Typical cultivars of the province of Teramo - Main olive tree varieties of our province

Typical cultivars of the province of Teramo

The territory of the province of Teramo is characterized by the presence of some olive varieties including leccino, tortiglione, frantoio, dritta, and carboncella.

Below we report some curiosities and characteristics of the main varieties planted in our estate.


LECCINO

Origin: Tuscany, but now widespread throughout Italy.
Pollination: by the Pendolino and Frantoio cultivars.
Distinctive characteristics: rustic and productive, but with average oil yields and olives also excellent for table use.
Oil yield: average
Curiosity: The oil obtained has different characteristics depending on the ripeness of the olives used. At the beginning of ripening, the oil has a green color and a spicy and moderately fruity flavor. At advanced ripeness, the oil is yellow and the spicy, bitter, and fruity flavors become mild.


TORTIGLIONE

Origin: provinces of Teramo and Pescara. The difficulty of propagation by self-rooting justifies the limited spread of these specimens.
Distinctive characteristics: the name derives from the characteristic right-handed development of the trunk. Olive production is alternating and ripening is simultaneous and late.
Oil yield: medium/high, with a high content of polyphenols (antioxidant substances).
Curiosity: The high polyphenol content gives the oil its characteristic bitter and spicy taste. The variety has a strong resistance to olive detachment and for this reason is linked to the tradition of manual harvesting. The oil appears clear, green in color, ideal with legume soups (beans, chickpeas, lentils). Frequently used on grilled meats and vegetable soups.


FRANTOIO

Origin: Tuscany, but now widespread nationally and internationally.
Pollination: Frantoio and Leccino.
Distinctive characteristics: medium-sized tree, with vigorous growth and a large crown. The main branching is very dense with a drooping habit. Fruiting is abundant, regular, and late. The late fruiting allows for reduced potential damage to the olives due to late cold.
Oil yield: average
Curiosity: the oil of the variety presents on the nose hints of olive, fresh grass, artichoke with a pungent and vegetal note. On the palate, the flavors of olive, artichoke, fresh grass, and almond return, as well as vegetal and spicy notes. It pairs well with grilled meat, bruschetta with fresh tomato, and legume soups.

CARBONCELLA

Origin: Central Italy.
Pollination: Ascolana tenera.
Distinctive characteristics: the plant has an upright habit and features characteristic long and thin branches that become pendulous under the weight of the fruit. The leaves are small and dark green. The fruits are small, slightly ellipsoidal, symmetrical, and dark purple when ripe. Olive production is high and constant and ripening is early and simultaneous.Oil yield: high and of high quality
Curiosity: it is resistant to cold and to the most common diseases such as rot, olive moth, and olive knot.

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