Blend – Organic PGI Toscano

Olive harvesting is quite an ancient agricultural practice that presumably began in Italy during the Phoenician era. The vast diversity of cultural, morphological, and climatic conditions among the different regions of Italy are at the bases of such a wide variety of olive trees, with the consequent wide choice of oils, each of which different in bitterness, pungency, and fruitiness.

The Frantoio variety is a Tuscan IGP olive tree widespread throughout the Italian territory. Frantoio is well known for its productivity and for the sensory properties that characterize the oil obtained from its fruits. The trees are characterized by an intermediate size and a canopy that is much wider than the ones of other varieties. The branches are gnarled and quite twisted. It does not need particular care or to be cultivated following techniques. However, it is quite sensitive to low temperatures compared to Leccino or other Italian varieties. If in an olive grove there are Frantoio trees and other varieties, the oil fly will prefer to infest other varieties [source: www.giardinaggio.it].
The Frantoio variety produces an oil with a medium-intense level of bitterness, pungency, and fruitiness with a prevalent hint of fresh almond and light sensations of grass, leaf, and artichoke [source: www.olimonovarietali.it].

The Leccino variety is a Tuscan PGI olive tree originating from the provinces of Lucca and Pistoia. The tree is aesthetically very pleasing and can grow into a quite large tree. One of its peculiarities is the fact of having drooping branches that resemble, to some degree, those of a weeping willow. The tree canopy is dense and wide. Blooming lasts for a rather short period and flowers are large. Ripening happens relatively early in the season and the olives, in groups of 3-5, do not offer much resistance to detachment. The seasonal production of this variety is high, and olives are often quite large. This variety is also distinguished by the fact that during the winter months it is able to withstand fairly low temperatures. It is certainly one of the most rustic varieties among those grown in Italy [source: www.giardinaggio.it].
The Leccino variety produces an oil with a medium-light level of bitterness and pungency, and a medium level of fruitiness with a prevalent hint of fresh almond and light sensations of grass, leaf, and artichoke [source: www.olimonovarietali.it].

The Moraiolo variety is a Tuscan PGI olive tree widespread in the main olive growing areas of the central Italian regions, thanks to its high adaptability to different acidity of the soil. The trees usually grow in hilly areas. The high resistance to detachment of the olives from the branch makes it necessary to harvest by means of machines. The olives develop every year with relatively constant quantity and excellent quality. This constant productivity, adaptability to loose or skeleton-free soils, and resistance to low temperatures, make this variety also ideal for new olive groves. The tree has a medium growth canopy, not too thick, with an upright posture and a mostly erect stem. The leaf is short, with a size that does not exceed 2.5 mm, elliptical in shape and having an intense green color. The surface is flat and has an open curvature with an acute apex angle [source: www.giardinaggio.it].
The Moraiolo variety produces an oil with a medium-intense level of bitterness, pungency, and fruitiness, with prevailing hints of grass, leaf, artichoke, and fresh almond, and with light sensations of tomato [source: www.olimonovarietali.it].

The Pendolino variety is a Tuscan PGI olive tree. Fruiting is high and constant over the years. This variety was considered in the past
an excellent pollinator for its abundant flowering and for the large production of pollen, compatible with numerous varieties. Thanks to this characteristic it has also been used more recently in new olive groves. The good compatibility of this variety with the Maurino and Leccino varieties recommend its use in association with these varieties. The drooping branches and the limited development of the canopy make this variety particularly suitable for single-cone and high-density olive groves.
The Pendolino variety produces an oil with a medium-intense level of bitterness, pungency, and fruitiness, with prevailing hints of fresh almond, and with light sensations of grass, leaf and artichoke [source: www.olimonovarietali.it].