Salento DOP Olive Oil: the revival in the new regulation

Scenario 2024/2025: numbers and trends of Apulian exports

The Apulia confirms itself as the leading olive-growing region in Italy, with a 2024/2025 production estimated at over 100,000 tons of olive oil, accounting for about 40% of the national production (ISMEA, 2025). Although smaller in quantity, DOP productions play a strategic role in terms of added value and qualitative positioning.

The DOP Terra d’Otranto concerns a historically suitable area, today strongly influenced by the dynamics of  varietal reconversion and olive-growing regeneration following the  Xylella fastidiosa. The 2024/2025 data indicate:

• a stable but selective DOP production, oriented towards  certified quality more than volumes;

• a growing demand in specialized channels and in  food service of medium-high range;

• a constant interest from theexport, particularly towards Germany, France, United States and Asian markets sensitive to origin certifications (ISMEA, 2025).

The international market increasingly rewards  environmental sustainability and digital traceability of the supply chain.

From Messapian roots to European protection: the identity of the DOP

The history of oil in  Salento has its roots in the Messapian, Roman and Byzantine era, when oil was already a central resource for food, lighting and trade. During the Middle Ages and modern age, theSalento oil became a strategic commodity for trade in the Mediterranean, exported through the ports of  Gallipoli e Otranto towards Northern Europe.

Over the centuries, varietal specialization and traditional cultivation practices have consolidated a  sensory profile distinctive profile, now protected by the Protected Designation of Origin. The PDO recognition, obtained in 1998, has been a fundamental tool to protect the product identity and its link to the territory (EU Regulation 2024/1143).

The 2025 turning point: the new production regulation

With  ministerial decree of April 30, 2025, the Ministry of Agriculture approved an  ordinary amendment of the production regulations, regularly communicated to the European Commission, representing a historic turning point for the Terra d’Otranto PDO. The update, promoted by the Protection Consortium after a four-year process, definitively – and no longer temporarily – introduces the  resistant cultivars or tolerant a Xylella fastidiosa, to ensure the revival of Salento olive growing on three fundamental pillars: guarantee of origin, highest oil quality and freedom of enterprise (Terra d’Otranto PDO Consortium, 2025; Sapienza, 2024).

Varietal innovation: cultivars resistant to Xylella

The 2025 regulations require that PDO oil must contain  at least 60% of olives from the following cultivars:

a) traditional cultivars:

• Ogliarola salentina (also known as Ogliarola leccese);

• Cellina di Nardò;

b) cultivars resistant/tolerant to  Xylella fastidiosa:

• Leccino;

• FS17 (commercially called Favolosa);

• Lecciana;

• Leccio del Corno.

The remaining  40% can be made up of other varieties present in the olive groves (disciplinary, article 2 – Varieties of olives). This composition represents a  agronomic revolution that combines tradition and innovation, allowing the replanting of olive groves devastated by the bacterium without losing the DOP denomination.

Geographical area

The production area includes  92 municipalities of the province of Lecce and some neighboring municipalities of the provinces of Brindisi and Taranto. TheGeographical area is characterized by predominantly calcareous soils, Mediterranean climate with moderate temperature excursions and good ventilation, elements that positively influence the organoleptic characteristics of the oil (Production disciplinary Terra d’Otranto DOP, article 3 – Production area).

The operations of cultivation, production and milling of the extra virgin olive oil «Terra d’Otranto» must take place exclusively within the geographical area of production.

Cultivation, harvesting and processing techniques

The cultivation characteristics have been updated in the following terms:

• maximum production, 15 tons of olives per hectare per hectare;

• The pruning of the plants must be done at least once a year. The mowing, thesuperficial plowing, theharrowing must be done at least twice a year;

• the plants must be uniformly distributed over the entire surface of the olive-farmed land;

• Theolive grove must have a minimum size of 1 hectare;

• ‘plants must not show significant damage from phytopathies that compromise productivity by more than 30%, except for topped plants and grafted with permitted varieties' (disciplinary, article 5 – Cultivation characteristics).

The harvesting of the olives must be carried out directly from the plant - with manual or mechanical methods that guarantee the integrity of the drupes and absolute prohibition of collection from the ground - within the final deadline of 15 November of each year.

‘The operations of oil extraction must take place within 24 hours from the harvest of
olives. The minimum quantity of each batch of olive milling intended to become DOP cannot be less than 15 quintals. Bulk D.O.P. oil in stock as of 16 November of the year following the production campaign must be downgraded' (regulation, article 6 – Methods of oil extraction).

Excellence standards: chemical and organoleptic parameters

TheTerra d’Otranto DOP oil, according to the new regulation (2025), must meet the following criteria:

a) organoleptic characteristics:

• color: green or yellow with slight green reflections;

• taste: fruity median ≥ 1; pungent: median ≥ 1; bitter: median ≥ 1. Depending on the harvest period and the varietal prevalence, the fruity integrates with sensations of olive leaf, freshly cut grass, thistle, artichoke, chicory, tomato, forest fruit;

b) chemical parameters:

• maximum acidity, expressed in oleic acid: 0.35 g per 100 g. Less than half, note well, compared to 0.8 g established for general extra virgin olive oils by reg. EU 2022/2104. Dongo, 2022);

• peroxides: max 12 meq O₂/kg (regulation, article 7 – Consumption characteristics).

Labeling and traceability: guarantees for the consumer

‘The extra virgin olive oil «Terra d’Otranto» must be placed on the market in containers in glass, ceramic, steel, aluminum, tinplate, multilayer bag in box type, with a capacity not exceeding 3 liters. The containers used must in any case allow the protection of the oil from ultraviolet rays’.

Thelabel must mandatorily include:

• the denomination ‘Terra d’Otranto‘ followed by the acronym ‘DOP’;

• the European logo of the DOPs;

• the indication of theproduction year (regulation, article 8 – Designation and presentation).

The traceability is strengthened through new requirements:

• the control body is required to verify and carry out an  estimate before harvesting of the maximum olive production of the land units intended for the production of «Terra d’Otranto»;

• the packaging must be carried out within the production year.

• ‘Each stage of the production process is monitored by documenting, for each, the inputs and outputs. Through registration in specific lists of olive growers (farms), millers, packagers, and intermediaries managed by the control structure, the traceability of the product is guaranteed’ (regulation, article 4 – Proof of origin).

I controls to ensure compliance with the regulation are carried out in accordance with Regulation (EU) 2024/1143 (regulation, article 9 – controls).

Uses

The oil of  Salento PDO is particularly appreciated:

• raw on durum wheat semolina bread, legumes, vegetables, and traditional Apulian dishes like ‘ncapriata, chicory, and broad beans

• paired with  blue fish, white meats and fresh cheeses like burrata and strong ricotta

• in the  quality catering, where its balanced profile enhances the ingredients without overpowering them

• for the preparation of traditional preserves, such as sun-dried tomatoes and eggplants in oil

It is a versatile oil, suitable both for conscious domestic use and for  professional cooking.

Buying guide

Conscious consumers and professional buyers are always recommended to verify the authenticity of the products offered, which in this jar must bear the PDO symbol and the clear indication of theharvest year. Also paying attention to the added value of organic  organic, certified pursuant to Regulation (EU) 2018/848, whose agronomic practices can contribute to the restoration of areas damaged by Xylella (Dongo et al., 2021).

For  buyers and professional operators, Salento PDO oil represents a proposal of great narrative and territorial value, ideal for markets attentive to authenticity and sustainability. In this path,  GIFT – Great Italian Food Trade provides consolidated expertise in supporting  international buyers, facilitating the identification of reliable, certified, and organic-oriented producers, and supporting commercial relationships throughout the entire supply chain.

Conclusions

The DOP Terra d’Otranto represents a model of proactive adaptation
to phytosanitary and climatic challenges. The final integration of resistant cultivars into the 2025 disciplinary closes an era of uncertainty and opens a new season for the rural economy of Salento. For catering operators and international buyers, this oil now represents a strategic choice that combines the food safety of a certified supply chain with the ethical value of reconstructing a historic landscape.

Dario Dongo

Credit cover: Oleificio Cooperativo Salento – Veglie

References

• Commission Delegated Regulation (EU) 2022/2104 of 29 July 2022 supplementing Regulation (EU) No 1308/2013 of the European Parliament and of the Council as regards marketing standards for olive oil. Consolidated text: 10/06/2024.  https://eur-lex.europa.eu/eli/reg_del/2022/2104/oj

• Consorzio DOP Terra d’Otranto. (2023).  Production specification of the Protected Designation of Origin Terra d’Otranto. https://www.politicheagricole.it/flex/cm/pages/ServeBLOB.php/L/IT/IDPagina/3335

• Dongo, D., Della Penna, A.A. (2021, May 14). Biostimulants in olive growing, bio revolution. Scientific review. FT (Food Times). https://www.foodtimes.eu/it/ricerca/biostimolanti-in-olivicoltura-rivoluzione-bio-rassegna-scientifica/

• Dongo, D. (2022, November 20). Marketing of olive oils, EU reg. 2022/2104. FT (Food Times). https://www.foodtimes.eu/it/sistemi-alimentari/commercializzazione-degli-oli-di-oliva-reg-ue-2022-2104/

• Ismea & Fondazione Qualivita. (2025).  ISMEA-Qualivita 2025 report on Italian agri-food and wine productions DOP, IGP and STG (23rd ed.). Edizioni Qualivita.  https://www.ismea.it/flex/cm/pages/ServeAttachment.php/L/IT/D/1%252Fe%252F8%252FD.fefdd2e7c08546544955/P/BLOB%3AID%3D13512/E/pdf?mode=download

• Ministry of Agriculture, Food Sovereignty and Forests. (2025). Production Specification of the Protected Designation of Origin “Terra d’Otranto” [PDF]. MASAF. https://www.masaf.gov.it/flex/cm/pages/ServeAttachment.php/L/IT/D/1%252F9%252F8%252FD.a56bd25591ba82c2da99/P/BLOB%3AID%3D3342/E/pdf?mode=download

• Publication of the communication of an approved standard amendment to a product specification of a geographical indication in accordance with Article 5(4) of Commission Delegated Regulation (EU) 2025/27. http://data.europa.eu/eli/C/2025/5427/oj

• Regulation (EU) 2024/1143 of the European Parliament and of the Council of 11 April 2024 on geographical indications for wine, spirit drinks and agricultural products, as well as traditional specialities guaranteed and optional quality terms for agricultural products.  https://eur-lex.europa.eu/eli/reg/2024/1143/oj

• Regulation (EU) 2018/848 of the European Parliament and of the Council of 30 May 2018 on organic production and labelling of organic products.  https://eur-lex.europa.eu/eli/reg/2018/848/oj

• Sapienza, G. (2024, February 23). Xylella fastidiosa on olive trees in Puglia, a decade of monitoring. FT (Food Times). https://www.foodtimes.eu/it/pianeta/xylella-fastidiosa-sugli-olivi-in-puglia-un-decennio-di-monitoraggio/