The oil yield is about 18 to 25%, depending on the variety.
Developed in Spain, they are grown in Cadiz, Córdoba, Huelva, Malaga and Seville.
There are two varieties, Lechin di Sevilla and Lechin di Granada. Lechin di Granada is preferred in Granda and Almería, Lechin di Sevilla is preferred in Seville, Cadiz, and Córdoba.
The oil from Lechin di Granada is bitter when first pressed but mellows in flavour after a few months. The oil from Lechin di Sevilla starts off with a more balanced taste, but it doesn’t store well, and develops bitterness after a while.
The name “Lechin” comes from the Spanish word for milk, “leche”, referring to the whitish colour of the olive inside.