The term DOP stands for Protected Designation of Origin and identifies a product whose qualities and characteristics are essentially attributable to the geographical environment and its intrinsic natural and human factors.

Collina di Brindisi PDO extra virgin olive oil is obtained from the fruits of the Ogliarola Salentina variety in a proportion of no less than 70%, and for the remaining 30% from other varieties spread across the territory, including Cellina di Nardò, Coratina, Frantoio, Leccino, and Picholine. This blend offers a complex and harmonious aromatic profile, moderately fruity, with notes of almond, ripe apple, fresh grass, and artichoke. On the palate, it is well-balanced, combining softness and sweetness with light bitterness and spiciness, ideal for a wide range of dishes.

Aroma: Fruity notes of almond and ripe apple (typical of Ogliarola) can be perceived, along with hints of leaf, fresh grass, and green apple (from Leccino). Additionally, more intense notes of artichoke and green tomato (from Frantoio) and a touch of black pepper (from Coratina) are added.

Taste: On the palate, the blend is well-balanced, combining the softness and sweetness of Ogliarola with the delicacy of Leccino. The presence of Frantoio and Coratina adds light bitterness and spiciness. This makes the blend versatile and suitable for a wide range of dishes, offering a complexity of flavors that adapts well to both delicate and robust dishes.

Pairings: Collina di Brindisi oil is appreciated for its balanced and fruity flavor, making it ideal for fish dishes, shellfish, and fish carpaccios. It is perfect for white and red meats, both raw and grilled, and for meat or fish appetizers. Cooked vegetables, both bitter and sweet, and raw vegetables find an excellent companion in this oil, as do salads and vegetable soups. It is excellent with fresh cheeses and pasta.

Harvest period: October – November.

Production techniques: The olives, harvested directly from the tree using mechanical equipment, are stored in suitable containers in ventilated areas, and then processed within a maximum of 18 hours through cold centrifugal extraction (processing temperature below 27°C).

Origin: Province of Brindisi, Puglia, Italy (100%)

Cultivar: Ogliarola Salentina (70%), other Cultivars (30%)