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Our cultivars

DOLCE AGOGIA

A variety typically grown in the Umbria region, particularly cultivated on the hills around Lake Trasimeno. In ancient times, local farmers used this variety to produce table olives. The fruit is oval-shaped and slightly asymmetric. It undergoes early ripening, transitioning from green to reddish-violet and eventually to black.
It blooms earlier than other Umbrian cultivars and withstands winter frost well. Qualitative characteristics of the oil: it has a green to yellow color. It features a medium-light fruity profile with notes of freshly cut grass.

FRANTOIO

Cultivated throughout the Italian peninsula, this variety has medium-sized, oval-ellipsoidal fruits. Ripening is late, staggered, and slow. The color transitions from light green to reddish-violet and finally to black. It blooms simultaneously with "Leccino" and "Moraiolo." Qualitative characteristics of the oil: green with slight yellow reflections, it has a medium-intense fruity profile, rather herbaceous with hints of almond. Very balanced in taste, it opens with bitter and spicy notes. The content of chlorophyll and polyphenols is high.

LECCINO

Present in all the main Italian regions, it is found mainly in new plantations in Umbria. The ellipsoidal-shaped fruit undergoes early, simultaneous, and rapid ripening. The peak period of inolition is late, and flowering occurs at the same time as the "Frantoio" and "Moraiolo" cultivars.

Qualitative characteristics of the oil: the color is light green tending towards golden yellow. With a medium fruity profile, it presents well-balanced bitter, sweet, and spicy notes in taste.

MORAIOLO

It is the most widespread cultivar in Umbria. The fruit is spherical-ovoid in shape and rather small. During the ripening phase, the color changes from dark green to reddish-violet and then to black. It blooms simultaneously with the "Frantoio" and "Leccino" cultivars. It has good adaptability to situations with limited water availability and performs well in shallow, loose, and rocky soils.

Qualitative characteristics of the oil: it is an oil with a strong and captivating character. The color is green, sometimes with yellow reflections. With a medium-intense fruity profile, it is rich in typically herbaceous and woody notes. In taste, it opens with bitter notes of artichoke and wild chicory, accompanied by an intense and growing spiciness. It has a relatively high content of polyphenols and chlorophyll.

DOLCE AGOGIA

A variety typically grown in the Umbria region, particularly cultivated on the hills around Lake Trasimeno. In ancient times, local farmers used this variety to produce table olives. The fruit is oval-shaped and slightly asymmetric. It undergoes early ripening, transitioning from green to reddish-violet and eventually to black.
It blooms earlier than other Umbrian cultivars and withstands winter frost well. Qualitative characteristics of the oil: it has a green to yellow color. It features a medium-light fruity profile with notes of freshly cut grass.

FRANTOIO

Cultivated throughout the Italian peninsula, this variety has medium-sized, oval-ellipsoidal fruits. Ripening is late, staggered, and slow. The color transitions from light green to reddish-violet and finally to black. It blooms simultaneously with “Leccino” and “Moraiolo.” Qualitative characteristics of the oil: green with slight yellow reflections, it has a medium-intense fruity profile, rather herbaceous with hints of almond. Very balanced in taste, it opens with bitter and spicy notes. The content of chlorophyll and polyphenols is high.

LECCINO

Present in all the main Italian regions, it is found mainly in new plantations in Umbria. The ellipsoidal-shaped fruit undergoes early, simultaneous, and rapid ripening. The peak period of inolition is late, and flowering occurs at the same time as the “Frantoio” and “Moraiolo” cultivars.

Qualitative characteristics of the oil: the color is light green tending towards golden yellow. With a medium fruity profile, it presents well-balanced bitter, sweet, and spicy notes in taste.

MORAIOLO

It is the most widespread cultivar in Umbria. The fruit is spherical-ovoid in shape and rather small. During the ripening phase, the color changes from dark green to reddish-violet and then to black. It blooms simultaneously with the “Frantoio” and “Leccino” cultivars. It has good adaptability to situations with limited water availability and performs well in shallow, loose, and rocky soils.

Qualitative characteristics of the oil: it is an oil with a strong and captivating character. The color is green, sometimes with yellow reflections. With a medium-intense fruity profile, it is rich in typically herbaceous and woody notes. In taste, it opens with bitter notes of artichoke and wild chicory, accompanied by an intense and growing spiciness. It has a relatively high content of polyphenols and chlorophyll.