Dauno D.O.P. "Gargano"

The soils of the Gargano, which originated in the lower Cretaceous, derive from a substrate consisting of compact limestone, white or greyish, now dolomitic, now with intercalations of marly layers or with nodules and flint lenses in the easternmost part of the Promontory; in the upper Cretaceous, with more or less compact limestone, sometimes somewhat dolomitic, greyish white or yellowish white in the western and central part with a texture ranging from sandy-clayey-calcareous to clayey-calcareous, with the presence, even significant, of skeleton calcareous.

The controlled designation of origin "Dauno", accompanied by the geographical mention "Gargano", is reserved for extra virgin olive oil obtained from the Ogliarola Garganica olive variety present in the olive groves in a quantity of no less than 70%. Other varieties present in olive groves can compete up to a maximum limit of 30%. The maximum production cannot exceed 9,000 kg per hectare for intensive plants. The maximum yield of olives in oil cannot exceed 25%.

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: > = 100 ppm

Upon release for consumption, the extra virgin olive oil with the "Dauno" designation of origin, accompanied by the geographical indication "Gargano", must meet certain characteristics of quality - color: from green to yellow; - smell: medium fruity with a herbaceous sensation; - flavor: fruity with an almond aftertaste; - maximum total acidity expressed as oleic acid, by weight, not exceeding 0.6 grams per 100 grams of oil;