Extra virgin olive oil, "ogghiu d'aliva"
Product included in the national list of traditional agri-food products (PAT)
PAT type: Condiments
Production area: Territory of the Municipality of Giardinello (PA).
Technical data sheet of the traditional agri-food product (PAT)
Area of production: Territory of the Municipality of Giardinello (PA). (In this area the olive tree is the main cultivation).
Brief description of the product: Oil is a fatty substance of vegetable origin used as a condiment in food. It is obtained by squeezing the fruit of the "Olea europea" plant which grows luxuriantly in the coastal regions of the Mediterranean and in particular in the territory of the Municipality of Giardinello which from a geological point of view is characterized by layers of crinoid limestone, Eocene clays and marl red marc referable to the middle and upper Lias.
Description of the processing and maturing methods: The fresh olives are carefully washed and then reduced to a fine pulp thanks to vertical roller mills. Subsequently the mush is placed in cages of vegetable fibers called "coffe" and squeezed in special compressed air presses. The liquid obtained is then introduced into a separator which removes the water and impurities from the oil.
This is then stored in terracotta jars which in dialect are called "giarri di crita".
In a short time, by decanting, the oil takes on a limpid appearance, depositing at the bottom of the jars a layer of blackish material called "muria" which is used in the conservation of caciocavallo protecting it from mold and excessive exudation of internal fat. Unlike wine, oil should be used as soon as possible, better within the first year and in any case no later than the second year as over time the acidity of the product increases and its organoleptic properties decay.
Source Pat Cards: Sicily Region
Card insertion: Ignazio Caloggero
Information contributions: Web, Region of Sicily
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