Varieties of olives in Italy
Following Spain, Italy is the second largest olive oil producing country with 15% of world production. Thanks to the purchase of olive oils of Spanish origin, Italy is the first exporting country of olive oil packed.
The most important olive oil producing regions are Apulia and Calabria, followed by Sicily, Tuscany and finally, Lazio.
The varieties produced are:
- Moraiolo: with medium-strong aroma and intensity and flavor of fresh herbs, artichoke and slightly fruity.
- Nocellara of Belize: greenish color and touch to green hazelnuts, fruity taste to kiwi, bitter and spicy.
- Ogliarola Barese: with a medium fruity, slightly bitter and a little spicy.
- Biancolilla: light color, aroma of leaves, almonds and green apple. Bitter and spicy notes.
- Leccino: green color with gold. Of intense aroma and fruity, tasty, bitter, and notes of vegetables.
- Frantoio: golden color with greenish tones. Fruity with notes of grass and flowers. The taste is harmoniously spicy and bitter, with notes of artichoke.
- Taggiasca: pale yellow color, slightly fruity flavor.
- Coratina: Intense gold with green hues. Bitter and spicy. Aroma of spices, touch of artichoke, grass reminiscent of rosemary and mint.
- Rosciola: Soft aromas and delicate flavors.
- Pendolino: Fruity flavors.