Huile d'olive de Corse

Huile d'olive de Corse / Huile d'olive de Corse — Oliu di Corsica is a PDO extra virgin olive oil produced across the defined territory of Corsica from a set of named local and historically established varieties, principally Sabine. The specification distinguishes a standard oil from one bearing the additional indication 'récolte à l'ancienne', produced from olives harvested after natural fall.

About this designation

Registered as a PDO under file number PDO-FR-0428, with EU protection granted on 11 November 2004 and an amendment application published under EU No PDO-FR-02123 on 24 February 2016, Huile d'olive de Corse / Huile d'olive de Corse — Oliu di Corsica covers olive oil produced within the entire territory of Corsica, with the exception of a defined list of named municipalities excluded from the geographical area. Every stage of production, from cultivation of the raw material to preparation of the oil, must take place within that defined area. The specification names the following olive varieties as the principal sources: Sabine (also called Aliva Bianca or Biancaghja), Ghjermana, Capanace, Raspulada, Zinzala, Aliva Néra (otherwise known as Ghjermana du Sud), and Curtinese. The oil is characterised by aromas reminiscent of almond, artichoke, hay, dried fruit, or apple, and a colour described as straw to light yellow, which may contain flashes of green. Free acidity, expressed as oleic acid, must not exceed 1,5 grams per 100 grams of oil. The peroxide value must be 16 milliequivalents or less of oxygen peroxide per kilogramme of oil at first marketing. Pungency and bitterness at first marketing must each be 3 or less on the organoleptic scale of the International Olive Council. Oils produced from olives harvested after natural fall may carry the additional indication 'récolte à l'ancienne'; for these, pungency and bitterness must each be 1 or less on the same scale. Labels must display the designation name, the indication 'appellation d'origine protégée', and the European Union PDO logo, all in the same field of vision. The applicant group is the Syndicat A.O.C. Oliu di Corsica, based in Lumio.

Source: The register document this entry was written from · retrieved August 26, 2026

Distinctive facts

• Registered as a PDO on 11 November 2004 under file number PDO-FR-0428, eAmbrosia identifier EUGI00000013739.
• The specification names seven permitted olive varieties; Sabine, selected locally from wild olive trees, is described as the most widespread olive in Corsica.
• Oils from olives harvested after natural fall may carry the additional indication 'récolte à l'ancienne', subject to separate organoleptic limits of 1 or less for both pungency and bitterness.
• Free acidity must not exceed 1,5 grams per 100 grams of oil, and the peroxide value must not exceed 16 milliequivalents of oxygen peroxide per kilogramme at first marketing.

Tasting notes

Corsican EVOO from heritage cultivars (Sabina, Capannace, Curtinese, Zinzala, Ghjermana). Light-medium fruity intensity, very delicate balanced flavor, distinctively soft sweet profile with light almond and fresh-herb notes — Mediterranean island terroir.

HoReCa use

Foundation Corsican cuisine — drizzled on grilled fish, pulpu (octopus), Corsican charcuterie, fiadone (cheese cake); pairs with Patrimonio and Vermentino di Corsica wines.

Packaging

• glass-bottle-250ml
• glass-bottle-500ml
• glass-bottle-750ml
• tin-3L

Seasonality