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So, when you have a region that has a cer­tain ter­roir and farm­ers for var­i­ous rea­sons there favor par­tic­u­lar cul­ti­vars, the results is that the oils from that region express a sen­sory pro­file that the farm­ers are proud of — an oil that pairs nicely with regional cuisines. To brand that taste pro­file and pro­tect the brand, there are geo­graph­i­cal indi­ca­tions, like D.O.P. (Denominazione d’ Origine Protetta), PGI (Protected Geographical Indication) or AOC (Appellation d’Origine Contrôlée)

For more quick answers to your olive oil ques­tions, ask Ollie — a bot devel­oped by the Olive Oil Times Education Lab that uses arti­fi­cial intel­li­gence to help peo­ple learn more about olive oil.