TOP-NOTCH OLIVE OIL
Abruzzo is a land where the olive-tree flourishes, giving us a pure
olive oil which is among the very best.
The average annual yield is around 26,000,000 kilos of olive oil,
80% of which is pure oil coming from the first pressing of the olives.
Due to the outstanding features of its oil, Abruzzo is considered a
leading producer in Italy, in terms of quality.
The fortune of having a fine olive production is due to the mild climate,
the varieties of olives grown (such as Dritta, Toccolana, Gentile di
Chieti ), the hand-picking of the fruit and the skillful pressing methods.
How do you choose a good olive oil? First of all, take a look at the
label. Apart from the "best before" date and the name of the
bottler, a reliable firm will also tell you where the oil was made and
give the address of its producer. But the real test of an oil's quality
is to smell its fragrance and taste a little drop of it; follow your
nose and trust your tastebuds.
To guarantee the quality of olive oils, the E.U. has introduced a
“panel test”, in which a panel of oil-tasting experts are
asked to assess the features of olive oils and record their findings
on a special answer-sheet. The oils are then classified according to
a quality controlled scale. As a further guarantee of the quality of
their product, olive growers in the province of Pescara have been granted
a "D.o.p." (Denominazione di origine protetta) label by the
E.U. This refers to a high-standard of olive oil whose origin and authenticity
are checked before it is marketed.
The initials are now appearing on the labels of "Aprutino Pescarese"
olive oil. Oils produced in the area of Chieti have the "Colline
teatine" D.o.p. on their labels, while the province of Teramo is
due to receive its D.o.p. recognition, "Pretuziano".
Olive oil, along with pasta and tomatoes, is one of the ingredients
which makes Mediterranean cuisine so great. It gives that special touch
to the Mediterranean diet which has been so successful in the U.S.A.
High-class restaurants now provide an "oil trolley" where
different varieties of olive oil can be selected to go with different
types of dish. This is an example which could well be followed in the
home, using, for instance, a tangy, fruity oil to dress salads and garlic
bread, or a milder, blander one to enhance more delicate dishes, such
as fish, or light sauces.
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