Leccino Olives

Leccino Olives

The Leccino olives are amongst the most cultivated in Italy, due to their delicate flavour. It is said that their origin is initially Tuscan, and there are references to them dating back to the Middle Ages. Nowadays they are harvested throughout the peninsula, and their trees have even been exported to the rest of the world (from California to Australia to Chile). This has dramatically increased their popularity, not only for the production of oil, but especially as table olives... becoming the world's most cultivated olive. This type of olive (Leccino black olives) does not have extremely long ripening lengths given their medium-to-small size. Their productivity is elevated and constant, reaching quickly their identifying colour (somewhere between a dark green and purple hue). Their shape is elliptical and quite irregular. Their harvesting, as all our pickings are, follows the traditional methodology, so as to preserve all the organolptic properties that they contain. Their uses are multiple, seeing as this is an olive that is easily utilized in a number of different ways. They are particularly suitable for being marinaded, due to their delicate taste and their reduced dimensions. But they can easily be added to any starter, pasta dish or main, such as the Salmon steak with tomatoes and Leccino olives … or to top a warm crusty bruschetta made with a simple bread and just olive pâté.
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Calories (Kcal/Kj) Fat (g) (saturated) Carbohydrate (g) Proteins (g) Salt (g)
0 0 0 0 0
*Typical value per 100g.
Additional Black Olives
Gaeta Olives
Pitted Leccino Olives
Taggiasca Olives
Brown Giant Olives
Black Olive slices
Morocco Olives
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