Alto Crotonese (extra virgin olive oil)

History and origin

The olive tree has a very long history in the Alto Crotonese. The specification summary traces it back to the Oenotrian or Pelasgian peoples who lived in this area as early as the sixteenth century BC. A decisive step came much later, with the Basilian monks who arrived from the Greek East at the end of the sixth century AD: they improved cultivation techniques, as shown by the remains of ancient oil mills dating from between the sixth and tenth centuries.

From this tradition comes Alto Crotonese extra virgin olive oil, recognised as a Protected Designation of Origin in 2001. The name ties it to the province of Crotone, where the whole production area lies; the protection consortium is based in Verzino.

Sources: Qualigeo — Alto Crotonese DOP · eAmbrosia — Alto Crotonese (PDO-IT-0200)

Area and method of production

Growing, milling and packing take place in a number of municipalities in the province of Crotone. The main variety is Carolea, which must make up at least 70% of the groves; the rest may come from Pennulara, Borgese, Leccino, Tonda di Strongoli and Rossanese.

The olives are picked straight from the tree, by hand or by machine, from the start of ripening and no later than 31 December. They must be sound, carried and stored in rigid, ventilated containers, and milled within two days of picking. No treatment is allowed other than washing at room temperature and malaxing, during which, in continuous plants, the paste may not exceed 25 degrees.

All extraction and packing operations take place within the production area.

Sources: Qualigeo — Alto Crotonese DOP

How to recognise it

Alto Crotonese ranges in colour from straw yellow to light green, with a delicate scent of olives and a light, fruity flavour that the product sheet calls sophisticated and elegant.

The specification also sets measurable parameters: maximum total acidity of 0.7 grams per 100 grams of oil, a panel test score of at least 6.5 and total polyphenols of no less than 100 parts per million.

It is sold in glass or tin bottles and containers of up to five litres. The label must show the olive harvest year and the product logo with the words DOP; the pack carries the guarantee seal, with a unique alphanumeric code and the words «olio extravergine di oliva DOP Alto Crotonese».

Sources: Qualigeo — Alto Crotonese DOP

In the kitchen

Like any extra virgin oil, Alto Crotonese spoils easily: it should be kept cool and dark, between 14 and 18 degrees, away from heat and strong-smelling foods. It is best used within four to six months of pressing.

Its light fruitiness makes it especially suited to raw use: on bruschetta and on fish in general. The product sheet also recommends it for ragù, made with either meat or fish.

Sources: Qualigeo — Alto Crotonese DOP

Where to taste it

Alto Crotonese is found in the municipalities of the production area, in the province of Crotone and where the protection consortium is based, in Verzino. The province joins the Ionian Sea with the first slopes of the Sila, whose national park also extends into Crotone territory.

A journey among the olive groves can take in Santa Severina, one of the province's most beautiful villages, perched on a rock that ends in its Norman castle, and the Vergari river park at Mesoraca, with trails, waterfalls and pools. On the coast, Crotone offers its old town, the cathedral and the archaeological area of Capo Colonna with the remains of the sanctuary of Hera Lacinia.

Visitors to our Sila destination can head down to these hills. When buying, just check the label for the harvest year and the PDO guarantee seal.

Sources: Qualigeo — Alto Crotonese DOP · Italia.it — Parco Nazionale della Sila · Italia.it — Crotone

Protection

• Protected designation of origin (PDO) — PDO-IT-0200 (eAmbrosia — Alto Crotonese (PDO-IT-0200))

When

• The sources consulted give no months.

Where

Calabria