Moraiolo, Frantoio, Leccino: the cultivars of Umbrian oil
Six varieties, six personalities: how the cultivars of our olive groves change the taste of the oil.
Just as with wine, the olive variety—the cultivar—makes a big difference for oil as well. Each cultivar has different aromas, intensity, and a different balance between fruity, bitter, and spicy notes. Six of them grow in our organic olive groves on the hills of Assisi, and together they give our oil its character.
Moraiolo, the character of Umbria
Moraiolo is the variety that most defines Umbrian oil: it produces a bold oil, with notes of fresh grass and artichoke, and distinct bitter and spicy notes. It brings structure and personality to the blend. Alongside it is the Leccio del Corno, with aromas of grass and artichoke and a slightly spicy finish, perfect for rustic dishes.
Frantoio and Leccino, elegance and softness
The Frantoio cultivar produces a balanced and elegant oil, with light green notes, which is best expressed raw. The Leccino is softer and more delicate, with a hint of almond: it seasons without masking flavors. Together, they soften the strength of the Moraiolo.
Favolosa and Pendolino
The Favolosa (FS-17) is the most modern variety in our olive groves: it produces a fresh, clean, and versatile oil. The Pendolino works behind the scenes: it is appreciated above all as a pollinator and promotes the fruiting of the other varieties. You can get to know them one by one on the Our cultivars page.
