Each extra virgin olive oil producing region has local olive varieties that adapt to the climate, soil, and local traditions, influencing the final result of the oil.
In Italy, the olive oil tradition is very ancient, but not all regions can boast producing oil.
Although olive oil production has begun to flourish in small areas such as Lake Garda in recent years, there are six main Italian regions where EVO oil production is noteworthy.
Due to climate problems, such as drought and high temperatures recorded during the summer, the 2022/2023 production of extra virgin olive oil in Italy was approximately 208 thousand tons, a 37% decrease compared to last year (329 thousand tons).
An even more marked decline if we look at 2011 when 542 thousand tons of oil were produced in Italy.
Tuscan extra virgin olive oil
- Frantoio : This is one of the most common varieties not only in Tuscany but throughout Italy. It produces a fruity extra virgin olive oil with herbaceous, bitter, and spicy notes;
- Leccino : produces a very balanced extra virgin olive oil with hints of bitterness, spiciness and fruitiness, with slight hints of almond.
Extra virgin olive oil from Puglia
Puglia is one of the Italian regions with the oldest and most centuries-old olive trees, accounting for 50% of national production.
Here tradition has its roots and still produces varieties such as:
- Coratina : predominant variety that produces a robust and intense oil, with a characteristic spicy aftertaste;
- Ogliarola Barese : traditional variety also known as cima di Bitonto, widespread in the central area of the province of Bari, from which an extra virgin olive oil is obtained characterised by a fruity almond aroma and a light spiciness;
- Ogliarola Salentina : as the name suggests, it is the most widespread cultivar in the Salento area (in the province of Lecce there are over 50 thousand hectares) and produces a balanced oil with medium intensity bitter and spicy notes;
- Cima di Mola : this cultivar with an intense golden yellow colour is one of the richest in polyphenols;
- Olivastra : typical of the municipalities of Alberobello and Locorotondo, this native cultivar produces an oil with hints of artichoke and a broad, enveloping flavour;
- Leccino : a variety known and produced in other regions as well, characterised by the production of an intense yellow oil with a light fruity flavour.
- Peranzana : another variety made in Puglia, this cultivar has a medium fruity, spicy and balanced flavour.
Ligurian extra virgin olive oil
Another region well-known for the production of extra virgin olive oil is Liguria, the home of pesto pasta.
Among the most representative varieties here is the Taggiasca , which produces a delicate, fruity, and sweet extra virgin olive oil with notes of almond.
The Taggiasca olive is used for both oil and table olives. It is black, tending toward purple, and although it ripens late (in January), it is a highly prized variety for its flavor. This makes the Taggiasca olive suitable for both eating and producing a prized extra virgin olive oil, which is yellow in color and has a fruity flavor with an aftertaste of almonds and pine nuts.
Sicilian extra virgin olive oil
- Nocellara del Belice : typical variety of western Sicily, the oil is fruity, aromatic and slightly spicy;
- Cerasuola : another very popular variety from which an oil with a fruity and intense flavour is produced, with notes of tomato and almond.
Extra virgin olive oil from Umbria:
- Moraiolo : this Umbrian variety produces a fruity oil, with a spicy and bitter aftertaste;
- Frantoio : also typical of other Italian regions, this variety helps produce balanced, fruity and herbaceous oils.
Extra virgin olive oil from Calabria
- Carolea : it is the most cultivated variety in Calabria which produces a fruity oil, with a slightly bitter and spicy flavour.
Each Italian region has its own traditional olive varieties, which reflect the specificities of the local soil and climate.
As we have seen, some varieties adapt well to multiple regions and can be grown, for example, in both Umbria and Puglia.
The final choice depends on the cultivation techniques adopted by the oil mill and the type of production that will be made.
Varieties of oil olives in the world
Besides the Italian peninsula, where is the rest of the world's oil produced?
Here are some of the best-known regional olive varieties and their distinctive characteristics.
Extra virgin olive oil produced in Spain
Although not at the same level as Italy, Spain is also a major producer and exporter of extra virgin olive oil, and the Iberian region is also experiencing a critical situation.
The most common varieties are:
- Picual : the most important variety that produces an oil with a fruity flavor, with notes of freshly cut grass and a slightly spicy aftertaste.
- Arbequina : this is a more delicate variety, with a sweet and fruity flavour, widely grown in Catalonia and produces soft and aromatic oils.
- Hojiblanca : This variety is native to Andalusia, from which a balanced oil is produced, with a fruity flavor and notes of fresh grass.
2022 was a very difficult year for Spanish oil production due to drought.
According to the AEMET (State Meteorological Agency), the 2021-2022 winter was the driest recorded since 1961 and led to a 47.7% drop in extra virgin olive oil production, resulting in an increase in the selling price and great concern for the years to come.
For 2022/2023 production, the expected drop is between 30% and 50%.
Extra virgin olive oil produced in Greece
- Koroneiki : is one of the oldest and most important varieties in Greece that produces an aromatic oil, with an intense fruity flavor and a spicy aftertaste.
- Kalamata : known primarily as a table olive variety, it is also used for the production of oil with a fruity and slightly bitter flavour.
In Greece the situation is improving, it seems that it could exceed last year's levels by producing over 300 thousand tons of oil
Extra virgin olive oil produced in France
Well yes, although to a lesser extent, France also produces its own extra virgin olive oil.
The main varieties are:
- Picholine : traditional variety that is grown mainly in the Provence region
- Aglandau : less known, it is a variety appreciated for its sweet and soft taste, with herbaceous notes.
