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Italy is extremely rich in varieties of olives. As a matter of fact a patrimony of more than 400 different [i]cultivar[/i] of olive trees is estimated to exist.
Some of them are used to produce [b]olive oil[/b], some others are destinated to the production of [b]table olives[/b]; the ones that can be used in both manners are said to be “[b]double aptitude[/b]” olive cultivars.
The most common varieties in the Latium are: [i]Frantoio, Itrana, Carboncella, Canino, Moraiolo, Leccino, Minutella, Sirole, Salvia, Marina, Vallanella[/i]; their differences influence the organoleptic characteristics of the oils obtained from them.