MONOVARIETALS (Single variety extra virgin olive oils)

In Italy there are over 500 different types olive of which 250 are usually cultivated for olive oil production.
Each variety of olive is different and consequently every single-varietal extra virgin produced has an exclusive identity.
The intensity of the extra virgin olive oils in terms of flavours, aromatic components and the different quantity of polyphenols determine the personality of each single variety that tells a story about its territory of origin.

Extra virgin olive oil


Leccino olive tree variety is a vigorous cultivar that easily adapts to different types of soil; it is characterized by an early blossoming and ripening of the fruits compared to other olive cultivars. The fruit is fleshy, rounded and and when it is ripe tends to bright black colour.

Extra virgin olive oil obtained only by “Leccino” olives cultivated, picked and processed in Italy. Packed in Italy.

Production area:  Central and Southern part of Italy;
Crop season: October – December;
Olive varieties: Leccino;
Pressing: mechanical crusher;
Extraction: by cold extraction (T<27°C).

Aspect: clear;
Colour: light green with golden reflections;
Aroma: slightly fruity with  artichoke and green leaf notes;
Flavour: sweet and delicate;
Acidity: below  0,5% (Law limit for extra virgin olive oil 0,8%).

Use: it’s ideal drizzled over boiled fish, as ingredient for cookies and cakes recipes (in place of butter) and  to prepare handmade mayonnaise. 

“Terre Nostre” ergonomic UVAG glass bottle:

250ml, 500ml, 750ml