Our Most Popular Olive Tree Varietals

Arbequina: (Spain) An oil-producing cultivar with high oil content, very productive, producing every year and with a high rooting ability for its leafy cuttings. A tree of medium vigor with a weeping shape.

 

Arbosana: (Spain) Has a strong hint of green tea, and is also nutty and woody. It is a robust oil with a strong, peppery finish as well. It is great for salads, dipping, or marinating, as well as perfect for cooking.

 

Bouteillan:  (France) The Bouteillan is a cultivar of olives grown primarily in Provence. It is mostly used for the production of oil.

 

Cailletier:  Cailletier are the classic little, black table olives used for Nicoise salad. A native of the Alps-Maritime region of France, the table fruit is named after the curing style of the Nice region on the Cote d’Azur.

 

Cayon:  (France) The Cayon is a cultivar of olives grown primarily in the Var region of southern France. It is used primarily for the production of olive oil. The Cayon is highly valued for its role as a pollinator of other olive varieties.

 

Chemlali:  Chemlali is the most common cultivar in the central and southern regions of Tunisia. It is resistant to drought and very cold hardy. The oil has a mild, fruity flavor that stands alone or blends well with other varieties.

 

Coratina: From southern Italy (flourishes in warm climates), this varietal produces a strong oil often used for blending.
 

Frantoio: Translated from Italian as "Olive Mill," this classic Tuscan variety produces a very flavorful, sharp oil.

 

Itrana: (Italy) A cultivar used for both table and oil. The oil is of good quality (average yield is 20%) pleasing in taste and very prized.

 

Koroneiki:  (Greece) A tree of medium vigor with a spreading habitat and open canopy. Koroneiki olives are among the most common and suitable for high density growing systems around the world. The leaves are thick, with a small leaf blade.

 

Leccino: (Italy) Somewhat milder than Frantoio, this olive is rich, buttery and distinctively olive tasting, but delicate. A good early producer.

 

Manzanilla: (Spain) Used for table fruit, it is spherical, slightly asymmetrical with a rounded top and bottom. The olives (3-5 grams in weight) are picked very early (September), when they are green.

 

Maurino: A medium-sized, typically Tuscan oil variety. It is of medium vigor with a pendulous habit, while the fruiting branches are delicate with rising tips.

 

Mission: (American Varietal) A tree of strong vigor with an erect habit and canopy of medium density. Prized as a dual-purpose variety, being used in green and black pickling as well as oil production. When mature, the fruit has about 22% oil content.

 

Nocellara del Belice: (Italy) The bright green olives marketed as Castelvetrano olives are actually grown from the Nocellara del Belice cultivar from Sicily. It is a dual-purpose olive, grown both for oil and for the table. The tree produces large, green olives with a mild, buttery flavor.

Oblica:  (Croatia) It is the most prominent varietal in Croatia, cultivated in all growing regions and makes up 75% of all olive trees. The fruit is used for both olive oil and table olives. (We are currently propagating this varietal.  Please check for availability in Spring of 2022).

 

Pendolino: (Italy) Primarily used as a pollinator (approximately 10% required per orchard), these olives produce oil of good quality and quantity for blending.

 

Picual: (Spain) Picual olives are the most commonly grown olive today for olive oil production, with production centered in the Spanish province of Jaén. Picual trees are estimated to account for 25% of all olive oil production in the world.

 

Taggiasca: From Liguria (Genoa) a very fruity variety prized throughout Italy for its exceptional flavor.