EXTRA VIRGIN OLIVE OIL SABINA PDO

Olive trees have been cultivated for thousands of years in the Sabine region and there is evidence of olive use from the 7th-6th century B.C. Over the centuries, this tradition has strengthened to such an extent that it has come to be typical of the Sabine territory. This centuries-old presence has been one of the factors that have contributed the most to characterising this area. Nowadays, small medieval villages, castles and monasteries are still scattered over hills covered with olive groves. Evidence for the ancient presence of this plant in the area is the majestic olive
tree in Canneto di Fara in Sabina, a gigantic specimen that, according to authoritative opinions, is over 1,500 years old. Extra virgin olive oil Sabina is produced in the area North-East of Rome from the following olive varieties, either singularly or combined: “Carboncella”, “Leccino”, “Raja”, “Pendolino”, “Frantoio”, “Moraiolo”, “Olivastrone”, “Salviana”, “Olivago” and “Rosciola” for at least 75%. The olive oil is characterised by a green-yellow colour with golden hues, a distinctive bouquet of artichoke, cut grass and sometimes peppermint and rosemary, and a taste of fresh olives, artichokes and thistles. Freshly produced oils may have a slightly bitter and spicy taste. Among the chemical properties, the olive oil must have a level of “acidity” less than 0.6 and a peroxide value less than 14 Meq O2/kg. The best way of tasting extra virgin olive oil Sabina is poured over a slice of toasted bread or “bruschetta”. However, every recipe can be used to exalt its flavour.

Cook and taste:

Toasted Genzano homemade bread and Sabina extra virgin olive oil

Serves: 4
4 slices Genzano Homemade Bread PGI
1 garlic clove
extra virgin olive oil Sabina PDO q.s.
salt q.s.

Place the slices of bread on a low heat and remove as soon as they turn brown. Rub them with the garlic clove and place on a serving dish. Pour olive oil over the slices of bread and leave them to soak, then add salt to taste and serve warm.

Wine matching:

Castelli Romani DOC red wine