Oils and fats

Terra d'Otranto extra virgin olive oil

Terra d'Otranto PDO: Salento oil from olives picked by mid-November

The whole province of Lecce plus parts of the Taranto and Brindisi areas: this is the Terra d'Otranto, a name owed to Basilian monks, and in the Renaissance its oil travelled as far as the Ottoman Empire. At least 60% comes from Cellina di Nardò, Ogliarola leccese and Leccino, harvested by 15 November and milled within a day.

• Green, or yellow with green glints; medium fruitiness with light bitterness and pungency
• Notes shift with variety and harvest: olive leaf, artichoke, chicory, tomato, berries
• Maximum acidity of 0.35 g per 100 g, a notably low ceiling

How to enjoy it. Its aromatic profile suits durum wheat pasta, boiled greens and pulses, and stands up to meat and fish. Keep it cool at 14-18 °C, out of the light, and use it within four to six months of pressing.

Production areas

Apulia

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