Pretuziano delle Colline Teramane

Pretuziano delle Colline Teramane is a PDO extra virgin olive oil produced in the hill zone of the province of Teramo, Abruzzo. It is obtained from Leccino, Frantoio and Dritta olives, blended with other local varieties, and must meet defined chemical thresholds including a maximum total acidity of 0,5 g per 100 g of oil.

About this designation

Pretuziano delle Colline Teramane PDO designates an extra virgin olive oil whose production area covers a hill zone running north to south across the province of Teramo in the Region of Abruzzi, extending from close to the Adriatic coast inward for a distance of 25 km to 30 km. The geographical area comprises the whole of a named set of municipalities and part of a further named set, all within that province. The oil is obtained from Leccino, Frantoio and Dritta varieties in blends of up to 75 %, with the remaining 25 % consisting of other local varieties, including primarily Tortiglione, Carboncella and Castiglionese. Olives must be harvested by hand or mechanically between the start of colour change and 10 December, and must be pressed within two days of harvesting. During pressing, a temperature of 27 °C must not be exceeded, and the pressing period is set at 30 minutes. The maximum olive yield per hectare in dedicated groves may not exceed 6 500 kg/ha, and the maximum oil yield may not exceed 20 %. The finished oil must be sold in containers of not more than 5 l. The inspection body is the Camera di Commercio, Industria, Artigianato ed Agricoltura di Teramo, Via Savini, Teramo. Production, processing and bottling must all take place within the defined geographical area.

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

Distinctive facts

• Registered as a PDO under file number PDO-IT-0174, with EU protection dated 20 November 2000.
• The specification sets a maximum total acidity of 0,5 g per 100 g of oil and a minimum oleic acid content of 70 %.
• Pressing temperature must not exceed 27 °C, and the pressing period is fixed at 30 minutes.
• Olives must be pressed within two days of harvesting; the harvest window closes on 10 December.

Tasting notes

Abruzzese EVOO from Teramo hills, blend of Tortiglione, Frantoio, Leccino, Dritta. Medium fruity intensity, balanced bitter-pungent, characteristic herbal notes.

HoReCa use

Finishing oil on Abruzzese coastal cuisine, brodetto di pesce, drizzled on pulses.

Packaging

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

Seasonality