Italy is one of the countries with the greatest genetic biodiversity in the world.
This also applies to the biodiversity of the olive tree varieties, many of which are scattered throughout the peninsula and its islands.
Each variety has its own characteristics which affect the resulting products: extra virgin olive oil, table olives and all other olive-based foods.
Some varieties have been selected for the production of oil, others mainly for the production of table olives.
Here are the main Italian varieties:
Crusher
From oil, it has a good yield, appreciated all over the world for its excellent quality oil: fine, aromatic, savory and fruity, with spicy and bitter nuances. Some recognize various scents including: fresh grass, unripe apple, artichoke, marjoram, rosemary, lettuce, celery and almond.
Leccino
From oil. Slightly bitter and spicy oil; some perceive notes of aromatic herbs (basil, mint), chicory, lettuce, artichoke and almond. Tuscan origin.
Moraiolo
From oil. Averagely rustic and undemanding plant: although it prefers hilly terrain, it adapts to various soils. Good yield and excellent quality of the oil which remains very rich in polyphenols. Origin: Umbria-Tuscany.
Pendulum
From oil. High and constant productivity. Delicate and fragrant oil. Probably Tuscan origin.
Fabulous (Fs-17)
A cultivar selected by the Frantoio, around the 70s and registered in 2017 by the CNR. Self-fertile, it is suitable for mechanization. It allows for the production of oil rich in polyphenols and an abundant and constant production.
Don Carlo
High oil yield, resistant to cold, early production entry. Also selected from the Frantoio cultivar.
Giulia
The latest cultivar to arrive was recently selected from the Moraiolo variety. Elliptical shaped fruit, medium vigour, self-fertile, starts production quite early, high and constant productivity, good yield.
Listen tender
Perhaps the most famous table olive, known for the recipe of stuffed olive. Widespread in the province of Ascoli-Piceno.
Taggiasca
Table olive widespread in Liguria. It can also be used for the production of a very delicate oil.
Nocellara del Belice
Widespread in the Province of Trapani. Excellent table olive. Self-sterile variety.
Olive mix from Moraiolo, Frantoio and Leccino varieties
