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Olio Extravergine di oliva Terre di Siena PDO Link to product report Olives trees have been portrayed in Senise paintings since the late Middle Ages and their cultivation has been documented in the writings of famous authors, travellers and intellectuals. Even today the oil produced has maintained its peculiar qualitative characteristics, due to the particular pedo-climatic conditions of the region. How it is consumed Terre di Siena extra virgin olive oil is used to flavour salads, typical minestrone of the region based on legumes (spelt soup, broad bean minestrone), with reboiled soup and on the traditional panzanella. How it is conserved Olive oil must be preserved in a fresh and dry place, far from heat and at a temperature of around 14 to 20°C. In such favourable conditions the quality of the product remains intact for more than 36 months. In lower temperatures oil can actually freeze and so, before serving it, must be poured in a container and kept at room temperature (16° to 18°C) for some minutes and frequently agitated, in order to allow the product to return to its original state. How it is produced Terre di Siena olive oil must be produced exclusively with healthy olives picked up directly from the tree before the 31st December, and eventually preserved in cool and ventilated rooms for not more than 3 days from the picking up and transformed in oil not later than 24 hours after being transported to the crushers. The extraction of oil is effected by means of mechanical and physical methods which do not modify the peculiar and original characteristics of the fruit. Before extraction the olives are washed with water at room temperature. The oil is packed in 5 litres bottles or tins. How it is known The label must clearly contain the words "Denominazione di Origine Protetta" (Protected Denomination of Origin) "Terre di Siena" and "Garantito dal Ministero delle Politiche Agricole e Forestali" (Guaranteed by the Ministry of Agriculture and Forestry). The community logo of the Pdo may also be carried on the label. Further the Consortium issues a seal of a green colour with its logo in red and gold to be applied to the cap. Every mark indicates the contents of the package and the progressive number. Product report
| Categories | Extra virgin olive oil produced from olives belonging to two of the following varieties, and present on their own for at least 10% and mixed together in a measure which is not less than 85%: Frantoio, Correggiolo, Moraiolo and Leccino. Other varieties can be present but must not exceed 15% |
| Description | The Terre di Siena extra virgin olive oil has a maximum acidity of 0.50%, a greenish – golden colour with a chromatic variation in time and a fruity aroma |
| Characteristics | Terre di Siena oil has a fruity taste with sour to spicy hints |
| Production zone | The area of production of the Terre di Siena includes a number of districts in the province of Siena |
| Present on market | All the year round |
| Normative references | European registration with Council regulation (CE) n. 2446/00 issued on GUCE L281, 7th November 2000; national recognition with DM 4.12.2000, on GURI n. 11 dated 15th January 2001 |
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