|
|
OIL >> molise dop
Recognition
DOP/IGP: Reg. CE n. 1257 del 15.07.03 (GUCE L. 177 del 16.07.03)
How
it's made
The Molise extra virgin olive oil is obtained from olives , for at least
80 % of Ahr , Gentile di Larino , Black Olive Colletorto and Leccino and
the remaining 20 % from other native varieties such as Paesana White Spur
Gallo Olivastro and Rosciola . The olive harvest takes place during the
stage of maturation for stripping and / or by manual means traditional or
mechanized means , using all precautions to avoid contact with the ground
olives . After harvesting, the olives are placed in rigid containers ,
perforated and are pressed within 48 hours of collection. For the
oil-production process are accepted only mechanical and physical processes
that ensure the achievement of oils free of damage .
How
to preserve
The oil must be stored in a cool , dry and away from sources of heat, at a
temperature between 14 and 20 ° C. In this situation, the optimal quality
of the product remains intact for more than 36 months. With the low
temperatures the oil can be subject to freezing , so , before starting the
consumption , return the container at room temperature ( 16-18 ° C) for a
few minutes and shake repeatedly , to facilitate the return of the product
to natural state.
How
to eat
The oil Dop Molise is excellent for seasoning soups typical cuisine of
Molise Apennines where they thrive large variety of legumes such as
lentils , beans, chickpeas, beans, grass peas and spelled. Another perfect
pairing with the first fish dishes made ??from shrimp, mullet, clams and
mussels that dominate the kitchen instead of coastal areas, but also
together with a simple slice of bread this oil best expresses all its
familiar taste .
molise dop | olive oil
COMPANY
| TERRITORY
| OIL
| PRODUCTS
| CONTACTS
|