Chef: Correct meta description tag or fix unbalanced bracket pairs

2017-01-30T17:30:08Z

Correct meta description tag or fix unbalanced bracket pairs

New page

{{#seo:
|title=Toscano (Tuscan olive oil)
|titlemode=replace
|keywords=#oliveoil #olive #olives #fruit #almonds #artichokes #condiments
|hashtagrev=12032020
|description=Indicazione Geografica Protetta IGP Toscano is an Italian extra virgin olive oil with the following minimum chemical and organoleptic..
}}


[[Image:{{PAGENAME}}.jpg|300px|thumb|right|Toscano]]
'''[[Template:Indicazione Geografica Protetta |IGP]] Toscano''' is an Italian extra virgin [[olive oil]] with the following minimum chemical and
organoleptic characteristics:

- max. acidity 0.6%

- peroxide number <=16.00 Meg 02/kg

- colour from green to golden yellow, varying with time

- fruity smell with an aroma of [[almonds]], [[artichokes]], ripe [[fruit]], green leaves

- marked fruity flavour

- minimum score at the panel test >= 6,5.

Other chemico-physical parameters complying with current EU standards.

'''Geographical area:''' The production area of the "Toscano" designation comprises
the entire administrative territory of the region of Tuscany.

'''Evidence of origin:''' [[Olive]]-growing in Tuscany dates back a long time and has been
attested since the mid-seventh century B.C.: there are also records of [[olive]]-growing in
Etruscan and Roman times. In those days [[oil]] was produced not for food but for
preparing ointments and cosmetics and also for lighting. During the Roman period it
began to be used more widely for food purposes. After the fall of the Roman Empire,
the vast organization of agricultural production and marketing disappeared and very
few [[olives]] were grown.

In the Middle Ages it was mainly the convents that looked
after the large [[olive]] groves, before the communes began to show an interest in them.
While Genoa and Venice fought for control of the [[oil]] trade, Florence, having no ports,
managed the production and marketing of [[olive oil]] on the basis of strict rules. The [[oil]]
trade soon acquired great economic importance: indispensable for food and soap
production, by 1300 [[olive oil]] had become an extremely valuable economic and political
instrument. In Tuscany the Medici encouraged [[olive]] growing, paving the way for what
is today still one of the main resources of the region: they encouraged the transfer of
hillside woodland to the communes, requiring that it be, sold at minimum prices to
anyone who turned it into olive groves and vineyards. That is what shaped the Tuscan
landscape.

'''Acquisition:''' "Toscano" extra virgin [[olive oil]] is produced from whole [[olives]]
harvested by a date fixed in advance by the region of Tuscany, i.e., by 30 January each
year. The maximum [[olive]] production per heictare is set every year by the Regione
Toscana on the basis of annual surveys. The [[olives]] are harvested directly from the
plant. The [[oil]] may only be extracted by mechanical processes that preserve the specific
and original characteristics of the [[fruit]].

'''Link:''' It was realised very long ago that the production and marketing of [[olive oil]] in
Tuscany had to be regulated. The first legislative document, the "statuto degli
Oliandoli" (statute of [[oil]] retailers) dates from 1318 and is made up of 86 articles
dealing with this trade in general. This document aimed to define and protect [[olive oil]]
production and to regulate the activities of the retailers of the "distretto" or district of
Florence, which at that time comprised much of the regional territory. [[Oil]] retailers
could in fact only ply their trade if they were entered in the appropriate register. In the
late 1500s, thanks to the policy of the Medici, olive growing expanded. In 1600 the
large estates were split up into share tenancies, which led to the further development of
olive growing, and by 1700 it played a predominant role in the agricultural economy.

Over the last few centuries '''olive'''growing has acquired major economic and
environmental importance in Tuscany, while also shaping the wonderful Tuscan
landscape. The high reputation for quality enjoyed by Tuscan [[olive oil]] has spread
throughout the world. In 1982 the Consorzio regionale dell'olio toscano
(CROEVOTT) was set up to promote and protect extra virgin [[olive oil]] produced in
Tuscany.

'''Reference: [http://ec.europa.eu/agriculture/quality/door/registeredName.html?denominationId=714 The European Commission] '''

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

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

Toscano (Tuscan olive oil) - Revision history

Chef: Correct meta description tag or fix unbalanced bracket pairs