Dauno (Dauno olive oil): Difference between revisions

Revision as of 15:44, 13 February 2017

DOP Dauno is an Italian extra virgin olive oil of chemical and organoleptic characteristics:

• acidity: max. 0.60%
• peroxides: <12 meq02/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 masonary 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.

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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. 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: The European Commission