Corsica olive oil – Oliu di Corsica - PDO

Corsica PDO area counts 297 towns on 2 administrative regions: Corse du Sud and Haute-Corse.
In Corsica, olive plantations are made up of :
- old orchards with high trees several hundred years old which are harvested by natural fall on nets,
- young plantations, harvested most often by mechanical fall at maturity.

PDO since : 2004

Average annual production of olive oil : 100 tonnes

Predominant varieties : Sabine (or Aliva bianca), Ghjermana, Capannace (or Raspulata), Avia Nera (or Ghjermana du sud), Zinzala.

Its products

Corsica olive oil - Oliu di Corsica - PDO

Within this large variety and the harvesting methods, Corsica olive oil presents an exceptional aromatic range. Corsica olive oil is distinct by its softness in the mouth. This is an olive oil with different aromas: fresh grass, cooked vegetables, dried fruits (mainly hazelnut), mint or even myrtle, cistus (maquis smells) and pastries.

Its so characteristic flavour comes from the conjunction of two specific situations in Corsica. On the one hand fruit harvesting in advanced maturity, reducing considerably bitterness and piquant, offers “in fine” a remarkable softness. On the other hand, the aromatic environment of the Corsican maquis is so intense that the fruit becomes impregnate with it.
This is on perfumes and tastes such as straw, artichoke, courgette, myrtle, honey, pastries, apple, walnut, hazelnut or cocoa that we could recognize Corsican olive oil.