SHORT ACCOUNT ABOUT PDO
All foodstuffs, which are marked as PDO, are worked according to the instructions of the specifications of production that impose the certified designation. Furthermore the working of PDO foodstuffs is subsected to a rigourous inspection from the control organism of the ASSAM. The cultivar of the Ascolian “Tender Olive” was known, until the roman period, as “Liva da concia”. Latin people called the pickled olives “Colymbades”. This name derived from the greek verb ”Colymbao” that means “I swim” with reference to the preservation method. The stuffed and fried version is a recipe already known in 1800 when the chefs, who worked in the rich ascolian families, invented the finely chopped meat mixture ( beef, chicken and pork). Only some years ago the ascolian tender olive obtained the PDO mark (protected designation origin). This important stage recognizes to the product the exceptionality of its organoleptic features and, to the area, the natural vocation to produce it. Then, “the elaborated specifications” define the areas and production conditions, the working methods, the accomplishments and the controls to which the producers are exposed. THE PDO mark is guaranteed as well as to the pickled olive, to the natural olive which is debittered with salt and to the stuffed olive, whose stuffing has to be obligatorily certified. In this way, the consumer is sure to buy a quality product that is controlled in each stage of its production.