Lametia (Lametia olive oil)

From Cookipedia


DOP Lametia is an Italian extra virgin olive oil with the following minimum chemical and organoleptic characteristics:

—Acidity: maximum 0,5Ø%

—Peroxide number: R 14,00 Meg O2/kg

—Total polyphenols: ˜ 170

—Colour: green to straw yellow

—Aroma: fruity

—Flavour: delicately fruity

Other chemical-physical parameters are in conformity with current EU regulations.

Geographical area: The area includes all the lands in the plain and hilly area of Piana di San Eufemia Lamezia. Falling within the geographical area is the entire territory of the following communes: Gizzeria, Lamezia Terme, (Sant’Eufemia Lamezia, Sambiase e Nicastro), Maida, San Pietro a Maida, Feroleto Antico, Pianopoli, Curinga; and part of the territory of the communes of Filadelfia and Francavilla Angitola.

Proof of origin: The growing of olives in this area goes back many centuries. The first cultivations go back to the 9th and 12th centuries. This area, naturally suitable for olive-growing, is particular in that the olive-groves are made up exclusively of a single cultivar, the Carolea, the others, which account for about 10Ø%, serve as pollinators. This autochthonous cultivar from the Lametino area is also known by the name Nicastrese. It is capable of producing an oil with excellent chemical and organoleptic characteristics, as shown by the analyses carried out in 1969 to 1972 by the Agricultural Industries Institute of the University of Bari and in 1991 by the Experimental Institute for olive-growing. Both studies declared that the chemical-physical and organoleptic characteristics of the extra virgin olive oil produced in Piana del Lametino from the cultivar Carolea are completely analogous to those of the best oils from central Italy. Its history is connected with the agricultural and technical developments in olive growing, developments which have made it possible to overcome the obstacles which previously hindered the production of top quality oils, such as the olive fly and harvesting methods. In fact, from the 1950s on, the situation has changed completely with the widespread success of olive fly (Bactrocera dacus oleae) control and especially with the harvesting of olives directly from the tree using mechanical beaters. This has made it possible for many area olive producers as well as the Cooperativa Laconia to produce and market great quantities of extra virgin olive oil.

Method of production: Lametia extra virgin olive oil is produced from healthy olives, picked directly from the trees by hand or by machine. At least 90Ø% of the olives come from the trees of the cultivar Carolea. The per hectare yield may not exceed 13Ø000 kg/ha for specialised olive-groves, with a maximum oil yield of 20Ø%. Harvesting begins in the period when the fruits darken and ends by January 15 of each olive growing season. The pressing of the olives takes place within two days after harvesting.

Link: Over the centuries the soil and climate of the Lametino, which are particularly well-suited for the growing of olives, have selected a cultivar which originated in the area around Nicastro and then spread throughout the Lamezia plain and surrounding areas. This cultivar, known as the Nicastrese or Carolea, was first described agronomically over 100 years ago (1889) by Carbone (Carbone G.ØA., L’olivo e l’olio. Modo di migliorarne la coltivazione e la qualit`. Stab. Tip. Lanciano e D’Oria, Naples, 1889). In describing the types of olives grown in the province of Reggio Calabria, Carbone highly praises the quality of the oil from the Carolea and emphasises that it is the oldest variety to be found there, but he advises against spreading it throughout the Reggio Calabria area, since the Carolea is a delicate cultivar that grows well in its native area. More recently (1977), a study conducted by the Experimental Institute for Olive-growing on the main oil cultivars found in Calabria defined the characteristics of the Carolea, confirming its specificity to the Lametino area and concluding that it is an ‘excellent, dual-purpose cultivar (for oil and eating); the oil yields is very high and the oil is of excellent quality. It is a cultivar of great interest’. Out of 13 cultivars examined, these positive remarks were given exclusively to the Carolea (R. D’Amore et al. ‘Contributo allo Studio delle Principali cultivar d’olio presenti in Calabria’. Annuali dell’Istituto Sperimentale per l’Olivicoltura, Numero speciale Volume I, Cosenza 1977). The reason for the very restricted area for this cultivar, which is limited to the Lametino plain and surrounding areas, is the fact that the Carolea is indigenous to the Lametino area and in this particular soil and climate it finds the optimal conditions for best obtaining the particular qualitative and organoleptic characteristics of its oil, as well as for the best growth and production.

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 at a temperature between 14 and 18°C, away from heat sources and other foods that release odours. It should be consumed within four to six months of pressing to fully appreciate its qualities. DOP Lametia extra virgin olive oil has a well-balanced flavour, which makes it an ideal condiment for most well-known Italian dishes.

Reference: The European Commission

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