Selection of Leccine olives Olio Leccine This variety of Tuscan origin is resistant to temperature changes and weather adversities, which are the reasons why it’s spread all over the world. It has rising branches and elliptic lanceolate green-grey leaves. The drupes are ellipsoidal, purplish at the right ripening time. Their average size is about 2.5 g and they yield from 6% to 12% of oil. These olives are picked between the last ten days of November and the beginning of December. These olives can also be used as table olives. This variety is an incompatible cultivar and needs some pollination. Its oil is sweet and not very fruity, it’s not piquant at all and has the smell of almond. We recommend to use it with fish or white meat.
It was produced for the first time in autumn 1999. This oil has received special citation on the most important italian oil-guide like”best Tuscan leccine oil 2002″. It is remarkabled in the famous magazines Gambero Rosso, Slow food, and Feinschmeker every year from 2000 to 2014.
Suggested for fish and white meats Medium body. Fruity oil with scents of olive, bitter almond, walnuts. Little bit spicy.