Our 5 TERRA ROSSA Olive Varieties
Leccino
The Sweet Variety
Agro-Biological Characteristics
This variety is one of the most widely cultivated olive varieties in the world, thanks to its excellent adaptability to a wide range of environmental conditions. The tree is vigorous and expansive in growth, with characteristic development of the trunk and crown.
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The fruit-bearing branches are small and slightly drooping, while the crown has a rounded shape with long, strong branches, which also makes the tree attractive as an ornamental plant. The flowers grow individually and are relatively large compared to other olive varieties. Trees with lower branching often develop a bush-like structure.
This variety ripens early (September–October) and tolerates low temperatures very well. It is suitable for intensive cultivation on both poor and humus-rich soils.
Yield
The yield is good and consistent.
The fruit is fleshy, medium-sized (2–2.5 g) and elongated-round in shape.
Pollination
This variety requires cross-pollination and is typically pollinated by the olive varieties Pendolino, Maurino, and Frantoio.
Origin
Originating from Tuscany, this olive variety has been cultivated in Istria since 1940.
Susceptibility to Pests
The variety shows tolerance to:
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Olive knot
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Olive leaf spot
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Olive moth
However, it is more sensitive to:
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Olive fruit fly
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Coenorhynchus cribripennis
Oil Quality
If the olives are harvested when the fruit begins to darken, the resulting oil is of outstanding quality, with a fresh aroma and pronounced fruity olive character.
If harvested later, when the olives are already dark or fully ripened, the oil becomes milder, softer, and slightly sweet, with a more rounded but less intense aroma.
The fruit of this variety can also be processed as table olives (black olives in brine). The pit is relatively large, which slightly reduces its market value, and overall oil yields are comparatively low.
Istarska Bijelica
The Noble One
Agro-Biological Characteristics
The tree shows moderate to vigorous growth with a dense canopy and a tendency to grow vertically. Its branches are long and strong, while the fruit-bearing shoots are straight or slightly curved.
The leaves are deep green and slightly spiraled, giving the tree a distinctive appearance. The olives themselves are medium-sized and oval-shaped. During ripening, the fruit is light green, sometimes with a subtle violet hue.
This variety is well adapted to harsh climatic conditions, tolerating low temperatures and strong winds, including the well-known Adriatic Bora.
Yield
This variety is high-yielding and produces consistently high oil yields. However, it may take several years from planting until the tree begins to bear fruit regularly.
Pollination
The variety requires cross-pollination. For optimal results, it is commonly pollinated by Leccino and Frantoio.
Origin
This olive variety is widely cultivated in Istria and the Kvarner region along the northern Adriatic coast.
Susceptibility to Pests
The variety is particularly sensitive to the Olive fruit fly, one of the most common pests affecting olive cultivation.
Oil Quality
The oil produced from this variety is exceptional in quality. It is characterized by a distinctly pronounced spicy and bitter profile, which are highly valued natural attributes of premium extra virgin olive oil.
Beyond these desirable characteristics, other aromas or aftertastes are rarely noticeable, resulting in a pure, structured, and elegant olive oil.
Pendolino
The Spicy Variety
Agro-Biological Characteristics
The tree shows moderate vigor. Its branches are curved and tend to grow in a slightly drooping form, giving the tree a characteristic appearance. The canopy is dense and covered with lance-shaped leaves.
The olives are elongated, slightly asymmetrical, and medium-sized. The fruit-bearing shoots are long, flexible, and pendulous, often bending toward the ground. The tree begins to bear fruit relatively early after planting.
This olive variety adapts well to different soil types and can tolerate moderately low temperatures.
Yield
The variety is productive and reliable, producing regular harvests with high oil yields. It is considered an early-ripening variety, with fruits gradually maturing between September and October.
Pollination
This variety requires cross-pollination and is commonly pollinated by Maurino, Rosciola, and Leccino.
It is also known as an excellent pollinator for other olive varieties, which makes it particularly valuable in olive groves.
Origin
This variety originates from Tuscany and has been cultivated since 1942.
Susceptibility to Pests
The variety can be susceptible to Sooty mold, a fungal disease that affects olive trees under certain conditions.
Oil Quality
Although this variety is often planted primarily as a pollinator, its fruit also produces an excellent-quality olive oil.
The oil is known for its distinct fruity spiciness, contributing aromatic freshness and complexity to premium extra virgin olive oil blends.
Istarska Buza
The Piquant Variety
Agro-Biological Characteristics
This variety has several local variants and is known under different names, including “Burgaca,” “Morgaca,” “the Local One,” and “Gura.” These variations explain certain morphological differences in yield, leaf size, and fruit characteristics.
It is a rustic olive tree with vigorous and abundant growth. The canopy is dense and tends to grow broadly upward, forming a rounded shape with well-developed branches when regularly pruned. The young shoots grow straight, while the fruit-bearing branches are slightly curved. The leaves are medium-sized, elliptical to lance-shaped, olive green with a distinct gray underside.
The olives are medium to large in size, depending on the specific cultivar. They are oval, slightly asymmetrical, and become dark-colored when fully ripe.
This olive tree thrives best in warm and sheltered locations.
Yield
With proper agronomic management, the tree produces regular harvests. In favorable years, it can be particularly productive.
Pollination
Unfavorable weather conditions during flowering—such as fog, light rain, or strong winds—can negatively affect pollination.
This variety is traditionally cultivated together with other local olive varieties, including:
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Moražola
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Karbonaca
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Rošinjola
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Buža Puntoža
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Buža Minuda
Foreign varieties such as Leccino and Pendolino have also proven to be excellent pollinators.
Origin
This is the most widely cultivated native olive variety in Istria.
Susceptibility to Pests
This variety can be susceptible to several olive tree pests and diseases, including:
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Olive leaf spot
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Olive fruit fly
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Olive moth
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Black scale
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Sooty mold
Oil Quality
The oil produced from this variety is of excellent quality, and its flavor profile depends strongly on the stage of ripeness at harvest:
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Early harvest (when the fruit turns yellowish):
Produces an oil of outstanding quality with a fresh aroma, pleasant bitterness, and a characteristic peppery finish. -
Later harvest (when the olives darken or change color):
Produces a milder, sweeter oil with a rounded, fruity, and gently spicy olive flavor, though with a less pronounced aroma.
This versatility makes the variety highly valued in premium extra virgin olive oil production.
Frantoio
The Gentle Charmer
Agro-Biological Characteristics
The tree shows moderate vigor with a characteristic graceful, slightly drooping growth habit. Its branches are curved and pendulous, forming a dense canopy with lance-shaped leaves.
The olives are elongated, slightly asymmetrical, and medium-sized. The fruit-bearing shoots are long, flexible, and gently hanging, often bending toward the ground. This variety begins producing fruit relatively early after planting. The olive tree is also well adapted to different soil types and can tolerate moderately low temperatures.
Yield
The variety is highly productive, delivering regular harvests with good oil yields. It is considered an early-ripening cultivar, with olives gradually maturing between September and October.
Pollination
This variety requires cross-pollination and is commonly pollinated by Maurino, Rosciola, and Leccino.
It is also known as an excellent pollinator for other olive varieties, making it particularly valuable in olive groves.
Origin
This variety originates from Tuscany and has been cultivated in Istria since 1940.
Susceptibility to Pests
The tree may be susceptible to Sooty mold, a fungal condition that can affect olive trees under certain environmental conditions.
Oil Quality
Although this variety is often planted primarily as a pollinator, its olives also produce excellent-quality oil.
The resulting olive oil is characterized by a pleasant fruity spiciness and aromatic freshness, contributing balance and complexity to high-quality extra virgin olive oil blends.