They are the different types of Italian olives that make the extra virgin olive oil of the Belpaese so noble. This is, in fact, a product of the metabolism of the plant and as such highly influenced by the cultivars used.
More specific types of Italian plants are accompanied by diversified organoleptic properties.
Here thebari ogliarola brings with it a characteristic golden color, a yield above the average of Italian olives and a sweet aroma, with an almond aftertaste.
The nociara, widespread in Puglia like the previous one, has a fruity flavor; the frantoio (among the most widespread varieties, along with leccino and moraiolo), characteristic of Tuscany, it is very fruity and refined.
The Ligurian coasts are shaped by the majestic trees of olive taggiasca, considered by some the most delicate and prized among Italian olives.
In Sicily it is common to find crops of biancolilla, for the high yield, one of the most intense types of fruit, with hints of grass and artichoke.
Subtly bitter and spicy is also the finish of the extraction of the coratina, a prestigious and ancient production. Salento proudly shows off centuries-old olive trees, while Calabria boasts dense and high patterns of carolea, ottobratica e tondina.
