DOP Umbria Certification
Protected Designation of Origin - Colli del Trasimeno
VerdePaciano holds the DOP Umbria - Colli del Trasimeno certification. This EU designation ties our oil to a specific geographic area and requires compliance with strict production standards.
Our DOP Olive Varieties
The DOP Umbria Colli del Trasimeno certification recognizes four olive varieties. We grow all four.
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
≤ 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 aroma of olives. This is what tasters check for first. No fruitiness means the oil has degraded or was poorly made.
Bitter (Amaro)
A taste from green olives that signals high polyphenol content. Most people assume bitterness is a defect, but in olive oil it is the opposite.
Pungent (Piccante)
The peppery, throat-catching sensation from fresh oil. Caused by oleocanthal. The International Olive Council uses this as an official quality indicator.
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. Values shown are from actual lot samples.
The 2025 harvest produced two lots: AL01, picked early with very high polyphenols (566 mg/kg) and sharp freshness, and B24, picked a week later with a rounder taste and slightly lower but still strong polyphenols (482 mg/kg). Both are well above DOP Umbria minimums.
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, 325L) Milled: 30/10/2024 • Sample: 14/11/2024 | 2025 (Lot AL01, 372L) Milled: 11-13/10/2025 • Sample: 20/10/2025 | 2025 (Lot B24, 399L) Milled: 20/10/2025 • Sample: 27/10/2025 | DOP Limits |
|---|---|---|---|---|
| Free Acidity | 0.17% | 0.24% | 0.47% | ≤ 0.65% |
| Peroxide Number | 5.0 meq O2/kg | 3.8 meq O2/kg | 4.5 meq O2/kg | ≤ 12.0 |
| Total Polyphenols | 553 mg/kg | 566 mg/kg | 482 mg/kg | ≥ 100 mg/kg |
| K232 | 1.56 | 1.58 | 1.58 | ≤ 2.00 |
| K270 | 0.12 | 0.15 | 0.13 | ≤ 0.20 |
| ΔK | 0.004 | 0.004 | 0.003 | ≤ 0.01 |
| Oleic Acid (C18:1) | 74.06% | 73.12% | 73.17% | 55-85% |
Organoleptic Analysis (Panel Test)
| Parameter | 2024 (Lot L18, 325L) Milled: 30/10/2024 • Sample: 14/11/2024 | 2025 (Lot AL01, 372L) Milled: 11-13/10/2025 • Sample: 20/10/2025 | 2025 (Lot B24, 399L) Milled: 20/10/2025 • Sample: 27/10/2025 | DOP Limits |
|---|---|---|---|---|
| Appearance | Green with yellow highlights | Green with yellow highlights | Green with yellow highlights | - |
| Median Fruity | 5.6 | 5.6 | 5.8 | ≥ 3.0 |
| Median Bitter | 4.5 | 4.1 | 4.5 | ≥ 3.0 |
| Median Pungent | 4.5 | 4.4 | 4.7 | ≥ 3.0 |
| Median Defect | 0 | 0 | 0 | 0 |
| Profile | Intense and balanced | 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.