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Extra virgin olive oil Seggiano DOP

Extra virgin olive oil Seggiano DOP


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PDO recognition: December 2011

Production regulations for extra virgin olive oil "Seggiano"DOP

Article 1
Name
The Protected Designation of Origin "Seggiano" is reserved for extra virgin olive oil that meets the requirements set out in this production specification.

Article 2
Product description
The "Seggiano" D.O.P extra virgin olive oil must be obtained exclusively from olive groves made up of at least 85% of plants belonging to the cultivar: "Olivastra di Seggiano" and a maximum of 15% from plants of other varieties.
Chemical-physical and organoleptic characteristics:

- Maximum total acidity: expressed in oleic acid, by weight, not exceeding 0.50%;
- Peroxides: maximum value 12;
- K232: max 2.20;
- K270: max 0.20;
- Total polyphenols: above 200 ppm;
- Total tocopherols: equal to or greater than 100 ppm;
- Color: from green with yellow to golden tones;
- Smell: fresh fruity, clean, net of olive, with herbaceous notes of artichoke, and secondary aromas of white fruit;
- Taste: clean, clean, with herbaceous notes that trace the olfactory tones, bitter and spicy charge in good harmony .;
- Median of the defects equal to 0;
- Median of the fruitiness above 2.

Other parameters not expressly mentioned in this specification must comply with the U.E. for extra virgin olive oils.

Article 3
Production area
The production area of ​​the olives destined to obtain the "Seggiano" PDO extra virgin olive oil extends to the following municipalities in the province of Grosseto: Arcidosso, Castel del Piano, Cinigiano, Roccalbegna, Santa Fiora, Seggiano, Semproniano and part of the Municipality of Castell'Azzara.
The area of ​​the Municipality of Castell'Azzara included in the production area of ​​the extra virgin olive oil "Seggiano" DOP is the one delimited to the north by the border with the Municipality of Santa Fiora which goes up from the Fiora River until it meets the Provincial road no. ° 4. From this point, follow Provincial road n ° 4 in a southerly direction until the latter meets, in locality “Bivio dei Terni”, provincial road n ° 34. From here, always towards the south, follow the road provincial road n ° 34 passing the built-up area of ​​Selvena until it meets the Fosso Canala. From this point, in a westerly direction, it follows the Fosso Canala until its confluence with the Fiora river, which also forms the border with the Municipality of Semproniano, from here it continues north to the starting point bordering the Municipality of Santa Fiora.

Article 4
Proof of origin
Each phase of the production process must be monitored by documenting the incoming and outgoing products for each. In this way, and through the registration in special lists, managed by the control body, olive groves, producers, mills and bottlers, as well as through the timely declaration to the control structure of the quantities produced, product traceability is guaranteed. . All natural or legal persons registered in the relevant lists will be subject to control by the control structure, in accordance with the provisions of the production specification and the related control plan.

Article 5
Obtaining method
The cultivation conditions, such as the sixths, the training methods and the pruning techniques of the olive groves for the production of the "Seggiano" PDO extra virgin olive oil, must be those specific and traditionally used in the production area and in any case suitable for give the olives and oils the quality standards referred to in Art.2. For soil management, surface mechanical processes are performed which are also useful for the control of weeds. The practice of grassing is allowed. In fertilizing, the use of organic and / or synthetic fertilizers is allowed.
The olive groves are normally conducted in dry conditions, however in particularly dry years and where possible, emergency irrigation is allowed. The phytosanitary defense must be carried out, where necessary, in order to reduce interventions to the bare minimum, following the indications of good agricultural practice approved by the Tuscany Region.
The olive harvest for the production of "Seggiano" D.O.P extra virgin olive oil must begin from veraison until 15 January.
Harvesting must be done by hand or with the use of machines, provided that during the operation the stay of drupes on the ground is avoided. In any case, nets must be used, while the collection of olives that have fallen naturally on the ground and that on permanent nets is prohibited. The use of chemicals that cause or facilitate the abcission of fruits is prohibited.
The production of olives cannot exceed 100 kg per plant.
The olives collected must be transported with care, in boxes or other rigid containers. For the transport of olives the use of sacks or bales is prohibited.
Any conservation of the olives in the mills must take place outdoors, and where possible, in special cool and airy rooms to avoid overheating and / or fermentation.
The transformation of the olives must take place within 48 hours after the harvest.
The oiling operations must be preceded by defoliation and washing of the olives.
For the extraction of the oil, only mechanical and physical processes capable of producing oils that have the peculiar original characteristics of the fruit are allowed.
The transformation method known as "review" is prohibited, the use of chemical or biochemical products (enzymes) as part of the extraction process is also prohibited. During this phase, the use of "talc" is also prohibited. The oil yield cannot exceed 30% by weight of the olives.
Before packaging, the oil must be stored in stainless steel containers located in cool rooms for the optimal conservation of the product, in order to avoid unwanted variations of the typical chemical and organoleptic characteristics of the product.
Obtaining the "Seggiano" D.O.P. extra virgin olive oil is allowed with biological method.
The cultivation of olives, as well as the extraction and packaging of the oil obtained must be carried out within the production area referred to in the previous art. 3, in order to guarantee the traceability, control and quality of the product.

Article 6.
Link with the environment
The Seggiano Extra Virgin Olive Oil is characterized by a clear appearance, golden color, good smell with a slight fragrance, very delicate taste, light or medium fruity flavor.
Very typical and constant are also some peculiarities of this oil, which enhance its nutritional properties even more than the organoleptic ones, in particular, its great antioxidant patrimony.
The specificity of the product derives both from the peculiarities of the territory and, above all, from the variety, which does not have such an intense diffusion elsewhere.
The biunivocal and inseparable relationship between the territory and the "Olivastra Seggianese" cultivar is proof of the strong link both with the environment and with the population, so much so that the same name refers to the place of origin. The plant has peculiar characteristics, it is in fact capable of assuming a great development; with the same age and environmental conditions, its stature is double that of other cultivars (oil mill and moraiolo).
The cultivar was born in this area and only spread here, so much so that this variety is present only on the western side of Monte Amiata. The direct influence of the cold climate of this mountain, as well as the relative proximity of the olive groves to these high altitudes, were the main cause that determined the establishment and consolidation in the territory of a single olive cultivar, the only one capable of resisting severe frosts and to the intense snowfall, winter and spring.
Already in the late nineteenth century the cultivation of the olive tree, despite the economic fragility of the sector also due to unfavorable climatic conditions, had been oriented towards intensive and specialized forms which together with the cultivation of the vine had already contributed to characterize the current rural landscape of the Amiata Grossetano.
On the other hand, the cultivar is identified in these areas with the olive tree itself; in fact, until the first post-war period it was the "only" cultivar bred, and currently it is the most cultivated.
The chemical, physical and organoleptic characteristics that make the "Seggiano" D.O.P. extra virgin olive oil peculiar they are strongly linked to the cultivar-territory combination, so that other oils, produced in the same territory, but obtained with olives from other cultivars, have unequivocally different characteristics.

Article 7
Controls
The extra virgin olive oil "Seggiano" D.O.P. for the application of the provisions of this production specification, it will be controlled by an authorized structure in accordance with articles 10 and 11 of EC Regulation no. 510/06.

Article 8.
Labeling
The oils that bear the "Seggiano" D.O.P. recognition must be packaged within the production area defined by this specification.
The "Seggiano" D.O.P. extra virgin olive oil must be released for consumption in containers of a capacity not exceeding five liters in glass or tinplate.
The indications relating to the designation and presentation of the packaged product are those required by current legislation. In addition to those provided, the following indications must appear on the label:

1. Extra Virgin Olive Oil;
2. They sit;
3. D.O.P. - Protected designation of origin;
4. Logo of the PDO, pursuant to EEC Reg. 1726/98: this logo can be inserted either on the label or on the seal to be affixed to the package;
5. The logo of the D.O.P. "Seggiano" as described below: this logo consists of a stylized olive inscribed in a circle arch in turn inscribed in another arc of a concentric circle, the open portion of which (from 270 ° to 360 ° approximately) is completed by the text Seggiano DOP Central Loliva has an inclination of about 30 ° in a clockwise direction and is cut at the bottom left by a stylized S which describes a sort of drop in the smaller portion of the olive. The stem of the olive intersects the both concentric circles; from the intersection between the stem and the inner circle a stylized leaf starts which follows the profile of the inner circle up to 90 ° clockwise. The colors for printing are:
- black on white;
- white on black (or other dark background);
On white: black circles and text, leaf and high olive body in PANTONE 370, drop in PANTONE 383;
On black: white circles and text, high olive leaf and body in PANTONE 370, drop in PANTONE 383.

6. Any information to guarantee the consumer and / or nutritional information.
The addition of any qualification not expressly provided for in this production specification, including the adjectives: fine, chosen, selected, superior and genuine, is prohibited from the name referred to in Article 1. The name must appear in clear, indelible characters with a color in strong contrast to the color of the label and such that it can be clearly distinguished from the complex of other indications that appear on the label. It is mandatory to report on the packaging the year of production of the olives from which the oil is obtained. The mention that refers to the oil obtained with biological method is allowed.


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