Aprutino Pescarese PDO olive oil

Aprutino Pescarese PDO oil is an extra virgin olive oil with Protected Designation of Origin, recognised by the European Union in 1996 (Reg. CE 1263/96). It is made from olives grown in the area defined by the specification, mainly of the Dritta, Leccino and Toccolana varieties.

To carry the PDO mark the oil must follow precise rules on varieties, harvest, milling and characteristics, checked by an independent body.

The production area covers the hills around Pescara, in the province of Pescara. The area covers 33 municipalities of the province, from the hills near the sea to the foot of the Majella and the Gran Sasso, centred on Loreto Aprutino, Penne and Pianella. It was one of the first oils in Europe to obtain PDO status.

• Loreto Aprutino
• Penne
• Pianella
• Moscufo
• Città Sant’Angelo
• Montesilvano
• Manoppello
• Tocco da Casauria
• Collecorvino
• Spoltore

1. In autumn, between October and December, the olives are picked straight from the tree, by hand or with harvesting aids.
2. They are taken to the mill in ventilated crates, without piling them up.
3. They are milled within a few days so the olives do not ferment.
4. The oil is separated from the paste by mechanical extraction, without chemical treatment.
5. It is stored away from light and heat and bottled with the PDO mark.

A good extra virgin oil is best appreciated raw: a drizzle is enough to lift simple dishes.

• Bruschetta of country bread with new oil and a pinch of salt
• On pulses, soups and boiled vegetables
• On grilled meat, such as arrosticini, and on fish
• In traditional desserts and in preserves under oil

• Check the label for the PDO mark and the harvest year.
• Keep it in a cool, dark place, away from the stove, in dark glass bottles or tins.
• Use it within 12–18 months of the harvest: it loses aroma over time.
• Taste it neat on a piece of bread: it should taste of fresh olives, with balanced bitterness and pungency.

The image is an illustration drawn for abruzzoparchi.it: we could not find free photos showing the Abruzzo product itself. If you have a photo to share, write to us.

Olive trees have been grown on the Abruzzo hills since ancient times: the mills, once driven by animals or water, were the centre of village life during the harvest months.

Many families still take the olives from their own trees to the mill, and the November harvest is a celebration: the first oil is tasted on toasted bread.