Colline Salernitane

Colline Salernitane is a protected designation of origin for extra virgin olive oil produced within part of the province of Salerno, Campania. The specification sets a maximum acidity of 0.70% and requires that olives be harvested by 31 December each year. Per-hectare olive yield may not exceed 12,000 kg/ha in specialised groves, with a maximum oil yield of 20%.

About this designation

Registered as a PDO on 13 June 1997 under file number PDO-IT-1545 (eAmbrosia identifier EUGI00000013328), Colline Salernitane designates an extra virgin olive oil whose production area falls within part of the administrative province of Salerno. The specification defines the product by chemical and organoleptic parameters: maximum acidity of 0.70%, maximum peroxides of 12 Meq02/kg, colour ranging from green to yellow, and an aroma and flavour described as fruity, with a hint of a pungent, bitter taste. All other physico-chemical parameters must conform to applicable EU regulations. Olives must be healthy and harvested by 31 December of each year. In specialised olive groves, the per-hectare yield of olives may not exceed 12,000 kg/ha, and the maximum oil yield is 20%. Extraction is restricted to physical and mechanical processes that preserve the original characteristics of the fruit; no other extraction methods are permitted. The specification attributes the oil's qualities to the province's calcareous and siliceous-marly soils, its rugged limestone-dolomite formations, and a Mediterranean climate with mild temperatures and precipitation concentrated in the autumn-winter months. The control authority named in the specification is the Ministero delle Risorse Agricole Alimentari e Forestali, Ispettorato Generale Repressione Frodi, Rome. The applicant group is the Consorzio di Tutela Colline Salernitane DOP.

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

Distinctive facts

• Registered as a PDO on 13 June 1997 under file number PDO-IT-1545, eAmbrosia identifier EUGI00000013328.
• The specification sets a maximum acidity of 0.70% and maximum peroxides of 12 Meq02/kg.
• Olive yield in specialised groves may not exceed 12,000 kg/ha, with a maximum oil yield of 20%.
• All olives must be harvested by 31 December of each year; only physical and mechanical extraction methods are permitted.

Tasting notes

Campanian EVOO from Salerno hills, predominantly Rotondella cultivar. Medium-light fruity, balanced delicate flavor, sweet character with light bitter-pungent finish, hints of green herbs.

HoReCa use

Finishing oil on Campanian seafood, Mozzarella di Bufala Campana DOP service, fresh tomato salads, raw on bruschetta.

Packaging

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

Seasonality