Olio di Puglia

Extra virgin olive oil produced exclusively within the Puglia region of Italy, obtained from a defined set of regional cultivars that must account for at least 70 % of trees in each grove. Upon certification it must meet minimum total biophenol content of 300 mg/kg and maximum acidity of 0.40 %, among other chemical and organoleptic thresholds.

About this designation

Registered as a PGI on 22 December 2017 under file number PGI-IT-02381 (eAmbrosia identifier EUGI00000015999), 'Olio di Puglia' is an extra virgin olive oil whose cultivation, harvesting, and oil extraction must all take place within the Puglia region. The permitted cultivars are Cellina di Nardò, Cima di Bitonto (also known as Ogliarola Barese or Ogliarola Garganica), Cima di Melfi, Frantoio, Ogliarola salentina (also known as Cima di Mola), Coratina, Favolosa (also known as Fs-17), Leccino, and Peranzana; alone or in combination these must account for at least 70 % of trees planted in the olive groves, with other varieties not exceeding 30 %. Upon certification the oil must present olive fruitiness with a median between 2 and 8, bitterness between 2 and 7, and pungency between 2 and 7. Chemical requirements include acidity not exceeding 0.40 %, peroxide value not exceeding 10 mEq O₂/kg, ethyl esters not exceeding 20, total biophenols of at least 300 mg/kg of which bioactive phenols must be at least 250 mg/kg. A 20 % tolerance applies to the acidity and peroxide values. Storage, bottling, and packaging must take place within the defined geographical area by 31 October in the year following the year of production. The label must indicate the year of olive harvest. The applicant body is the Consorzio per la Tutela e la Valorizzazione dell'Olio Extravergine di Oliva a Indicazione Geografica 'Olio di Puglia' - Consorzio EVO IGP 'Olio di Puglia'.

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

Distinctive facts

• Registered as a PGI on 22 December 2017 under file number PGI-IT-02381, eAmbrosia identifier EUGI00000015999.
• The specification requires total biophenols of at least 300 mg/kg, of which bioactive phenols must be at least 250 mg/kg, upon certification.
• Nine named cultivars must collectively account for at least 70 % of trees in each grove; no other variety combination may exceed 30 %.
• Bottling and packaging must be completed within the defined geographical area by 31 October of the year following production.

Tasting notes

Apulian regional IGP olive oil, blend of Coratina, Ogliarola, Peranzana, Cellina di Nardò, Cima di Mola. Medium-intense to robust fruity, pronounced bitter-pungent (especially Coratina), characteristic notes of green tomato, almond, artichoke — Apulia produces ~40% of Italian olive oil.

HoReCa use

Finishing oil on Apulian dishes, orecchiette, focaccia, and drizzled on legumes; widely used as a house oil in southern Italian restaurants.

Packaging

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

Seasonality