Chef: Correct meta description tag or fix unbalanced bracket pairs

2017-01-30T17:22:16Z

Correct meta description tag or fix unbalanced bracket pairs

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{{#seo:
|title=Garda (Garda olive oil)
|titlemode=replace
|keywords=#olive #olives #oliveoil #condiments #storecupboarditems #oliveoils #fruit
|hashtagrev=12032020
|description=Denominazione d'Origine Protetta DOP Garda is an Italian extra virgin olive oil with the following chemical and organoleptic characteristics: -..
}}


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

- acidity max. 0.6%

- peroxides <= 14 meq 02/kg

- green to yellow in colour

- medium or light fruity aroma

- fruity taste with possibly some piquancy, bitterness or almond flavour

These values vary but always within more restrictive limits for each of the permitted
geographical names.

GEOGRAPHICAL AREA

The territory facing Lake Garda in the provinces Brescia, Verona, Mantova and
Trento.

PROOF OF ORIGIN

The [[olive]] is known to have been grown in the area since Antiquity. Fossil finds in
southern Alpine zones from the Cretaceous period show its presence. Kernels
found among pieces of terracotta at Pacengo show that the Bronze Age
inhabitants of the lakeside pile-dwelling settlements used the [[olive]] and the lakeside
remains of Roman [[oil]] mills confirm production on an industrial scale. Numerous
documents from the Middle Ages to the present bear witness to the importance of
the [[olive]] in the area around Lake Garda. D'Annunzio and Goethe are among the
Italian and foreign writers who have left references.

METHOD OF PRODUCTION

Garda extra virgin [[olive oil]] is produced from healthy [[olives]] picked before
15 January. The crop may not be more than 5 000 kg/ha of trees and the
maximum oil yield 22%. The [[olives]] are picked directly from the tree by hand or
mechanically. Only those extraction processes are permitted that will produce [[oil]]
presenting the distinctive characteristics of the [[fruit]] with maximum fidelity. Garda
[[oil]] undergoes virtually no pesticide treatment since the most dangerous pest, the
[[olive]] fly, cannot survive at these latitudes.

LINK TO THE AREA

The particular microclimates in which the [[olive]] is grown in the Garda area depend
on mitigation by the pre-Alpine lakes of what would otherwise be a hostile
environment. As regards [[oil]] the only suitable areas are the sides or foot of the hills
of the Garda Moraine amphitheatre. These predominantly sandy soils are free
draining and include some limestone. The dominant varieties are Casaliva (typical
local variety), Pendolino, Leccino and Frantoio. Other local varieties are Trepp,
Raza and Fort. The Lacini Commission's survey of 1882 describes the technical,
economic and social aspects of [[olive]] growing in the Garda area. The [[olive]] is so
symbolic of it that in 1968 the local tourism authorities officially named it the
Olive Riviera. The [[olive]] is a traditional part of the area's gastronomy and the
return from its cultivation traditional component of farm incomes, as indicated in
the documents attached to the notes on history and traditions. The groves are
located at the foot of and on hill slopes and their terracing has conferred a highly
distinctive character on the landscape and upgraded the environment. It is the
presence of the [[olive]] that has made the area very attractive to tourists. The beauty
of the landscape allows it to be called the Olive Riviera and the prestige and
traditional high quality of the [[oil]] produced has bestowed on it the title of
"Champagne of [[olive oils]]".

The production specification for the Garda [[Template:Denominazione d'Origine Protetta |DOP]]
includes the use of three supplementary geographical names (Bresciano, Trentino,
Orientale) in order to emphasise the fact that Lake Garda is the meeting point of
three regions each with its own highly distinctive history and human traditions.
Although the climate of the lake is substantially uniform and the lake shores
manifestly share cultural characteristics, organoleptic differences can be perceived,
although only by experts, and they arise from differences in mode of production linked
to local tradition and administratively sanctioned at regional level.

'''Reference: [http://ec.europa.eu/agriculture/quality/door/registeredName.html?denominationId=325 The European Commission]'''

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

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

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Chef: Correct meta description tag or fix unbalanced bracket pairs