In Central Italy, which includes some regions with a significant emphasis on olive production such as Tuscany or Umbria, 14 different extra virgin olive oils with the Designation of Origin label are produced.
Let’s find out more about the first 7!
Aprutino Pescarese PDO – Abruzzo
Aprutino Pescarese PDO extra virgin olive oil is produced in the province of Pescara and its origins date back to Roman times: in fact, the name Aprutino derives from Aprutium, as this region was called then. According to regulations, an Aprutino Pescarese PDO oil must contain at least 80% of the following varieties: Dritta, Leccino and Toccolana. Its scent must be medium-high fruity and its flavour simply fruity. This extra virgin olive oil is used for frying, gravies, and sauces, but above all it is one of the main ingredients in fish both, a dish typical of the area.
Colline Teatine PDO – Abruzzo
Two variants of Colline Teatine PDO extra virgin olive oil are produced: Frentano and Vastese. The Frentano variety is obtained from the blend of the Gentile di Chieti (at least 60%) and Leccino (up to 30%) cultivars; the Vastese variety instead is the blend of Gentile di Chieti (maximum 40%), Leccino (at least 30%), Moraiolo and Nebbiolo (at least 10%). Because of its very aromatic taste, this extra virgin olive oil is ideal for meat or fish.
Pretuziano delle Colline Teramane DOC – Abruzzo
This extra virgin olive oil is produced with Leccino, Frantoio and Dritta cultivars (at least 75%) and Tortiglione, Carboncella and Castiglionese cultivars (up to 25%). Its scent, as well as its flavour, is medium fruity, with bitter and spicy sensations. This makes it perfect with full-bodied meat-based dishes, such as kebabs or maccheroni alla chitarra dressed with a lamb and pork sauce.
Canino PDO – Lazio
Canino PDO is a monocultivar oil obtained from olives of the Canino variety, grown in some areas of the municipality of Viterbo. Its scent is reminiscent of fresh fruit, while its flavour is strong, bitter and spicy. Its aroma makes it perfect for flavouring simple dishes like broths, vegetables, bruschette and soups; it also has a particular resistance to high temperatures, which makes it ideal for frying.
Sabina PDO – Lazio
Sabina PDO extra virgin olive oil is a blend of Carboncella, Leccino, Raja, Pendolino, Moraiolo, Frantoio, Olivastrone, Salviana, Olivago and Rosciola cultivars (at least 75%). This oil usually has a yellow-green colour, with a fruity scent and a fruity and velvety, sweet and aromatic taste; when the oil is new it has a bitter and spicy taste. Sabina PDO is perfect both as a condiment on meat or fish carpaccio and bruschette, and for the preparation of dishes typical of the area between Rieti and Rome where it is produced.
Tuscia PDO – Lazio
Tuscia PDO extra virgin olive oil is produced with the fruits of Frantoio, Leccino and Caninese cultivars (at least 90%). This oil has an emerald green colour with golden hues, an intense fruity aroma and a fruity flavour, with a bitter and spicy aftertaste. Being a very versatile oil, it is ideal for use with many of Lazio’s gastronomic dishes.
Colline Pontine PDO – Lazio
Colline Pontine PDO extra virgin olive oil is produced in the southern part of Lazio, specifically in 25 municipalities of the province of Latina. The cultivars from which it is produced are Itrana (between 50% and 100%) and Frantoio and Leccino (up to 50%). This oil has a fruity aroma, which has an almondy and grassy aftertaste, and a bitter and mild to medium spicy flavour, has a particular scent of green tomato. Colline Pontine PDO is used to flavour many traditional Pontine dishes, including “Bazzoffia” – a soup based on spring vegetables, legumes, scrambled eggs and Pecorino cheese.
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