Sicily is known as an open-air
laboratory of nature, where biodiversity is transformed into
wine and food of the highest quality.
The olive tree, which has existed for millennia there, is a
shared identity of the entire Mediterranean - its populations,
civilizations and cultures.
For extra virgin olive oil, a mainstay of Sicilian
production and key ingredient in the Mediterranean diet that
will star at the Biomed cluster at Expo Milano 2015, an
important goal was achieved with its being assigned the
Protected Geographical Identification (PGI) ''Olio Extra Vergine
di Oliva IGP Sicilia'' on January 29 by the agriculture
ministry.
The recognition serves both producers and consumers, who
receive a guarantee of the quality of Sicilian olive oil.
The Sicily brand is recognized at the international level
for its ability to conjure up a mix of culture, beauty, goodness
and tradition.
This led to the establishment of a regional brand to get
extra virgin olive oil onto world markets and ensure that is it
a synonym of quality and security.
Sicily is the second region (after Tuscany) to have
obtained the recognition, which is based on two principles: only
autochthonous varieties can be certified, and all production,
processing and bottling must take place in the region.
The biodiversity of Sicilian territory is undoubtedly a
major factor in the quality of the oil.
''There are over 50 varieties,'' said Maurizio Lunetta,
head of the committee promoting the Sicilian PGI.
''Alongside the more well-known ones such as the Nocellara
del Belìce, Biancolilla, Tonda Iblea, Nocellara Etnea, Ogliarola
and Cerasuola, there are many others that put Sicily at the apex
of the world in terms of diversity.''
As for the Sicilian extra virgin olive oil, flavors often
have a hint of almond, green tomatoes or artichoke.
There are at least 25 different Sicilian varieties, but
many have not yet been studied.
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