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Brindisi and its province, in the administrative district of the Communes of Carovigno, Ceglie Messapica, Cisternino, Fasano, Ostuni, San Michele Salentino, San Vito dei Normanni, Villa Castelli.

This extra virgin olive oil is one of the gems of the Brindisi hills, whose name it bears. The characteristics which differentiate it arise from the limestone uMurge plateau, which rapidly slopes down towards the coastal strip near the Adriatic Sea and, to the South descending gradually towards the Messapica plain, in the provinces of Brindisi and Lecce, finally reaching the province of Taranto.

The earliest documents, as set out in the Collina di Brindisi P.D.O. Rules emanate from notarial deeds of the XII century concerning “the trading of olive oil, but it is clear that the establishment of olive groves date back to an even earlier period”. Their extraordinary commercial value is proved, the production Rules continue, by “the role played by olive oil since Medieval times as a significant alternative form of exchange currency: in fact this golden delicacy was so valuable that it was used to purchase livestock or other scarce items for families of the time”.

The varietal which predominated in this region was already named by Pliny as Olea lapygi, and commonly referred to as “Ogliarola”. It is therefore not surprising to see a wide panorama of olives stretching out from contorted trunks like beautiful plant sculptures alternating harmoniously with young olive trees, between the dry stone walls and trulli, farmhouses and lamias. The striking red colour of the earth stands out, which has, for generations, continues to produce excellence.

Until the present the Ogliarola, as Pliny noted, was the most widespread variety in Brindisi, especially in the groves around Fasano and Ostuni. Its hardiness and its capacity to adapt to the arid soils of this region, even now seem to contrasts perfectly with the prosperity which characterises the province of Brindisi. P.D.O.extra virgin olive oil is served at the tables of these farms, traditionally places of work now restored and turned into four and five star resorts. Collina di Brindisi is emblematic of the Apulian Mediterranean Diet.

The market gardens which line the Adriatic offer a year-round source of vegetables grown from local seed varieties, such as, for example, the Presidio Slow Food Regina tomato. In autumn, summer and spring edible wild herbs feature in the menus of restaurants, inns and taverns, traditionally with a splash of extra virgin olive oil added even raw, adding a characteristic touch which lends gloss and flavour to the local cuisine. From the earth to the sea, in a blend of traditions and peoples from far and near, Balcani highlights the olive growing culture which originated in the Middle East.

Passion and love is inherited through the olive culture, effortlessly adopting technological innovation,in the manufacture of P.D.O. extra virgin olive oil. Collina di Brindisi requires not only provenance from a determined geographical area, which is designated as ideal. Each time we choose a P.D.O. oil we are assured of a high standard of quality determined by the production Rules and, year after year, guarantee the goodness and the neutraceutical characteristics we desire.

In the field, as is stipulated in the Rules, “pest management of the olive groves must be carried out in accordance with integrated pest management methods”. This is a further guarantee for consumers of Collina di Brindisi P.D.O. oil because it ensures the application of a system specifically for anti-parasite management meaning treatment is not applied at set intervals. In practice, olive growers intervene when the relevant monitoring systems show that this is indispensable.

To ensure that D.O.P. extra-virgin olive oil of Collina di Brindisi comes from the valuable Brindisi olives, the Rules provide that “operations for the extraction and packaging of oil must be carried out within a designated territorial region”. Moreover, it is specified that “the maximum yield of oil from the olives may not exceed 25%”. Every effort is made, from the fields to the oil press to bottling, to ensure we produce oil complying with the P.D.O. mark. Collina di Brindisi “which we produce is as faithful as possible to the particular original characteristics of the fruit”.

P.D.O. extra virgin olive oil on release to the consumer Collina di Brindisi should have the following chemical and organoleptic characteristics:

  • colour from green to yellow
  • medium fruity odour
  • fruity taste with a slight hint of bitterness and spice
  • Panel test score >=6.5
  • maximum acidity 0.8%
  • number of peroxides =<14 Meq O2 /Kg

Related Regions


Ceglie Messapica




San Michele Salentino

San Vito dei Normanni

Villa Castelli