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You are here: Home / Preserves / Olives / Italian Olives

Italian Olives

This page first published: Aug 2, 2004 · Updated: Jun 9, 2018 · by CooksInfo. Copyright © 2021 · This web site may contain affiliate links · This web site generates income via ads · Information on this site is copyrighted. Taking whole pages for your website is theft and will be DCMA'd. See re-use information.
Twenty-five percent of the olives grown in the world are grown in Italy. As of 2004, over 350 varieties of olive trees are cultivated throughout the country.

Southern Italian olives yield far more oil than do northern ones. A tree in the south will produce about 20 litres of oil. The average oil yield per tree in Tuscany is only 1 litre.

Olives in Tuscany are harvested younger than they would be in the south, to avoid the frosts that would kill the olives. This gives the olives a lower oil yield, but a more assertive flavour. Tuscan oil is deemed to be the best, perhaps owing to the peppery taste that comes from the oil from Moraiolo Olives, harvested early, that is blended in. Classic blends of Tuscan olive oil use 4 olives: Frantoio, Correggiolo, Moraiolo, and Leccino.

Olive oil from Liguria and Veneto is generally the mildest of all Italian oils.

Below is a partial list of which types of olive trees are grown where in Italy. Some olive tree cultivars, such as Frantoio, are grown everywhere in Italy, even if not listed below for a certain area.

ABRUZZO
Carboncella, Dritta Francavillese Olives, Dritta di Moscufo Olives, Gentile del Chieti, Nostrana Olives, Sargano

BASILICATA
Arnasca, Ascolana, Augellina, Cellina, Frantoio, Leccino, Majatica, Nostrale, Ogliarola, Ogliarola Barese, Palmarola o Fasolina, Rapollese di Lavello, Sargano, Sargano di Fermo, Sargano di San Benedetto

CALABRIA
Carolea, Ogliarola, Saracena

CAMPANIA
Carpellese, Cornia, Frantoio, Leccino, Ogliarola Barese, Olivella, Ortice, Pisciottana, Ravece, Rotondello, Salella

EMILIA-ROMAGNA
Anonimo, Carbuncion, Carbuncion di Carpineta, Colombina, Correggiolo di Montegridolfo, Correggiolo di Villa Verrucchio, Frantoio di Montegridolfo, Frantoio di Villa Verrucchio, Ghiacciolo, Grappuda, Moraiolo, Nostrana di Brisighella, Oliva Grossa, Rossina 1, Rossina 2, Selvatico

LAZIO
Canino, Carboncella, Gaeta, Itrana, Leccino, Raja, Rosciola di Rotello

LIGURIA
Colombaia, Feglina, Lavagnina, Merlina, Mortina, Olivo delle Alpi, Ottobrina, Pignola, Pinola, Razzola, Rossese, Spagnola di Missano, Taggiasca

LOMBARDIA
Gaggiolo

MARCHE
Ascolanoa, Corallina Loro Piceno, Cuccu Ancona, Frantoio Cartoceto, Laurina Porto San Giorgio, Limoncella Monte san Martino, Maglianese Porto San Giorgio, Mignola Cartoceto, Nebbia del Menocchia, Nibbiu Treia, Oliva Dolce San Severino, Oliva Riccia Pieve Favera, Oliva Sarga Pieve Favera, Piantone di Mogliano Cartoceto, Raggia Monte San Vito, Raggiola San Severino, Raggiola Tipica, Rosciola di Rotello, Sargana di Macerata, Sargana di Sirolo, Sarganella Monsano, Sargano di Ascoli, Sargano di Sirolo, Strengona Loreto, Suricina Grottazzolina, Varietà Carassai

MOLISE
All’Acqua di Montenero, Aurina, Cazzarella, Cellina di Rotello, Cerasa di Montenero, Gentile di Larino, Nostrana, Oliva Nera di Colletorto, Oliva San Pardo, Olivastra di Montenero, Olivastro d’Aprile, Olivastro di Montenero, Olivastro Dritto, Olivetta Nera, Ortice, Paesana Bianca, Paesana Nera, Rosciola di Rotello, Rossuola, Rumignana, Salegna di Larino, Saligna di Larino, Sperone di Gallo

PUGLIA
Barese Dolce, Bella di Cerignola, Cellina di Nardò, Cellina Barese, Cellina di Nardò, Cerignola, Ciliero, Cima di Mola, Cima di Mola o di Monopoli, Coratina, Dolce Baresana, Frangivento, Leccese, Marinese, Monopolese, Nasuta, Ogliarola Barese o Paesana o Cima di Bitonto, Ogliarola di Lecce, Ogliarola Barese, Pizzuta, Provenzale o Peranzana, Racemo, Racioppa

TOSCANA
Allora, Americano, Arancino, Barnea, Burroncina, Cerretano, Ciliegino, Colombino, Correggiolo, Correggiolo di Pallese, Cucco, Cuoricino, Della Madonna, Frantoiano di Montemurlo, Frantoio, Frantoio o Razzo o Correggiolo, Gremignolo, Grossaio, Grossolano, Larcianese, Lastrino, Laurino, Lazzero, Leccino, Leccio, Leccio del Corno, Leccione, Madonna dell’Impruneta, Madremignola, Mansino, Maremmano, Marzio, Maurino Lucchese, Melaiolo, Mignolo, Mignolo Cerretano, Moraiolo, Morcaio, Morchiaio, Morchione, Morcone, Morello a punta, Morinello, Mortellino, Nebbio, Ogliarola Seggianese, Oliva Populonia, Oliva Suvereto, Olivastra Saggianese, Olivo di Palone, Pendagliolo, Pendolino, Pesciatino, Piangenta, Piturzello, Punteruolo, Quercetano, Rama pendula, Rappagliana, Razzaio, Re dei Mignoli, Rosarina, Rosino, Rossellino, Rossello, San Felice, San Francesco, Santa Caterina, Santagetese, Scarlinese, Selvatica, Tondello

SARDEGNA
Bosana, Cariasina, Nera di Gonnos, Palma, Pizz’e Carroga, Tonda di Cagliari

SICILIA
Biancolilla, Carolea, Moresca, Nocellara del Belice, Ogliarola Messinese, Passalunara, Santagatese, Tonda Iblea

TRENTINO
Casaliva, Frantoio, Gargnano, Negrera

UMBRIA
Agogio, Frantoio, Leccino, Moraiolo, Pendolino, San Felice

VENETO
Casaliva, Favarol, Frantoio, Grignano, Leccino, Resara

Tagged With: Italian Food, Italian Olives

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