Chef at 17:39, 3 July 2017

2017-07-03T17:39:14Z

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{{#seo:
|title=Dauno (Dauno olive oil)
|titlemode=replace
|keywords=#olive #olives #extravirginoliveoil #fish #oils #fruit #condiments #vegetable #italian #storecupboarditems #cakes
|hashtagrev=12032020
|description=DOP Dauno is an Italian extra virgin olive oil of chemical and organoleptic characteristics: acidity: max. 0.60% peroxides: <12 meq02/kg total polyphenols:..
}}


[[Image:Dauno.png|300px|thumb|right|Dauno]]
'''[[Template:Denominazione d'Origine Protetta|DOP]] Dauno''' is an [[Italian]] [[extra virgin olive oil]] of chemical and organoleptic characteristics:

*acidity: max. 0.60%
*peroxides: <12 meq 02/kg
*total polyphenols: >100 ppm
*yellow to green colour
*fruity aroma
*fruity taste with possibly slight piquancy and bitterness.

These values vary but always within stricter limits for each of the permitted
geographical names.
The other physico-chemical parameters are in line with current Community
legislation.

GEOGRAPHICAL AREA

Located in the province of Foggia

EVIDENCE OF ORIGIN

[[Olives]] have undoubtedly been grown in the province of Foggia for a very
long time. One testimony to this is the masonry fragments similar to a
Roman strapetum preserved at Monte S. Angelo (Gargano) on the
monastic site of Santa Maria di Pulsano in a valley falling to the Gulf of
Manfredonia (Valle del Campanile). In the 18th century a papal bull drawn
up at Monte S. Angelo regulated stockpiling of and trade in [[oil]]. Over the
centuries [[olive]] cultivation spread to become of fundamental economic
importance to the area.

METHOD OF PRODUCTION

From healthy [[olives]] cropped before 30 January. The crop may not exceed
10 000 kg/ha of [[olive]] trees and maximum [[oil]] yield is 25%. Cropping must
be direct from the tree: the best [[olives]] are selected and picked by hand or
with a type of comb. The only extraction methods permitted are those
yielding [[oils]] presenting the distinctive characteristics of the [[fruit]] with
maximum fidelity.

LINK

Daunia is the ancient name for the province of Foggia and the Dauni for
its inhabitants. [[Olive]] growing is one of the main production sectors. It
began in the Gargano and gradually spread through the province,
particularly in the 17th century, when there were already thousands of ha of
trees. The [[oil]] trade was intense, particularly by sea. In the latter part of the
18th and throughout the 19th century there was a rapid spread of
cultivation in the most divergent parts of the Daunia.
The dominant varieties grown are mainly indigenous: Peranzana, Ogliarola
Garganica, Coratina.

The way in which cultivation expanded in the province of Foggia and its
physical geography have resulted in geographical differentiation of
production. While all production shares a range of qualities specific
qualities are perceived to result from variations in variety combination and
from the differing altitudinal conformation of the four production zones
corresponding to the four additional geographical names of the product
specification: Alto Tavoliere, Basso Tavoliere, Gargano and SubAppennino.
The purpose of combining these names with the principal
designation is to draw attention to and protect the geographical distribution
of Dauno [[oil]] production in the province of Foggia, since over the centuries
[[olive]] growing has become very valuable from the point of view of
landscape and tourism. The purpose is not to indicate qualitatively differing
products but merely to add to the main designation a territorial reference
that in view of its social and environmental implications cannot be omitted.

GASTRONOMY

[[Extra virgin olive oil]] is highly perishable and must be stored correctly in order to maintain its organoleptic characteristics. It should therefore be kept in a cool, dark place. It should be consumed within four to six months of pressing to fully appreciate its qualities. [[Template:Denominazione d'Origine Protetta|DOP]] Dauno [[extra virgin olive oil]] is a very versatile product and can be used as a condiment or in numerous [[vegetable]], [[fish]] and [[meat]]-based dishes. The Gargano variety is ideal for delicate [[fish]]-based dishes and the Subappennino variety can be used for [[frying]] or in [[cakes]] and [[desserts]].

'''Reference: [http://ec.europa.eu/agriculture/quality/door/registeredName.html?denominationId=280 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/extravirginoliveoil|#extravirginoliveoil]] [[Special:Search/fish|#fish]] [[Special:Search/oils|#oils]] [[Special:Search/fruit|#fruit]] [[Special:Search/condiments|#condiments]] [[Special:Search/vegetable|#vegetable]] [[Special:Search/italian|#italian]] [[Special:Search/storecupboarditems|#storecupboarditems]] [[Special:Search/cakes|#cakes]]
</code>

Dauno (Dauno olive oil) - Revision history

Chef at 17:39, 3 July 2017