Terra d'Otranto

The olive growing area of Terra d’Otranto used to comprise the land extending from The Murge plateau to the southernmost point of the Salento peninsula, popularly known as the heel of the Italian boot. Thanks to the Basilian monks, the trading of olive oil in this part of the Apulia region began during the Middle Ages, and during the Renaissance, Terra d'Otranto olive oil was even exported to the Ottoman Empire.

Today, this extra virgin olive oil is produced in the provinces of Lecce, Taranto and Brindisi. It is obtained from the Cellina di Nardò and Ogliarola olive varieties, which must make up at least 60% of the groves, individually or combined. Terra d’Otranto oil is golden yellow with a green hue, has a mild fruity aroma and a strong taste with well-balanced notes of bitterness and piquancy.