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DOS Sicilia Oil Supply Chain 

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Consortium for the Protection of Monti Ible Extra Virgin Olive Oil

The Monti Iblei DOP Consortium was created to protect and spread the qualities of the Extra Virgin Olive Oil produced in the Monti Iblei area, limited to the provinces of Ragusa, Syracuse and Catania, or in the eastern part of Sicily, the southernmost one known as Val di Noto: from this ancient land come characteristic oils for their harmonious flavor with a medium-intense fruity, green-gold color, fruity taste with hints of herbs, green tomato and artichoke, with notes of bitter and spicy harmoniously balanced between They.

The Consortium is the primary interface for the consumer of extra virgin olive oil. It is the body that protects the goodness and genuineness of the product, and therefore, protects the health of consumers, constantly ensuring compliance by producers with the rules laid down in the production regulations, with the quality requirements and parameters relating to organoleptic and qualitative characteristics contemplated in the production standards.

The Consortium represents and protects the producers who adhere to the specification, promoting and enhancing the product, making the territory of origin recognizable and distinguishable through targeted promotion operations and sponsoring the marketing of the product in new national and international markets.

The Consortium immediately established itself as an essential operational tool for the enhancement of extra virgin olive oil. It is a vital organism for the oil sector, which operates at the service of olive growing in eastern Sicily, and in particular in the three provinces with a strong agricultural vocation: Ragusa, Syracuse and Catania.

The Consortium has over 250 member companies.

Consortium for the Protection Monti Iblei DOP extra-virgin olive oil

Viale del Fante, 2 - Ragusa (RG)
Tel: +39 0932 247560

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Product data sheet 

DESCRIPTION

Monti Iblei PDO extra virgin olive oil is obtained from the fruits of the olive tree of the Tonda Iblea, Moresca, Nocellara Etnea varieties. The denomination is accompanied by one of the geographical indications: Monte Lauro, Val d'Anapo, Val Tellaro, Frigintini, Gulfi, Valle dell'Irminio, Calatino, Trigona-Pancali.

PRODUCTION AREA

The production area of Monti Iblei PDO extra virgin olive oil involves some municipalities in the provinces of Syracuse, Ragusa and Catania, in the Sicily region.

METHOD OF PRODUCTION

The olives must be harvested directly from the plant by hand or by mechanical means. Harvesting must take place by October 30 or January 15, depending on the geographical indications.

APPEARANCE AND TASTE

• Monte Lauro: obtained from the Tonda Iblea variety (at least 90%), it has a green color, a medium fruity smell with a medium herbaceous sensation, a fruity flavor with a medium spicy sensation. • Val d'Anapo: obtained from the Tonda Iblea variety (at least 60%), it has a green color, a light fruity aroma with a medium herbaceous sensation, a fruity flavor with a light spicy sensation. • Val Tellaro: obtained from the Moresca variety (at least 70%), it has a green color, a medium fruity smell with a slight herbaceous sensation, a fruity flavor with a medium spicy sensation. • Frigintini: obtained from the Moresca variety (at least 60%), it has a green color, an intense fruity aroma with a medium herbaceous sensation, a fruity flavor with a medium spicy sensation. • Gulfi: obtained from the Tonda Iblea variety (at least 90%), it has a green color, an intense fruity aroma with a medium herbaceous sensation, a fruity flavor with a medium spicy sensation. • Valle dell'Irminio: obtained from the Moresca variety (at least 60%), it has a green color, a light fruity smell with a slight herbaceous sensation, a fruity flavor with a light spicy sensation. • Calatino: obtained from the Tonda Iblea variety (at least 60%), it has a green color, a light fruity smell with a medium herbaceous sensation, a fruity flavor with a light spicy sensation. • Trigona-Pancali: obtained from the Nocellara Etnea variety (at least 60%), it has a green color, a medium fruity smell with a slight herbaceous sensation, a fruity flavor with a light spicy sensation.

GASTRONOMY

Extra virgin olive oil is an easily perishable food that requires proper conservation to keep its organoleptic characteristics intact. It is therefore advisable to keep it in a cool and protected from light, at a temperature between 14 and 18 ° C, away from heat sources and products that give off particular odors. It is advisable to consume it within 4-6 months of pressing, to enjoy it in the period of maximum expression of its taste. Monti Iblei PDO extra virgin olive oil is ideal used raw on fish, vegetables and white meats.

 

DISTINCTIVE NOTE

Monti Iblei PDO extra virgin olive oil is characterized by a maximum total acidity level that varies between 0.5 and 0.65 g per 100 g of oil, a panel test score greater than or equal to 6.5 or 7 and a level of total polyphenols greater than or equal to 120 ppm.

Complete product sheet available on the official website ofQualivita Foundation

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