Olives for Oil
Tuscans say grapevines are planted for your children and olives trees for your grand children.
Once planted the Olive tree can live for centuries.
Arbequina olive: Small tiny fruit from Catalonia Spain. Also a favorite of California growers. The olive has a light almond flavor and the oil from the fruit goes well with salads, soups ann sauces.
Barnea olive: Developed in Israel, produces a smooth oil with little bitterness.
Chemiali olive: Small chubby olives common to Tunisia and Moroccan oils. Because of a late harvest, the oils are sweeter.
Frantoio olives: This medium size olive is common to Tuscan oils. Can be spicy, slightly bitter and grassy. Great for drizzling and cooking.
Koroneiki olive: One of Greece’s most common. Produces fruity oils with hints of herbs. Great with vegetable dishes and slow cooking stews and braising recipes.
Leccino olive: Original Tuscan, wide spread throughout Italy. Ripens early which produces a mild sweet oil.
Moraiolo olive: Small chubby olive that is common in oils from the Umbria region. (High in polyphenols) Which produces pleasing flavors. Good for drizzling over soups, hot vegetables and fresh tomatoes.
Picual olive: Medium sized Spanish variety accounting for much of the worlds olive oil.
