In this zone, olive-growing goes back to the times of the ancient Greeks. In the Roman era, the variety of olive grown in this area was the Olea lapygia, generally known today under the names of Ogliarola or Chiarita. The variety is widely used owing to its high oil yield and rusticity. It is possible to go to Fasano or Ostuni today and still see centuries-old olive groves perfectly integrated with the newer plantations. 
       The DOP certification for Olio Extravergine d'Oliva Collina di Brindisi is reserved for extra virgin olive oil composed of at least seventy percent of the Ogliarola variety with admixtures from the Cellina, Nardó, Coratina, Frantoio, Leccino and Picholine varieties. Olio Extravergine d'Oliva Collina di Brindisi has a maximum acidity of 0.80 percent. Its colour ranges from green to yellow. The scent is medium fruity; the taste is fruity and delicate with very slight bitter and peppery tones. 
       Olio Extravergine d'Oliva Collina di Brindisi must be produced in the northern part of the province of Brindisi which encompasses the communes of Carovigno Ceglie Messapica, Cisternino, Fasano, Ostuni, San Michele Salentino, San Vito dei Normanni and Villa Castelli.

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