Aprutino Pescarese

Aprutino Pescarese is a protected designation of origin for extra virgin olive oil produced within the province of Pescara in Abruzzo, Italy. The specification limits acidity to a maximum of 0.60%, restricts the per-hectare olive yield to 9,000 kg, and permits only physical and mechanical extraction methods. Olives must be harvested directly from the tree between 20 October and 10 December each year.

About this designation

Registered as a PDO on 2 July 1996 under file number PDO-IT-1526 (eAmbrosia identifier EUGI00000013403), Aprutino Pescarese designates extra virgin olive oil whose production area is confined to the province of Pescara. The name derives from Aprutium, the ancient Latin designation for the territory, later rendered as Aprutina. The specification requires that olives be harvested directly from the tree, with a harvest window running from 20 October to 10 December of each year. The per-hectare yield of olives in specialised olive-groves may not exceed 9,000 kg, and the maximum oil yield is set at 22%. Only physical and mechanical extraction processes are permitted. The oil must meet the following chemical and organoleptic parameters: maximum acidity of 0.60%, peroxide value below 12 mEq O₂/kg, polyphenol content of at least 100 ppm, colour ranging from green to yellow, aroma described as medium to very fruity, and flavour described as fruity. All remaining chemico-physical parameters must conform to applicable EU regulations. The applicant group on record is the Consorzio di tutela dell'olio extra vergine di oliva DOP Aprutino Pescarese. Control at the time of registration was assigned to the Ministero delle Risorse Agricole, Alimentari e Forestali, Central Fraud Repression Inspectorate, Rome.

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

Distinctive facts

• Registered as a PDO on 2 July 1996 under file number PDO-IT-1526, eAmbrosia identifier EUGI00000013403.
• The harvest window is strictly defined: olives must be picked directly from the tree between 20 October and 10 December each year.
• The per-hectare olive yield in specialised groves may not exceed 9,000 kg, with a maximum oil yield of 22%.
• Maximum permitted acidity is 0.60% and peroxide value must be below 12 mEq O₂/kg; polyphenol content must reach at least 100 ppm.

Tasting notes

Abruzzese EVOO from Pescara hills, Dritta and other local cultivars. Medium fruity intensity, balanced bitter and pungent finish, herbaceous notes of artichoke and grass with subtle almond.

HoReCa use

Finishing oil on grilled meats such as Abruzzese arrosticini, drizzled on legume soups, and used raw on bruschetta with garlic.

Packaging

• glass-bottle-500ml
• glass-bottle-750ml
• tin-3L
• tin-5L

Seasonality