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“Oils are certified on the basis of taste and chemicals”
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Monday, 08 October, 2012, 08 : 00 AM [IST]
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fiogf49gjkf0d  Making extra virgin olive oil, especially, oil with DOP (protected denomination of origin) status, requires technical and resource expertise. Further, testing and inspection are key to making oils that are rich in the components - vitamins, polyphenols and other essential compounds.
It is for this reason that Italy’s Chianti Classico DOP Olive Oil Consortium was founded in 1975 as an offshoot of Chianti Classico Wine Consortium. The Consortium, named after Chianti, a territory in the heart of Tuscany in Italy, assists oil producers in the country in their efforts to create a product that maintains the above-mentioned components as also aromas and flavours. Fiammetta Nizzi Grifi, a spokesperson from the Consortium, talks to Manjushree Naik. Excerpts:
What are the broad outlines of the association’s mission?
a. To protect the product from false production claims b. Work like a security for good quality production as this is seen as a kind of a stamp. c. Provide technical assistance for cultivation and production of olive – agri plants, development projects and d. promote the product and educate the people about the product.
Give us details on the manufacturers of olive oils in Chianti.
There are 250 manufacturers of olive oil – cultivators. Some 70 bottling plants, out of which 60 are also oil cultivators. They bottle their own olive oil. The remaining 10 are buying from others and bottle it themselves.
How does the association help in bringing about synergies among various manufacturers?
We are always in touch with all the producers, and look at new ways to market, release a better production and provide technical assistance. Also we go at any time to the farmers and help them on the sites.
Does coming together as an association affect quality, pricing etc?
We ensure that the accent is always on both quality and quantity.
How does the association influence government policy decisions?
The association is not a private body, it is recognised by the ministry of agriculture, Government of Italy. So there are regulations that control how we manage price and quality. We get to voice our opinion on pricing - is it good or okay according to standards. Government policy decisions are taken after consultation with associations and producers.
Tell us about certification.
The oils are certified on the basis of taste and chemicals. The oil turns out depending upon how the cultivation has taken place.
What are the trends with regard to domestic consumption and export of olive oil?
We are working towards making Chianti production known in Italy. We have worked a lot in foreign countries but not much in Italy, so we are trying to make it known here.
How has the economic recession affected the olive oil industry?
Damages in the English and American markets have left them with the challenge to look towards East. But China is a difficult market in terms of food. The Chinese are very strong about their food culture so it is difficult to make a mark there.
Do you have any plans for the Indian market?
No, we don’t have any plans for the Indian market right now. But we would like to know if the Indian market was interested in these kinds of products. Basically we would like producer-association connection, in this regard. But that would be for the future, not right now.
What is DOP olive oil?
It is extra virgin olive oil certified by a European standard guaranteeing its origin and quality. Made according to strict rules set down in specific production regulations, DOP olive oil undergoes severe chemical and sensory tests.
It comes from a territory of clearly defined borders within which the entire production cycle must be carried out, from the picking to the bottling of the oil bottling. It is obligatory for all bottles of DOP oil to clearly show the year of production on their labels.
What is extra virgin olive oil?
It is an olive oil with specific chemical and sensory characteristics derived from olives that are mechanically crushed. It is not compulsory for extra virgin olive oil to be inspected and tested prior to bottling.
What’s the difference between an extra virgin olive oil and a DOP?
Extra virgin oil is not always synonymous with nutritional and healthful quality. The geographical provenance of an extra virgin olive oil is never certain. Unlike DOP oil, the producer does not have to cite the production year on the label and the oil does not need to be tested prior to bottling.
What is olive oil?
It is not a direct-from-the-farm product but an industrial food, obtained by chemically treating seriously defective scrap oil.
Why opt for Chianti Classico DOP oil?
Because it enhances every type of dish, Chianti Classico DOP Olive Oil is perfect for seasoning first courses, salads and cold dishes and for use in dishes cooked at length. It is naturally an ingredient of Tuscan cooking, but is also used in other regions of Italy and internationally. And besides being excellent in the kitchen, Chianti Classico DOP Olive Oil is a good ally of our health. Rich in anti-oxidants able to block the free radicals that age the body, it is also an important source of vitamin E within a correct and balanced Mediterranean diet.
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