ONCE TASTED,
ANY OTHER OLIVE OIL IS SIMPLY INSIPID!
This oil is rich green in colour and
has a lovely tangy flavour. Great on salads
or added raw to cooked veg, fish, mozzarella,
pizza...
The locals often add a pinch of fennel flowers
("fiori di finocchio" - available
in local shops) as a finishing touch (brill
on roast potatoes, chicken, etc.). Local
way to serve the olives: black olives with
fennel flowers and freshly grated orange
peel.
By the way, if you didn't know, green olives
and black olives are not two different varieties:
it's just the degree of maturity on the
plant that makes the difference. |
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This is an DOP oil (denomination of protected
origin - since 1995), produced in Canino and
the surrounding areas. A major part of the local
economy, as you'll see just driving though the
area: acres and acres of olive tree groves.The
olives are picked in the Autumn/Winter (October
- December) using mechanical means or by hand
("combing" them using small plastic
rakes or sticks). The olives used come from
the following types of olive tree (Olea Europea):
Caninese, Leccino, Pendolino, Maurino and Frantoio
(max 5% from other species).
Extra-virgin olive oil is the most digestible
edible fat available. Helps the body assimilate
Vitamins A, D and K. Contains essential fatty acids
(not produced by our own bodies). Slows down
the aging process. Assists bile, liver and intestinal
functions.
D. O. P. certification (1263/96/EC).
Canino; Arlena di Castro, Cellere, Ischia di
Castro, Farnese, Tessenano, Tuscania and Montalto
di Castro
Bottles and tins of this oil can be bought
from the local oil presses. Some even offer
an export service...
Olive Festival ("Sagra
dell'Olivo") in Canino, every year
during the week ending 8th December (a bank
holiday in Italy), now into its 46th edition
(2005) with stands, conferences, a procession
in historic costume, guided visits to the oil
mills and labs... and ending with a firework
display.
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Versione Italiana
