Terra d'Otranto

Terra d'Otranto is an extra-virgin olive oil produced in Lecce province and parts of Taranto and Brindisi provinces in Puglia. Its character is defined by the local varieties Cellina di Nardò and Ogliarola, which together must constitute a minimum of 60 % of the blend, yielding oils whose organoleptic notes range from cardoon, artichoke and chicory to tomato and berries according to varietal predominance.

About this designation

Registered as a PDO under file number PDO-IT-1519, with eAmbrosia identifier EUGI00000013397, Terra d'Otranto received EU protection on 21 March 1998. The production area covers the whole of Lecce province and parts of Taranto and Brindisi provinces, an arc of territory between the Ionian and Adriatic seas characterised by wide plains, low hills, a karstic subterranean water network, and a mild coastal climate. Cultivation, production, and pressing must all take place within this defined area. The specification requires that the two principal local cultivars, Cellina di Nardò and Ogliarola Leccese, account for a minimum of 60 % of the oil. Chemical requirements include maximum acidity of 0,65 %, peroxides of no more than 14 mEq O₂/kg, K232 of no more than 2,2, K270 of no more than 0,17, and linolenic acid of no more than 0,8. The oil must be packaged within the geographical production area in glass or tin containers with a maximum capacity of five litres. Each container must carry a serial number applied by the packager in accordance with the relevant control plan. The label must display the name Terra d'Otranto followed immediately by the term Denominazione di origine protetta or its acronym DOP, together with the relevant Community symbol. The year of production of the olives must also appear on the label. The Consorzio di tutela for Terra d'Otranto extra-virgin olive oil is the authorised protection body.

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

Distinctive facts

• Terra d'Otranto received EU PDO protection on 21 March 1998, registered under file number PDO-IT-1519 (eAmbrosia identifier EUGI00000013397).
• The specification requires a minimum of 60 % Cellina di Nardò and Ogliarola Leccese cultivars in the oil.
• Maximum acidity is set at 0,65 %, reduced from the previous limit of 0,8 % following an amendment application.
• Packaging must take place within the geographical production area in glass or tin containers of no more than five litres.

Tasting notes

Salentino EVOO from Lecce-Brindisi-Taranto provinces, predominantly Cellina di Nardò and Ogliarola Salentina cultivars. Medium-intense fruity, balanced bitter-pungent, characteristic Salento profile with green-almond and tomato leaf.

HoReCa use

Salentino cuisine — orecchiette, taralli accompaniment, fresh tomato salads, drizzled on pulses, antipasto preparations.

Packaging

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

Seasonality