Chef at 17:39, 3 July 2017

2017-07-03T17:39:39Z

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{{#seo:
|title=Cilento (Cilento olive oil)
|titlemode=replace
|keywords=#olive #olives #fruit #extravirginoliveoil #oliveoil #condiments #storecupboarditems #italian #dipsandsauces
|hashtagrev=12032020
|description=DOP Cilento is an Italian extra virgin olive oil with the following chemical and organoleptic characteristics: - Acidity: max. 0.70% - Peroxides: < 12..
}}


[[Image:Cilento.jpg|300px|thumb|right|Cilento]]
'''[[Template:Denominazione d'Origine Protetta|DOP]] Cilento''' is an [[Italian]] [[extra virgin olive oil]] with the following chemical and organoleptic characteristics:

- Acidity: max. 0.70%

- Peroxides: < 12 Meq 02/kg

- Colour: from green to yellow

- Aroma: fruity

- Flavour: fruity, with a hint of a pungent, bitter taste.

GEOGRAPHICAL AREA:

The production area of [[Template:Denominazione d'Origine Protetta|DOP]] Cilento [[oil]] includes part of
the administrative area located south of the province of Salerno.

EVIDENCE OF ORIGIN:

The growing of [[olives]] in the Cilento area has ancient, noble traditions; its origins go
back to the time of the ancient colonies of Magna Graecia, followed by the Roman
occupation of the area. The first people to grow [[olives]] in what is now the Cilento area
were the Focesi, who, at the request of the people of Poseidonia, settled at the mouth
("foce") of the Alento river, where they founded what is now called Velia (540 B.C.).
Historical tradition attributes to the Focesi the introduction of the oldest variety of
[[olive]] for [[oil]], the "Pisciottana", the name of which comes from the Pisciotta area of the
commune of Cilento, where it was first grown.

ACQUISITION:

[[Template:Denominazione d'Origine Protetta|DOP]] Cilento [[extra virgin olive oil]] is produced from healthy olives, harvested by
December 31 of each year. The per hectare yield of [[olives]] may not exceed 11,000
kg/ha in the specialized [[olive]] groves, with a maximum [[oil]] yield of 22%. The only
extraction methods permitted are those physical and mechanical processes which most
faithfully preserve the particular and original characteristics of the [[fruit]].

LINK:

It is the "Pisciottana" variety, the dominant*variety in the area, which gives "Cilento"
[[olive oil]] its particular characteristics. This massive variety of [[olive]] tree is grown only
in the Cilento area, where it takes its name from Pisciotta, in the commune of Cilento,
and is perfectly adapted to the environment. Due to the small size of the [[fruit]] and the
period in which it ripens, it is resistant to harmful organisms; because of the high
number of shoots it produces, it is very resistant to the salty air and winds in the area,
and because of high resistance to drought it is able to grow and produce in an arid
zone such as the Cilento area.

'''Reference: [http://ec.europa.eu/agriculture/quality/door/registeredName.html?denominationId=245 The European Commission] '''

{{CategoryLine}}
[[Category:Ingredients]]
[[Category:Condiments]]
[[Category:PDO-PGI-TSG ingredients]]
[[Category:Dips and sauces]]
[[Category:Store cupboard items]]

<code 'hashtagrev:12032020'>[[Special:Search/olive|#olive]] [[Special:Search/olives|#olives]] [[Special:Search/fruit|#fruit]] [[Special:Search/extravirginoliveoil|#extravirginoliveoil]] [[Special:Search/oliveoil|#oliveoil]] [[Special:Search/condiments|#condiments]] [[Special:Search/storecupboarditems|#storecupboarditems]] [[Special:Search/italian|#italian]] [[Special:Search/dipsandsauces|#dipsandsauces]]
</code>

Cilento (Cilento olive oil) - Revision history

Chef at 17:39, 3 July 2017