Leccino olive trees, which originate from Italy, are one of the principal varieties used in Italian olive oil production, primarily renowned for their Tuscan heritage and delicate taste. While Leccino was initially discovered in Tuscany, it is now planted all over the globe and performs well in California and the northwest. Its olive oil taste is subtle; therefore, it’s mostly combined with Pendolino. But it’s also interplanted and combined with Coratina, Frantoio, and Moraiolo to provide different tastes.
Leccino olive trees are exceedingly versatile and thrive in ordinary, slightly alkaline, well-drained soils. Just water profoundly and often over the first few growing seasons to help the plant build a strong root system. Once established, lessen the frequency of application; it is drought tolerant. Protect young plants (or freshly transplanted Leccino) from extreme winter weather.
Written references to Leccino may be discovered around the end of the Middle Ages. It is usually believed to be one of the earliest cultivars in Italy. With increased popularity over the last 50 years, Leccino is widely cultivated worldwide—primarily grown in California, Chile, and Australia, among other olive oil-producing locations.
|Scientific Name||Olea Europaea ‘Leccino’|
|Tree Type||Fruiting Specimen|
|Common Names||The Olive Tree, Leccino, Olea Europaea|
|Soil||Well-Drained-Nutrient Poor Soil|
|Hardiness||Hardy Down 20 to 30 °F|