Aceite Terra Alta

Extra-virgin olive oil produced in the Terra Alta district and parts of the Ribera d'Ebre district in southwestern Catalonia, Spain. The designation covers oil made principally from the Empeltre variety, alone or blended with the secondary varieties Arbequina, Morruda, and Farga, extracted by mechanical or other physical means that do not alter the oil's characteristics.

About this designation

Registered under file number PDO-ES-0245, the designation 'Aceite de Terra Alta'/'Oli de Terra Alta' received EU protection on 10 March 2004. The production area comprises the Terra Alta district and specified municipalities in the Ribera d'Ebre district, both in the southwest of the Autonomous Community of Catalonia. The area lies on a plateau averaging 400 m above sea level, with limey soils of very low fertility, and is shaped by three converging mountain ridges — 'Pàndols', 'Cavalls', and 'Els ports de Beseit' — and two characteristic winds, the 'Garbinada' and the 'Cerç'. The specification requires that olives be grown and the oil processed solely within this defined geographical area. The oil must be extra-virgin, with a maximum acidity of 0.50% oleic acid, a maximum peroxide value of 18 meq. O₂/kg, a K270 maximum of 0.20, and a K232 maximum of 2.50. Organoleptic requirements include a median of defects of 0, a median for fruitiness of at least 2.5, and medians for bitterness and pungency each no greater than 6. For retail sale, the product must be packaged in containers holding up to 5 litres. Packaging may take place within or outside the defined area. Labels must display the designation name in Spanish or Catalan and the phrase 'Protected Designation of Origin' or 'PDO'. The Consejo Regulador de la DOP Aceite de Terra Alta, based in Gandesa, Tarragona, is the applicant body representing all producers and processors covered by the designation.

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

Distinctive facts

• Registered as a PDO on 10 March 2004 under file number PDO-ES-0245, eAmbrosia identifier EUGI00000013550.
• Empeltre is the principal and traditional variety; the specification also permits the secondary varieties Arbequina, Morruda, and Farga.
• The specification sets a maximum acidity of 0.50% oleic acid and requires a median of defects of 0.
• The production area lies on a plateau averaging 400 m above sea level, with limey soils of very low fertility.

Tasting notes

Catalan EVOO from Tarragona (Terra Alta), Empeltre and Arbequina cultivars. Light-medium fruity, balanced delicate profile.

HoReCa use

Catalan cuisine; on pa amb tomàquet, in salads, finishing for seafood.

Packaging

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

Seasonality