Selection of LECCINE olives
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 11% to 16% of oil.
They are harvested between the last ten days of November and the first days of December.
These olives can also be used for eating
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 almonds and walnuts
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"