Implementing Regulation (EU) 2026/2341, which recognises ‘Oliva Alta Daunia’ as a Protected Designation of Origin (PDO), was published this morning in the Official Journal of the European Union, thereby safeguarding a production method historically linked to the Apulian region and the Peranzana variety.

The product is characterised by its soft, juicy flesh, the clean separation from the stone and a harmonious flavour profile, with herbaceous notes and hints of artichoke and unripe tomato. Another distinctive feature is its ‘iridescent’ colour, which is linked to the natural ripening and processing of the olives. Local tradition calls for the ‘greco al naturale’ method, based on the natural fermentation of the olives in brine.

The identity of the Oliva Alta Daunia stems from the combination of the Peranzana’s genetic characteristics and the specific soil and climate conditions of the production area. The temperate, semi-arid climate, characterised by hot, dry summers and generally mild winters, combines with deep, predominantly loamy-sandy soils, creating conditions particularly favourable to the cultivation of this variety and the gradual ripening of the fruit.

This natural heritage is complemented by the expertise of the olive growers, honed over generations. This is reflected in the ‘San Severo vase’ training system, closely linked to the production area, together with the harvesting methods and traditional processing practices.

It is precisely the interaction between the environment, the genotype and the human factor that gives rise to the distinctive characteristics now protected by the PDO.