Olive Oil

The PDO mark indicates a product very closely linked to the production area because it guarantees the area of origin of an extra virgin olive oil.
Extra virgin olive oils, in fact, are not all the same: characteristics, flavours, and aromas change depending on the regions of origin. Moreover, all production processes must be carried out in the geographical environment of the place of origin.
The Protected Designation of Origin is the instrument for the protection of these typicalities and guidance for the consumer, conferred exclusively on extra virgin olive oils produced in full respect of the tradition of their area of origin.

In Salento the PDO recognition has been awarded to the oil produced in the area of Lecce and Basso Salento and takes the name of Terra D'Otranto.
This type of oil consists mainly of two types of olives: Cellina di Nardò or Saracena and Ogliarola leccese o salentina.
Excellent results are also obtained with the processing of nociara and picholine, which give rise to an oil with organoleptic characteristics that are still typical of the territory: a fruity green olive with a sweet taste, with aromas of legumes, excellent fluidity and a good aromatic fragrance of grass.
Its use is recommended on appetisers and vegetables, legumes and soups.

TERRA D'OTRANTO PRODUCTION AREA

1. Terra d'Otranto (south area of Brindisi)
   Prevailing olives:
   Cellina of Nardò or Saracena and Ogliarola Leccese or Salento
   Organoleptic characteristics:
   Fruity green olive oil with a sweet taste, with aromas of legumes and excellent fluidity; and a good aromatic fragrance of grass.
   Usage:
   Raw on appetisers and vegetables; legumes and soups.
2. Terra d'Otranto (area of Lecce and lower Salento)
   Prevailing olives:
   Cellina of Nardò or Saracena and Ogliarola Leccese or Salento
   Organoleptic characteristics:
   Fruity green olive oil with a sweet taste, with aromas of legumes and excellent fluidity; and a good aromatic fragrance of grass
   Usage:
   Raw on appetisers and vegetables; legumes and soups.
3. Terra d'Otranto (area of Eastern Taranto)
   Prevailing olives:
   Leccino and Ogliarola from Salento.
   Organoleptic characteristics:
   Fruity green olive oil with a sweet taste, with aromas of legumes and excellent fluidity; and a good aromatic fragrance of grass.
   Usage:
   Raw on appetisers and vegetables; legumes and soups.