The Olivo Leccio
This is a typical regional cultivation, Tuscan to be precise, which over the last few years has been able to achieve excellent territorial and commercial expansion thanks to its botanical characteristics and widely appreciated productions. The Holm oak plant usually develops with a medium-sized frond, has an expanded growth habit, and a crown that at the height of flowering is decidedly bushy. The main characteristic of the flowers is that of sterility, therefore they need pollination by other cultivars. This affects both fruiting and oil production, as depending on the pollinator used there will be different organoleptic characteristics. The fruiting of this variety, unlike the other regional varieties, manages to be rather constant and guarantees a good yield in terms of product.
History of the Leccio olive tree
Italy has always been a country dedicated to agricultural cultivation and excellent production of wine and oil. Olive growing developed on the territory after the barbarian invasions in the pre-Roman era. Following the assertion of the power of the Roman Empire, it guaranteed peace and prosperity on the peninsula, leaving the peasants free to devote themselves to agricultural cultivation in the various regional territories. Naturally the climates and the organic characteristics of the different soils have given rise to species and varieties that are completely different from each other. During the industrial revolution, the use of machinery and new discoveries in the scientific field made it possible for the first genetic crosses to begin, which could give rise to new hybrids and therefore new olive varieties. The first records of the presence of this variety in the area are found starting from 1929, at the San Casciano locality in Val di Pesa in the province of Florence. The farm that was located within the walls of the castle "Il Corno", began the cultivation of this particular variety, calling it Olivo Leccio del Corno.
Climate and fruiting
The typically rustic plant is able to guarantee a good level of adaptability, being able to withstand both adverse climatic temperatures and long periods of drought. This allows the plant to develop high resistance even with regard to parasitic diseases or fungal attacks. The hilly area where it generally grows, gives him the opportunity to receive a correct exposure to sunlight and high ventilation. These conditions generate a slow and therefore late fruiting, which produces roundish berries weighing no more than 2.5 grams. The color of the fruit is a nice bottle green, guaranteeing a yield of 19% of the total harvest. As a sterile plant, this variety is not used as a pollinator but undergoes the influence of cultivars that improve its resistance and organoleptic properties.
Holm oak: Organoleptic characteristics of Leccio Oil
Focusing attention on the organoleptic characteristics of the oil produced by this variety, one cannot fail to notice the presence in its aroma of medicinal plants such as thyme and borage. However the scent of still unripe olive represents the predominant note in the olfactory phase, assisted by aromatic sensations that refer to the thistle. The taste is slightly bitter, with a spicy taste that comes only at the end of the tasting. Considering the aromatic herbaceous characteristics and the rusticity of the flavor, it is an oil that must be consumed raw, perhaps on dishes of meat in the blood or as pinzimonio for the vegetables. It is often proposed in the culinary field in the preparation of a tasty toast bread that enhances the flavor, or as an addition to legume soups directly after cooking.