Product story told with

Dauno D.O.P. "Gargano"

Extra virgin olive oil
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The oil of the Gargano, from the typical ogliarola, a majestic, centuries old plant of considerable size, has a very delicate sweet taste, very suitable for enhancing the aroma of fish and delicate dishes, vegetables, and sauces.

Origin

Gargano

Producer

Consorzio di Valorizzazione e Tutela Daunia Verde

Website
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The Supply Chain

Gargano

STEP 1

Land

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.

Gargano

STEP 2

Collection

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%.

Gargano

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.

Gargano

STEP 4

Features

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;

Territory
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Dauno "Gargano" (area highlighted in blue on the map) is produced in the following municipalities: Apricena, Cagnano Varano, Carpino, Ischitella, Lesina, Manfredonia, Mattinata, Monte S. Angelo, Peschici, Poggio Imperiale, Rignano Garganico, Rodi Garganico, San Giovanni Rotondo, San Marco in Lamis, Sannicandro Garganico, Vico del Gargano, Vieste.

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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