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The high rocky coast of the Gargano welcomes travellers arriving from the North with its large expanses of olive trees that almost reach the Adriatic sea, among the caves and coves in the cliffs.
Naturally, extra virgin olive oils accompany our whole journey inland from the coast, offering a multitude of flavours and scents that reflect the characters of the four dominant cultivars: Ogliarola Garganica, Peranzana, Rotondella and Coratina.
The deep bond between olive and man is evident in the “Trappeto Maratea” Museum, in Vico del Gargano, behind the Castle of Frederick II. This old 14th century mill, belonged to the noble famillies of Vico, and still testifies to the back-breaking work of the millers who laboured there.
In November and December, there are plenty of events dedicated to the “new oil” in Mattinata, Torremaggiore, Biccari and also Carpino, which celebrates not only its extra virgin oil, but also its fine fava beans.
Among the excursions offered by the National Park of Gargano, there are tours of the olive groves on the plain of Vieste which are available all year round. This is an itinerary among modern companies and 12th century mills cut into the bedrock.
In addition to the precious extra virgin olive oil, produced for centuries, this area is well known for its Bella di Cerignola DOP quality table olive, large, fleshy and thick.
Introduced by the Spaniards in the fifteenth century, this olive owes its name to its flavour and fragrance, which are far superior to those of the original cultivar.

The PDO extra-virgin olive oil Dauno has four “subareas” that correspond to as many production areas that have peculiar landscape and environmental features. The so-called Daunia includes a variety of extremely different and unique places, which have the typical characteristics of the oils produced in these areas.
From the Subappennino to the Gargano, a silver river of olive leaves marks the shift from the mountain to the sea, from smooth olive groves to cliffs that fall sheer to the sea.

ALTO TAVOLIERE: Designation reserved to extra-virgin olive oil produced in the administrative territory of the Municipality of Castelnuovo della Daunia, Chieuti, San Paolo di Civitate, San Severo, Serracapriola, Torremaggiore. It is made up of Peranzana or Provenzale varieties (with a presence not lower than 80% in the olive groves). Other varieties cannot exceed the maximum limit of 2%. Colour: green to yellow. Flavour: medium fruity, with fresh fruit and almond sensations.
Taste: fruity. Maximum acidity level: 0,6. Organoleptic score: greater than or equal to 6,5.

BASSO TAVOLIERE: Designation reserved to extra-virgin olive oil entirely or partly produced in the administrative territory of the Municipality of Carapelle,  Cerignola, Foggia, Manfredonia, Margherita di Savoia, Ordona, Ortanova, Rignano Garganico, San Ferdinando di Puglia, San Giovanni Rotondo, San Marco in Lamis. It is made up of Coratina variety (not lower than 70%). Other varieties cannot exceed the maximum limit of 30%. Colour: green to yellow. Flavour: fruity. Taste: fruity with slightly peppery and bitter sensation. Maximum acidity level: 0,6. Organoleptic score: greater than or equal to 6,5.

GARGANO: Designation reserved to extra-virgin olive oil entirely or partly produced in the administrative territory of the Municipality of Apricena, Cagnano Varano, Carpino, Ischitella, Lesina, Manfredonia, Mattinata, Monte S. Angelo, Peschici, Poggio Imperiale, Rignano Garganico, San Giovanni Rotondo, San Marco in Lamis, Sannicandro Garganico, Vico del Gargano, Vieste.
It is made up of Ogliarola Garganica variety (not lower than 70%). Other varieties cannot exceed the maximum limit of 30%. Colour: green to yellow. Flavour: fruity with grassy sensations. Taste: fruity with almond aftertaste. Maximum acidity level: 0,6. Organoleptic score: greater than or equal to 6,5.

SUB APPENNINO: Designation reserved to extra-virgin olive oil entirely or partly produced in the administrative territory of the Municipality of Accadia, Alberona, Anzano di P., Ascoli S., Biccari, Bovino, Candela, Carlantino, Casalnuovo M., Casalvecchio di P., Castelnuovo della D., Castelluccio dei S., Castelluccio V., Celenza V., Celle S. Vito, Deliceto, Faeto, Lucera, Monteleone di P., Motta M., Orsara di P., Panni, Pietra M., Rocchetta Sant'Antonio, Roseto Valfortore, San Marco la Catola, Sant’Agata di P., Troia, Volturara A., Volturino. It is made up of Ogliarola, Coratina e Rotondella varieties, monocultivar or together (not lower than 70%). Other varieties cannot exceed the maximum limit of 30%.