The Leccino olive variety originates from Tuscany but has become one of the most famous Italian cultivars, alongside the Frantoio and the Coratina. It is widespread not only in Tuscany but also in Umbria, Lazio or even Campania.

Its success is due to its great capacity to adapt to different territories, soils and weather conditions… And also probably to its high yield of oil (22% of the olive weight on average vs 15% for most varieties)!

A rebel in the mill

Extra virgin olive oil extracted from Leccino olives is typically of delicate to medium intensity with balanced pungency, bitterness and fruitiness. However, its taste is very sensitive to the ripeness of the olives and how the oil is extracted in the mill. This somewhat “rebel” olive requires good skills and knowledge to achieve quality! But it can give fantastic oils when handled properly, a fine example being our Stoica Leccino.

The main aromatic note of Leccino monocultivar olive oils is usually fresh almond with hints of wild herb. Historically, Leccino olives have often been blended with other varieties that have a more intense taste profile such as the Frantoio. In central Italy, the most common blend mixes together Leccino, Frantoio and Moraiolo. The trio can be found in grand cru Guadagnolo Primus (Tuscany) and in day-to-day Il Fattore (Umbria).