How to Recognize Olive Varieties

We also find this diversity in olive trees and in the so-called "cultivars" (the agricultural varieties of cultivated plants) , which, despite being present from north to south, are different in their ability to adapt to the climate and in the history that distinguishes them.

How many varieties of olive trees do we have in Italy?

In Italy there are numerous varieties of olive trees, since olive growing is an ancient and widespread tradition throughout the country. It is estimated that there are over 500 varieties of olive trees present in Italy, although not all are cultivated on a large scale. Some of the best known and most widespread varieties include:

1. Frantoio: It is one of the most cultivated varieties in Italy and produces high quality oil. Frantoio olive trees are known for their small, spherical fruits.
2. Leccino: Another very popular variety, Leccino produces oil with a sweet and fruity flavour. Leccino olive trees are appreciated for their resistance to diseases.
3. Moraiolo: This variety is commonly grown in Tuscany and Umbria. Moraiolo olive trees produce high quality oil with an intense and spicy flavour.
4. Pendolino: Pendolino olive trees are known for their pendulous growth and produce delicate, aromatic oil. They are often used as a pollination variety for other olive tree varieties.
5. Coratina: A typical variety from Puglia, Coratina is appreciated for the high content of polyphenols in its oil, which gives it a spicy and bitter taste.
6. Nocellara del Belice : A typical variety of Sicily and appreciated for the high quality of the oil, but also for the goodness of the olives which are consumed in Italian homes every day

These are just some of the most common varieties, but there are many others, each with unique characteristics and specific adaptations to different Italian regions.

Olive varieties in Sicily

In Sicily there are different varieties of olive trees, thanks to the rich olive-growing tradition of the island. Some of the most cultivated olive tree varieties in Sicily include:

1. Biancolilla: It is one of the most widespread varieties in Sicily. Biancolilla olive trees produce a delicate and aromatic oil, with a fruity and slightly sweet taste.
2. Nocellara del Belice: This variety is native to the Belice Valley, in western Sicily, and is appreciated for its large olives, suitable for both oil and table consumption.
3. Cerasuola: Cerasuola olive trees are known for producing an oil with an intense and fruity flavour, with hints of tomato and artichoke. This variety is mainly grown in the province of Trapani.
4. Tonda Iblea: Originating from the south-eastern area of ​​Sicily, the Tonda Iblea is appreciated for its round olives and the high quality oil it produces, with a delicate taste and a light hint of almond.
5. Moresca: This variety is mainly grown in the provinces of Messina and Catania. Moresca olive trees produce an oil with an intense and bitter taste, with notes of aromatic herbs.

In addition to these varieties, in Sicily there are also other less widespread varieties, each with its own unique characteristics. Sicilian olive growing is distinguished by the diversity of cultivated varieties, which contribute to the production of high-quality oils with distinct aromatic profiles.

How to Recognize Olive Varieties?

The recognition of olive tree varieties can be done by observing some distinctive characteristics of the trees, leaves and fruits.

Here are some elements that can help you identify olive tree varieties:

1. Tree Habit: Observe the overall appearance of the tree. Some varieties have an upright habit, while others have a pendulous or open habit. Some olive trees may have twisted trunks or particularly branched branches.
2. Leaf shape and size: Olive tree varieties can have leaves of different shapes, for example, oval, lanceolate or elliptical. Also note the size of the leaves, as they can vary from variety to variety.
3. Leaf color: Olive tree leaves can have different shades of green, from light to dark. Some varieties also have silver or gray leaves, such as the Leccino variety.
4. Size and shape of the fruits: The olive trees of the various varieties can have different sizes, shapes and colors. Some olive trees produce small, spherical fruits, while others have larger, oval fruits. Also note the difference in color of the fruit when ripe, which can range from green to purplish or black.
5. Taste and aromatic profile of the oil: One of the most important characteristics for identifying a variety of olive tree is the taste and aromatic profile of the oil produced. Each variety has a unique flavor and aroma, which can range from fruity to herbal, sweet to spicy. The best way to taste the oil is through a tasting.

However, it is important to underline that the recognition of olive tree varieties can be complex, as variations can exist within the same variety due to factors such as the cultivation area, soil and cultivation practices. Therefore, for correct identification, it may be necessary to refer to experts, agronomists or bodies specialized in olive growing.

The Olive Varieties used for Angimbe Oil

In our olive grove in Angimbè, within the largest natural reserve in Western Sicily, we grow Nocellara, Biancolilla and Cerasuola olives organically . The oldest plants are those of Cerasuola and Biancolilla, while in recent years we have also included Nocellara to complete the picture of our cultivars . We appreciate them all and really don't have a favorite cultivar, as each has unique characteristics.

The characteristics of the Nocellara del Belice cultivar

The Nocellara del Belice cultivar, used in all varieties of Angimbe oil, both as an organic blend and as a monocultivar , is a variety of olive tree highly appreciated in Sicily due to its characteristics, which make it a top quality olive variety:

1. Tree Appearance: Nocellara del Belice trees are medium sized, with a spreading habit and broad canopy. They have high vigor and resistance.
2. Leaves: The leaves are elliptical or lanceolate in shape, dark green in color. They can be slightly rolled and have a rather stiff consistency.
3. Fruits: Nocellara del Belice fruits are considered large or very large in size. They have an elliptical or slightly oval shape. The peel is green at first, but turns yellow or orange as it ripens. The surface of the fruit may be slightly wrinkled. The olives are suitable both for the production of extra virgin oil and for table consumption.
4. Flesh: The pulp of Nocellara del Belice olives is juicy and fleshy, with a sweet and aromatic flavour. Precisely for this reason they are chosen to produce top quality oils.
5. Oil yield: The Nocellara del Belice cultivar is finally appreciated for its oil yield, which is generally high. The oil produced from these olives is characterized by a fruity, sweet and slightly spicy taste.

Nocellara del Belice is a versatile variety suitable both for the production of extra virgin oil and for use as table olives. It is one of the most famous and recognizable varieties of Sicily, and its oil is highly appreciated for its quality and its unique organoleptic characteristics.

The characteristics of the Biancolilla cultivar

The Biancolilla cultivar is another variety of olive tree that is highly appreciated and widespread in Sicily, particularly in the provinces of Agrigento and Trapani. Here are its main features:

1. Tree Appearance: Biancolilla trees are medium sized, with an open growth habit and a spreading canopy. They are known for their resistance to wind and drought.
2. Leaves: Biancolilla leaves are elliptical or lanceolate in shape, intense green in colour. They have a smooth surface and a slightly leathery texture.
3. Fruits: Biancolilla fruits are medium in size, with an elliptical or ovoid shape. The peel is green at the beginning, but during maturation it tends to become yellow or golden. The surface of the fruit can be smooth or slightly wrinkled. Olives are generally used both for the production of extra virgin oil and for consumption as table olives.
4. Flesh: The pulp of Biancolilla olives is juicy and golden-yellow in colour. It has a sweet, aromatic and fruity flavour, with notes of almond and aromatic herbs.
5. Oil yield: The Biancolilla cultivar is appreciated for its oil yield, which is on average high. The oil produced from these olives is characterized by a delicate taste, with a light sweetness and a fruity aroma.

Biancolilla olive oil is also considered high quality and is often used to enrich the flavor of dishes such as salads, vegetables and fish dishes. The olives themselves can be processed as table olives, offering a delicate and pleasant flavor.

The characteristics of the C erasuola cultivar

The Cerasuola cultivar is a high quality olive tree variety, grown mainly in Sicily, particularly in the province of Trapani. Here are the main characteristics of the Cerasuola cultivar:

1. Tree Appearance: Cerasuola trees are medium sized, with an upright growth habit and a moderately spreading crown. They are characterized by good vigor and adaptability to different climatic conditions.
2. Leaves: The leaves of Cerasuola are elliptical or lanceolate in shape, intense green in colour. They have a rather rigid consistency and a slightly wrinkled surface.
3. Fruits: The fruits of Cerasuola are medium or large in size, with an elliptical or ovoid shape. The peel is green at first, but becomes purplish or black as it ripens. The surface of the fruit may be slightly wrinkled. Olives are mainly used for the production of extra virgin oil.
4. Flesh: The pulp of Cerasuola olives is abundant and deep green in color, with a characteristic taste that is often described as fruity, herbaceous and aromatic. The oil produced from these olives is known for its intense and spicy flavor, with notes of aromatic herbs and artichoke.
5. Oil yield: The Cerasuola cultivar is appreciated for its oil yield, which is generally high. Cerasuola oil has a smooth consistency and a complex aromatic profile, making it suitable for use in cooking and to enrich the flavor of many dishes.

Cerasuola oil is considered one of the best extra virgin olive oils in Sicily , thanks to its unique organoleptic characteristics and its intense flavour. It is often used to season salads, vegetables, meats and traditional Sicilian dishes.

Angimbe Oils

Starting from the three varieties of olives described above, we decided to propose a blend containing all three cultivars, which we called "Natures Bio", and a monocultivar oil called "Ntone Bio", with all Inside only Nocellara del Belice olives.

Our primary attention is to try to produce a very high quality oil while respecting the environment, only with the use of native cultivars of the area.

If after reading the information on the different varieties of olive trees and how to recognize them you have become curious about tasting our oil, you can also read the article on how to taste extra virgin olive oil , consult our recipes , or visit our shop of oil online !