DOP Umbria Certification
Protected Designation of Origin - Colli del Trasimeno
VerdePaciano is proud to hold the DOP Umbria - Colli del Trasimeno certification, a prestigious designation that guarantees the geographical origin, quality standards, and traditional production methods of our extra virgin olive oil.
Our DOP Olive Varieties
The DOP Umbria Colli del Trasimeno certification recognizes four official olive varieties, each contributing unique characteristics to our extra virgin olive oil.
What is DOP?
DOP (Denominazione di Origine Protetta) is the Italian equivalent of PDO (Protected Designation of Origin), a European Union certification that protects and promotes agricultural products whose characteristics are essentially or exclusively due to their geographical environment. For olive oil, DOP certification ensures that every stage of production—from cultivation to bottling—takes place within a specific region using traditional methods.
Colli del Trasimeno Designation
The Colli del Trasimeno area encompasses the hills surrounding Lake Trasimeno in Umbria, central Italy. This unique microclimate, characterized by mild temperatures and optimal sun exposure, creates ideal conditions for cultivating exceptional olive varieties. The lake's thermal regulation protects the groves from extreme temperatures, contributing to the oil's distinctive flavor profile.
Quality Standards & Criteria
To earn and maintain DOP certification, our oil must meet rigorous chemical and organoleptic requirements:
≤ 0.65%
Free fatty acids (expressed as oleic acid per 100g)
≥ 100 mg/kg
Antioxidants contributing to health benefits and flavor
≥ 7.0
Professional sensory evaluation by certified tasters
≤ 17%
Maximum olive-to-oil extraction rate per DOP regulations
December 31
Olives must be harvested directly from trees by this date
≤ 6,500 kg/ha
For intensive olive grove plantings
Organoleptic Characteristics
Color
Green to golden yellow
Aroma
Light to mild fruity
Flavor
Fruity with slight hints of bitterness and piquancy
Packaging Requirements
Official DOP regulations for consumer packaging
≤ 5 Liters
DOP certified oil must be sold in containers no larger than 5 liters
Glass or Tin Plate
Only glass bottles or tin plate containers are permitted for DOP certification
Understanding Quality Indicators
Professional olive oil tasters use specific terminology to describe quality. Here's what these terms mean:
Fruity (Fruttato)
The fresh, pleasant aroma reminiscent of fresh olives. A fundamental positive attribute in high-quality oils.
Bitter (Amaro)
A characteristic taste of premium oil from green olives. Indicates high polyphenol content and exceptional quality.
Pungent (Piccante)
The peppery, throat-catching sensation you feel when tasting fresh oil. This is the official term used by the International Olive Council to describe quality and freshness.
Peroxide Value
Measures oxidation levels. Lower values mean fresher oil. DOP limit is ≤ 20 meq O2/kg; ours stays well below 6.
Our Certified Analysis
Analysis conducted by certified laboratory. Results show consistent excellence year over year.
International experts use these spectrophotometric values (K232, K270, ΔK) to measure oil purity and oxidation levels. Lower values indicate superior quality and freshness.
Chemical-Physical Parameters
| Parameter | 2024 (Lot L18) | 2025 (Lot AL01) | DOP Limits |
|---|---|---|---|
| Free Acidity | 0.17% | 0.24% | ≤ 0.65% |
| Peroxide Number | 5.0 meq O2/kg | 3.8 meq O2/kg | ≤ 12.0 |
| Total Polyphenols | 553 mg/kg | 566 mg/kg | ≥ 100 mg/kg |
| K232 | 1.56 | 1.58 | ≤ 2.00 |
| K270 | 0.12 | 0.15 | ≤ 0.20 |
| ΔK | 0.004 | 0.004 | ≤ 0.01 |
| Oleic Acid (C18:1) | 74.06% | 73.12% | ≤ 81% |
Organoleptic Analysis (Panel Test)
| Parameter | 2024 (Lot L18) | 2025 (Lot AL01) | DOP Minimum |
|---|---|---|---|
| Appearance | Green with yellow highlights | Green with yellow highlights | - |
| Median Fruity | 5.6 | 5.6 | ≥ 3.0 |
| Median Bitter | 4.5 | 4.1 | ≥ 3.0 |
| Median Pungent | 4.5 | 4.4 | ≥ 3.0 |
| Median Defect | 0 | 0 | 0 |
| Profile | Intense and balanced | Intense and balanced | - |
Traditional Production Methods
DOP certification requires adherence to traditional production methods that have been refined over centuries. Our process includes hand-harvesting or gentle mechanical harvesting directly from the tree, immediate transport to the mill (within 24 hours), cold extraction at temperatures below 27°C, and natural decantation without chemical filtration. Every step is designed to preserve the oil's nutritional properties and authentic flavor.
Traceability & Authenticity
Each bottle of VerdePaciano DOP Umbria - Colli del Trasimeno carries a unique identification code that traces back to the specific harvest, grove location, and production date. This complete traceability system, mandated by DOP regulations, guarantees authenticity and allows consumers to verify the origin and quality of their oil.