Product story told with

Dauno D.O.P. "Basso Tavoliere"

Extra virgin olive oil
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Unmistakable oil for its bitter and spicy taste, for the very low acidity, the high number of polyphenols and the low percentage of peroxides, unmistakable signs of a healthy product. Also excellent for its versatility of taste.

Origin

Basso Tavoliere

Producer

Consorzio di Valorizzazione e Tutela Daunia Verde

Website
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The Supply Chain

Basso Tavoliere

STEP 1

Land

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.

Basso Tavoliere

STEP 2

Collection

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.

Basso Tavoliere

STEP 3

Oleification

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

Basso Tavoliere

STEP 4

Features

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;

Territory
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Dauno "Basso Tavoliere" (area highlighted in green on the map) is produced in the following municipalities: Carapelle, Cerignola, Foggia, Manfredonia, Margherita di Savoia, Ordona, Ortanova, Rignano Garganico, San Ferdinando di Puglia, San Giovanni Rotondo, San Marco in Lamis, Stornara, Stornarella, Trinitapoli, Zapponeta.

Our consortium
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It was born at the beginning of 2000, with three hundred companies, thousands of tons of certified product, and the pride of representing, today, the entire oil supply chain, from olive producers, to oil millers, to packers. Since its inception, the Daunia Verde Consortium boasts a very happy outcome, and in front of it, the goal of further spreading the knowledge of Daunia oil, the land where one of the major Italian extra virgin olive oil productions is concentrated.

ORGANISMO DI CERTIFICAZIONE: Agroqualità spa

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