Dauno D.O.P. "Basso Tavoliere"

The soils of the Lower Tavoliere, originating in the Pleistocene, derive from a substrate consisting of yellowish layered sands with pebbly clayey intercalations and calcareous concretions (Cerignola-Ortanova); incoherent pebbles, locally cemented with medium and small pebbles with yellowish sandy intercalations (Stornara and Stornarella), with a texture ranging from sandy-clayey-calcareous to sandy-calcareous, with the presence of pebbles of various sizes.

The denomination of controlled origin "Dauno", accompanied by the geographical mention "Basso Tavoliere", is reserved for extra virgin olive oil obtained from the Coratina olive variety present in the olive groves in a quantity of not less than 70%. Other varieties present in olive groves can compete up to a maximum limit of 30%. The maximum production cannot exceed 10,000 kg per hectare for intensive plants. The maximum yield of olives in oil cannot exceed 24%. The collection must be carried out by January 30 of each year.

All operations related to oil-making, from milling to extraction, are carried out exclusively in the reference area of the geographical designation.

Panel Test Rating: > = 6.5

Peroxides: <= 12 MeqO2 / kg

Polyphenols: > = 100ppm

Upon release for consumption, the extra virgin olive oil with the "Dauno" designation of origin, accompanied by the geographical indication "Basso Tavoliere", must have the following characteristics: - color: from green to yellow; - smell: fruity; - flavor: fruity with a light spicy and bitter sensation; - maximum total acidity expressed as oleic acid, by weight, not exceeding 0.6 grams per 100 grams of oil;