Olio Lucano IGP is obtained in Basilicata, in the area naturally circumscribed by the Pollino Massif, the Murge, the Ofanto River, and the Ionian and Tyrrhenian seas.
The harmony between olfactory and gustatory notes characterizes an extra virgin olive oil with a color ranging from green to yellow, medium fruity, medium bitter and medium spicy. With possible aromatic notes of fresh grass, artichoke, tomato, almond, apple.
A hill extra virgin
Olive growing In Basilicata, it predominates (83%) in internal hill and mountain areas, on sloping lands subject to erosion. In these environments, the olive tree is often the only practicable tree crop and performs a very important social, environmental, and landscape function.
The production It is fragmented into 12 thousand small farms, with an average farmed area dedicated to olive trees of just under one hectare. 150 mills, active in 131 municipalities, allow the milling operations to be carried out quickly.
Olio Lucano IGP, glorious history and growing reputation
The fame of the Lucanian olive pressing has far preceded its inclusion in the European register of PGI (Protected Geographical Indication), which occurred on 5.10.20. It was already mentioned by the poet Horace, born in Venosa in 65 BC.
'It sprouts the olive branch that never deceives.’ (Horace, Epodes, 16, 41)
The name Olio Lucano is indeed well documented since the late 1980s in commerce, common language, and scientific publications (Lupoli, 1989). It has received numerous awards in national and international competitions in recent years, also thanks to the stimulus offered by the organization of the regional competition Olivarum, inaugurated in 2000.
The varietal heritage
The cultivation olive cultivation in Basilicata has very ancient origins. Some archaeological excavations have revealed pieces of wood, olives, leaves, and pits dating back to the 6th century BC. The introduction of varieties adapted to the environment, such as Maiatica, in ancient Lucania is attributed to Greek colonists.
The panorama varietal today includes Coratina, Leccino, Frantoio, and Ogliarole, which together with the numerous cultivar local cultivars determine the specific characteristics of Olio Lucano IGP.
Olio Lucano IGP, the characteristics
The regulation provides that at the time of packaging, the Olio Lucano IGP product meets the following characteristics:
– chemical-physical: acidity (expressed in oleic acid) max 0.6%, peroxide number max 12 meq O2/kg,
– organoleptic: olive fruity (2-7), bitter (2-7), spicy (2-7), grass and/or tomato and/or artichoke and/or almond and/or apple (0-6).
Professional journalist since January 1995, she has worked for newspapers (Il Messaggero, Paese Sera, La Stampa) and magazines (NumeroUno, Il Salvagente). Author of journalistic investigations on food, she published the book 'Reading labels to know what we eat.'
