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AOC — PDO — Corsica
Five local varieties shaped by centuries of island isolation, mills perpetuating ancestral methods and maquis that scents everything — Oliu di Corsica is one of Europe's smallest olive oil appellations.
Oil from Corsica, PDO (AOP) since 2007.
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The wild olive tree, or oleaster, is native to Corsica: stones found in the Scaffa Piana rock shelter attest to its presence as early as the Middle Neolithic, in the 5th millennium BC. Its cultivation expanded under the influence of the Greeks and then the Romans, before olive growing on the island took on a true economic dimension from the 13th century onwards, under the Republic of Genoa, which ruled the island until the early 18th century. The 19th century then marked the peak of the island's olive growing, driven in particular by the premiums granted by the French crown from 1775 for each olive tree grafted or planted.
It is this history that largely explains the origins of the varieties grown today. Sabina, the island's most widespread variety — found mainly in Balagne — and Capannace, dominant in Cap Corse, were selected locally from wild olive trees: they are indeed endemic to Corsica. Ghjermana, for its part, is believed to be of Tuscan origin and introduced by the Genoese, whilst Zinzala is thought to have resulted from hybridisation between local oleasters and imported varieties. These mixed origins in no way diminish the uniqueness of the island's varietal heritage, shaped by centuries of selection and isolation.
As early as 1998, producers began working with the Syndicat AOC Oliu di Corsica to gain recognition for the typicity of Corsican olive oil. The application for recognition as an Appellation d'Origine Contrôlée was submitted in 2001, provisional recognition came in July 2003, and the AOC decree was finally published in the Journal officiel on 28 November 2004. Three years later, in 2007, the European Union confirmed this recognition by granting PDO status, inscribing Oliu di Corsica into Europe's protected gastronomic heritage.
The sector is small but structured: the Syndicat AOC Oliu di Corsica, the defence and management organisation for the appellation, counts 123 oil producers — 21 of whom own their own mill — for an average production of 204 tonnes per year, around 60% of which is under the PDO label. This production represents just 3.5% of national volume, making it one of the smallest olive oil appellations in Europe — and one of the rarest.
The PDO specifications authorise only seven local varieties, some of which are endemic and others the result of a long history of introduction and hybridisation on the island. The five main varieties used in blends:
(Sabine, also known as Aliva Bianca): the island's most widespread variety, selected locally, found mainly in Balagne; delicate floral aromas, notes of green almond, balanced sweetness
of Tuscan origin, introduced by the Genoese; brings power and vegetal bitterness, with a long finish on the palate
selected locally, dominant in Cap Corse where it has adapted to violent winds and sea spray; intense, ripe fruity notes, roundness on the palate
a rarer variety, which enriches blends with spicy and slightly peppery notes
the result of hybridisation between local oleasters and imported varieties, found mainly in the south (Bonifacio, Porto-Vecchio); hints of green pepper and fresh grass
Appearance
Straw-yellow to light yellow colour, sometimes with green highlights.
Aroma
Delicate aromas reminiscent of almond, artichoke, hay, dried fruit or apple; "récolte à l'ancienne" oils develop notes of black olives, dried fruit and maquis.
Taste
An oil characterised by its mildness on the palate, with pungency and bitterness virtually absent upon first commercial release; maximum free acidity of 1.5 grams per 100 grams.
Texture
Smooth and fluid.
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Huile d'olive de Corse is best used raw to express its aromas fully: drizzled over a tomato salad, over fresh Brocciu with honey, or as a dip with Corsican country bread. It also features in traditional dishes — stufata (pork stew), oven-roasted vegetables — where its intense fruitiness and resistance to moderate heat make it a leading ingredient.
Since: 2004
Area covered: All of Corsica (2A + 2B)
Key requirements: Seven authorised local varieties, including Sabina, Ghjermana, Capannace, Raspulata, Zinzala · harvest Nov.–Jan. · mechanical process, paste temperature ≤ 27°C · free acidity ≤ 1.5 g/100 g
Since: 2007
Area covered: All of Corsica (2A + 2B)
Key requirements: European registration of the appellation d'origine contrôlée, confirming the requirements of the national specifications.
Family-run
Artisan
GAEC
Artisan
EARL
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L'Oliu di Petru presents itself as an olive-growing estate situated at Lieu-dit San Giustu, in the commune of Vescovato in Haute-Corse, where five hectares of olive trees were planted in 2014; the estate is in the north-east of the island, in Casinca-Castagniccia.
The orchard is planted with Ghjermana de Casinca, a variety harvested from October onwards depending on the ripeness of the olives, mainly by hand when they are black or turning colour. The estate states that it uses no chemical treatments: against the olive fruit fly, the olive trees are sprayed with clay, an organic method that whitens the trees and acts as a deterrent. The farm states it has been in conversion to organic farming since 2017 and certified organic since 2021.
The "L'Oliu di Petru" extra virgin olive oil, certified PDO (AOP) Oliu di Corsica, comes exclusively from the estate's olives and is obtained solely by mechanical processes; it is bottled on the property. The estate describes it as marked by aromas of artichoke and hazelnut, with a touch of pepperiness. It was awarded the gold medal at the Concours de Montegrosso for Corsican PDO olive oils in 2020, followed by the gold medal at the Concours National des Huiles d'Olive de Nyons in 2021.
Sales are handled in Corsica, through shops and restaurants on the island, as well as online since the opening of an e-shop in 2020.
The website's legal notice names Carole Biolchini as the publisher, residing at Domaine San Giustu (20215 Vescovato) and reachable by email at oliudipetru@gmail.com.
| Address | Domaine San Giustu, 20215 Vescovato (2B — Haute-Corse) |
| 06 03 83 37 03 | |
| oliudipetru@gmail.com | |
| oliudipetru.corsica | |
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All production is certified organic, since 2018. |
GAEC
GAEC Colombani is among the authorised producers of the PDO (AOP) Farine de châtaigne corse appellation, in the 'producer and processor' category: the farm grows and processes its chestnuts into flour itself, in Valle d'Orezza, in Castagniccia (Haute-Corse).
The farm also manages one hectare of olive trees (175 trees, 100% local varieties, with Curtinese as the dominant variety) at the place known as Tramica, in the commune of Rapaggio, and is affiliated with the AOC Oliu di Corsica union as a producer of olives and oil — without carrying out the milling itself.
| Address | Valle d'Orezza — 20229 Haute-Corse |
| 04 95 35 82 27 | |
| gaeccolombani@gmail.com | |
| Visits | By appointment |
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Part of the production is certified organic, since 2020. |
