VARIETIES OF OIL OLIVES
Compared to the varieties of table olives, the varieties of oil olives are generally smaller in size and have a higher oil content.
The different types of extra virgin olive oil can be explained by the wide variety of olive tree cultivars, which give us unique nuances of flavor and fragrance, precious sensory experiences that we bring to the tables of our customers with passion every day.
In order to obtain a high-quality extra virgin olive oil, all the operations, from cultivation through to the storage and the processing of the fruits, must be carried out promptly and with the utmost precision, beginning with the harvesting of healthy fruits when perfectly ripe.
The selection carried out over time by olive growers has resulted in the availability of a considerable number of varieties, but also in the increased popularity of just some of these, perhaps those with a greater ability to adapt to the environment and to meet the priorities of the market.
Therefore, in every domestic olive-growing Region there are more prevalent varieties which, due to their presence, are able to represent a territory.
Some of the most famous oil cultivars grown in Italy include:
- Carolea olive
- Coratina olive
- Ogliarola olive
- Frantoio olive
- Leccino olive
- Moraiolo olive
- Peranzana olive
- Biancolilla olive
- Taggiasca olive
One of the characteristics of these types of oil olives is that they have a high and constant yield from year to year. Harvesting generally takes place from mid-October until the end of December, even if some varieties can also be harvested in January.