Puglia
Apulian extra virgin olive oil is much more than a food product, it is a tradition full of history and passion.
History
Puglia is the historic strip of Italian land that stretches towards the East, formerly a port of trade with the Mediterranean trade.
Olive growing came thanks to the Phoenician navigators; however, it was the Greeks first and then the Romans who gave the decisive impetus.
The Romans recognized this geographical importance and endowed it with important communication routes. The Via Appia-Traiana is the road that connected Rome to Brindisi; indelibly, the emperor Trajan wanted to represent it with an olive tree when, to commemorate its construction
The religious orders present in the area were decisive in the early Middle Ages. In the Renaissance, oil was exported from the maritime republics (Venice, Genoa), from the Holy Land to the Ottoman Empire. The thousand-year-old plants that we still meet today in Puglia are a direct testimony of this and represent the most vivid landscape connotation of these territories.
Technical contents
Olive growing in Puglia represents 32% (373 thousand hectares) of the entire Italian olive growing and 25% of the regional agricultural area (source Coldiretti Puglia from Ansa.it) of which about half of the olive trees are secular and 3-5 million even planetary specimens, where between Bari and the province of BAT there are 132 thousand hectares of olive trees, practically 35% of Apulian olive growing.
Numbers that make us understand its importance at national level in economic terms, this region is responsible for driving the productive recovery of the Peninsula with 3 macro-areas of production: Foggia, Bari and Salento, which includes the provinces of Lecce, Brindisi and Taranto .
The diversity of the geological characteristics of the land has favored the production of different types of olives whose final product has very different organoleptic characteristics for which the recognition of five DOP (Protected Designation of Origin) and a very recent IGP Olio di Puglia has been obtained.
DOP Dauno
Mainly produced with olives of the Peranzana, Coratina, Ogliarola Garganica and Rotondella varieties, this oil is marketed under one of the following sub-denominations: Alto Tavoliere, Basso Tavoliere, Gargano and Sub-Appennino.
DOP Terra di Bari
Olives belonging to the Ogliarola and Coratina varieties mainly contribute to the production of this oil. It is marketed with the indication of one of the following sub-denominations: Castel del Monte, Bitonto and Murgia dei Trulli e delle Grotte.
DOP Colline di Brindisi
The production of this oil is concentrated in the eight cities identified as the historical production centers: Carovigno, Ceglie Messapica, Cisternino, Fasano, Ostuni, San Michele Salentino, San Vito dei Normanni and Villa Castelli, in the areas north of the province of Brindisi. . Soils up to 413 meters above sea level are considered suitable. The olives that contribute to its formation belong mainly to the Ogliarola varieties, also known as Chiarita, at least 70% completed by the Cellina, Nardò, Coratina, Frantoio, Leccino and Picholine varieties.
DOP Terra D’Otranto
Terra d’Otranto Extra Virgin Olive Oil is obtained from olives of the Cellina di Nardò and Ogliarola varieties.
DOP Terre Tarantine
It embraces the territories falling within the province of Taranto and includes the olive groves of the Leccino, Coratina, Ogliarola and Frantoio varieties and all the lands that do not exceed 517 meters above sea level.
Image from: Flos Olei by Marco Oreggia
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