Colline Teatine extra virgin olive oil

History and origin

In the province of Chieti olive growing has very ancient origins, dating back at least to the second century AD. Archaeological finds in the area show how far back the practice goes.

Alongside the Colline Teatine name, the label may carry one of two optional geographical mentions. Frentano and Vastese mark two characters of the same territory, each with its own balance of varieties and its own taste profile.

Today Colline Teatine is one of the three PDOs of Abruzzo extra virgin olive oil, together with Aprutino Pescarese and Pretuziano delle Colline Teramane, and a protection consortium oversees its production.

Sources: Qualigeo (Fondazione Qualivita) — Colline Teatine DOP · Italia.it — Prodotti e piatti tipici abruzzesi: la guida

Area and method of production

The oil comes from the Gentile di Chieti, Leccino, Moraiolo and Nebbio varieties, grown in a number of municipalities in the province of Chieti, where production and processing also take place.

Olives are picked straight from the tree, by hand or mechanically, between 20 October and 20 December each year, and the oil yield may not exceed 22 per cent.

The mentions follow different recipes. Frentano is made with at least 60 per cent Gentile di Chieti and up to 30 per cent Leccino. Vastese combines up to 40 per cent Gentile di Chieti, at least 30 per cent Leccino and at least 10 per cent Moraiolo and Nebbio.

Sources: Qualigeo (Fondazione Qualivita) — Colline Teatine DOP · eAmbrosia — Colline Teatine (PDO-IT-1541)

How to recognise it

The colour ranges from green to yellow, the aroma is fruity, from delicate to intense, and so is the taste. Frentano is green with golden glints, fruity with a grassy note and a slightly bitter, peppery taste. Vastese, green to yellow, is fruity with a light leafy hint and a mild bitter note.

The specification sets a maximum acidity of 0.6 grams per hundred grams, 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 tins of up to five litres. The label states the designation, any sub-area and the vintage, and each pack carries a guarantee seal with a unique alphanumeric code that ensures traceability.

Sources: Qualigeo (Fondazione Qualivita) — Colline Teatine DOP

In the kitchen

It has a deeply aromatic taste that pairs well with fine recipes based on meat, fish and vegetables.

On the coast of the province of Chieti, at Vasto, brodetto is made with the fish immersed in tomato, unlike the Pescara version, while in Pescara tomato gives way to peppers and vinegar. To catch all the aromas of the extra virgin oil, guides suggest starting with a simple bruschetta.

Like every extra virgin oil, it fears light and heat: keep it between 14 and 18 degrees, away from heat and strong-smelling foods, and use it within four to six months of pressing. The vintage on the label helps you pick the freshest.

Sources: Qualigeo (Fondazione Qualivita) — Colline Teatine DOP · Italia.it — Prodotti e piatti tipici abruzzesi: la guida

Protection

• Protected designation of origin (PDO) — PDO-IT-1541 (eAmbrosia — Colline Teatine (PDO-IT-1541))

When

• Harvest: October–December (Qualigeo (Fondazione Qualivita) — Colline Teatine DOP)
• Winter
• Autumn

Where

Abruzzo