CREATING THE COLONNA EXTRA VIRGIN OLIVE OIL BLEND
The oil extracted following the method described is rich in polyphenols and vitamins, that enhance the organoleptic characteristics and guarantee constancy over time. Following the organoleptic tasting with the expert oil-taster, the oils are blended in the pursuit of harmony: a perfect balance of flavours and aromas. All the oils, either before or after blending, undergo chemical analysis in a registered laboratory. When correctly stored, the oil characteristics are maintained throughout the year, there are no major changes in the peroxides and the acidity never varies.
THE MEANING OF THE NAME DOP MOLISE
Within the European Union a certification system exists to protect the quality of produce, to the advantage of the consumer and the producer, this includes the Protected Designation of Origin ( PDO or when translated into Italian DOP – Denominazione di Origine Protetta). According to EEC regulations n. 510/06 and n. 509/06 some varieties of olive have been recognised as typically originating from particular areas and the oil produced from these trees, using accepted procedures, can be certified so as to prove the origin and value of the Extra Virgin Olive Oil with these labels.
COLONNA DOP MOLISE OIL
DOP extra virgin olive oil exists to enhance the diversity of each area. The production regulations and the analysis certify and guarantee the quality, the origin and regional uniqueness. Colonna “ DOP MOLISE ” extra virgin olive oil is produced and bottled on the estate: the varieties that are blended to make this oil are Gentile di Larino (20%) and (80%) Leccino.
THE IMPORTANCE OF BEING ORGANIC
Organic oil is the product resulting from a process conforming to the EC regulation 834/07, which certifies and controls all phases of production. In agriculture in particular, cultivation must be carried out without the use of any synthetic chemical product (artificial or created in a laboratory)or with GMOs (Genetically Modified Organisms). Crop rotation is also encouraged as this protects the land from parasites, disease and weeds; fertilization can only be carried out if organic matter and natural minerals are used.
COLONNA ORGANIC OIL
Over half of the estate’s olive groves have full organic certification – this is a very important step and serves to demonstrate the inherent attention and respect for the land. An authentic extra virgin olive oil that is extracted from organic olives in full respect of the relative legislation is a healthy oil that is fundamental for the human organism, starting from a tender age. Production levels of Colonna organic extra virgin olive will increase in the near future as the certification process goes ahead. In 2012 for the first time Organic Granverde was produced from our own organic olives and organic lemons from Sicily.
BOTTLING AND LABELLING
The vats lead to the bottling area where a team of four tireless ladies work, bottling the oil by hand. Their years of experience show in the skillful way they label, seal and box the bottles for the orders that are sent around the world. The “anfora” bottle containing Colonna oil is a registered patent, the brand name is also covered so that there is no chance of counterfeit. The bottle shape was inspired by an ancient anfora of the family collection. It is a way to further distinguish the product from the many other oils, and this way the bottle itself tells the long, complex story that is entwined around this estate and the Colonna family.
THE CHARACTERISTICS AND USE OF THE OIL
“Cold pressed extra virgin olive oil” is an official definition that indicates the oil is obtained by mechanical procedures (crushing) at a low temperature. It may be purified by washing with water, settling, filtering and centrifuging only. (Source FAO CODEX-STAN 210 – 1999).
The properties of Colonna oil can be described using three key aspects: colour, aroma and flavor:
this is the sensory profile: an intense golden yellow colour with hints of green; to the nose it is persuasive and complex, there are strong hints of green tomato and fresh grass; the medium fruity flavor envelops the mouth, refined and captivating, with hints of vegetables and balsamic herbs, while the bitterness and the pungency are well balanced, to yield a harmonious aftertaste of almond, artichoke and unripe tomato.
It is ideal for cooking all dishes, to season soups and pasta dishes, grilled fish and meats, stews, fresh soft cheese, steamed vegetables, salads or on the traditional bruschetta.