomato and sometimes fresh almonds.

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History / Traditions / Interesting Facts
According to legend, the first Italian region to receive the sacred olive tree from Greece was Sicily, thanks to Aristaeus, son of Apollo, who introduced its cultivation and taught the local populace how to obtain oil from the olives. Tocqueville, during a trip to Sicily in 1827, describing the area of Etna, spoke of prosperity and abundance thanks to local olive growing, made particularly fertile by the unique characteristics of the volcanic land.
 
Contact information
Consorzio di tutela dell'olio extravergine d’oliva DOP Monti Iblei
Viale del Fante 2 - 97100 Ragusa
T. +39 0932 247560 - segreteria@montiblei.com
 
Consorzio per la tutela dell'olio extravergine di oliva DOP Monte Etna
Via A. di Sangiuliano, 349 - 95124 Catania
T. +39 095 32 60 35 - info@dopmonteetna.it
 
 
 
 
 
Place of production
Towns of Castelvetrano, Campobello di Mazara and Partanna in the province of Trapani.

Product description
The Nocellara olive of Belìce is used both for the production of oil and also eaten during meals. It has dual protected designation of origin (DOP) status. It is harvested beginning at the end of September and produces an oil with an interesting bouquet and a particular intense and full-bodied flavour, fruity and with hints of tomato, called Valle del Belìce DOP (at least 70%) and Valli Trapanesi DOP, recommended for roasts and vegetable side dishes, both raw and cooked.
It is the only product in Europe to have dual DOP status on the same variety: "Valle del Belìce" for oil (OJEC Law 273 of 21.08.04) and "Nocellara del Belìce" for cooking oil (OJEC Law 15 of 21.01.98).

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History / Traditions / Interesting Facts
The first settlers to arrive in the Belìce Valley are linked to the birth of Selinunte, an ancient colony of Magna Graecia, founded by the Megarians in the VII century BC. In ancient Selinunte, oil was considered a symbol of peace, wisdom and prosperity, as a result of its multiple uses. The Selinuntines grew olives and distributed the oil, colonising the valleys and fertile areas of the hinterland, as demonstrated by the olive millstones dating to the V century BC. As recounted by Pliny, Selinunte thus became a point of reference in the trade of Magna Graecia and the Mediterranean, thanks to its powerful trading fleet and the nature of the foodstuffs: wine, cereals and oil.
Over the years, the olive remained the primary crop of the Belìce Valley, as demonstrated by its presence as a typical crop in records dating back to 1600. Historical research shows that, in 1700 in the Belìce Valley, the olive was intensively grown, adopting the grafting technique to select the variety, presumably with the cultivar “Nocellara del Belìce”, already present in this area and extensively cultivated. The constant presence of the Belìce river throughout history, the morphology and the climate of the area, allowing settlement of ancient populations in its valleys, led to this area being identified as the Belìce Valley, historically and permanently associated with this particular olive cultivar.

Contact information
Consorzio di tutela Olio DOP Valle del Belìce
Via IV Novembre, 11
91022 - Catelvetrano (Trapani)
T/F +39 0924 913646 – gov@consorzionocellaradelbelice.com
 
Consorzio Promozione Oliva da Tavola Nocellara del Belìce DOP
Via Tagliata, 6
91022 Castelvetrano (Trapani)
T/F + 39 0924 932162 – e-mail: info@oliofranti.it
 
 
 
 
 
 
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