Molise

Molise is a PDO-protected extra virgin olive oil produced within the administrative boundaries of the Molise region of Italy. The designation requires oils made principally from Aurina, Gentile di Larino, Oliva Nera di Colletorto and Leccino varieties, with defined chemical parameters including a maximum free fatty acidity of 0,50 % and oleic acid content of 70–80 %.

About this designation

Registered as a PDO under file number PDO-IT-0166, with EU protection dated 13 October 2000, Molise covers extra virgin olive oil produced, pressed and bottled within the administrative boundaries of the Molise region, across a list of named municipalities including Acquaviva Collecroce, Agnone, Campobasso, Isernia, Larino, Termoli, Venafro and many others as specified in the production rules. The principal olive varieties are Aurina, Gentile di Larino, Oliva Nera di Colletorto and Leccino, which together must account for 80 % or more of the grove composition. The remaining balance, up to 20 %, may consist of other indigenous varieties present in the production area, including Paesana Bianca, Sperone di Gallo, Olivastro and Rosciola. Olives must be harvested when they turn colour, by hand or mechanically, without contact with the soil, and must be crushed within 48 hours of harvesting. Olive production may not exceed 120 quintals per hectare; in traditional groves the limit is 60 quintals per hectare and 60 kg per tree. The water temperature during crushing may not exceed 25 °C, and the maximum oil yield from the olives must not exceed 20 %. The finished oil must be presented in containers of 5 litres or less. The inspection body is ERSAM — Ente Regionale di Sviluppo Agricolo, Via Giambattista Vico 4, Campobasso. The eAmbrosia identifier for this entry is EUGI00000013482.

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

Distinctive facts

• Registered as a PDO on 13 October 2000 under file number PDO-IT-0166; eAmbrosia identifier EUGI00000013482.
• The principal varieties — Aurina, Gentile di Larino, Oliva Nera di Colletorto and Leccino — must collectively represent 80 % or more of the grove.
• Olives must be crushed within 48 hours of harvesting, and the water temperature during crushing may not exceed 25 °C.
• Total polyphenols expressed as caffeic acid must exceed 100 mg/kg, and oleic acid content must fall within 70–80 %.

Tasting notes

Molisan EVOO regional DOP, blend of Aurina, Gentile di Larino, Olivastro. Medium fruity intensity, balanced flavor profile.

HoReCa use

Finishing oil on Molisan rustic dishes.

Packaging

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

Seasonality