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Denomination: Tuscan
"Montalbano"
Varieties of Olives
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| The added geographic mentioning of "Montalbano"
is reserved for extra-virgin "Tuscan" olive oil obtained
from the following varieties, amounting to 100% either alone or mixed
from these olive groves: Frantoio, Moraiolo, Leccino, Pendolino, Rosselino,
Piangente. |
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Production Zone
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Province: |
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Pistoia, Florence |
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Towns: |
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Capraia, Limite, Carmignano, Cerreto Guidi, Fucecchio,
Lamporecchio, Larciano, Monsummano Terme, Poggio a Caiano, Pistoia,
Quarrata, Serravalle Pistoiese, Vinci. |
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Consumption
characteristics
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| Color |
- from green to
golden yellow with chromatic variations in time. |
| Scent |
- fruity accompanied
by the scent of almonds, artichokes, other mature fruits,
green leaves. |
| Taste |
- fruity with a
slight spicy taste |
Maximum Acidity
(expressed in oleic acid, in weight) |
- 0,5 grams per
100 grams of oil |
| Palmitic
Acid |
8 –
14 % |
| Stearic Acid |
1,5 – 3 % |
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| Number of peroxide |
< = 16 Meq 02/Kg |
| Total poly-phenols |
> = 80 mg / Kg |
| Palmitoleic Acid |
0,5 – 1,5 % |
| Linoleic Acid |
< 9 % |
| Oleic Acid |
75 – 83 % |
| Linolenic Acid |
< 0,9 % |
| Arachic Acid |
< 0,5 % |
| Eicosenoic Acid |
< 0,4 % |
| Tocopherols |
> = 60 mg /
Kg |
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Other
parameters not expressively cited must conform to the current E.U.
normative.
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