DOP and IGP Oil: What is the Difference?
In the world of olive oil, two certifications stand out in terms of quality: DOP and IGP. Both guarantee an excellent product, but it is important to understand the distinctions to make an informed choice.
DOP: Protected Designation of Origin
DOP oil represents the best in terms of connection with the territory and production rigor. To bear this mark, the oil must meet strict requirements:
Production, transformation and packaging: occur exclusively within a defined geographical area.
Characteristics: chemical, organoleptic and flavor typical and linked to the territory.
Production method: respecting detailed specifications that protect its quality.
Examples of renowned Italian DOP oils are: Extra Virgin Olive Oil DOP Brisighella, Extra Virgin Olive Oil DOP Terra di Bari and Extra Virgin Olive Oil DOP Seggiano.
PGI: Protected Geographical Indication
PGI oil also boasts a link with the production area, albeit less stringent than the PDO. To get it:
At least one production phase: must take place in the indicated geographical area.
Characteristics: can be influenced by the territory, but not necessarily linked to it.
Production method: compliant with a specification that protects its quality.
Among the well-known Italian PGI oils we find: Tuscan PGI Extra Virgin Olive Oil, Salento PGI Extra Virgin Olive Oil and Sicilian PGI Extra Virgin Olive Oil.
Choosing the Right Oil
The choice between DOP and IGP depends on your needs. If you are looking for the maximum connection with the territory and the maximum expression of its characteristics, DOP oil is the ideal choice. If, however, you appreciate quality and typicality despite greater production flexibility, PGI oil represents an excellent alternative.
In both cases, the choice of a DOP or IGP oil guarantees a product of excellence, the result of a consolidated tradition and a constant commitment to protecting quality.
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Data:11-07-2024 16:33
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