Extravirgin Oil

  • Cultivar

    • Ogliarola di Lecce originated from Salento, South Apulia
    • Cellina di Nardò originated from Salento, South Apulia
    • Coratina originated from North Apulia
    • Leccino originated from Tuscany
    • Frantoio originated from Tuscany
    • Nocellara del Belice originated from Sicily
    • Biancolilla originated from Sicily
    • Nociara originated from Basilicata
  • Extra virgin olive oil certified PDO ‘’Terra d’Otranto’’


    Covers the name of a Region or a specific place, which is used to describe a product originating in that Region or place.The quality or characteristics of the product are essentially or exclusively linked to the particular geographical environment (with its inherent natural and human factors ) of the Region or place concerned.The production, processing and preparation of the product must take place in the defined geographical area.The PDO EU Certification provide a guarantee to consumers that the items they are purchasing are genuine and authentically made in a specific Region of the EU and that they possess unique and specific qualities linked to their Region of origin. What differenziates and makes more expensive the extra virgin olive oil PDO certified from the normal extra virgin olive oil is the fact that it must fully comply with the production disciplinary recognized from European Community as PDO ‘’ Protected Denomination of Origin’’ (Reg.C.E. N° 644/98). This disciplinary includes all olive oil production steps from the cultivation of olive trees to harvesting and crushing of olives, extraction of olive oil, analysis of the final product which must comply with several and stringent analytical characteristics, packaging of the product. The control of the compliance with this disciplinary is performed by an external Authority named by Italian Ministry of Agriculture and it’s guaranteed from the same Ministry (Art.10 Reg. C.E.510/2006).


  • Health Benefit

    polyphenolsThe extra virgin olive oil of excellent quality certified DOP contains an high quantity of natural antioxidants as plyphenols and tocopherols ( Vitamin E) that are responsible for the robust flavour and for the ‘’bitterness’’ and ‘’spiciness’’ showing the positive elements of a top quality olive oil. Vitamin E protects the cells of human body from oxidative stress while polyphenols contribute to the protection of blood lipids from oxidative stress with improvement in cholesterol efflux. This is the result of a study of EFSA, European Authority for Food Safety, and it’s claimed in the Reg. CE 432/2012. Our Farm can proudly boast of this CE claim since 2014 as showed by the proper label attached to bottles and tins with our extra virgin olive oil DOP ‘’Terra d’Otranto’’.


  • OIL


    The payment of our products can be done by money wire transfer to our Bank: :

    • UniCredit Banca Agency of Veglie (LE) - Italy
    • IBAN Code: IT 70 K 02008 80151 000002867926
    • Account owner: Antonio Rollo

    Product packaging: Extra virgin olive oil DOP "Terra d'Otranto"

    • carton with 12 bottles 0.75 lt – Gross weight Kg 15.5
    • carton with 12 bottles 0.5 lt - Gross weight Kg 10.9
    • carton with 24 bottles 0.25 lt –Gross weight Kg 12.3
    • ccarton with 4 tins 3 lt/each - Gross weight Kg 12.0

    Extra virgin olive oil

    • carton with 12 bottles 0.5 lt – Gross weight Kg 10.9
    • carton with 2 tins 5 lt/each - Gross weight Kg 10.0

    The prices of our products, showed in the related page "Products" of this site, are "ex works".

  • The Salento Gold

    From lamping olive oil to the extra virgin olive oil DOP ‘’Terra d’Otranto’’

    ‘’Terra d’Otranto’’ ( Land of Otranto) was the Middle Ages name of Salento because Otranto was During IX and X century A.C. the most important city of the area. The cultivation of olive trees was developed by the Basilians, Greek monks of byzantine cult, who introduced and implemented a new variety of olive tree named as ‘’cellina di Nardò’’ (Nardò is a city in this area). From XVI to XIX century the olive trees cultivation greatly contributed to the richness of Salento because the so called ‘’lamping oil’’ produced in the many local underground olives milling plants, some of them in our city of Veglie, by olives of poor quality harvested from the ground was shipped from the port of Gallipoli to North Europe to illuminate the cities and to produce soap. The Basilian monks introduced also in Salento the technique of harvesting the olives directly from the plant to produce a better quality olive oil to be used as food. The continuous evolution of the techniques of olive trees cultivation, harvesting and milling of olives and extraction of olive oil produced by mainly using the autochthonous olives ‘’ogliarola di Lecce’’ and ‘’cellina di Nardò’’ gives a particular product deeply connected with the local ‘’Territory’’ with its unique and majestic olive trees, the culture of farmers, the surrounding environment, the mild climate, the fragrance and brightness of a piece of land between two seas, the Adriatic and the Ionian : All this contribute to make unique the olive oil of this Territory that shows the switness and harmony typical of Salento.