Re: Olive varieties

---

• To: m*@ucdavis.edu
• Subject: Re: Olive varieties
• From: A* V* <l*@librs6k.vatlib.it>
• Date: Mon, 3 Nov 1997 09:59:12 GMT

At 02:42 PM 10/30/97 -0800, you wrote:
>Is anyone familiar with the following olive varieties: 'Frantoio',
>'Leccino', 'Maurino', 'Pendolino'. I'm assuming they're O. europaea.
>Curious to know how well they fruit, how different from 'Mission'.
>
>Fiona Gilsenan
>San Francisco, California
>

Ciao Fiona. They are all Italian varieties. I am not familiar with Maurino
and Pendolino, the only thing I know is that Pendolino has a very weeping
habit. Frantoio and Leccino are both  oil-producing varieties, "olive da
olio",  as an opposite to the varieties such as Ascolana, that give " olive
da tavola", olives for the table, that means to be eaten in salads, or
cooked, or preserved in various ways. The main difference is that "olive da
tavola" have smaller stones, and more flesh, while olive da olio are more juicy.

Leccino is said to be hardy, and suited to  difficult growing conditions,
for instance  it can be grown even in flat lands, with still air, and even
clay, whereas Frantoio  requires  hillside conditions and  a better
drainage. Leccino's leaves are narrower, and somewhat darker. They fruit
very well (normally every other year, unless they are carefully pruned).
They are, I think, the most successful varieties in my area, and have been
growing here for centuries.

Hope this helps,
Alessandra
****************************************************

Alessandra Vinciguerra
American Academy in Rome
Via Masina,5
00153 Roma
Tel:0039\6\5846.444

library@librs6k.vatlib.it

Check the Academy's Web site: http://www.aarome.org

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