The Code of Conduct of the Consorzio Olio di Seggiano states that the geographical indication "Seggiano" can be obtained only if you use the variety of olive Olivastra Seggianese not less than 85%.
Olive harvesting must be carried out directly on the plant with mechanic means or by hand within a deadline previously scheduled by the Consorzio itself each year.
Olives must be water-treated at room temperature. Extracting oil is permitted only by mechanical of physical procedures that produce oils without any alterations in the qualitative characteristics of the fruit.
The code of conduct also demands that the product should strictly feature the following chemical and physical characteristics:
* Maximum total acidity: expressed in oleic acid, in weight, not exceeding 0,50%
* Peroxides: maximum value 12;
* K232: max 2.20;
* K270: max 0.20;
* Percentage of unsaturated fatty acids equal or higher than 78%;
* Total polyphenol: higher than 200 ppm;
* Total tocopherols: equal or higher than 100 ppm;
* Colour: from green with yellow shades to gold;
* Smell: fresh, fruity, clear, decisvely olive, with some herbaceous notes of artichoke and secondary aromas of white fruit
* Flavour: clear, decisive, with some herbaceous notes which retrace the olfactory tones, a good harmony with a bitter and spicy charge;
* Median of imperfections equal to 0;
* Median of fruity higher than 2;
* Other parameters, not mentioned before, have to be respected to comply with the European Union rules about extra-virgin olive oils.
Olive harvesting must be carried out directly on the plant with mechanic means or by hand within a deadline previously scheduled by the Consorzio itself each year.
Olives must be water-treated at room temperature. Extracting oil is permitted only by mechanical of physical procedures that produce oils without any alterations in the qualitative characteristics of the fruit.
The code of conduct also demands that the product should strictly feature the following chemical and physical characteristics:
* Maximum total acidity: expressed in oleic acid, in weight, not exceeding 0,50%
* Peroxides: maximum value 12;
* K232: max 2.20;
* K270: max 0.20;
* Percentage of unsaturated fatty acids equal or higher than 78%;
* Total polyphenol: higher than 200 ppm;
* Total tocopherols: equal or higher than 100 ppm;
* Colour: from green with yellow shades to gold;
* Smell: fresh, fruity, clear, decisvely olive, with some herbaceous notes of artichoke and secondary aromas of white fruit
* Flavour: clear, decisive, with some herbaceous notes which retrace the olfactory tones, a good harmony with a bitter and spicy charge;
* Median of imperfections equal to 0;
* Median of fruity higher than 2;
* Other parameters, not mentioned before, have to be respected to comply with the European Union rules about extra-virgin olive oils.
download Code of Conduct (PDF file)
