A guide to the most common olive cultivars in Europe
Coratina
Italy, Puglia
Coratina is one of the most widespread olive varieties in Puglia. The name is linked to the geographical area of origin, Corato, in the southern Italian province of Bari. Generally used for making olive oil, it has a very high concentration of polyphenols (natural antioxidants) and possesses strong bitter and spicy notes, with a marked fruity taste. For this reason, extra virgin olive oil obtained from Coratina is often used to create blended oils. Mixing a strong olive oil, like Coratina, with more neutral ones allows for a more balanced and harmonious product.
The protected designation of origin (PDO) ‘Terre Tarentine’ is issued only for extra virgin olive oils obtained from olives grown in the province of Taranto:
- A minimum of 80% of these olives must come from one or more of the following regional cultivars: Leccino, Coratina, Ogliarola and Frantoio.
- A maximum of 20% of the olives can come from one or more of other less widespread local varieties found in the province of Taranto in Puglia.
Flavors: almond, fresh grass and artichoke.
Source: Disciplinare di Produzione “Terre Tarentine” (PDF)
Carolea
Italy, Calabria
Widespread throughout the south of Italy, Carolea is one of the main varieties of Calabria, the second region, after Puglia, for olive oil production. It can be used for table olives and for making olive oil. Carolea is present mainly in the area of Lamezia Terme in the province of Catanzaro. Its oil has a medium spiciness and medium-high bitterness, which makes it ideal for a variety of different foods, ranging from salads to meat and desserts. This variety is usually used to make both monovarietal olive oils and blended olive oils.
The protected geographical indication (PGI) ‘Oro di Calabria’ is issued only for extra virgin olive oils obtained from olives grown in the region of Calabria:
- A minimum of 90% of these olives must come from one or more of the following regional cultivars: Carolea, Dolce di Rossano, Sinopolese, Grossa di Gerace, Tondina, Ottobratica, Grossa di Cassano and Tonda di Strongoli.
- A maximum of 10% of the olives can come from one or more of other less widespread local varieties such as: Nostrana, Spezzanese, Dolce di Cerchiara and Tombarello.
Flavors: fresh grass, almond, artichoke and tomato.
Source: Disciplinare di Produzione della Indicazione Geografica Protetta “Olio di Calabria” (PDF)
Biancolilla
Italy, Sicily
Biancolilla is mostly cultivated in Sicily, especially in the provinces of Trapani, Agrigento and Syracuse. It has a clear fruity taste, with a well-balanced level of bitterness and spiciness. This variety is used for making olive oil and can be found as a monovarietal oil or combined with other olive oils as a blended oil.
The protected geographical indication (PGI) ‘Olio Extra Vergine di Oliva IGP Sicilia’ is issued only for extra virgin olive oils obtained from olives grown in the region of Sicily:
- A minimum of 90% of these olives must come from one or more of the following regional cultivars: Aitana, Biancolilla, Bottone di Gallo, Brandofino, Calatina, Cavalieri, Cerasuola, Crastu, Erbano, Giarraffa, Lumiaru, Marmorigna, Minuta, Moresca, Nasitana, Nerba, Nocellara del Belice, Nocellara Etnea, Nocellara Messinese, Ogliarola Messinese, Olivo di Mandanici, Piricuddara, Santagatese, Tonda Iblea, Vaddarica, Verdello, Verdese and Zaituna.
- A maximum of 10% of the olives can come from one or more of other olive varieties.
Flavors: fresh grass, artichoke, almond and tomato.
Source: Disciplinare dell’Olio Extra Vergine di Oliva IGP Sicilia (PDF)
Carpellese
Italy, Campania
Carpellese, also called the ‘weeping olive tree’, is a native variety of Campania in southwestern Italy, widespread among the provinces of Avellino and Salerno. It has a medium level of spiciness, bitterness and fruitiness. This variety is usually used for olive oil and can be found as a monovarietal olive oil and as a blended olive oil.
The protected designation of origin (PDO) ‘Colline Salernitane’ is issued only for extra virgin olive oils obtained within the municipalities of Acerno, Albanella, Altavilla Silentina, Amalfi, Aquara, Atena Lucana and others (for more details click here PDF):
- A minimum of 65% of the olives used must come from one or more of the following regional cultivars: Rotondella, Frantoio, Carpellese and Nostrale.
- A maximum of 35% can come from Ogliarola e Leccino;
- A maximum of 20% can come from one or more of other regional varieties.
Flavors: almond, artichoke and fresh grass.
Source: Disciplinare di Produzione della Denominazione di Origine Protetta “Colline Salernitane” (PDF)
Canino
Italy, Lazio
Canino has been a cultivar present since the days of the Etruscan civilization (900 BCE–100 BCE) and is typical of the province of Viterbo in Lazio, central Italy. This variety is usually used for making olive oil, which can be found as either a monovarietal olive oil or a blended oil.
The protected designation of origin (PDO) ‘Canino’ is issued only for extra virgin olive oils obtained from olives grown in the province of Viterbo. 100% of the olives used must come from at least one of the following local cultivars: Canino and its derivatives, namely Leccino, Pendolino, Maurino and Frantoio.
Flavors: almond, fresh grass and artichoke.
Frantoio
Italy, Umbria
Frantoio is a variety grown mostly in the central Italian provinces of Umbria, Marche and Tuscany. The oil has a well-balanced level of fruitiness, spiciness and bitterness. It is usually used for making olive oil and can be found as a monovarietal olive oil or blended with other olive oils.
The protected designation of origin (PDO) ‘Umbria’ has different geographic subcategories which contain, at different levels, Frantoio olives. These subcategories are: Colli Assisi-Spoleto, Colli Amerini, Colli del Trasimeno and Colli Orvietani. Specifically, the subcategory accompanied by the geographic mention ‘Colli Amerini’ is issued only for extra virgin olive oils obtained with:
- A minimum of 85% olives from one or more of the following local cultivars: Frantoio, Leccino and Rajo.
- A maximum of 15% olives from another local cultivar, Moraiolo.
Flavors: almond and fresh grass.
Dritta
Italy, Abruzzo
Dritta is one of the most typical varieties of Abruzzo, especially in the eastern central Italian provinces of Pescara and Teramo. This cultivar is used for making olive oil and can be found as a monovarietal olive oil or blended with other olive oils. The oil obtained has a well-balanced level of fruitiness, spiciness and bitterness.
Flavors: almond, fresh grass and artichoke.
Source: http://www.olimonovarietali.it/database/monovarietale?id=DRITTA
Leccino
Italy, Tuscany
Leccino is one of the most widespread olive cultivars found on Italian soil, especially in Tuscany, central Italy. Its oil has a well-balanced and structured level of fruitiness, spiciness and bitterness. This variety is usually used for making olive oil and it can be found as both a monovarietal or blended olive oil.
The protected geographical indication (PGI) ‘Olio Extra Vergine di Oliva Toscano’ has different subcategories which contain, at different levels, Leccino olives. These subcategories are: Seggiano, Colline Lucchesi, Colline della Lunigiana, Colline di Arezzo, Colline Senese, Colline di Firenze, Montalbano and Monti Pisani.
Specifically, the PGI-designation ‘Colline di Firenze’ is issued only for extra virgin olive oils obtained with:
- Up to 100% of olives from one or more of the following regional cultivars: Frantoio, Moraiolo, Leccino, Pendolino, Leccio del Corno, Madonna dell’Impruneta, Morchiaio, Maurino, Piangente and Pesciatino.
- A maximum of 15% olives from one or more local cultivars such as Americano, Arancino or Ciliegino.
Flavors: almond, leaves and artichoke.
Bosana
Italy, Sardinia
Bosana is the most widespread olive variety on the island province of Sardinia. It is usually used for olive oil and can be found as a monovarietal or blended olive oil. Its oil has a strong fruity taste and a well-balanced level of spiciness and bitterness.
The protected designation of origin (PDO) ‘Sardegna’ is issued only for extra virgin olive oils obtained within the provinces of Cagliari, Oristano, Nuoro and Sassari:
- A minimum of 80% of these olives must come from one or more of the following regional cultivars: Bosana, Tonda di Cagliari, Nera di Villacidro and Semidana.
- A maximum of 20% of the olives can come from one or more of other local cultivars.
Flavors: leaves, artichoke, almond and tomato.
Itrana
Italy, Lazio
Itrana is one of the most widespread olive varieties in Lazio, especially in the south of the region. In fact, this variety is also known as the Gaeta olive, named after a city in the south of Lazio. Its olives are used to make oil and can also be eaten as table olives. It can be found as both a monovarietal or blended olive oil. Its oil has a very strong fruity taste and a well-balanced level of spiciness and bitterness.
The protected designation of origin (PDO) ‘Oliva di Gaeta’ is issued only for extra virgin olive oils obtained within the provinces of Latina, Roma, Frosinone and Caserta, and made using 100% Itrana olives.
Flavors: fresh grass, tomato, artichoke and almond.
Source: Disciplinare di Produzione Denominazione di Origine Protetta "Oliva di Gaeta" (PDF)
Ottobratica
Italy, Calabria
Ottobratica is mostly grown in the south of Calabria in the southern Italian provinces of Reggio Calabria and Vibo Valentia, as well as in Sicily. It is mostly used for making olive oil, and it has a high level of fruitiness with a well-balanced level of spiciness and bitterness. The oil obtained from Ottobratica olives can be found as both monovarietal or blended olive oils.
The protected geographical indication (PGI) ‘Oro di Calabria’ is issued only for extra virgin olive oils obtained from trees grown in the region of Calabria:
- A minimum of 90% of these olives must come from one or more of the following regional cultivars: Carolea, Dolce di Rossano, Sinopolese, Grossa di Gerace, Tondina, Ottobratica, Grossa di Cassano and Tonda di Strongoli.
- A maximum of 10% of these olives can come from one or more of other less widespread local varieties, such as Nostrana, Spezzanese, Dolce di Cerchiara or Tombarello.
Flavors: fresh grass, artichoke, almond and tomato.
Source: Disciplinare di Produzione della Indicazione Geografica Protetta “Olio di Calabria” (PDF)
Cerasuola
Italy, Sicily
Cerasuola is an olive variety mostly grown in Sicily, especially in the province of Trapani. It is used to make olive oil. The oil obtained from Cerasuola olives can be found as both monovarietal or blended olive oils. It has a medium-high level of fruitiness, with well-balanced levels of spiciness and bitterness.
The protected geographical indication (PGI) ‘Olio Extra Vergine di Oliva IGP Sicilia’ is issued only for extra virgin olive oils made with olives grown in the region of Sicily:
- A minimum of 90% of these olives must come from one or more of the following regional cultivars: Aitana, Biancolilla, Bottone di Gallo, Brandofino, Calatina, Cavalieri, Cerasuola, Crastu, Erbano, Giarraffa, Lumiaru, Marmorigna, Minuta, Moresca, Nasitana, Nerba, Nocellara del Belice, Nocellara Etnea, Nocellara Messinese, Ogliarola Messinese, Olivo di Mandanici, Piricuddara, Santagatese, Tonda Iblea, Vaddarica, Verdello, Verdese and Zaituna.
- A maximum of 10% can come from one or more of other olive varieties.
Flavors: fresh grass, tomato, artichoke and almond.
Source: Disciplinare dell’Olio Extra Vergine di Oliva IGP Sicilia (PDF)
Pisciottana
Italy, Campania
Pisciottana is an olive variety mostly used to make olive oil. It is grown in the south of Campania, in an area called Cilento. The oil obtained from Pisciottana olives can be found as both monovarietal or blended olive oils. It has a medium-high level of fruitiness and spiciness with a marked bitterness.
The protected designation of origin (PDO) ‘Cilento’ is issued only for extra virgin olive oils made with olives grown in the municipalities of: Agropoli, Alfano, Ascea, Buonabitacolo, Camerota, Campora, Cannalonga, Casalbuono, Casaletto Spartano, Casalvelino, Caselle in Pittari and others.
- A minimum of 85% of these olives must come from one or more of the following regional varieties: Pisciottana, Leccino, Rotondella, Ogliarola, Frantoio and Salella.
- A maximum of 10% can come from one or more of other regional varieties.
Flavors: almond, artichoke and fresh grass.
Peranzana
Italy, Puglia
Peranzana is mainly grown in the north of Puglia, particularly in the southern Italian province of Foggia. The olives can be eaten as table olives or be used to make olive oil. It can be found as a monovarietal olive oil or a blended olive oil.
The protected designation of origin (PDO) ‘Dauno’ has different geographical subcategories which must be shown on the label. These subcategories are: Alto Tavoliere, Basso Tavoliere, Gargano and Sub-Appennino.
Specifically, the PDO ‘Alto Tavoliere’ is issued only for extra virgin olive oils obtained with:
- A minimum of 80% olives from one or both of the following regional cultivars: Peranzana and Provenzale.
- A maximum of 20% olives from one or more of other local varieties.
Flavors: artichoke, fresh grass, almond and tomato.
Grossa di Cassano
Italy, Calabria
Grossa di Cassano, also known as Cassanese, is a variety mostly grown in Calabria, especially in the southern Italian province of Cosenza and around the area called Piana di Sibari. It is mainly used to make olive oil and it can be found as both monovarietal or blended olive oils. It has an intense fruitiness and a well-balanced level of spiciness and bitterness.
The protected geographical indication (PGI) ‘Oro di Calabria’ is issued only for extra virgin olive oils obtained from olives grown in the region of Calabria:
- A minimum of 90% of these olives must come from one or more of the following regional cultivars: Carolea, Dolce di Rossano, Sinopolese, Grossa di Gerace, Tondina, Ottobratica, Grossa di Cassano and Tonda di Strongoli.
- A maximum of 10% of the olives can come from one or more of other less widespread local varieties such as: Nostrana, Spezzanese, Dolce di Cerchiara or Tombarello.
Flavors: tomato, artichoke, fresh grass and almond.
Source: Disciplinare di Produzione della Indicazione Geografica Protetta “Olio di Calabria” (PDF)
Ogliarola Messinese
Italy, Sicily
Ogliarola Messinese, also known as Messinese, is mostly grown in Sicily, especially in the provinces of Messina, Palermo and Agrigento. This cultivar can be eaten as table olives or used for making olive oil. It can be found as a monovarietal olive oil or blended with other olive oils. Its oil has a very strong fruity taste and a well-balanced level of spiciness and bitterness.
The protected geographical indication (PGI) ‘Olio Extra Vergine di Oliva IGP Sicilia’ is issued only for extra virgin olive oils obtained with trees grown in the region of Sicily:
- A minimum of 90% of these olives must come from one or more of the following regional cultivars: Aitana, Biancolilla, Bottone di Gallo, Brandofino, Calatina, Cavalieri, Cerasuola, Crastu, Erbano, Giarraffa, Lumiaru, Marmorigna, Minuta, Moresca, Nasitana, Nerba, Nocellara del Belice, Nocellara Etnea, Nocellara Messinese, Ogliarola Messinese, Olivo di Mandanici, Piricuddara, Santagatese, Tonda Iblea, Vaddarica, Verdello, Verdese and Zaituna.
- A maximum of 10% can come from one or more of other olive varieties.
Flavors: artichoke and fresh grass.
Source: Disciplinare dell’Olio Extra Vergine di Oliva IGP Sicilia (PDF)
Cima di Bitonto
Italy, Puglia
The name of this cultivar comes from the city of Bitonto, which is close to Bari in the southern Italian province of Puglia. Due to the high number of olive trees surrounding the city, it is commonly known as the ‘City of Olives’. Cima di Bitonto has a very strong fruity taste and a well-balanced level of spiciness and bitterness. This cultivar is mainly used for making olive oil and it can be found as a monovarietal olive oil or blended with other olive oils.
The protected designation of origin (PDO) ‘Terra di Bari’ has different geographical subcategories which must be shown on the label. These subcategories are: Castel del Monte, Bitonto and Murgia dei Trulli e delle Grotte.
Specifically, the PDO ‘Bitonto’ is issued only for extra virgin olive oils obtained with:
- A minimum of 80% olives from one or more of the following regional cultivars: Cima di Bitonto, Ogliarola Barese and Coratina.
- A maximum of 20% olives from one or more of other local varieties.
Flavors: almond, artichoke and fresh grass.
Tonda di Strongoli
Italy, Calabria
Tonda di Strongoli is mostly grown in the north of the province of Crotone in Calabria, southwest Italy. This cultivar can be eaten as table olives and used to make olive oil. It can be found as a monovarietal olive oil or blended with other olive oils. Its oil has a strong fruity taste, with a low level of spiciness and medium bitterness.
The protected geographical Indication (PGI) ‘Oro di Calabria’ is issued only for extra virgin olive oils obtained from olives grown in the region of Calabria:
- A minimum of 90% of these olives must come from one or more of the following regional cultivars: Carolea, Dolce di Rossano, Sinopolese, Grossa di Gerace, Tondina, Ottobratica, Grossa di Cassano and Tonda di Strongoli.
- A maximum of 10% of the olives can come from one or more of other less widespread local varieties such as: Nostrana, Spezzanese, Dolce di Cerchiara or Tombarello.
Flavors: artichoke, almond and fresh grass.
Source: Disciplinare di Produzione della Indicazione Geografica Protetta “Olio di Calabria” (PDF)
Nocellara del Belice
Italy, Sicily
Nocellara del Belice is grown in the Sicilian province of Trapani in a specific area called Valle del Belice. This cultivar is used for making olive oil and can also be eaten as table olives. Its oil can be found in both monovarietal or blended forms.
The protected geographical indication (PGI) ‘Olio Extra Vergine di Oliva IGP Sicilia’ is issued only for extra virgin olive oils obtained from olives grown in the region of Sicily:
- A minimum of 90% of these olives must come from one or more of the following regional cultivars: Aitana, Biancolilla, Bottone di Gallo, Brandofino, Calatina, Cavalieri, Cerasuola, Crastu, Erbano, Giarraffa, Lumiaru, Marmorigna, Minuta, Moresca, Nasitana, Nerba, Nocellara del Belice, Nocellara Etnea, Nocellara Messinese, Ogliarola Messinese, Olivo di Mandanici, Piricuddara, Santagatese, Tonda Iblea, Vaddarica, Verdello, Verdese and Zaituna.
- A maximum of 10% of the olives can come from one or more of other olive varieties.
Flavors: fresh grass, tomato, artichoke and almond.
Source: Disciplinare dell’Olio Extra Vergine di Oliva IGP Sicilia (PDF)
Bella di Cerignola
Italy, Puglia
Bella di Cerignola is mainly grown in the province of Foggia in the north of Puglia. The area is also known as Tavoliere delle Puglie or Daunia. Bella di Cerignola olives are big and juicy which make them perfect for eating as table olives. Its olives have a strong fruity taste and a well-balanced level of spiciness and bitterness.
The protected designation of origin (PDO) ‘Bella della Daunia’ is issued only for table olives grown in the province of Foggia and only using this variety of olive.
Flavors: artichoke, fresh grass and almond.
Source: www.olimonovarietali.it/database/monovarietale?id=BELLA%20DI%20CERIGNOLA
Picual
Spain, Andalusia
Picual is the most abundant variety in Spain and in the world. Its name refers to the fruit’s pointed tip shape. It is usually used for olive oil and can be found as both monovarietal or blended olive oils.
The protected designation of origin (PDO) ‘Sierra de Cazorla’ is issued only for extra virgin olive oils obtained from olives grown in the following municipalities: Cazorla, Chilluevar, Hinojares, Huesa, La Iruela, Peal de Becerro, Pozo Alcón, Quesada and Santo Tome in the southern Spanish province of Jaén, as well as from olive trees belonging to one or both of the following varieties: Picual and Royal.
Flavors: fig and tomato.
Source: PDO Sierra de Cazorla (PDF)
Castellana
Spain, Castilla-La Mancha
Castellana is mostly found in the central Spanish region of Castilla-La Mancha, from which it seems to have taken its name. It is mostly grown in the provinces of Guadalajara, Cuenca and Madrid. It is usually used for olive oil and can be found as both monovarietal or blended olive oils.
The protected designation of origin (PDO) ‘DOP Aceite de la Alcarria’ is issued only for extra virgin olive oils made from olives grown in the province of Alcarria Guadalajara and Alcarria Conquense in Castilla-La Mancha, and only using 100% Castellana (Verdeja) olives.
Flavors: leaves, banana and green grass.
Source: PDO Aceite Alcarria (PDF)
Arbequina
Spain, Catalonia
The Arbequina cultivar is characteristic of Catalonia (Tarragona and Lleida) in northeast Spain and Alto Aragon in the far-north, although its growth has spread across almost the entire country. Taking its name from the town of Leridana de Arbeca, it is usually used for olive oil and can be found as both monovarietal or blended olive oils. It produces a very fluid and sweet oil in which it is almost impossible to perceive bitter or peppery flavors.
The protected designation of origin (PDO) ‘DOP Les Garrigues’ is issued only for extra virgin olive oils made from olives grown in the following municipalities: Mollerussa, Tàrrega, Cervera, Les Borges Blanques, Barcelona, Fraga and Saragossa, in Catalonia, and only using 100% Arbequina olives.
Flavors: apple, banana and almond.
Source: PDO Les Garrigues
Koroneiki
Greece, Peloponnese
Koroneiki is characteristic of the district of Messenia, located in the south of the Peloponnese region. The district is home to the city of Kalamata, which is known for its olives and for producing some of the finest extra virgin olive oils. This variety is usually used for olive oil and can be found as both monovarietal or blended olive oils. Extra virgin olive oils made with Koroneiki olives have a very high level of polyphenols and well-balanced levels of fruitiness, spiciness and bitterness.
The protected designation of origin (PDO) ‘Kalamata’ is issued only for extra virgin olive oils made from olives grown in the district of Messenia and using 95% or more of Arbequina olives and 5% or less of Mastoidis olives.
Flavors: olive leaf, grass and green pepper.
Source: PDO Kalamata (PDF)
Conservolia
Greece, Epirus
Conservolia is a major Greek table olive variety, grown mainly in the Epirus region, located in northwestern Greece. It accounts for approximately 70-85% of all Greek table olive production.
The protected designation of origin (PDO) ‘Conservolia Amfissas’ is issued only for table olives grown in the region of Epirus and only using this cultivar of olive.
Flavors: artichoke and fresh grass.
Source: PDO Conservolia Amfissas (PDF)
