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P.D.O. EXTRA VIRGIN OLIVE OIL “TERRA DI BARI” (from 1998)

CHARACTERISTIC OF:
Bari and its province and of B.A.T (Barletta-Andria-Trani) together with one of the following additional geographic indications: “Castel del Monte“, “Bitonto“, “Murgia dei Trulli and delle Grotte“.

Types of olives by variety:
80% Coratina for ‘Terra di Bari’ “Castel del Monte”; 80% Cima di Bitonto or Ogliarola Barese and Coratina for ‘Terra di Bari’ “Bitonto”; 50% Cima di Mola for ‘Terra di Bari’ “Murgia dei Trulli e delle Grotte”,

The natural boundaries and those of the political administration do not always overlap and this is precisely why the “Terra di BariProtected Designation of Origin came into being. The P.D.O. commenced in 1998, covering the entire Province of Bari but, since 2004, the sixth province of Puglia named Barletta-Andria-Trani (B.A.T.) was introduced which included ten communes, some of which were part of the Province of Foggia. The Communes of B.A.T., apart from the capital, are: Bisceglie, Canosa, Trinitapoli, San Ferdinando di Puglia, Margherita, Minervino Murge and Spinazzola.

Recent history is one of cutting-edge olive growing, deriving from decades dedicated to enhance the properties of the principal cultivars such as Coratina, Cima di Bitonto and Cima di Mola. P.D.O. “Terra di Bari” has made a firm commitment to the growth of olive culture among consumers and coming generations.

Knowledge comes from the intersection between the intense work in the fields and at the olive press, and of olive growers and the entire production chain, and with the consumer who is beginning to appreciate the delightful notes of natural spiciness of some of these oils as a positive characteristic, as well as its neutraceutical value.


The bond between olives and the Bari region and of B.A.T. are extremely old, where Andria is considered as one of the capitals of extra virgin olive oil in Puglia and Italy. The vocation for oil production in this region has origins stretching back even to the neolithic age.

The significant distribution of olive groves and presses, still numerous until the present, has root in the ancient Roman era as is related in documents which discuss olive cultivation and ways of processing olives.

As regards ‘Terra di Bari’ P.D.O. oil let us dwell on the concurrence of dates: 2004 was the year in which B.A.T. was instituted, and also the Alta Murgia National Park, which includes some of the Communes which have Protected Designation of Origin extra virgin olive oil.

The option to define ‘Terra di Bari’ D.O.P. in three protected geographical indications clearly derives from a region of great diversity which runs from mountains to the sea, from the Alta Murgia Park to one of the largest salt pans in Europe, in which several distinct varieties of olives thrive, as well as others more characteristic of other zones.

Without doubtextra virgin olive oil forms part of the history of the peoples of the Mediterranean and, and in the Bari and B.A.T. areas, defines the economy of the agri-food sector as well as its culinary culture. From starters to ice cream withextra virgin olive oil, here tastings having the hallmarks of traditional flavours, open the route to innovation. From the wine of Nero di Troia to burrata cheese, freshly caught fish to the P.D.O. bread of Altamura, with a drizzle of extra virgin olive oil, the food and wine basket of ‘Terra di Bari’ is overflowing. Dominating the whole is the Frederick II manor of Castel del Monte which gave its name both to the P.D.O oil as well as the wine.


To seal the deal between producers and consumers D.O.P. ‘Terre di Bari’ fine oil originating from this region meet the quality standards and Rules for production specific to a series of components. Above all, “the environmental conditions and cultivation of the olive groves intended for ‘Terra di Bari’ D.O.P. must be traditional and characteristic of the region and, moreover, must be aimed at conferring on the olives and the oil derived from them, specific qualitative characteristics”. “Spacing between plantings, the farming style and the pruning systems must be those traditionally used, or in any case, designed so as not to change the characteristics of the olives and of oil benefiting from the ‘Terra di Bari’ P.D.O.. Furthermore, the benchmark the most widespread terroir of the D.O.P. ‘Terra di Bari’ region, are “red soil over limestone rocks”. “The harvesting of olives intended for the production of extra virgin olive oil with ‘Terra di Bari’ controlled Protected Designation of Origin must be carried out by 30 January of each year”. In addition, the Rules provide that production may not exceed 10 000 kg per hectare and that the yield of oil from the olives can only be a maximum of 22%.