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Olive Growing Regions

Ripe fruitiness, bitterness/pungency from slight to medium.

ITALY
Frantoio, Leccino, Cima di Bitonto, Carolea, Ogliarola

SPAIN
Ripe Picual (bitter eucalyptus taste to pronounced unpleasant ripe Picual taste), ripe Hojiblanca, ripe Arbequina, ripe Arbosana

GREECE
Ripe Koroneiki and Tsunati

Intense and fruity olive, complex and persistent taste. Pleasant bitterness/pungency.

ITALY
Nocellara del Belice, Ogliarola Garganica, Tonda Iblea, Coratina, Frantoio, Moraiolo

SPAIN
Hojiblanca, Cornicabra and very early cropped Picual, Pico Limón, Picudo, Verdeal, early cropped Arbequina Catalunha

GREECE
Early cropped Koroneiki and Mastoidis, Athinolia

Medium fruity olive, balanced taste. Slight to medium bitterness/pungency.

ITALY
Coratina, Ogliarola Barese, Frantoio, Leccino, Cima di Bitonto, Cima di Mola

SPAIN
Early cropped Arbequina, Manzanilla, medium harvested Cornicabra, Picual, Arbosana

GREECE
Green Koroneiki and Tsunati