PACIANO – Extra virgin olive oil
From our 2018 journal. On Saturday our town hosted a special tasting of extra virgin olive oil produced from olives grown and pressed around Paciano and Panicale. Agronomist Angela Canale guided a group of French visitors from Fontaine, a Burgundy municipality twinned with Paciano, through the experience with enthusiasm and care.
They compared three oils: a fresh one, one from the previous year and one with some production faults. The bitterness and especially the peppery finish of the new oil surprised the first-time tasters. With the agronomist, they explored the differences and left with new knowledge and a few smiles.
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UMBRIAN EXTRA VIRGIN OLIVE OIL: A LITTLE BACKGROUND
Olive harvesting practices have changed over time. The article describes an earlier harvest, from early October to mid-November instead of mid-November to late December, favouring a smaller yield with more pronounced aromas. Fresh oil can taste bitter and peppery with grassy notes. Harvesting earlier and bringing the olives to the mill quickly, typically within 24 to 48 hours in the example described, helps preserve their qualities.
UMBRIAN OLIVE OIL: TASTING NOTES
Extra virgin olive oil is central to Mediterranean cooking. Taste it on its own or with local bread to appreciate its fruitiness, bitterness and peppery finish. The original article also mentioned a daily amount; individual dietary needs vary.
