The Leccino variety accounts for about 16% of the oil grown in Tuscany , and thus is one of that region’s main varieties. Leccino is a vigorous tree with a dense canopy. It adapts easily to various olive growing environments.
Fruit shape is oval and medium sized. The fruit ripens simultaneously from the tip end first and ripening is early in the season. This allows the fruit to be picked early without loss of yield.
Leccino is well known for the quality and character of the oil it produces. The oil content is medium and lower than Frantoio. High moisture content at processing makes extraction less efficient. The oil is superbly balanced and palatable fresh of the press with out the harsh bitterness associated with some oils. In Tuscany it is often blended with Frantoio.
Leccino is highly productive, with a compact fruit ripening period. The tree resists low temperatures, wind, fog, olive knot, and fungals, especially peacock spot. Foliage is silver green, leaf size is medium small. The trees growth habit is upright. Has low quality pollen so must have cross-pollination to ensure fruit set. In Tuscany it is usually planted with Frantoio and Pendolino.
This variety is successfully established in many countries including Argentina , Israel and New Zealand , particularly in the coldest regions. It is one of the hardiest of all the commercial varieties in the world. However, a lower than normal performance has been observed in some of the hottest areas in the new olive world.