Description
Terra d’Otranto PDO extra virgin olive oil is obtained from the Cellina di Nardò and Ogliarola olive varieties (locally known as Ogliarola Leccese or Salentina), which must make up at least 60% of the groves, individually or combined. Up to 40% of other varieties may also be present.
Production Area
The production, processing and bottling-packaging area of Terra d’Otranto PDO extra virgin olive oil is within the entire territory of the Province of Lecce and several municipalities in the provinces of Taranto and Brindisi, in the Apulia region.
Production Method
The harvest must be completed by January 31st of each year. The maximum permitted production for the olives destined to make the oil is 12 tonnes per hectare. The olives must be harvested directly from the trees, either by hand or mechanically. The oil must be pressed within two days of the harvest. The oil yield must not exceed 20%.
Appearance and Flavour
Terra d’Otranto PDO extra virgin olive oil is green or yellow with green reflections. It has a mild fruity smell of ripe olives, with a light leafy note, and a medium fruity flavour, slightly bitter piquant depending on when the olives were harvested.
History
Olive trees have been present in the Salento area since pre-historic times, but they spread rapidly and profitably between the 5th and 4th centuries BC thanks to the Messapians. Over the following centuries, the local production of olive oil also benefited from the traditional oil making techniques of Phoenicians, Greeks and Romans. The trading of olive oil began during the Middle Ages, thanks to the Basilian monks, who followed the Rule of St. Basil. It was also their idea to identify this area – which extends from Murgia to where the Adriatic and the Ionian seas meet – with the name Terra d’Otranto. During the Renaissance, the quality of the olive oil in this area was so renowned that it was even imported to the borders of the Ottoman Empire.
Gastronomy
Extra virgin olive oil is highly perishable and it is therefore important that it is stored correctly in order to maintain its organoleptic properties. It should be kept in a cool, dark place at a temperature between 14 and 18 °C, away from heat sources and other foods that emit strong odours. It should be consumed within 4-6 months of pressing to fully appreciate its flavour. Terra d’Otranto PDO extra virgin olive oil has a strong aromatic flavour, making it an ideal condiment for durum wheat pasta dishes, boiled vegetables and legumes, as well as for drizzling on meat and fish.
Marketing
The product is marketed as Terra d’Otranto PDO extra virgin olive oil. It is sold in glass or tin plate recipients of no more than 5 litres. The label must indicate the harvest year of the olives, the Consortium’s logo together with the wording “olio extravergine di oliva Terra d’Otranto DOP”, and the European symbol. The specific guarantee mark, which consists of a unique alphanumeric code that ensures the traceability of the product, must be on the packaging.
Distinctive Features
Terra d’Otranto PDO extra virgin olive oil is characterised by a maximum acidity of 0.65 g per 100 g of oil and a panel test result higher than or equal to 6.5.
