Terre Tarentine extra virgin olive oil

History and origin

In the Taranto area the wild olive, the oleaster, has grown since very ancient times. The cultivated olive arrived with the Greeks and Phoenicians and spread above all in the Messapian period, between the fifth and fourth centuries BC.

Many archaeological finds bear witness to this long history: Messapian amphorae and coins depicting the olive tree, a sign of how important the crop was to the communities living in this area.

The Protected Designation of Origin Terre Tarentine, registered in the European Union, carries on this heritage and protects the oil of the municipalities on the western side of the province of Taranto, with rules covering varieties, harvest timing and milling.

Sources: Qualigeo (Fondazione Qualivita) — Terre Tarentine DOP · eAmbrosia — Terre Tarentine (PDO-IT-0259)

Area and method of production

The area of production, processing and bottling covers many municipalities on the western side of the province of Taranto. At least 80% of the oil comes from the varieties Frantoio, Coratina, Leccino and Ogliarola, alone or together; other varieties in the groves may make up to 20%.

The olives are picked from the tree between October and January and must reach the mill on the same day. There they are kept in rigid, ventilated containers, in cool rooms protected from temperature swings, to keep the fruit intact, and must be milled within 72 hours.

At the mill only traditional mechanical and physical processes are allowed, with drinking water at no more than 30 degrees, so as to respect the aromas of the fruit.

Sources: Qualigeo (Fondazione Qualivita) — Terre Tarentine DOP

How to recognise it

Terre Tarentine PDO oil is yellow-green in colour with medium fluidity. The taste is fruity, with light to medium pungency: a delicate profile that the designation's record calls delicately fruity.

The specification sets a maximum acidity of 0.6 grams per 100 grams and a panel test score of at least 6.5. The oil is sold in containers of up to five litres. The label must show the name Terre Tarentine with the PDO mention, the European symbol and, compulsorily, the production year; a seal with a unique alphanumeric code ensures the traceability of every pack.

Sources: Qualigeo (Fondazione Qualivita) — Terre Tarentine DOP

In the kitchen

Its delicately fruity taste makes it a particularly suitable dressing for vegetable-based first courses, starting with the traditional orecchiette with turnip tops. It is also excellent on meat and fish main courses.

To preserve its qualities it should be kept in a cool place, between 14 and 18 degrees, away from light, heat and strong-smelling products. It is best used within four to six months of pressing, when its fruity profile is at its fullest.

Sources: Qualigeo (Fondazione Qualivita) — Terre Tarentine DOP

Where to taste it

Terre Tarentine is the western part of the province of Taranto, where the olive has grown since the Messapians spread its cultivation. It is there, in the municipalities of the production area, that the oil is harvested, milled and bottled, because the specification keeps the whole supply chain within the territory.

Visitors to Taranto and its hinterland between October and January arrive in the harvest season, when olives go from tree to mill on the same day. It is the best time to get to know the oil where it is made, paired with traditional vegetable dishes such as orecchiette with turnip tops.

Sources: Qualigeo (Fondazione Qualivita) — Terre Tarentine DOP

Protection

• Protected designation of origin (PDO) — PDO-IT-0259 (eAmbrosia — Terre Tarentine (PDO-IT-0259))

When

• Harvest: January, October–December (Qualigeo (Fondazione Qualivita) — Terre Tarentine DOP)
• Winter
• Autumn

Where

Puglia