Terre Tarentine
PDO olive oil from western Taranto, with ancient Greek and Messapian roots.
via Wikipedia: Terre Tarentine · see source
Terre Tarentine is a PDO extra-virgin olive oil produced in the western area of the province of Taranto, next to the border with Basilicata on the Ionian side of Apulia. It is made with at least 80% of the olive cultivars Leccino, Coratina, and Ogliarola, mixed with other minor varieties of the local olive groves. The oil is yellow with green shades, has a fruity taste with some light bitter and spicy aroma, and is recommended for vegetables (raw or cooked), meat, and especially fish, including traditional recipes with the Mussels of Taranto. Despite the PDO designation, it is very hard to find and, as opposed to other PDO extra-virgin olive oils of Apulia, a specific market is not developed yet.
Quick Facts
- Olive cultivars
- Leccino
- Coratina
- Ogliarola (at least 80%)
- Soil type
- Sandy, mainly limestone
- Color
- Yellow with green shades
- Municipalities of production
- Taranto
- Ginosa
- Laterza
- Castellaneta
- Palagianello
- Palagiano
- Mottola
- Massaf
Facts from the source article.
Background
The cultivation of the olive tree in the western part of the Gulf of Taranto was introduced by the Messapians during the 10th century b.C. and improved by the Greeks and the Phoenicians. In the National Archeological Museum of Taranto, you can see Greek amphorae with mythological scenes linked with the olive tree and its cultivation. This history connects directly to the modern PDO oil, which is produced in the same territory: the municipalities of Taranto, Ginosa, Laterza, Castellaneta, Palagianello, Palagiano, Mottola, Massafra, Crispiano, Statte, Martina Franca, Monteiasi, and Montemesola. The soil is sandy, mainly made of limestone.
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