Our country has an enormous varietal diversity, with an estimated 500 different olive tree varieties or [i]cultivars[/i].
Some of them are used only for [b]oil[/b] production, others mainly to produce [b]table[/b] olives, while others still, usable for both purposes, are called “[b]dual-purpose[/b]” cultivars.
The differences between cultivars are often minimal, so it can be very difficult to tell them apart. The distinguishing elements between the different varieties are the shape and size of the olive, and the shape of the stone and flowers.
The most common cultivars in [b]Lazio[/b] are: [i]Frantoio, Itrana, Carboncella, Canino, Moraiolo, Leccino, Minutella, Sirole, Salvia, Marina, Vallanella[/i], and their differences are reflected in the organoleptic characteristics of the oil derived from them.
