Collina di Brindisi

Collina di Brindisi is a PDO-protected extra virgin olive oil produced in eight communes of the province of Brindisi, Puglia. It is obtained predominantly from the Ogliarola variety, harvested directly from the tree, and pressed within 48 hours of harvest. Maximum acidity is set at 0.8% and maximum yield at 25%.

About this designation

Registered as a PDO on 2 July 1996 under file number PDO-IT-1508 (eAmbrosia identifier EUGI00000013387), Collina di Brindisi designates an extra virgin olive oil whose production area is confined to the entire administrative territories of eight communes in the province of Brindisi: Carovigno, Ceglie Messapica, Cisternino, Fasano, Ostuni, San Michele Salentino, San Vito dei Normanni, and Villa Castelli. The specification requires that the oil be obtained from healthy olives coming mostly from the Ogliarola variety, picked directly from the tree. Oil production must take place within 48 hours of harvesting, and the maximum yield is set at 25%. The oil must be extra virgin and must meet the following chemical and organoleptic parameters: maximum acidity of 0.8%, peroxide number below 14.00 mEq O₂/kg, total polyphenols above 170, colour ranging from green to straw yellow, aroma described as medium fruity, and flavour described as fruity with a hint of pungent and bitter. The applicant group is the Consorzio per la valorizzazione e tutela dell'olio extra vergine di oliva a denominazione di origine protetta DOP Collina di Brindisi. The control authority named in the specification is the Ministero delle Risorse Agricole Alimentari e Forestali, Ispettorato Generale Repressione Frodi, 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-1508, eAmbrosia identifier EUGI00000013387.
• The specification requires oil production within 48 hours of harvest, with a maximum yield of 25%.
• The designated area is restricted to eight named communes entirely within the province of Brindisi, Puglia.
• Maximum acidity is set at 0.8% and total polyphenols must exceed 170.

Tasting notes

Apulian EVOO from Brindisi hills, predominantly Ogliarola Salentina cultivar. Medium-light fruity intensity, gentle bitter-pungent finish, sweet character with green-almond and tomato-leaf notes.

HoReCa use

Finishing oil on Apulian orecchiette and rustic pastas, fresh tomato salads, drizzled on focaccia barese, raw on burrata.

Packaging

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

Seasonality