Different Types of Italian Olives
The differing types of Italian olives render the extra virgin oil of the bel paese so noble. These types of olives produce this delicious and sacred nectar, which is in turn influenced by the specific cultivar (types), or Italian olives variety utilized.
Each species of tree has its own types with unique and diverse sensory characteristics coming from a number of Italian regions. The ogliarolabarese is known for the signature golden hue, above average output and sweet aroma, with almond aftertaste. The nociara, spread throughout Puglia is fruity in flavor, the frantoio (widespread together with the leccino and moraiolo) rooted in Tuscany, offers a fruit finish. The coast of Liguria is dotted with the silhouettes of majestic taggiasca olive trees, considered by many the most delicate and exquisite of all (receiving the Italian DOP protected origin mark in 1997).
In Sicily, it frequently happens to run into a biancolilla orchard with large harvests offering intense aromas of herbs and artichokes. Slightly bitter and piquant, the oil extracted of the coratina is ancient indeed. The Salento peninsula shows off with its millennial arboreal panoramas, while Calabria flaunts lofty flights of carolea, ottobratica and tondina olives.