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Read on here for the history of olive oil production in Italy.
What are the regional
olive oil variations in Italy's main
growing areas?
Tuscany - the region produces olives which differ tremendously from north to south and the coast to the hills. The zone of Chianti produces olive oil as sought after as its wine. From fruity versions to robust flavors. Try them all. Umbria - the heart of olive oil production in Italy. The mythical zone of Trevi produces an intense almost spicy oil while the product is more sweet around the slopes of Lake Trasimeno. The Umbrian DOP olive oil is attributed to 5 zones in the region.
Marche & Abruzzo - lighter olive oils than most parts of the country. The zones to look out for are Ascoli, Chieti and even Isernia in neighboring Molise.
Liguria - Ligurian olive oil has a strong character and the output of the region is low compared to other zones, thus increasing its value. The oil produced from the Taggiasca olive is said to be more salty than other versions, but perhaps less sweet/fruity is a better description. It possess a 'bitter' after taste but is a fantastic genuine olive oil.
Puglia,
Calabria & Sicily - the olive oil of Puglia and Calabria is robust, dense and gives a full taste. It lends itself especially to the addition of herbs such as 'peperoncino'. Look out for the conservation of the olive oils of Sicily in terracotta vases. This allows the true flavor of
the oil to come out. The oils
of the west of the island
produce a flavor perhaps closest
to that of classical times.
The typical |
