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Leccino olive: Italy's oil variety

Frantoio's blending partner. A softer profile with notable cold and disease tolerance.

26 August 2026 Zeytin.NET editorial desk Olive 3 min read 64 views

Leccino is rarely described on its own; it is described alongside Frantoio. In Tuscan groves the two are planted together and their oils are blended.

Why together?

Each covers the other's shortcomings:

Frantoio and Leccino: complementary traits
	Frantoio	Leccino
Taste	Clearly bitter, aromatic	Soft, balanced
Cold tolerance	Moderate	High
Disease tolerance	Moderate	High
Ripening	Late	Early and even

Leccino's early and simultaneous ripening is a practical advantage: the crop can be taken in a single pass, cutting labour.

Why does cold tolerance matter?

The olive tree suffers damage below −12 °C, and winters can be hard in inland and northern Italy. Leccino's ability to stand those conditions carried it north of Tuscany and into higher ground.

The same issue applies in Türkiye — what decides where a variety can grow is not only warmth but whether winter gets cold enough, and not too cold. In detail: chilling requirement in olives and climate change and the olive.

The character of the oil

Soft, low in bitterness, almondy. Pressed alone it can read as plain; in a blend it tempers the sharpness of Frantoio and Coratina.

Compared with Türkiye

For its soft profile and early, even ripening, Leccino resembles Gemlik — though Gemlik is mainly a table olive and Leccino mainly an oil variety. Its role as a blending partner parallels Memeli serving as a pollinator for Memecik.

Why it never spread worldwide

Leccino is a good variety, yet it never crossed continents the way Spanish Arbequina did. The reason is not taste but a mismatch with the planting system.

In Spain, six Italian varieties (Cipressino, Coratina, Frantoio, FS-17, Leccino, Urano) were tested for suitability to super-high-density planting against Spanish Arbequina and Arbosana. Trees were set 4x1.5 m apart, 166.7 trees per decare.

The result: the controls, Arbequina and Arbosana, showed growth and yield suited to dense planting, while among the Italian varieties only Cipressino and Urano were judged promising. For the rest — Leccino among them — no assurance was given.

Source: Camposeo et al. (2008), cited in Atmaca and Ülger, Zeytin Bilimi.

Leccino's strengths — cold and disease tolerance, even ripening — show themselves in a traditional, widely spaced grove. Modern olive growing wants the tree to stay small and upright; if that is not in the variety, it cannot be added later.

Where it stands among measured varieties

Flesh ratio 86.1% 46 measured · rank 15.

Zoncuk avg 83,8% Mavi

et/çekirdek oranı 6,18'ten türetildi — kaynak: IOC Dünya Zeytin Çeşitleri Kataloğu — Avustralya denemesi 19

Oil content 22-27% 39 measured · rank 15.

Tavsanyuregi avg 22,6% Kalem Bezi

Vossen, UC Cooperative Extension — IOC World Catalogue (Barranco vd.)

Fruit weight 3.55 g 29 measured · rank 21.

Koroneiki avg 4,2 g Karamursel Su

IOC Dünya Zeytin Çeşitleri Kataloğu — Avustralya denemesi 1998-2004 (Tablo 4)

Flesh-to-stone ratio 6.18 17 measured · rank 7.

Arbequina avg 6,1 Hojiblanca

IOC Dünya Zeytin Çeşitleri Kataloğu — Avustralya denemesi 1998-2004 (Tablo 4)

Values are those published on each variety's own page; the comparison covers only varieties with a measured figure, so it is a comparison of what is known — not of every Turkish variety. See the full ranking and how it is built →

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