Dauno

Extra virgin olive oil produced within the Province of Foggia, Puglia, registered as a PDO and marketed under the name Dauno with four permitted geographical references: Alto Tavoliere, Basso Tavoliere, Gargano and Sub-Appennino. At release for consumption it must not exceed maximum acidity of 0,6 % and must display a fruity aroma and colour ranging from green to yellow.

About this designation

Dauno is a PDO extra virgin olive oil whose entire production area is the Province of Foggia. The specification permits four additional geographical references — Alto Tavoliere, Basso Tavoliere, Gargano and Sub-Appennino — each of which may appear on the label in print no larger than that used for the protected designation of origin Dauno. At release for consumption the oil must meet the following parameters: maximum acidity of 0,6 %; peroxides less than or equal to 12 mEq O2/kg; total polyphenols greater than or equal to 100 ppm; colour from green to yellow; aroma fruity; flavour fruity, possibly with slight spicy and bitter hints. These values vary, within more restrictive limits, for each geographical reference. Olives must be harvested by 30 January; production in specialised olive groves must not exceed 10 000 kg/hectare; and the maximum oil yield is 25 %. Extraction must use only mechanical and physical processes. Pressing may take place anywhere within the Province of Foggia. Traceability obligations apply to olive growers, mill operators and packagers at each stage. The inspection body is the Camera di Commercio Industria, Agricoltura e Artigianato di Foggia, located in Via Dante 27, Foggia. The designation was registered as a PDO on 25 November 1997 and is recorded in eAmbrosia under file number PDO-IT-1517.

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

Distinctive facts

• Registered as a PDO on 25 November 1997 under file number PDO-IT-1517, eAmbrosia identifier EUGI00000013395.
• The specification sets a maximum acidity of 0,6 % and requires total polyphenols of at least 100 ppm at release for consumption.
• Olives must be harvested by 30 January and olive-grove yields must not exceed 10 000 kg/hectare, with a maximum oil yield of 25 %.
• Four geographical references — Alto Tavoliere, Basso Tavoliere, Gargano and Sub-Appennino — may appear on the label, each in print no larger than that used for the name Dauno.

Tasting notes

Apulian EVOO from Foggia province in four sub-zones (Alto Tavoliere, Basso Tavoliere, Gargano, Sub-Appennino), predominantly Coratina, Ogliarola, Peranzana cultivars. Medium-intense fruity, balanced to robust bitter-pungent depending on sub-zone, characteristic notes of green tomato and almond.

HoReCa use

Finishing oil on Apulian rustic dishes, orecchiette with cime di rapa, drizzled on pulses, raw on focaccia.

Packaging

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

Seasonality