Olio di Roma PGI
An extra virgin olive oil born in the rural Capital
Olio di Roma PGI is produced in a vast and diverse territory surrounding the Capital, encompassing hilly, coastal, and inland areas. An oil that combines peasant tradition with modern production methods.
In Lazio, the presence of olive trees has its roots in ancient times, having always been interwoven with the region’s various environmental and social contexts.
It is a widely diffused crop, both in terms of land area and the number of farms, representing not only an agricultural resource but also a safeguard for the territory and a distinctive element of the rural landscape.
The oil obtained from Lazio’s olive groves, a fundamental food for local communities for centuries, is indissolubly linked to Rome. Over time, despite fluctuations in production quantities and methods, it has continued to play a central role for the Capital, not only economically but also socially and culturally.
Olio di Roma PGI: how it is born
OLIO DI ROMA PGI is a recent designation: the trademark was registered in 2019 and received official recognition from the European Union in 2021. Its visual identity, which features the Colosseum, immediately evokes the millenary history of olive trees and oil, inextricably linked to the capital. Indeed, it was the ancient Romans who spread olive cultivation to many territories of the then-known world, introducing control and traceability systems that guaranteed quality and origin.
The reference to Rome, a universal name and symbol of authority, strengthens the identity value of this oil, combined with the standards of excellence established by the production specifications that make it an inimitable product.
OLIO DI ROMA PGI is also distinguished by the selection of cultivars from which it is obtained: at least 80% must come from varieties such as Itrana, Carboncella, Leccino, Moraiolo, Caninese, Salviana, Rosciola, Marina, Sirole, Maurino, Pendolino, and Frantoio, while the remaining 20% may include other local types.
Organoleptic characteristics
On the nose, it presents a fruitiness of variable intensity, with distinct notes of tomato and/or artichoke and/or almond and/or herbaceous aromas. On the palate, bitterness and pungency are of variable intensity, which may again be associated with vegetable notes of tomato and/or artichoke and/or almond and/or herbs. At the time of certification, OLIO DI ROMA Protected Geographical Indication extra virgin olive oil must have a color ranging from green to golden yellow, with chromatic variations over time.
Chemical-physical characteristics
The qualitative compliance parameters for extra virgin olive oil are identified through chemical laboratory analysis and are:
Spectrophotometric indices on the oxidative state of the product:
These analyses allow for the evaluation of the oil’s aging state and provide indications regarding illegal refining processes, detecting potential fraud and/or contamination.
