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Extra virgin olive oil Irpinia Colline DOP

olio irpinia
 

The extra virgin olive oil "Irpinia Colline Ufita DOP" presents undoubtedly organoleptic characteristics of great value. It is of a green colour, if young, until straw yellow, of different intensity. The sense of smell is fruity, with pleasant herbaceous notes and clear hints of unripe tomato, which can also be perceived distinctly to taste; The tasting is harmonious, with intense, but always pleasant and balanced sensations of bitter and spicy, in harmony with the high content of polyphenols. The acidity, moreover, does not exceed the value of 0.50%, with score to the panel test not less than 7. The oil "Irpinia Colline Ufita DOP" must derive for not less than 60% from the variety Ravelas (value 85% for new plants); Other local varieties can be used for the remainder, such as the Ogliarola, the Marinese, the Olivella, the Ruveia, the Court vineyard. Extremely small (not more than 10%) the permissible intake of other non-autochthonous varieties, such as Leccino or Frantoio. The cultivation techniques of the olive groves are the traditional ones of the hills of the Ufita, which assure the oil that derives the high and known qualitative quality. The harvest shall be carried out no later than 31 December of each year and the olives shall be pressed within two days of the harvest. The yield to the mill may not exceed 20%. The oil "Irpinia Colline Ufita DOP" is the result of the perfect harmony between environment, variety, entrepreneurial capacity and tradition, which in Irpinia are very ancient. The production area of the PDO coincides with the cultivation of the most valuable varieties of the Irpina olive growing and which is as to the symbol of the quality olive growing: la Ravele. The Ravele is a cultivar of unknown origin, but at least from ' 500 diffused almost exclusively in the Territory Ufita-Arianese, privileged component of the Mediterranean diet that in this area is characterized on the trinomial wine bread and oil. The remarkable presence of aromatic notes and its intense fruity taste favours the use of this oil on plates of a certain consistency, like soups based on legumes, tasty pasta of the Irpina tradition, soups, bruschetta and grilled meat. Being a product of great value for its category, through the recognition of the PDO can be known and appreciated not only at local level but on national and international markets.

Background

After the wines, now known all over the world, the Irpinia is placed to the attention of the most demanding consumers with its precious oils, collecting on the markets increasing consensus. Irpini oils are the result of the perfect harmony between environment, variety, entrepreneurial capacity and tradition, which is very ancient here. In fact, the presence of the olive tree in the Avellino dates back to Roman times, as it is widely documented by numerous exhibits. It was precisely the Romans who built the first tools for the pressing of olives and to improve more and more the techniques of oil preservation. The maximum spread of the olive growing in Irpinia was however in the Angevin era, and then developed in the Aragonese (14th century) and consolidated definitively in the 1800s. The testimony of the massive presence of the olive tree in the Ufita is provided by the wide expanses of secular trees in the hills of Ariane, the heart of Irpina olive growing. In the only "City of Ariano," in 1794, there were "twelve mills of Olive Mills, called Vulgarly Trappeti, to which the horses are employed to make them turn…", which become, at the beginning of the 800, 29 as stated Nicola faux in the "History of the City of Aryan ":"… there are 29 Trappeti or olive oil mills, such as inside and outside the town. There are also numerous historical testimonies concerning the great influence that the olive had on the economy of the rural populations of the area that specialized not only in the production of the oil, but also in that of the amphorae, suitable to contain the already Wanted product. At the dawn of the third millennium, the olive oil of Ufita is still a product laden with mysticism and above all a fundamental component of the famous Mediterranean diet, of which many experts attest to the health-beneficial aspects.

Production Area

The oil production area "Irpinia hills of the Ufita DOP" in fact coincides with the cultivation of the variety that is as to symbolize the development of the quality olive growing of the Irpinia and not only: the Rave. In particular, the area comprises 38 municipalities of the Ufita and the middle Valley of the heat, in the province of Avellino, which are: Ariano, Bonito, Carife, Casalbore, Castel Baronia, Castelfranci, Flumeri, Fontanarosa, Frigento, Naples, Greeks, Grottaminarda, Lapio , Luogosano, Melito, Mirabella Eclano, Montagu, Montecalvo, Malik, Montemiletto, Paternopoli, Pietradefusi, St. Nicholas Barony, St. of the Barony, Sant'Angelo to Bait, Savignano, Scampitella, Sturno, Taurasi, Torella dei Lombardi, Torre le Nocelle, Trevio, Valley, Vallesaccarda, Venticano, Villamaina, Villanova del Battista, Zungoli.

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