Moraiolo is one of the olive varieties encompassed by two of the five additional geographical mentions of the Umbria PDO Colli del Trasimeno and Colli Orvietani. The Umbria PDO was created in 1997 by the European Commission Regulation no 2325. The oil production guidelines rule that Moraiolo must constitute at least 15% for both denominations, blended with Leccino, Frantoio and other cultivars in varying proportions. Specifically, Colli del Transimento is 15% Moraiolo and Dolce Agogia, 65% Frantoio and Leccino, and 20% other cultivars. The production area Colli del Trasimeno comprises north-western Umbria and Lake Trasimeno. On the other hand, the Colli Orvietani oil is produced around Orvieto and the province of Terni, with Frantoio and Leccino, not exceeding 30% and 60% respectively, and 20% additional varieties. All the production stages are strictly regulated by the PDO guidelines.
The characteristics of the Colli del Trasimeno and Colli Orvietani olive oils
Immediately after the pressing, the oil of both the geographical denominations are characterised by a medium fruitiness that will subsequently become more delicate. Depending on the percentage of Dolce di Agogia, the Colli del Trasimeno oil will have a more or less delicate fruitiness than the Colli Orvietani counterpart. As for the flavour, the bitter and slightly burning sensations are well-balanced, in both cases. The free acidity must not exceed 0.65g oleic acid / 100g oil, and peroxide must hit a maximum of 12 mEq O2 / kg oil. Lastly, the guidelines prescribe a minimum of 100mg polyphenols / kg oil.
Author: Giuseppe Di Lecce