Cultivar (types of olives) Harvested at Poggio La Noce
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In Italy, there are more than 350 types of olive trees, or “cultivars”. Through the
centuries, many types of olives have been selected deliberately and cultivated. These
cultivars are difficult to classify because of the many different names given to the same
plant in different regions. The cultivars used affect the oil's flavor and yield, which is
also influenced by latitude, climate, and terrain. In general olives from Southern Italy
produce the most oil per tree. An average tree in Apulia yields about 20 liters of oil,
while a tree from Tuscany will only yield a liter or so. The following three types of
cultivars used at Poggio La Noce and are amongst the most popular Italian cultivars.
Frantoio - Native to Tuscany can be found throughout Italy and in almost all the olive
growing countries of the world. Its widespread cultivation can be explained by its
consistently high yield and, above all, by its high quality and the refined, aromatic,
savory oil that it produces. Frantoio represent about 40% of the olives harvested at
Poggio La Noce. These olives have a low resistance to adverse weather conditions and
ripen late in the season.
Moraiolo - Another Tuscan cultivar, Moraiolo, is also spread throughout Italy and other
olive producing Mediterranean countries. This type of olive has high oil content and the
oil produced has a flavorful and powerful taste. Its tolerance to weather conditions and
wind is high and the olives ripen at mid-season. Moraiolo represents about 30% of the
olives harvested at Poggio La Noce.
Leccino - Found all around Italy, Leccino olives fill the tables of many Italians both in
fruit and oil form. The tree from which Leccino is derived has high tolerance to adverse
weather conditions and some common diseases. It gives a consistently high yield and it
represents 30% of the olives harvested at Poggio La Noce.
centuries, many types of olives have been selected deliberately and cultivated. These
cultivars are difficult to classify because of the many different names given to the same
plant in different regions. The cultivars used affect the oil's flavor and yield, which is
also influenced by latitude, climate, and terrain. In general olives from Southern Italy
produce the most oil per tree. An average tree in Apulia yields about 20 liters of oil,
while a tree from Tuscany will only yield a liter or so. The following three types of
cultivars used at Poggio La Noce and are amongst the most popular Italian cultivars.
Frantoio - Native to Tuscany can be found throughout Italy and in almost all the olive
growing countries of the world. Its widespread cultivation can be explained by its
consistently high yield and, above all, by its high quality and the refined, aromatic,
savory oil that it produces. Frantoio represent about 40% of the olives harvested at
Poggio La Noce. These olives have a low resistance to adverse weather conditions and
ripen late in the season.
Moraiolo - Another Tuscan cultivar, Moraiolo, is also spread throughout Italy and other
olive producing Mediterranean countries. This type of olive has high oil content and the
oil produced has a flavorful and powerful taste. Its tolerance to weather conditions and
wind is high and the olives ripen at mid-season. Moraiolo represents about 30% of the
olives harvested at Poggio La Noce.
Leccino - Found all around Italy, Leccino olives fill the tables of many Italians both in
fruit and oil form. The tree from which Leccino is derived has high tolerance to adverse
weather conditions and some common diseases. It gives a consistently high yield and it
represents 30% of the olives harvested at Poggio La Noce.
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