of TA
“A course that will remain a milestone in the knowledge of Molise extra virgin olive oil and its precious qualities for human health!”. Thus among the immediate comments once the curtain fell in Isernia on the useful introductory course to extra virgin olive oil grown and produced in Molise. To express himself in this sense, underlining the goodness of the initiative that has just ended, Gianni Perna from Isernia, one of the users of the course itself. “Much has been said – he attacks – starting from the product classification and analysis of the extra virgin olive oil from our Molise land. The MolisEvo Association promoted everything, highlighting the fundamental role of the taster. To underline the intervention of Dr. Paolo Di Paolo, who argued on product classification and product analysis. The expert’s illustrations are interesting about the various types of olive oils, divided into extra virgin olive oil or EVO with a perfect taste, virgin olive oil with an equally excellent taste and lampante virgin olive oil with an imperfect taste and not usable for consumption food”. “This was followed by – reports the student mentioned above – an in-depth study on the PDO (Protected Designation of Origin). This name is registered with the European community to protect foods from a legal point of view and whose typical characteristics depend on the territory in which they were grown. In fact, for a product to be defined as a PDO, it is important that the production, transformation and preparation phases occur in the same delimited geographical area of the same territory”. After which the intervention of Dr. Antonietta Lombardi to illustrate the methods of perfect conservation of oil. In this regard, it was reiterated that the product should be stored in a cool, dry place, away from heat sources and light, and at a temperature varying between 12° and 15°. Just as the bottle containing the product must always be tightly capped after use to avoid the oxidation process. The irreplaceable work of the taster was also highlighted. At the end of the course, the illustration of the oil evaluation sheet, with the importance of the meticulous and careful work of the taster. Perna’s conclusion: “The course in question was of an excellent level and appreciated by all the students, so much so that they considered the idea of a possible encore. All to further enhance the quality Molise oil, already highly appreciated at a national level as confirmed by the various prizes awarded to the product”.
