Toscano IGP menzione Montalbano (Tuscan PGI mention Montalbano)
Food, Plant source foods, Vegetable oils and derivatives, Olive oil, Extra virigin olive oil, Toscano IGP (Tuscan PGI)
Consumption area(s): Italy 🇮🇹
Production area (s): Capraia e Limite, Carmignano, Cerreto Guidi, Lamporecchio, Larciano, Monsummano Terme, Poggio a Caiano, Quarrata, Serravalle Pistoiese, Vinci
Chemical parameters:
- Free Acidity: <= 0.5%
- Peroxide Value: <= 16 meq O2/kg
- K232: into law
- K270: into law
- Delta K: into law
- Total Polyphenols: >= 80 mg/kg
- Tocopherols (Vitamin E): >= 60 mg/kg
Introduction
The Toscano PGI menzione Montalbano is an extra virgin olive oil regulated by Italian Ministerial Decree, which establishes its strict territorial origin, varietal makeup, and chemical standards. The denomination is rooted in the Montalbano ridge, a sub-Appenine hill chain where olive orchards grow across distinct altitudinal belts and specific pedological formations.
Description of Toscano IGP menzione Montalbano
The varietal requirement for this extra virgin olive oil dictates that up to 100% of the olive groves must consist of the cultivars Leccino, Moraiolo, Frantoio, Pendolino, Rossellino, and Piangente, including their synonyms. When released for consumption, Toscano IGP mention Montalbano features a color ranging from green to golden yellow. It exhibits a fruity aroma with notes of almond, artichoke, ripe fruit, and green leaf, accompanied by a fruity flavor with a distinct perception of pungency.
Production methods for Toscano IGP menzione Montalbano
The production process for Toscano IGP menzinone Montalbano follows strict localized guidelines to guarantee quality and origin. Olive harvesting is conducted directly from the tree using mechanical methods or hand-picking (brucatura) during the timeframe set by the protection consortium. Post-harvest, the olives must undergo washing at room temperature, while any other chemical or physical treatments are strictly prohibited.
Oil extraction is carried out solely through mechanical and physical processes to preserve the natural quality of the fruit. To ensure local authenticity, milling operations must take place within the boundaries of the Montalbano area (or authorized adjacent facilities within Tuscany) using mills registered in the official regional schedule. Finally, packaging must be completed within the Tuscany Region in containers with a maximum capacity of 5 liters, and the label must mandatory indicate the harvest year of the olives.
Nutritional facs table
Nutritional values are not specified in the guidelines. You may refer to the average nutritional facs table for standard extra virgin olive oil.