Terre Tarentine

Extra virgin olive oil produced within a defined group of municipalities in the western province of Taranto, Puglia. The designation requires that Leccino, Coratina, Ogliarola, and Frantoio together constitute at least 80 % of the olives pressed, with all cultivation, harvesting, extraction, and bottling completed within the delimited geographical area of production.

About this designation

Terre Tarentine is a Protected Designation of Origin for extra virgin olive oil, registered under file number PDO-IT-0259 and identified in the EU register as EUGI00000013561, with EU protection dating from 5 November 2002. The geographical area comprises a defined list of municipalities within the province of Taranto: the territory of the municipality of Taranto entered in the register under the letter 'A', Ginosa, Laterza, Castellaneta, Palagianello, Palagiano, Mottola, Massafra, Crispiano, Statte, Martina Franca, Monteiasi, and Montemesola. The specification requires that the varieties Leccino, Coratina, Ogliarola, and Frantoio, in mutually variable percentages, make up at least 80 % of the olives pressed; the remaining 20 % may consist of other lesser local varieties present in the production area. All stages of production — cultivation, harvesting, and oil extraction — must take place within this area, as must bottling and packaging. When released for consumption, the oil must display a yellow-green colour, medium fluidity, and a fruity taste with medium bitterness and slight pungency. Mandatory chemical parameters include a maximum total acidity of 0,6 g per 100 g of oil, a peroxide value of no more than 12 Meq O₂/Kg, K232 of no more than 2,4, K270 of no more than 0,150, linoleic acid no more than 10 %, linolenic acid no more than 0,9 %, oleic acid no more than 70 %, campesterol no more than 3,5 %, and trilinolein no more than 0,2 %. The label must state the year of olive production and a best-before date not exceeding 15 months from the date of production.

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

Distinctive facts

• Registered as a PDO on 5 November 2002 under file number PDO-IT-0259 (EU register identifier EUGI00000013561).
• The specification permits no olive varieties other than Leccino, Coratina, Ogliarola, and Frantoio to contribute more than 20 % of the olives pressed.
• Bottling and packaging must take place within the identified geographical area; bulk transport of the finished oil outside that area is not permitted.
• The label must state the year of olive production and a best-before date that does not exceed 15 months from the date of production.

Tasting notes

Apulian EVOO from Taranto province, blend of Leccino, Coratina, Frantoio, Ogliarola. Medium fruity intensity.

HoReCa use

Apulian rustic cuisine.

Packaging

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

Seasonality