4.5.

Method of production: Tuscia extra-virgin olive oil is obtained from olives of the Frantoio, Caninese and Leccino varieties, with at least 90 % of each grove consisting of one or more of these varieties. Other varieties may be present in a grove, but should not account for more than 10 % altogether. Olives are one of the main crops of the area, with specialised plantations of a density of 150 to 300 trees per hectare, intensive plantations with over 300 trees per hectare, and mixed plantations with up to 100 trees per hectare. In the specialised groves, the most commonly used shapes are bush, Y, cone and inverted cone; in the mixed groves, they are multi-branched vase and free. Some pruning is usually carried out annually, although rejuvenation pruning is less frequent. Plant health protection practices follow the instructions of the integrated and supervised pest control services operating in the area. It is prohibited to treat the site with herbicide or desiccant. The olives are harvested at that stage in their maturity when they begin to turn colour; harvesting is completed by 20 December for early cultivars (Leccino, Frantoio, Maurino, Pendolino) and by 15 January for late cultivars (Caninese, Moraiolo). The use of products to encourage premature dropping and of abscission products is prohibited. Maximum olive output per hectare may not exceed 9 000 kg in the specialised groves, or 90 kg per tree in mixed or combined plantations. The olives are taken to the pressing plant within one day of harvesting, and processed no later than one day after delivery. They are transported in suitable containers. Oil-production techniques must comply with the following requirements: — washing with potable water at room temperature, sorting, removal of leaves, — pressing with suitable presses, — crushing at a temperature not exceeding 30° C for a period not exceeding 60 minutes, — physical extraction with equipment for pressing, continuous centrifugation, percolation followed by pressing, or percolation followed by centrifugation, — centrifugation of the oil must: the oil and the extracted oil must should be immediately removed from proximity with residue of vegetable water using continuous stainless steel separators. Upon leaving the extraction plant, the oil should be at a temperature no higher than 28° C. The maximum oil yield must not exceed 20 %, — it is prohibited to centrifuge the crushed-olive paste a second time without interruption (the processing method known as ripasso). Growing, processing and bottling operations are all carried out in the specified area. The reasons for bottling within the area derive from the need to safeguard the special features and quality of Tuscia oil, by ensuring that the producers concerned can supervise the checks carried out by the outside control body. The protected designation of origin is of vital importance to the producers, and provides an opportunity to improve income, in line with the objectives and the approach of the Regulation. Moreover, the olive oil has traditionally been bottled in the area. In order to ensure product traceability, the producers intending to market extra-virgin olive oil under the protected designation must register their olive groves and processing and bottling plant in registers kept by the control body.