Different olive varieties for different oils - delicate, medium and intense | Marqt.no

Different olive varieties for different oils - delicate, medium and intense

June 07, 2020

Reading time: 2.5 min

Think of olive as a spice or wine, with its own characteristics, and uniqueness.

As explained in our previous article how to choose good olive oil; we should also take note of which olive variety it is made from because this is what gives the oil its flavour. 

Ideally, everyone should season their food with the olive oil that fits their taste best. One olive oil is never enough. There are massive differences between the delicate (mild), medium to stronger-flavour (intense) olive varieties. Please note that there are more than 2,600 different olive varieties. 

In this article, we will explain the difference between varieties and blends available at MARQT.NO.


Intense fruity aroma and medium spiciness

An Italian olive variety originally from Tuscany; one of the most praised olive oils with an intensely fruity, beautiful aroma. It has an intense golden yellow colour with definite green shades.

Frantoio aroma is rich in hints of freshly mown grass, wild chicory, artichoke, wild thistle and definite notes of rosemary and mint. Its taste is strong and full, characterized by vegetal hints of green pepper, arugula, green fruit, almonds, black pepper, to name a few. Bitterness and pungency are definite and present.

It pairs best with ingredients of intense and robust taste and aromas such as beefsteak, truffles, game, goose liver, wild asparagus or mature cheese as it brings a strong flavour to the dish.


Light intensity and delicate harmonic fruitiness

Leccino is another classic Italian variety of outstanding quality; one of the most widely grown varieties in the world because of its significant adaptability to different agro-ecological conditions. It has a beautiful dark green colour tasting of olive fruit and aromatic herbs, gently bitter and piquant.

Leccino is something sweet and has a harmonic spicy and bitter taste. Its irresistible freshness and pervasive fruity scent strikingly.

It pairs well with raw fish, raw meat, scampi, prawns, grilled squid and cuttlefish, all kinds of fresh seasonal salads. Adding just a few drops of Leccino to your ice-cream, panna cotta, as well as vanilla, forest fruit and strawberry parfait, cheesecake and sheep curd cheese will turn into a fabulous and delicious dessert.


Medium intensity and fruitiness

Levantika is also known as Soltanka (literally, a lady from Solta) is a Croatian autochthonous variety. Levantika grows in difficult and yet ideal conditions for extraordinary olive oil production; rocky limestone with little fertile soil, climate with hot and dry summers, medicinal herbs and fragrant spices.

Levantika produces the first-class oil with a pleasant note of bitterness, medium spiciness and the aroma of freshly mown grass, apple, and green almond sensation. Oils also boast hints of artichoke and chicory, with notes of black pepper and aromatic plants, such as rosemary, sage, mint. The bitterness is well defined, and the pungency is distinctive, both of which are very well balanced.

It pairs perfectly with grilled fish, meat and poultry dishes, stir-fries, salads with arugula or other bitter greens.


Moderately bitter, aromatic and well-balanced

Oblica is the most important olive variety in Croatia and the oldest olive variety in Dalmatia (southern Croatia), it makes up about 60% of all olive trees in Croatia.

It has a fresh green olive fruitiness, apple, tomato and artichoke aromas. Bitterness and pungency moderate to intensive.

Oils made from Oblica are very versatile olive oils. It compliments wonderfully cooked vegetables, greens and tomato salad, chicken or fish and even speciality pastries! Especially great for dipping bread and salad dressings.


- Flos Olei App

- P. M. Vossen, Organic Olive Production Manual, University of California, 2007

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