Discover the extra virgin olive oil obtained exclusively from the “Leccino” cultivar, pleasant and fragrant, an excellent product with a light and delicate fruity taste. This oil offers aromatic notes of fresh grass, green apple, and almond. On the palate, Leccino stands out for its delicacy, with very light bitterness and spiciness, ideal for delicate and refined dishes.

Often present as an olive in Italian aperitifs, among the most cultivated varieties in Italy, it produces an oil with a golden color and green hues.

Aroma: Leccino stands out for its light fruity aroma with notes of fresh grass, green apple, and almond. It may also present hints of tomato and artichoke.

Taste: On the palate, it is delicate, with very light bitterness and spiciness. It is balanced and harmonious, making it ideal for delicate dishes like fish and salads.

Pairings: Leccino oil is particularly versatile and pairs well with a variety of dishes. It is ideal for fish dishes, including fish carpaccio, thanks to its delicate flavor that does not overpower the taste of the fish. It is also perfect for white meats and for fish or meat appetizers. Vegetables, both cooked and raw, find an excellent companion in this oil, as do salads and vegetable soups. It is excellent with fresh cheeses and complex and spicy dishes.

Harvest period: Due to its early ripening, Leccino is among the first varieties to be harvested, from the third decade of October to the end of November.

Production techniques: The olives, harvested directly from the tree using mechanical equipment, are stored in suitable containers in ventilated areas, and then processed within a maximum of 18 hours through cold centrifugal extraction (processing temperature below 27°C).

Origin: Province of Brindisi, Puglia, Italy (100%)

Cultivar: Leccino