Pretuziano delle Colline Teramane extra virgin olive oil

History and origin

In the province of Teramo oil production has very ancient origins, traced back to the tenth century BC. Its real spread, however, is owed to the Romans, from the third century BC.

Since then olive growing around Teramo has gone through periods of growth and decline, without ever losing its importance for the hills that now give the designation its name.

Pretuziano delle Colline Teramane is one of the three PDOs of Abruzzo extra virgin olive oil, together with Aprutino Pescarese and Colline Teatine. The name is entered in the European register of protected designations of origin, under its own file.

Sources: Qualigeo (Fondazione Qualivita) — Pretuziano delle Colline Teramane DOP · Italia.it — Prodotti e piatti tipici abruzzesi: la guida · eAmbrosia — Pretuziano delle Colline Teramane (PDO-IT-0174)

Area and method of production

The oil comes from the Leccino, Frantoio and Dritta varieties, together making up as much as 75 per cent of the groves; the rest may come from minor local varieties such as Tortiglione, Carboncella and Castiglionese. The area includes, wholly or in part, many municipalities in the province of Teramo, where production and processing take place.

Olives are picked from the tree, by hand or mechanically, from the start of veraison until 10 December. Until milling they are kept in rigid, ventilated containers in cool rooms, and must be crushed within two days of harvest.

For crushing, the specification sets precise limits on time and temperature: thirty minutes and 27 degrees at most.

Sources: Qualigeo (Fondazione Qualivita) — Pretuziano delle Colline Teramane DOP

How to recognise it

It is a yellowish-green oil, with a medium fruity aroma and taste and notes of bitterness and pepperiness.

The specification sets precise parameters: maximum acidity of 0.5 grams per hundred grams, a panel test score above 6.5 and total polyphenols over 120 parts per million.

It is sold in containers or bottles of up to five litres. The label gives the name Pretuziano delle Colline Teramane with the words Protected Designation of Origin, the European symbol and the vintage, and each pack carries a guarantee seal with a unique alphanumeric code for traceability.

Sources: Qualigeo (Fondazione Qualivita) — Pretuziano delle Colline Teramane DOP

In the kitchen

Its character, with bitterness and pepperiness well to the fore, suits dressing fairly hearty dishes, both pasta courses and meat mains.

To get to know it, the first taste guides recommend is bruschetta: toasted bread and freshly poured oil are enough to catch all the aromas of Abruzzo extra virgin oil, perhaps with a rub of Sulmona red garlic.

It is a delicate food: keep it cool and away from light, between 14 and 18 degrees, away from heat and strong-smelling foods, and use it within four to six months of pressing, when its flavour is at its best. The vintage on the label helps you choose.

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

Protection

• Protected designation of origin (PDO) — PDO-IT-0174 (eAmbrosia — Pretuziano delle Colline Teramane (PDO-IT-0174))

When

• The sources consulted give no months.

Where

Abruzzo