TUSCANY IN A BOTTLE
Organic & Biodynamic produce of Tuscany
Shipping of high quality wines and cold press extra virgin olive oils from Tuscany
You are here: Varietals

OLIVE VARIETALS

Blended versus Single Variety

Some oils are blended from several olive varieties to produce a unique taste, much like a vintner blends grapes to make a fine wine. Some olive oil producers press oils from a single estate or a single variety, which may produce a fine oil. These single-estate oils and artisan oils are among the world's best, and are always available in very small quantities.

In Italy there are hundreds of different olive oil varieties, the primary Tuscan ones being:

FRANTOIO

Frantoio is the main variety in the national olive oil production. Frantoio olives are cultivated in the centre of Italy, regions of Tuscany and el Marche, as well as throughout the south in the Apulia, the main olive oil producing region of Italy.

Currently the Frantoio variety occupies more than 250.000 acres and is one of the most popular varieties in new olive plantations around the world.

Frantoio olive oil can be characterized as very fruity with a wonderful aroma. As well as being extremely fruity the oil also has a hint of green apple, with a scent of green leaves and grass, a small bitterness and more so pungent flavour, although nonetheless the sensation which this olive oil leaves is sweet, somewhat astringent and an almond flavour.

The intrinsic composition of Frantoio olive oil presents a medium-high content of oleic acid, with a medium content of linolenic and palmitoleic acid. The stability of Frantoio olive oil in becoming rancid can be considered average.

LECCINO

Leccino olives are cultivated in all the major olive growing regions of Italy. They are considered as an expanding variety, and the second most important variety in Italy.

Leccino olive oil has a slight fruitiness, barely bitter and pungent, somewhat sweet and of a light colour.

The intrinsic composition of Leccino olives shows a medium-high content of oleic acid, monounsaturated and of nutritional interest. The levels of palmitoleic and linolenic acid in Leccino olive oil can be considered medium. The stability of Leccino olive oil can also be considered medium level.

MORAIOLO

Variety cultivated in the region of Tuscany, la Umbria, the Marche and in the Abruzzos. Usually cultivated alongside Frantoio olive groves in order to make a composition with both oils.

Has a good level harmonic fruitiness, green apple taste, slightly bitter and pungent although balanced with a nice sweet sensation in the mouth. Slightly astringent with an almond flavour and grassy aroma.

In a Moraiolo’s intrinsic composition we encounter a medium content of oleic acid, high content of palmitoleic and medium-high content of linolenic acid. The stability of a Moraiolo olive oil can be considered low.