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Typical Italian products: Terre d'Otranto DOP

Typical Italian products: Terre d'Otranto DOP

Production regulations - Terre dOtranto DOP

Terre dOtranto DOP extra virgin olive oil
Terra dOtranto PDO protection consortium - www.oliodopterradotranto.it

Article 1
(name)
The controlled denomination of origin "Terra d’Otranto" is reserved for extra virgin olive oil corresponding to the conditions and requirements established in this production specification.

Article 2
(olive variety)
The controlled denomination of origin "Terra d’Otranto" is reserved for extra virgin olive oil
obtained from the following olive varieties present, alone or jointly, in the olive groves: Cellina di
Nardò and Ogliarola (locally called Ogliarola Leccese or Salentina) for at least 60%.
Other varieties present in olive groves may also contribute in an amount not exceeding 40%.

Article 3
(production area)
1) The production area of ​​olives for the production of extra virgin olive oil, as per art. 1, includes the olive-grove territories suitable to achieve the production with the qualitative characteristics provided for in this production specification, included in the entire administrative territory of the provinces of Lecce and in the territory of the province of Taranto with the exclusion of the following Municipalities: Ginosa, Laterza, Castellaneta, Palagianello, Palagiano, Mottola, Massafra, Crispiano, Statte and the portion of the Municipality of Taranto recorded in the land register with the letter A as well as, in the following Municipalities of the province of Brindisi: Brindisi, Cellino S. Marco, Erchie, Francavilla Fontana, Latiano, Mesagne, Oria, Sandonaci, San Pancrazio Salentino, SanPietro Vernotico, Torchiarolo and Torre S. Susanna.
The aforementioned geographical area extends in an arc insinuating itself between the Ionian and Adriatic seas, from the Tarantine Murge and the extreme Brindisi slopes of the Murge of South-East, to the Lecce table, ending up in the Greenhouses, at the confluence of the two seas.

Article 4
(cultivation characteristics)
1) The environmental and cultivation conditions of the olive groves, intended for the production of extra virgin olive oil referred to in art. 1, must be the traditional ones and characteristics of the area and, in any case, suitable for giving the olives and derived oil the specific quality characteristics.
The olive groves located within an altitude limit of 517 meters above sea level are therefore suitable, the Cuiterreni, of limestone origin of the Cretaceous, with limestone limbs of the Lower and Middle Tertiary edesthesic limestone-sandy-clay sediments of the Pliocene and Pleistocene, belong to brown or red, often present in alternating strips, resting on limestone rocks.
The planting layouts, training systems and pruning systems must be traditionally used, however, in order not to change the characteristics of the olives and oil.
A maximum density of 400 plants per hectare is allowed.
2) The collection of olives for the production of extra virgin olive oil with denomination of origin, referred to in art.1, must be carried out by January 31 of each year.
3) The maximum production of olives from olive groves for the production of controlled denomination of origin extra virgin olive oil referred to in Article 1 cannot exceed 12,000 kg per hectare for intensive plants. The maximum yield of the olives in oil cannot exceed 20%.
4) Even in exceptionally favorable years, the yield must be reported through careful sorting provided that the overall production does not exceed the maximum limits indicated above by more than 20%.

Article 5
(oiling method)
1) The oiling area of ​​the extra virgin olive oil with controlled denomination of origin "Terra d’Otranto" includes the entire administrative territory of the municipalities indicated in point 1 of article 3.
2) The collection of olives intended for the production of extra virgin olive oil with denomination of origin referred to in art.1 must take place directly from the plant.
3) For the extraction of extra virgin olive oil referred to in Article 1, only mechanical and physical processes are allowed to ensure the diols are obtained without any alteration of the quality characteristics contained in the fruit.
4) Oleification operations must take place within two days of the olive harvest.

Article 6.
(consumer characteristics)
1) Upon release for consumption, the extra virgin olive oil with controlled denomination of origin "Terra d’Otranto" must meet the following characteristics:
color: green or yellow with light green reflections:
smell: medium fruity (median of the attribute between the values ​​of 3 and 6) of olive with the right degree of ripeness with a slight sensation of leaf;
flavor: medium fruity (median of the attribute between the values ​​of 3 and 6) with dioliva sensation at the right degree of ripeness. Medium or light sensation of spicy and bitter asecond of the time of collection (median of the attributes with values ​​greater than 0 and up to 6).
In addition, depending on the time of harvest and the variety prevalence, the fruit is integrated with the sensations of olive leaf, freshly cut grass, thistle / artichoke / chicory for Ogliarola, or tomato / forest fruit for Cellina.
Maximum total acidity expressed in oleic acid, by weight, not exceeding 0.65 grams per 100 grams of oil;
number of peroxides: = 14 Meq O2
K232: = 2.20
K270: = 0.170
Linoleic acid: = 13%
Linolenic acid: = 0.8
Oleic acid: = 70%
Campesterol value: = 3.50
Trinolein: = 0.30

Article 7
(designation and presentation)
1) The addition of any qualification not expressly provided for in this production specification including the adjectives: "fine", "chosen", "selected", "superior" is prohibited to the controlled designation of origin referred to in Article 1.
2) The truthful use of names, company names, private brands is allowed provided that they have no laudatory meaning or are not such as to mislead the consumer.
3) The use of names of farms, estates, farms and their territorial location, as well as the reference to packaging in the olive farm or in the association of olive farms on the olive farm located in the production area is allowed only if the product is was obtained exclusively with olives harvested in the olive groves that are part of the company and the oiling and packaging took place in the aenda itself.
4) The operations of packaging of extra virgin olive oil with denomination of controlled origin referred to in art.1 must take place within the geographical area defined in point 1 of art.3.
5) The use of other geographical indications referring to the municipalities, hamlets, estates, farms from which the oil actually derives must be reported in characters not exceeding half of those used for the designation of the controlled designation of origin referred to in art.1 .
6) The name of the controlled designation of origin referred to in Article 1 must appear on the label with clear and indelible characters with a color contrast that is broadly contrasted with the color of the label and that can be clearly distinguished from the complex of indications that appear on it. The designation must also comply with the labeling rules envisaged by current legislation.
7) The extra virgin olive oil referred to in art.1 must be released for consumption in glass containers or tinplate with a capacity not exceeding 5 liters.
8) It is mandatory to indicate on the label the year of production of the olives from which the oil is obtained.


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