D.o.p (protected designation of origin) “Aprutino Pescarese”, composed of the cultivars Dritta (80%), Leccino (15), with minimal parts of Pendolino, Coratina. It was the subject of the OIGA project “Genetic traceability system of olive varieties present in oil for a new way of labeling” in collaboration with the Department of Cellular and Environmental Biology of the University of Perugia
Olfactory characteristics: round and complete with notes of fresh herbs
Taste characteristics: elegant and refined with almond fruitiness
2. Dritta– monocultivar typical only of the territory of Penne (Vestina area), owes its name to the position of branches and leaves facing the sky.
Olfactory characteristics: elegant and with personality with persistent aromatic herbs scents)
Taste characteristics: aggressive and fresh with light flavors of tomato, mint and sage.
3. Leccino, composed only of Leccino monocultivars
Olfactory characteristics: delicate fragrances of freshly cut herbs
Taste characteristics: mild with a subtle bitter taste
4. Itrana, cultivar spread through the ancient Greeks in Lazio in particular (Itri)
Olfactory characteristics: delicate hints of grass and tomato and light sensations of artichoke and fresh almond.
Taste characteristics: fresh and light, medium level of bitter and spicy
5. Pure Peranzana cultivar typical of the northern part of Puglia which spread through invaders of Provence in the Middle Ages in the family of De Sangro, descendants of Charlemagne.
Olfactory characteristics: herbaceous hints of almond, artichoke and tomato
Taste characteristics: medium harmonic intense fruity with spicy and bitter notes
From January pruning and biological fertilization are carried out, systematically taking care of the soil throughout the year. Other abandoned countryside are also followed, thus extending the area of our work to about 1500 olive trees.
The harvest takes place from the end of September to the end of October, following an adequate maturation of the drupes (olives) which guarantees the best healthy quality of the product (presence of polyphenols). It is carried out manually with nets, rakes and with the support of a last generation beater that shakes the branches slightly without affecting the drupes. The olives are placed in aerated plastic containers with a maximum capacity of 25 kg, to prevent them from being damaged by weight. The transport to the mill for milling takes place within 4 hours, at the end of the morning and at sunset.
The milling, carried out scrupulously by the Hermes Oil Mill of Eng. Claudio Di Mercurio di Penne (PE), is generally carried out on arrival at the oil mill according to the continuous method. The oil that is obtained from the pressing is not filtered and is left to rest in a special tank in the oil mill, pending the usual samples relating to the samples for certification and competitions.
After about 2 weeks, packaging begins at the mill. The tasting takes place in the context of lessons and tasting courses carried out both in the Agriturismo and in other external locations. The slight bitter finish is a quality element, due to the strong presence of polyphenols, particularly useful for our body and which unfortunately decrease over time. For this reason it is advisable to always consume new oil, even if that of one or two years before continues to be a good food but without healthy components.
The conservation of the oil must be carried out in dark glass bottles, well closed and far from heat sources, to avoid contact with the air and therefore oxidation. The oil is excellent in the kitchen especially on soups, salads. It is advisable, to preserve its characteristics, once the can has been opened, to distribute the contents in dark glass bottles which must be kept away from heat sources.
In the kitchen it should be used for all preparations:
for soups and meat we recommend the dop oil, the straight and the peranzana
for fish, fried and sweet, leccino and itana.
Olive oil is extracted from the pulp of the drupes through simple milling, unlike the seed oils that are obtained from chemical processes with components derived from petroleum.
If you want to know more, read the links curiosity about extra virgin olive oil.
TOMATO SAUCE: The Pera d’Abruzzo tomato, cultivated until the 1970s, underwent the effects of the spread of more resistant hybrid types in the following years. The cultivations were reduced to only small farmers’ gardens, the only custodians of the ancient seeds. Thanks to a research project started by Arssa Abruzzo, it was possible to genetically recover and improve the seed to strengthen it, safeguarding its natural principles. Subsequently the Pera d’Abruzzo Tomato Consortium, in collaboration with the Horticulture Research Unit of the Monsampolo del Tronto Research Center (Ascoli Piceno) continued, and will continue, the research, protection and enhancement of this typical product of our land. The typology of the typical tomato, was registered in the RNV in the year 2013, is called Saab-Cra (Sapore Antico Abruzzo). It is rich in lycopenes, which, like other carotenoids, carries out tumor prevention activities. It is characterized by its delicate and intense taste and the particular unmistakable fragrance. Processing method: ripe tomatoes are selected, cut and lightly scalded. Only the pulp * is collected, which is passed and then poured into the glass jars, to then be sterilized. Method of use: The sauce is particularly tasty even to drink. To season the pasta it can be simply heated and accompanied with a drizzle of extra virgin olive oil. Production and packaging carried out according to current laws, without preservatives and dyes. * for the pack of 570gr. about 3.5 kg of tomatoes are needed.
SYRUP PEACHES: ripe peaches, sugar, lemon juice, water. Production and packaging carried out according to current laws and without preservatives or dyes. Processing method: the sugar is dissolved in the water and added to the peeled peach, roughly chopped and placed in the glass jars. Pasteurisation is then carried out.
FISHING JUICE: ripe peaches, sugar, lemon juice, water. Full-bodied and fragrant, it contains all the color and scent of summer. Production and packaging carried out according to current laws and without preservatives or dyes.
PEAR JUICE: ripe pears, sugar, lemon juice, water. Delicate and consistent in perfume and taste. Production and packaging carried out according to current laws and without preservatives or dyes.