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P.D.O. EXTRA VIRGIN OLIVE OIL “DAUNO” (from 1997, amended as from 2012)

Characteristic of:
Foggia
and its province,compulsorily distinguished by four geographic indications which are “Basso Tavoliere”, “Gargano”, “Alto Tavoliere” and “Sub Appennino”.

Types of olives by variety: 80% Peranzana or Provenzale for ‘Dauno’Alto Tavoliere”; 70% Coratina for ‘Dauno’ “Basso Tavoliere”; 70% Ogliarola Garganica for ‘Dauno’ “Gargano”; 70% Ogliarola, Coratina, Rotondella only or jointly for ‘Dauno’ “Sub Appennino”.

Biodiversity is the term to characterise Daunia expressing the most varied rainbow of olfactory flavours of extra virgin olive oil of Puglia with the D.O.P. mark. Nature, in her generosity, bestowed on the extreme northern strip of the heel of Italy, mountains and plateaux, forests and breezes next to the Adriatic sea. Through history and legends, this land facing towards the Balkans and Jerusalem was a hub of civilisation. The Dauni got their name from the Greeks to identify those who lived in northern Puglia in the zone between Ofanto and Fortore. The eponymous Dauno who, according to legend, was the son of Licaone and came to Italy with the Japigian brothers and Peucezio. Tasting P.D.O. Dauno implies diving into the culture of the region it embodies. Its rules for production burst open the doors to a thousand year old history which ties Foggia to olive oil.


In Gargano, which dates back to Roman times, there are remnants of an oil mill in the monastic valley of Santa Maria di Pulsano, at Monte Sant’Angelo, city of two U.N.E.S.C.O. sites where a Papal Bull of the XVIII century introduced rules to regulate the storage and trade in oil. The olive culture of Gargano, spread to Foggia through brisk trade especially by sea.

The production rules can be explained because Dauno D.O.P. has a good four geographic indications. “The system of expansion of culture in the province of Foggia, due to the geography of the region, has resulted in geographic individuality in production, which through a communal production matrix, showing distinctive qualitative traits due to different compositions in the percentages of varieties in the production of Dauno oil, as well as due to the orographic geography of the four areas of cultivation corresponding to the four additional geographic indications which are: Dauno Alto Tavoliere, Dauno Basso Tavoliere, Dauno Gargano, Dauno Sub Appennino.

In our cooking there has been a gradual recognition of the need to have more than one olive oil available, depending on use. Family tradition, personal taste, the eating habits of those who are passionate about cooking, and extra virgin olive oil, can inform our choices in the kitchen. From theory into practice, tasting extra virgin olive oil can be decisive also because producers, mill owners, master olive oil makers, can variegate the extra virgin olive oil from the moment they are selected for harvesting, from the type of manufacture and the art of blending olive varieties, given that harvesting for all four denominations must take place before 30 January.


It is important to note that, to guarantee to the consumer that the olives and the oil come from Foggiano, the production rules require packaging of Dauno P.D.O. extra virgin olive oil must be carried out in the province of Foggia.

Any operator in the production chain (olive growing, olive presses and packaging), for each of the phases of the production process in which he/she is involved, carries out a series of controls aimed at verifying the traceability of the product. In particular, olive growers, at the time when they deliver the olives to the press, certify having observed the prescribed rules for cultivation , the yield and the date of harvesting, when delivering olives to a press registered as Dauno P.D.O. and providing documentary evidence of the mode of transportation or replacement documentation. In accepting the olives, the olive press will verify the provenance of the product, the correct identification of the olives and the date of harvesting.

During the pressing process, the olive press will register the data showing the traceability of the consignment of olives starting with the olives pressed. The oil obtained will be identified and separated depending on the sub-zone and varietal governed by the rules and finally, stored in the relevant tank identified with the inscription: Dauno D.O.P. oil, specifying the olive varietal and the geographic indication.