Variety of Italian olive trees
Variety of Italian olive trees
An intense and prolonged activity of olive selection has generated a wealth of varieties that has no equal in the world, in Italy are estimated over 500 varieties of olive trees.
ASCOLANA TENERA
Ascolana tenera, or sweet olive, is a variety of olive native to Italy, particularly widespread in the Marches and other areas of central Italy. Appreciated for its delicate taste and balanced aromatic profile, it is mainly used as a table olive, ideal to enrich appetizers or aperitifs with a touch of Mediterranean authenticity.
BIANCOLILLA
The Biancolilla, known by numerous local synonyms such as Bianca, Bianchetta, Gaetana, Siracusana, Ugliara and many others, is a variety of olive from ancient Italian origins, deeply rooted in the agricultural tradition of central-eastern Sicily. Cultivated mainly for the production of oil, it is appreciated for its contribution to high quality oils, with a rich and harmonious aromatic profile, an authentic expression of the territory from which it comes.
BOSANA
Bosana is a variety of olive of Italian origin, widely spread throughout Sardinia and known for numerous synonyms including Algherese, Bosano, Olieddu, Palma and Tondo di Sassari. Mainly used for the production of oil, it is the basis of an extra virgin with a strong character, with fruity notes and a balance between bitter and spicy that best expresses the authentic taste of the island.
CANINO
Also known as Montignoso, Oliva Canina, Olivastro Canino and Olivella, the Caninese is an Italian olive variety, native and widely cultivated in Lazio. Mainly used for the production of extra virgin oil, it is appreciated for its intense aromatic profile, with herbaceous notes and a pleasant balance between bitter and spicy, typical of high quality oils of central Italy.
CASALIVA
Known by several synonyms such as Bagoler, Casalin, Drizar, Olivo Casalino and Zentil, Casaliva is a variety of olive of Italian origin, typical of the Veneto. Mainly used for the production of extra virgin olive oil, it is distinguished by its high quality and fine and balanced taste, with hints of herbs and slight bitter notes, an authentic expression of the Venetian olive tradition.
CASSANESE
Cassanese, also known as Cassanisa, Grossa di Cassano and Precoce di Cassano, is an olive variety of Italian origin, mainly grown in the Veneto region. Intended for the production of oil, it is characterized by early ripening and by the delicate aromatic profile of the oil, able to combine fragrance and harmony in perfect Veneto style.
CELLINA DI NARDÒ
Known by numerous synonyms including Cafarella, Cascioulo, Cellina leccese, Leccina and Saracina, the Cellina di Nardò is a historic variety of olive of Italian origin, deeply rooted in the olive tradition of Puglia, particularly in the Salento. Mainly used for the production of oil, it offers an extra virgin with an intense taste, with ripe fruity notes and a good harmony between bitter and spicy, authentic symbol of the identity of Puglia.
CIMA DI MOLA
Also known simply as Ogliarola di Mola, this olive variety is of Italian origin and is typical of Puglia, in particular the areas facing the Adriatic. Used exclusively for the production of oil, it is appreciated for its extra virgin with a delicate taste, with slight fruity notes and a balanced aromatic profile, which reflects the refinement of the olive tradition of Puglia.
CORATINA
Also known as Cima di Corato, Racioppa, Racemo di Corato and Grapevine Olive, Coratina is a variety of olive of Italian origin, widely grown in Puglia. Used for the production of extra virgin oil, it is famous for its strong profile: an oil rich in polyphenols, with intense taste, with marked bitter and spicy notes. Symbol of robustness and authenticity, the Coratina is one of the pillars of olive cultivation in Puglia.
CUCCO
Known with several curious synonyms and local as Chietina, Francavillese, Oliva del mezzadro and Testicolo di gallo, the Cucco is a variety of olive of Italian origin, mainly spread in Abruzzo and Molise. With its multipurpose attitude, it can be used both for the production of oil and as a table olive, thanks to its important size and balanced taste profile. Symbol of the peasant tradition of central Italy, still today it has a strong link with the territory.
DOLCE AGOGIA
Known by various synonyms such as Gogio, Nerella, Oliva Agogia and Oliva da conciare, Agogio is a variety of olive of Italian origin, typical of Umbria. Mainly used for the production of oil, it is distinguished by an extra virgin with a delicate but rich aromatic profile, with fruity notes and a pleasant balance between bitter and spicy, genuine expression of the Umbrian territory.
DRITTA
Also known as Dritta di Loreto, Lordana, Moscufese and Moscufo, it is an olive variety of Italian origin, mainly spread in Abruzzo. Mainly used for the production of extra virgin olive oil, it is distinguished by its harmonious taste, with fruity notes and a pleasant balance between bitter and spicy, reflecting the olive identity of the Abruzzo territory.
FRANTOIO
Known by numerous synonyms such as Bresa fina, Correggiolo, Gentile, Infrantoio, Nostrato and Pendaglio, the Frantoio is one of the most popular and appreciated olive varieties in central Italy and many other olive-growing countries in the world. Of Italian origin, it is mainly used for the production of extra virgin olive oil, known for its harmonious, fruity and slightly spicy taste, which makes it a symbol of the Mediterranean olive culture.
GIARRAFFA
Known by many traditional synonyms such as Raven’s beak, Cefalutana, Giarrafella and Raffa, it is a variety of olive of Italian origin, spread mainly in central and north-western Sicily. Appreciated mainly as table olive, it is distinguished by its large size and firm flesh, with a sweet and harmonious taste, which makes it a typical product and very popular of the Sicilian tradition.
GRIGNAN
Known by various synonyms such as Gargnà, Gargnano and Negrar, it is a variety of olive of Italian origin, mainly spread in the regions of Veneto and Lombardy. Used for the production of extra virgin olive oil, it is appreciated for its balanced profile, with fruity notes and a delicate character that best expresses the olive tradition of these northern areas.
ITRANA
Known by numerous synonyms including Aitana, Gaetana, Oliva di Gaeta, Olivacore and Valletrana, Itrana is an olive variety of Italian origin, mainly spread in Lazio. Of dual use, it is appreciated both as a table olive and for the production of high quality extra virgin oil, offering a rich and harmonious taste profile that makes it one of the most versatile cultivars and representative of the olive tradition in Lazio.
LECCINO
The Leccino, also known as Premice or Silvestrone, is a variety of olive of Italian origin, spread mainly in Tuscany, Umbria and several other Italian olive growing areas. Mainly used for the production of extra virgin olive oil, it is distinguished by an intense and harmonious taste, with fruity notes and a well-balanced character, representing one of the excellences of central Italian olive growing.
MAJATICA DI FERRANDINA
Known by various synonyms such as Gentile, Maggiatica, Oliva di Ferrandina and Oliva dolce, the Majatica di Ferrandina is a variety of olive of Italian origin, mainly spread in Basilicata. Of dual use, it is appreciated both as a table olive and for the production of extra virgin oil, offering a versatile product with a delicate and aromatic taste, symbol of the rich olive tradition of Lucania.
MORAIOLO
Known by numerous synonyms such as Anerina, Assisano, Morella, Neraiolo, Oliva nera and Tondello, the Moraiolo is a variety of olive of Italian origin, mainly spread in central Italy. Mainly used for the production of extra virgin olive oil, it is appreciated for its rich and complex aromatic profile, with fruity notes, a balance between bitter and spicy and a taste persistence that makes it a timeless classic of Italian olive growing.
NOCELLARA DEL BELICE
Known by numerous traditional synonyms such as Aliva di Castelvetrano, Bianculidda, Giarraffa, Nocellaia and Oliva di Mazara, the Nocellara del Belice is a typical olive variety of western Sicily. Mainly appreciated as table olive, it stands out for its firm flesh, sweet taste and large size, which make it one of the most renowned and loved products of the Sicilian gastronomic tradition.
NOCELLARA ETNEA
Known by numerous synonyms such as Augghialora, Bianca, Marmarigna, Minnullara, Oliva di Paternò and Verdesca, Nocellara Etnea is a variety of olive of Italian origin, mainly spread in eastern Sicily. Of dual use, it is appreciated both as a table olive and for the production of extra virgin oil, offering products with rich and harmonious flavor, authentic expression of the volcanic territory of Etna.
OGLIAROLA BARESE
Ogliarola Barese, known by numerous synonyms such as Aliva Baresana, Ascolana, Baresana, Cima di Bitonto and Olivo nostrale, is an olive variety of Italian origin, mainly spread in Puglia and Basilicata. Mainly used for the production of extra virgin olive oil, it is distinguished by a fruity and harmonious profile, characterized by a balance between delicacy and structure, symbol of the rich olive tradition of southern Italy.
OLIVA DI CERIGNOLA
Known by numerous synonyms such as Barilotto, Cerignolese, Grossa di Spagna, Olive to plum and Oliva manna, the Bella di Cerignola is a variety of olive of Italian origin, mainly spread in Puglia. Famous for its large size and fleshy flesh, it is appreciated above all as a table olive, characterized by a sweet and delicate flavor that makes it one of the most representative and appreciated products of the gastronomic tradition of Puglia.
OTTOBRATICA
Also known by the synonyms Dedarico, Dolce, Mirtoleo and Ottobrarico, Ottobratica is a variety of olive of Italian origin, mainly spread in Calabria. Used for the production of extra virgin olive oil, it is distinguished by an oil with a rich and fruity aromatic profile, with a pleasant balance between bitter and spicy, symbol of the Calabrian olive tradition.
PENDOLINO
Also known as Maurino fiorentino or Piangente, the Pendolino is a variety of olive of Italian origin, mainly spread in central Italy. Used mainly for the production of extra virgin oil, it is characterized by a delicate and harmonious oil with light fruity notes, which represents an olive tradition rooted in the heart of the peninsula.
PISCIOTTANA
Also known by the synonyms Ogliastrina and Olivo dell'Ascea, the Pisciottana is a variety of olive of Italian origin, mainly spread in Campania. Used for the production of extra virgin olive oil, it is appreciated for its delicate and fruity aromatic profile, which reflects the unique characteristics of the territory of Campania.
PIZZ’E CARROGA
Known by numerous synonyms such as Bianca di Villacidro, Cornacchia Beak, White Olive and Puntuda, the Pizz'e Carroga is a variety of olive of Italian origin, mainly spread in southern Sardinia. Of dual use, it is appreciated both as a table olive and for the production of extra virgin oil, offering a product with balanced and rich flavor, authentic expression of the island’s olive tradition.
ROSCIOLA
Known by numerous synonyms such as Caprigna, Ogliarola, Procanica, Razzetta and Rossellino, the Rosciola is a variety of olive of Italian origin, mainly spread in the regions of Marche, Umbria, Lazio and Abruzzo. Mainly used for the production of extra virgin olive oil, it is distinguished by an oil with a delicate and harmonious aromatic profile, which represents a solid olive tradition in central Italy.
SANT’AGOSTINO
Known by numerous synonyms such as Cazzarola, Oliva andriesana, Oliva dolce di Andria and Oliva pane, Sant'Agostino is a variety of olive of Italian origin, mainly spread in Puglia. Especially appreciated as a table olive, it is distinguished by its large size and the sweet and delicate flavor, which make it one of the most renowned specialties of the gastronomic tradition of Puglia.
SANTA CATERINA
Also known by the synonyms Oliva di San Biagio, Oliva di San Giacomo and Oliva lucchese, Santa Caterina is a variety of olive of Italian origin, mainly spread in Tuscany. Appreciated as a table olive, it stands out for its delicate taste and juicy flesh, representing a typical delicacy of the Tuscan olive tradition.
TAGGIASCA
Taggiasca, known by several synonyms such as Gentile, Lavagnina, Olivo di Taggia and Pignola d'Oneglia, is a variety of olive of Italian origin, mainly spread in Liguria. Used mainly for the production of extra virgin olive oil, it is characterized by an oil with a delicate and fruity aromatic profile, with almond notes and a soft balance, symbol of the refined olive tradition of Liguria.
Ascolana tenera, or sweet olive, is a variety of olive native to Italy, particularly widespread in the Marches and other areas of central Italy. Appreciated for its delicate taste and balanced aromatic profile, it is mainly used as a table olive, ideal to enrich appetizers or aperitifs with a touch of Mediterranean authenticity.
BIANCOLILLA
The Biancolilla, known by numerous local synonyms such as Bianca, Bianchetta, Gaetana, Siracusana, Ugliara and many others, is a variety of olive from ancient Italian origins, deeply rooted in the agricultural tradition of central-eastern Sicily. Cultivated mainly for the production of oil, it is appreciated for its contribution to high quality oils, with a rich and harmonious aromatic profile, an authentic expression of the territory from which it comes.
BOSANA
Bosana is a variety of olive of Italian origin, widely spread throughout Sardinia and known for numerous synonyms including Algherese, Bosano, Olieddu, Palma and Tondo di Sassari. Mainly used for the production of oil, it is the basis of an extra virgin with a strong character, with fruity notes and a balance between bitter and spicy that best expresses the authentic taste of the island.
CANINO
Also known as Montignoso, Oliva Canina, Olivastro Canino and Olivella, the Caninese is an Italian olive variety, native and widely cultivated in Lazio. Mainly used for the production of extra virgin oil, it is appreciated for its intense aromatic profile, with herbaceous notes and a pleasant balance between bitter and spicy, typical of high quality oils of central Italy.
CASALIVA
Known by several synonyms such as Bagoler, Casalin, Drizar, Olivo Casalino and Zentil, Casaliva is a variety of olive of Italian origin, typical of the Veneto. Mainly used for the production of extra virgin olive oil, it is distinguished by its high quality and fine and balanced taste, with hints of herbs and slight bitter notes, an authentic expression of the Venetian olive tradition.
CASSANESE
Cassanese, also known as Cassanisa, Grossa di Cassano and Precoce di Cassano, is an olive variety of Italian origin, mainly grown in the Veneto region. Intended for the production of oil, it is characterized by early ripening and by the delicate aromatic profile of the oil, able to combine fragrance and harmony in perfect Veneto style.
CELLINA DI NARDÒ
Known by numerous synonyms including Cafarella, Cascioulo, Cellina leccese, Leccina and Saracina, the Cellina di Nardò is a historic variety of olive of Italian origin, deeply rooted in the olive tradition of Puglia, particularly in the Salento. Mainly used for the production of oil, it offers an extra virgin with an intense taste, with ripe fruity notes and a good harmony between bitter and spicy, authentic symbol of the identity of Puglia.
CIMA DI MOLA
Also known simply as Ogliarola di Mola, this olive variety is of Italian origin and is typical of Puglia, in particular the areas facing the Adriatic. Used exclusively for the production of oil, it is appreciated for its extra virgin with a delicate taste, with slight fruity notes and a balanced aromatic profile, which reflects the refinement of the olive tradition of Puglia.
CORATINA
Also known as Cima di Corato, Racioppa, Racemo di Corato and Grapevine Olive, Coratina is a variety of olive of Italian origin, widely grown in Puglia. Used for the production of extra virgin oil, it is famous for its strong profile: an oil rich in polyphenols, with intense taste, with marked bitter and spicy notes. Symbol of robustness and authenticity, the Coratina is one of the pillars of olive cultivation in Puglia.
CUCCO
Known with several curious synonyms and local as Chietina, Francavillese, Oliva del mezzadro and Testicolo di gallo, the Cucco is a variety of olive of Italian origin, mainly spread in Abruzzo and Molise. With its multipurpose attitude, it can be used both for the production of oil and as a table olive, thanks to its important size and balanced taste profile. Symbol of the peasant tradition of central Italy, still today it has a strong link with the territory.
DOLCE AGOGIA
Known by various synonyms such as Gogio, Nerella, Oliva Agogia and Oliva da conciare, Agogio is a variety of olive of Italian origin, typical of Umbria. Mainly used for the production of oil, it is distinguished by an extra virgin with a delicate but rich aromatic profile, with fruity notes and a pleasant balance between bitter and spicy, genuine expression of the Umbrian territory.
DRITTA
Also known as Dritta di Loreto, Lordana, Moscufese and Moscufo, it is an olive variety of Italian origin, mainly spread in Abruzzo. Mainly used for the production of extra virgin olive oil, it is distinguished by its harmonious taste, with fruity notes and a pleasant balance between bitter and spicy, reflecting the olive identity of the Abruzzo territory.
FRANTOIO
Known by numerous synonyms such as Bresa fina, Correggiolo, Gentile, Infrantoio, Nostrato and Pendaglio, the Frantoio is one of the most popular and appreciated olive varieties in central Italy and many other olive-growing countries in the world. Of Italian origin, it is mainly used for the production of extra virgin olive oil, known for its harmonious, fruity and slightly spicy taste, which makes it a symbol of the Mediterranean olive culture.
GIARRAFFA
Known by many traditional synonyms such as Raven’s beak, Cefalutana, Giarrafella and Raffa, it is a variety of olive of Italian origin, spread mainly in central and north-western Sicily. Appreciated mainly as table olive, it is distinguished by its large size and firm flesh, with a sweet and harmonious taste, which makes it a typical product and very popular of the Sicilian tradition.
GRIGNAN
Known by various synonyms such as Gargnà, Gargnano and Negrar, it is a variety of olive of Italian origin, mainly spread in the regions of Veneto and Lombardy. Used for the production of extra virgin olive oil, it is appreciated for its balanced profile, with fruity notes and a delicate character that best expresses the olive tradition of these northern areas.
ITRANA
Known by numerous synonyms including Aitana, Gaetana, Oliva di Gaeta, Olivacore and Valletrana, Itrana is an olive variety of Italian origin, mainly spread in Lazio. Of dual use, it is appreciated both as a table olive and for the production of high quality extra virgin oil, offering a rich and harmonious taste profile that makes it one of the most versatile cultivars and representative of the olive tradition in Lazio.
LECCINO
The Leccino, also known as Premice or Silvestrone, is a variety of olive of Italian origin, spread mainly in Tuscany, Umbria and several other Italian olive growing areas. Mainly used for the production of extra virgin olive oil, it is distinguished by an intense and harmonious taste, with fruity notes and a well-balanced character, representing one of the excellences of central Italian olive growing.
MAJATICA DI FERRANDINA
Known by various synonyms such as Gentile, Maggiatica, Oliva di Ferrandina and Oliva dolce, the Majatica di Ferrandina is a variety of olive of Italian origin, mainly spread in Basilicata. Of dual use, it is appreciated both as a table olive and for the production of extra virgin oil, offering a versatile product with a delicate and aromatic taste, symbol of the rich olive tradition of Lucania.
MORAIOLO
Known by numerous synonyms such as Anerina, Assisano, Morella, Neraiolo, Oliva nera and Tondello, the Moraiolo is a variety of olive of Italian origin, mainly spread in central Italy. Mainly used for the production of extra virgin olive oil, it is appreciated for its rich and complex aromatic profile, with fruity notes, a balance between bitter and spicy and a taste persistence that makes it a timeless classic of Italian olive growing.
NOCELLARA DEL BELICE
Known by numerous traditional synonyms such as Aliva di Castelvetrano, Bianculidda, Giarraffa, Nocellaia and Oliva di Mazara, the Nocellara del Belice is a typical olive variety of western Sicily. Mainly appreciated as table olive, it stands out for its firm flesh, sweet taste and large size, which make it one of the most renowned and loved products of the Sicilian gastronomic tradition.
NOCELLARA ETNEA
Known by numerous synonyms such as Augghialora, Bianca, Marmarigna, Minnullara, Oliva di Paternò and Verdesca, Nocellara Etnea is a variety of olive of Italian origin, mainly spread in eastern Sicily. Of dual use, it is appreciated both as a table olive and for the production of extra virgin oil, offering products with rich and harmonious flavor, authentic expression of the volcanic territory of Etna.
OGLIAROLA BARESE
Ogliarola Barese, known by numerous synonyms such as Aliva Baresana, Ascolana, Baresana, Cima di Bitonto and Olivo nostrale, is an olive variety of Italian origin, mainly spread in Puglia and Basilicata. Mainly used for the production of extra virgin olive oil, it is distinguished by a fruity and harmonious profile, characterized by a balance between delicacy and structure, symbol of the rich olive tradition of southern Italy.
OLIVA DI CERIGNOLA
Known by numerous synonyms such as Barilotto, Cerignolese, Grossa di Spagna, Olive to plum and Oliva manna, the Bella di Cerignola is a variety of olive of Italian origin, mainly spread in Puglia. Famous for its large size and fleshy flesh, it is appreciated above all as a table olive, characterized by a sweet and delicate flavor that makes it one of the most representative and appreciated products of the gastronomic tradition of Puglia.
OTTOBRATICA
Also known by the synonyms Dedarico, Dolce, Mirtoleo and Ottobrarico, Ottobratica is a variety of olive of Italian origin, mainly spread in Calabria. Used for the production of extra virgin olive oil, it is distinguished by an oil with a rich and fruity aromatic profile, with a pleasant balance between bitter and spicy, symbol of the Calabrian olive tradition.
PENDOLINO
Also known as Maurino fiorentino or Piangente, the Pendolino is a variety of olive of Italian origin, mainly spread in central Italy. Used mainly for the production of extra virgin oil, it is characterized by a delicate and harmonious oil with light fruity notes, which represents an olive tradition rooted in the heart of the peninsula.
PISCIOTTANA
Also known by the synonyms Ogliastrina and Olivo dell'Ascea, the Pisciottana is a variety of olive of Italian origin, mainly spread in Campania. Used for the production of extra virgin olive oil, it is appreciated for its delicate and fruity aromatic profile, which reflects the unique characteristics of the territory of Campania.
PIZZ’E CARROGA
Known by numerous synonyms such as Bianca di Villacidro, Cornacchia Beak, White Olive and Puntuda, the Pizz'e Carroga is a variety of olive of Italian origin, mainly spread in southern Sardinia. Of dual use, it is appreciated both as a table olive and for the production of extra virgin oil, offering a product with balanced and rich flavor, authentic expression of the island’s olive tradition.
ROSCIOLA
Known by numerous synonyms such as Caprigna, Ogliarola, Procanica, Razzetta and Rossellino, the Rosciola is a variety of olive of Italian origin, mainly spread in the regions of Marche, Umbria, Lazio and Abruzzo. Mainly used for the production of extra virgin olive oil, it is distinguished by an oil with a delicate and harmonious aromatic profile, which represents a solid olive tradition in central Italy.
SANT’AGOSTINO
Known by numerous synonyms such as Cazzarola, Oliva andriesana, Oliva dolce di Andria and Oliva pane, Sant'Agostino is a variety of olive of Italian origin, mainly spread in Puglia. Especially appreciated as a table olive, it is distinguished by its large size and the sweet and delicate flavor, which make it one of the most renowned specialties of the gastronomic tradition of Puglia.
SANTA CATERINA
Also known by the synonyms Oliva di San Biagio, Oliva di San Giacomo and Oliva lucchese, Santa Caterina is a variety of olive of Italian origin, mainly spread in Tuscany. Appreciated as a table olive, it stands out for its delicate taste and juicy flesh, representing a typical delicacy of the Tuscan olive tradition.
TAGGIASCA
Taggiasca, known by several synonyms such as Gentile, Lavagnina, Olivo di Taggia and Pignola d'Oneglia, is a variety of olive of Italian origin, mainly spread in Liguria. Used mainly for the production of extra virgin olive oil, it is characterized by an oil with a delicate and fruity aromatic profile, with almond notes and a soft balance, symbol of the refined olive tradition of Liguria.
