Monte Etna DOP extra virgin olive oil is obtained from the fruits of the Nocellara Etnea variety olive tree, present in the olive groves in no less than 65%, to which other varieties present in the area can be added such as Moresca, Tonda Iblea, Ogliarola Messinese , Biancolilla, Brandofino and Olivo di Castiglione, up to a maximum of 35%.
The production, processing and packaging area of the Monte Etna DOP extra virgin olive oil involves some municipalities located on the slopes of Mount Etna, falling within the provinces of Catania, Enna and Messina in the Sicily region.
Today on Etna, the "oil culture" is an integral part of the culture of its people, becoming a symbol of quality of life and respect for age-old traditions. “What we intend to convey with these meetings dedicated to Sicilian excellence - explains the President of the Consortium Giosuè Catania - is not only the close link that has been created between product and territoriality, but also the best way to appreciate its qualities. Oil is a product that is not specific to just one place, but each territory has different peculiarities that make it unique in its kind”. The organoleptic profile of Monte Etna DOP oil is characterized by the liveliness of the olive fruitiness and herbaceous notes, accompanied by hints of artichoke, green tomato, sometimes fresh almond with the pleasant sensation of bitter and spicy. The acidity is less than 0.5 g. per 100 grams of oil.
But there is also a more "institutional" novelty which concerns the Monte Etna DOP Oil Consortium, or rather "the recent modification of the production disciplinary - adds Catania - which opens the door to a ministerial recognition of the Consortium, as well as to the increase of members by 35% and therefore to a new phase of relaunch linked to the promotion of oil also thanks to the implementation of the law on oil tourism which, together with a path of wine tourism and typical products, will lead to an increase in opportunities for aggregation and promotion of the territory and its specialties”.
“DOS Sicilia's mission is to promote the development and progress in the food sector of the Sicilian Region. This promotional activity was carried out with the contribution granted by the Sicily Region on PSR 2014-2022 Measure 16.4 - explains the President of DOS Sicily Massimo Todaro - and, thanks to the support of the Sicilian Region, with the Regional Department of Agriculture, of the Rural Development and Mediterranean Fishing, it will be possible to network and promote these Sicilian products of certified quality in national and international markets”.
The meeting, scheduled for 11 am, includes a presentation of Monte Etna DOP Extra Virgin Olive Oil followed by a guided comparative tasting of Sicilian DOP oils by the Società Cooperativa Agricola Produttori Olivicoli APO. Immediately after a tasting of dishes paired with Monte Etna DOP oil by the IIS Fermi-Eredia Hotel Institute of Catania and in conclusion the guided tour of the Serafica FAT oil and wine farm in Nicolosi (CT ) as well as home to a modern oil mill.
The production method - The olives must be harvested directly from the tree with the technique of hand combing of the foliage and with the aid of suitable mechanical means and collection nets, in order to avoid mixing the harvested olives with those that have previously fallen on the ground . The "beating" of the branches is not allowed. The milling operations are preceded by the separation of the leaves and by a thorough washing of the olives in running water. The kneading phase does not exceed 40 minutes.
Upcoming appointments - In total there will be 17 meetings dedicated to Sicilian agri-food excellence, all lasting one day. The next one will have Provola dei Nebrodi DOP as protagonist, on 2nd July, while the following day – 3rd July – it will be the turn of Ciliegia dell'Etna DOP. On July 15th it will be the turn of Mazara DOP oil and on July 23rd Pecorino Siciliano DOP, then on September 8th Pesca di Leonforte IGP. The cycle of meetings scheduled for the year 2023 will end in November with the educational tours of the Pistacchio Verde di Bronte DOP and the Ragusano DOP cheese, to then resume for the entire first half of 2024
