{"id":4988,"date":"2026-10-14T09:01:11","date_gmt":"2026-10-14T09:01:11","guid":{"rendered":"https:\/\/www.labadiola.it\/?p=4988"},"modified":"2026-10-14T09:07:23","modified_gmt":"2026-10-14T09:07:23","slug":"frantoio-pendolino-moraiolo-e-leccino-le-olive-dellolio-la-badiola","status":"publish","type":"post","link":"https:\/\/www.labadiola.it\/en\/frantoio-pendolino-moraiolo-e-leccino-le-olive-dellolio-la-badiola\/","title":{"rendered":"Frantoio, Pendolino, Moraiolo and Leccino: the olives behind La Badiola olive oil"},"content":{"rendered":"<p class=\"wp-block-paragraph translation-block\">When people talk about<strong> extra virgin olive oil<\/strong>, they almost always end up talking about \u201cintensity\u201d, \u201cfruitiness\u201d, \u201cpepperiness\u201d. We will try to understand how these typical sensations come about. For the most part they come from the olive varieties, which in mill dialect are called <strong>cultivars<\/strong>. Our oil contains <strong>four of them, all Tuscan<\/strong>, and each one has a distinct, easily recognisable character.<\/p>\n\n\n\n<!--more-->\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Frantoio<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph translation-block\">This is the variety that gave Tuscan <strong>olive oil its reputation<\/strong>, and not by chance. It\u2019s a vigorous, productive tree that adapts well to different soils and different seasons. In the oil it brings green fruitiness, bitterness and a peppery kick at the back of the throat, that slight scratch many people associate with \u201creal\u201d olive oil. It\u2019s also rich in polyphenols, which is why a Frantoio oil holds up well over the months without tiring.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Moraiolo<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph translation-block\">A small olive that ripens early and yields less than the others. Anyone who works with it knows: it <strong>gives little, but that little has a lot to say<\/strong>. It\u2019s the cultivar that pushes toward the bolder side, with notes of artichoke and green tomato, marked bitterness and a colour that leans toward deep green. It also copes well with drought, which these days is no small thing.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Pendolino<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph translation-block\">The name comes from its branches, which hang downward, and you notice it right away when you see it in the grove. As a single-variety oil it is softer and less aggressive, with hints of almond. But in an olive grove it has another role too: <strong>it is an excellent pollinator, and the surrounding trees benefit from it<\/strong>. In the blend it smooths the rough edges and brings balance.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Leccino<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph translation-block\">Sweet and delicate, <strong>with a gentler fruitiness and little bitterness or pepperiness<\/strong>. It\u2019s a hardy tree, resistant to cold, and in Tuscany it was widely replanted after the frosts of 1985 for exactly that reason. In the blend it rounds things out, so that the strength of Frantoio and Moraiolo doesn\u2019t hit the palate like a sharp blow.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Why four and not just one<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph translation-block\">A single-variety oil can be beautiful, but it speaks with only one voice. Bringing four cultivars together means <strong>building a complete oil<\/strong>: the structure of Frantoio, the character of Moraiolo, the sweetness of Leccino, the roundness of Pendolino. Each harvest shifts the proportions a little, because every year ripens differently, and it\u2019s work that is decided in the grove and then at the mill, not at a desk.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>From the grove to the bottle<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph translation-block\">Our trees face south-west, on soil that suits olive growing well. <strong>Plenty of sun, good drainage, and olives that ripen slowly<\/strong>.<\/p>\n\n\n\n<p class=\"wp-block-paragraph translation-block\">Harvesting is done <strong>entirely by hand<\/strong>. It isn\u2019t a romantic choice, it\u2019s a practical one: by hand you can select, discard damaged olives or those that fell too long ago, and avoid bruising the fruit. A bruised olive starts to ferment almost immediately, and you can taste it later in the oil, so sorting matters more than people think.<\/p>\n\n\n\n<p class=\"wp-block-paragraph translation-block\">The olives are pressed by the end of the same day. The mill is modern, three-phase, with cold extraction: the paste is never heated, so <strong>aromas and polyphenols are preserved<\/strong>. The result is an oil with a distinct aromatic intensity and very low acidity, which is the mark of healthy olives processed well and quickly.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>A tip for tasting it<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Pour a little into a glass, warm it for a few seconds in your hands, smell it, then take a small sip and wait. The bitterness comes first, the pepperiness after, at the back of the throat. If before that tingle you catch freshly cut grass, artichoke or almond, you\u2019ve already managed to pick out the four cultivars that make it up.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">It comes in a 750 ml bottle. For the technical details, the data sheet is available here: <a href=\"https:\/\/www.labadiola.it\/en\/product\/olio-extra-vergine-di-oliva-lucca\/\">Wine tech sheet<\/a><\/p>","protected":false},"excerpt":{"rendered":"<p>Quando si parla di olio extravergine si finisce quasi sempre a parlare di \u201cintensit\u00e0\u201d, di \u201cfruttato\u201d, di \u201cpiccante\u201d. Cercheremo di capire come nascono queste tipiche sensazioni. In gran parte arrivano dalle variet\u00e0 di olivo, che in dialetto da frantoio si chiamano cultivar. Nel nostro olio ce ne sono quattro, tutte toscane, e ognuna ha un [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":1566,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[87],"tags":[],"class_list":["post-4988","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-il-mondo-del-vino"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.7 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Frantoio, Pendolino, Moraiolo e Leccino: le olive dell\u2019olio La Badiola - La Badiola<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.labadiola.it\/en\/frantoio-pendolino-moraiolo-e-leccino-le-olive-dellolio-la-badiola\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Frantoio, Pendolino, Moraiolo e Leccino: le olive dell\u2019olio La Badiola - La Badiola\" \/>\n<meta property=\"og:description\" content=\"Quando si parla di olio extravergine si finisce quasi sempre a parlare di \u201cintensit\u00e0\u201d, di \u201cfruttato\u201d, di \u201cpiccante\u201d. Cercheremo di capire come nascono queste tipiche sensazioni. In gran parte arrivano dalle variet\u00e0 di olivo, che in dialetto da frantoio si chiamano cultivar. Nel nostro olio ce ne sono quattro, tutte toscane, e ognuna ha un [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.labadiola.it\/en\/frantoio-pendolino-moraiolo-e-leccino-le-olive-dellolio-la-badiola\/\" \/>\n<meta property=\"og:site_name\" content=\"La Badiola\" \/>\n<meta property=\"article:author\" content=\"https:\/\/it-it.facebook.com\/aziendaagricolalabadiola\" \/>\n<meta property=\"article:published_time\" content=\"2026-10-14T09:01:11+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2026-10-14T09:07:23+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.labadiola.it\/wp-content\/uploads\/2020\/02\/olive.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"500\" \/>\n\t<meta property=\"og:image:height\" content=\"300\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Azienda Agricola La Badiola\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Azienda Agricola La Badiola\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"4 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.labadiola.it\\\/frantoio-pendolino-moraiolo-e-leccino-le-olive-dellolio-la-badiola\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.labadiola.it\\\/frantoio-pendolino-moraiolo-e-leccino-le-olive-dellolio-la-badiola\\\/\"},\"author\":{\"name\":\"Azienda Agricola La Badiola\",\"@id\":\"https:\\\/\\\/www.labadiola.it\\\/#\\\/schema\\\/person\\\/0956dbba4a8f74834cc2f3ea26d78d11\"},\"headline\":\"Frantoio, Pendolino, Moraiolo e Leccino: le olive dell\u2019olio La Badiola\",\"datePublished\":\"2026-10-14T09:01:11+00:00\",\"dateModified\":\"2026-10-14T09:07:23+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/www.labadiola.it\\\/frantoio-pendolino-moraiolo-e-leccino-le-olive-dellolio-la-badiola\\\/\"},\"wordCount\":593,\"commentCount\":0,\"image\":{\"@id\":\"https:\\\/\\\/www.labadiola.it\\\/frantoio-pendolino-moraiolo-e-leccino-le-olive-dellolio-la-badiola\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.labadiola.it\\\/wp-content\\\/uploads\\\/2020\\\/02\\\/olive.jpg\",\"articleSection\":[\"Il Mondo del Vino e dell'olio\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/www.labadiola.it\\\/frantoio-pendolino-moraiolo-e-leccino-le-olive-dellolio-la-badiola\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.labadiola.it\\\/frantoio-pendolino-moraiolo-e-leccino-le-olive-dellolio-la-badiola\\\/\",\"url\":\"https:\\\/\\\/www.labadiola.it\\\/frantoio-pendolino-moraiolo-e-leccino-le-olive-dellolio-la-badiola\\\/\",\"name\":\"Frantoio, Pendolino, Moraiolo e Leccino: le olive dell\u2019olio La Badiola - 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