P.D.O. are the letters of distinction that are added to the labels on the bottles of the extra virgin olive oil from Colletorto. They are the abbreviation of Protected Designation of Origin and denote a superior quality of olive oil that originates from a protected area of production, in this case Colletorto, a small town located in the Molise region.
The extra virgin olive oil P.D.O. of Molise , produced exclusively in the town of Colletorto , is the leading product of the Olive Farm Partnership "San Giovanni Battista". Its peculiarity consists in its whole production cycle: all, from the raw materials employed to the finished product, is undertaken in a well defined geographical area, the town of Colletorto . For this reason it is not possible to produce this olive oil outside this area. The typical olive oil produced develops and maintains all its special characteristics thanks to the close connection with its place of origin. For this reason it has a mark of distinction above all other extra virgin olive oils produced in other places.
The particular microclimate together with the drained soils that are rich in calcium and clay, the exclusive Colletorto black olives, the special cultivation technologies employed, plus the careful skilfulness of the olive oil masters, all help to produce an exclusive olive oil. This olive oil boasts a yellow-green colour that is highlighted with golden streaks and has a medium, fruity smell with a delicate bitter spicy flavour. The extra virgin olive oil P.D.O. of Molise is particular not only for its strong connection with its place of origin. The extra virgin olive oil produced also undergoes strict physical and chemical tests, provided by the specific disciplinary body recognized by the Ministry of Agriculture, Alimentation and Forestry (D.M. 16/10/2003 nr. 65192), in accordance with CEE regulations nr. 2081/92. Such body serves to establish the level of acidity of the olive oil. The acidity has to be less than 0.5%, the level of peroxides present has to be less than 10 millequivalents of oxygen per kilogram and the oleic acid has to be between 70-80%. The presence of polyphenols also has to be more than 100 mg per kilogram. The sensory test (Panel test) evaluation has to be more or equal to 6.5. The pressing system is also subjected to stricter regulations: it must not exceed a temperature of 25°C .
All these requirements make the Molise olive oil, an olive oil of distinction "P.D.O.". It is an olive oil renowned for its exceptional organic qualities, together with its unique and unmistakable taste.