Terra di Bari

Extra virgin olive oil produced within the administrative communes of the province of Bari, Puglia. The specification sets a maximum acidity of 0.60% and a maximum peroxide value of 15 meq O₂/kg, and restricts extraction to physical and mechanical methods. Harvesting must be completed by 30 January of each year, and the per-hectare olive yield may not exceed 10,000 kg/ha.

About this designation

Terra di Bari is a protected designation of origin for extra virgin olive oil, registered at EU level on 25 November 1997 under file number PDO-IT-1542 (eAmbrosia identifier EUGI00000013326). The production area covers the administrative territory of the communes within the province of Bari in Puglia. The specification requires that olives be healthy and harvested by 30 January of each year. In specialised olive groves, the per-hectare yield of olives may not exceed 10,000 kg/ha, with a maximum oil yield of 22%. Only physical and mechanical extraction methods are permitted, on the grounds that these best preserve the original characteristics of the fruit. The oil must meet a maximum acidity of 0.60% and a maximum peroxide value of 15 meq O₂/kg; colour ranges from green to yellow, and the specification describes the aroma as fruity and the flavour as fruity with a hint of pungency and bitterness. The specification notes that these values vary within strict limits across the geographic sub-indications provided in the production regulations. The applicant group at the time of registration was the Associazioni olivicole di Bari, based in Bari. Control at the time of registration was assigned to the Ministero delle Risorse Agricole Alimentari e Forestali, Ispettorato Generale Repressione Frodi, Rome. Labelling must carry the designation "Terra di Bari Extra Virgin Olive Oil — Controlled Designation of Origin".

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-1542 (eAmbrosia identifier EUGI00000013326).
• The specification permits only physical and mechanical extraction methods; no other extraction processes are allowed.
• Olive harvesting must be completed by 30 January of each year, and the per-hectare olive yield may not exceed 10,000 kg/ha.
• Maximum permitted acidity is 0.60% and maximum peroxide value is 15 meq O₂/kg.

Tasting notes

Apulian EVOO from Bari province in three sub-zones (Castel del Monte, Bitonto, Murgia dei Trulli e delle Grotte), predominantly Coratina, Ogliarola Barese cultivars. Medium-intense fruity, robust bitter-pungent (especially Coratina), characteristic notes of green tomato, almond, artichoke.

HoReCa use

Apulian dishes including orecchiette with cime di rapa, focaccia barese, drizzled raw on burrata, and used on legumes.

Packaging

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

Seasonality