Extra virgin olive oil, jewel of Tuscia Viterbese

The rolling hills of Tuscia

The beautiful countryside of Tuscia Viterbese, made up of rolling hills and soil of distant volcanic origin, offers many wonders. In this beautiful landscape are ancient villages, archaeological finds, thermal springs and traditional, fragrant and abundant crops. Prominent among them is the cultivation of olive trees, in different varieties. So much is the richness of the soil and the sweetness of the climate, that Tuscia can boast as many as two varieties of extra virgin olive oil that have obtained PDO recognition: extra virgin olive oil of Canino PDO and extra virgin olive oil Tuscia PDO, protagonists of the local cuisine, but unmistakable even on their own, on a slice of warm bread. Let's get to know them a little more closely.

Canino Extra Virgin Olive Oil DOP

This oil comes from the olives of the "Canino" variety. DOP regulations are very precise about harvesting and pressing to ensure the best organoleptic properties of the finished product. The olives must be harvested strictly between October 20 and January 15, and must be pressed within 36 hours of picking. This is where the specification stops, and the experts' advice takes over : to enjoy it at its full flavor, it should be consumed within 4-6 months after pressing. What you'll taste is a fruity flavor, with a nice bitter and spicy aftertaste, perfect on the many soups and broths of Viterbo's culinary tradition.

Tuscia PDO extra virgin olive oil.

This emerald-colored oil has a more delicate flavor than the Canino oil, but in turn has a balanced bitter and spicy aftertaste. Again, the olive harvest is regulated by the PDO specification and runs from the first ripening until December 20 for the early variety, or January 15 for the late variety. Transport to the mill and pressing must take place quickly, and the advice to consume it within 4-6 months of pressing remains valid. Also for Tuscia DOP oil, the uses in traditional cooking are really many.

Our advice? Come and try them. Look for them in restaurants, taste them on bread and traditional dishes, and if you want to have an extra experience, you can try to be guided in an oil tasting. It will be the perfect opportunity to learn more about these two great protagonists of Tuscia cuisine.