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EXTRA VIRGIN OLIVE OIL


Abruzzo is recognized with three DOP's and Lorario is presenting two of them; the 100% Organic Aprutino Pescarese DOP produced by the private estate of Alberico D'Intino, and the Pretuziano delle Colline Teramane DOP by Lotario.

 

Bottle 500 ml (16.9 oz)

 

 

 

Bottle 500 ml (16.9 oz)

 


Zone of production:
Loreto Aprutino (PE)
Region:
Abruzzo
Average annual quantity of oil produced (quintal): 100
Harvesting method:
Hand-picked from plant
Extraction method:
Low temperature continuous cycle
Color:
Yellow with green hues
Taste:
Light fruity with well-balanced, slightly bitter, spicy flavor

Consumption:

The oil is delicious on fish based dishes typical to the tradition of this area, but the best dish is represented by the soup or 'brodetto alla pescarese' prepared with a variety of fish, together with fresh tomatoes, garlic and hot pepper.

 

Zone of production:
Province of Teramo
Region:
Abruzzo
Average annual quantity of oil produced (quintal): 10
Harvesting method:
Hand-picked from plant
Extraction method:
Low temperature continuous cycle
Color:
Greenish yellow
Taste:
Fruity aroma with mildly bitter and piquant hints

Consumption:

Due to the presence of strong aromatic notes, this oil is especially suitable for substantial fare such as grilled meats, wild herb salads, boiled vegetables, legumes, pastas and rice preparations.


According to Dr. Andrew Weil most of the olive oil sold in the United States isn't really olive oil but something else passed off as "extra-virgin".
Into the containers of some famous Italian brand names with labels that say "Imported from Italy", goes olive oil from Spain, Greece and Tunisia.
Occasionally, the oil is from Italy itself, but mixed with other imported oil and sometimes with seed oil.
Consumers the world over want Italian olive oil because it is supposed to be the finest, redolent of la dolce vita, and so the industry finds a way to give it to them, sort of. Unfortunately Italy does not grow enough olives to meet even its own demand, let alone foreigners'. Spain, not Italy, actually has the world's largest olive harvest. As a result, Italy is one of the world's leading importers of olive oil, part is consumed, the rest re-exported with a newly assumed Italian cachet. Italy produces 700,000 tons (metric) of olive oil. 780,000 tons are consumed and 360,000 tons are exported. This means that Italy has to import the remaining quantity from Spain, Greece and North Africa.
To avoid adulterated extra virgin olive oil, the tracking of the products is very important. The DOP and IGP extra virgin olive oils give you assurance that you are getting an excellent product truly made in Italy. Lotario imports only the best extra virgin olive oil locally grown and immediately cold pressed in the region of Abruzzo only by mechanical means. All the process including bottling are under the rigid regulations and severe control of the European Community.

Extra virgin olive oil is the best all-purpose oil, not only for salads but for most cooking needs as well. The monounsaturated fat in extra virgin olive oil appears to be protective against heart disease, some cancers, and other chronic diseases while saturated fats such as butter and other animal fats and polyunsaturated vegetable oils are associated with increased health risks. The highest quality extra-virgin olive oil, extracted from fresh olives with gentle pressing, also has a high fraction of antioxidant polyphenols that are very good for our health. In Europe, olive oil must pass rigid pannel taste and chemical tests to be ranked as extra-virgin. The age of extra-virgin olive oil is rarely stated on the labels of olive oil sold in the United States. 

The most flavorful and wholesome of edible oils is used raw in dressings or as a condiment for salads, vegetables, pastas, soups, seafood and meats. Chefs find extra vergine unmatchable in cooking, despite the higher cost. The best oils show distinct character due to terrain and climate, the varieties of olives they come from and methods of harvesting.

Hand picking of under-ripe olives renders oil of deep green color, fruity aroma and full flavor (sometimes a touch piquant). Mature olives make oil of paler color and subtler flavor. Traditional extraction by stone crushing and mat pressing is practiced mainly in mills in Tuscany and Umbria, where oil is especially prized, though most is processed by mechanical mashing and centrifuging.

By law, olio extra vergine di oliva must come from the first pressing of olives by mechanical (not chemical) means and must contain less than 0.8 percent of oleic acid (the key measure: the lower the acidity the better).

Italy has 20 DOP (Protected Designation of Origin) and 1 IGP (Protected Geographical Indication ) olive oils listed in their regions of origin. Italy is also a major producer and exporter of table olives.

What does D.O.P. (Protected Designation of Origin) mean?

Protected designation of origin (D.O.P. or P.D.O.), is a geographical indication defined by European Union Law to protect the names of regional foods. The law (enforced within the EU and being gradually expanded internationally via bilateral agreements of the EU with non-EU countries) ensures that only products genuinely originating in that region are allowed in commerce as such. The purpose of the law is to protect the reputation of the regional foods and eliminate the unfair competition and misleading of consumers by non-genuine products, which may be of inferior quality or of different flavor.


THE DOP'S IN ABRUZZO


- APRUTINO PESCARESE D.O.P.:

For a long time, olive-growing in Abruzzo was considered no more than a complementary activity to sheep-rearing and the cultivation of cereals. In Abruzzo today, however, olive-growing has increased in importance to become a major economic activity. Olio Extravergine d'Oliva Aprutino Pescarese, an olive oil granted a DOP certification, is made from a blend of olives of the Dritta, Leccino and Toccolana varieties. The Dritta is a local variety; the Toccolana comes from the town district of Tocco Casauria and is notable for its high oil yields and rustic taste. Olio Extravergine d'Oliva Aprutino Pescarese has a maximum acidity of 0.60 percent. Its color ranges from green to yellow. It has a medium-high fruity scent and a fruity taste. The area of production is comprised of the entire province of Pescara.

- PRETUZIANO DELLE COLLINE TERAMANE D.O.P.:

The Pretuziano delle Colline Teramane olive oil takes its name from the Praetutti, or Pretuzi, an Italic population that inhabited the province of Teramo, in Abruzzo, and, though conquered by the Romans in the third century B.C., it has nevertheless managed to maintain its cultural identity.

Since antiquity, the adjective "Pretuziano" has been used to describe anything that comes from the province of Teramo. Pliny the Elder mentions "Praetuttian wines" in his book "Naturalis Historia," while Cato relates in his "De Re Rustica" that the shepherds of this region would carry Praetuttian oil on their long journeys along the ancient Salaria highway to and from the Tyrrhenian Sea.

The Pretuziano delle Colline Teramane olive oil is obtained from Leccino, Frantoio and Dritta olives (75 percent). This oil is greenish yellow in color and has a characteristic fruity aroma with mildly bitter and piquant hints. It is an ideal condiment for first courses, on grilled meats, wild greens, boiled vegetables and legumes.

- COLLINE TEATINE D.O.P.:

The cultivation of the olive in Chieti stretches far back in time. One historical proof of the long tradition is the existence of the remains of an ancient oil mill from the second century. Olio Extravergine d'Oliva Colline Teatine has a maximum acidity of about 0.60 percent. Its color ranges from green to yellow. The scent may be more or less fruity, and the taste is fruity as well. If ever a justification were needed for the practice of certifying products by their place of origin, Colline Teatine provides it. The cultivation of the olive and the making of oil in this area express the cultural essence and define the socio-economic conditions of the local people. It is the oil produced in the province of Chieti, especially that produced in Vasto that emigrants from Abruzzo living in New York have made part of their tradition in the New World.


OLIVE OIL CLASSIFICATIONS


Virgin Olive Oil excludes oils obtained by the use of solvents or re-esterification methods, and those mixed with oils from other sources. It can be qualified as a natural product, and virgin olive oil can have a designation of origin when it meets the specific characteristics associated with a particular region. Virgin olive oils can have the following designations and classifications depending on their organoleptic (taste and aroma) and analytic characteristics (the degree of acidity refers to the proportion of free fatty acids, not to the taste)

- EXTRA VIRGIN OLIVE OIL
Virgin olive oil which has a free acidity, expressed as oleic acid, of not more than 0.8 grams per 100 grams (0.8%), and the other characteristics of
which correspond to those fixed for this category. Extra Virgin olive oil accounts for less than 10% of oil in many producing countries. Used on salads, added at the table to soups and stews and for dipping.

-VIRGIN OLIVE OIL
Virgin olive oil which has a free acidity, expressed as oleic acid, of not more than 2 grams per 100 grams (2.0%) and the other characteristics of which correspond to those fixed for this category in this standard.

-ORDINARY VIRGIN OLIVE OIL
Virgin olive oil which has a free acidity, expressed as oleic acid, of not more than 3.3 grams per 100 grams and the other characteristics of which correspond to those fixed for this category in this standard. Ordinary oil may still be fine for frying or where flavor is not wanted or needed.

-LAMPANTE VIRGIN OLIVE OIL
Virgin olive oil not fit for consumption as it is, designated lampante virgin olive oil, is virgin olive oil which has a free acidity, expressed as oleic acid, of more than 3.3 grams per 100 grams and/or the organoleptic characteristics and other characteristics of which correspond to those fixed for this category in this standard. It is intended for refining or for technical use.

 

 

 

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