Lametia (extra virgin olive oil)

History and origin

In the Lamezia plain olive growing has very ancient origins: the specification summary links it to Greek colonisation, which began around the eighth century BC. The history of Lamezia is largely that of three small towns, Nicastro, Sambiase and Sant'Eufemia Lamezia, which had their finest period in the Middle Ages; the area was also active in Byzantine times.

The land is rich in legends. One says the nymph Ligea was buried here; another, reported by some historians, attributes the founding of Nicastro to Ashkenaz, great-grandson of Noah, who came from Armenia.

Its recent history is one of modernisation. After the Second World War mechanisation and specialisation made olive growing a driving force of the local economy, and from the 1960s extra virgin oil production grew considerably. In 1999 Lametia was registered as a Protected Designation of Origin.

Sources: Qualigeo — Lametia DOP · eAmbrosia — Lametia (PDO-IT-0068)

Area and method of production

Lametia is produced in a group of municipalities in the province of Catanzaro and comes almost entirely from a single variety, Carolea, which must make up at least 90% of the groves; other varieties present may contribute up to 10%.

The olives are picked straight from the tree, by hand or by machine, from the start of veraison, when they begin to change colour, and no later than 15 January. The oil yield may not exceed 20%, and in specialised groves production is limited to 13 tonnes of olives per hectare.

The protection consortium is based in Lamezia Terme, in the San Pietro Lametino industrial area.

Sources: Qualigeo — Lametia DOP

How to recognise it

Lametia ranges in colour from green to straw yellow, with a light fruity aroma and a delicate fruity flavour. It is a balanced oil, made from Carolea alone or nearly so.

The specification sets strict parameters: maximum total acidity of 0.5 grams per 100 grams of oil, a panel test score of at least 6.5 and total polyphenols of no less than 170 parts per million.

It is sold in glass or tin containers of up to five litres. The label shows the name Lametia followed by the words Protected Designation of Origin, the EU symbol and the vintage; the pack carries the guarantee seal, with a unique alphanumeric code that ensures traceability.

Sources: Qualigeo — Lametia DOP

In the kitchen

With its balanced, delicate taste, Lametia is, according to the product sheet, an ingredient and dressing suited to a great many dishes of Italian cooking.

Like any extra virgin oil it spoils easily. It should be kept somewhere cool and away from light, between 14 and 18 degrees, far from heat and strong-smelling foods. To enjoy its flavour at its best it should be used within four to six months of pressing, when its fruitiness is at its fullest.

Sources: Qualigeo — Lametia DOP

Where to taste it

Lametia is best discovered in Lamezia Terme and the nearby municipalities of the province of Catanzaro, where the denomination's Carolea olives are grown. It is a land long known for fertile soil and vegetables: Slow Food recalls that as early as the Bourbon era the fair of Saints Peter and Paul in Nicastro showcased the richness of its produce, with pink garlic in the leading role.

That fair still takes place, and pink garlic is sold there by the farmers who grow it: a chance to get to know two products of the same countryside together. Places to seek out also include the city's three historic centres, Nicastro, Sambiase and Sant'Eufemia, which keep the memory of their medieval past.

When buying, just check the label for the name Lametia with the words DOP, the vintage and the guarantee seal.

Sources: Qualigeo — Lametia DOP · Fondazione Slow Food — Presidio Aglio rosa di Nicastro

Protection

• Protected designation of origin (PDO) — PDO-IT-0068 (eAmbrosia — Lametia (PDO-IT-0068))

When

• The sources consulted give no months.

Where

Calabria