Leccino is a rustic variety of olive, very widespread in Italy and known abroad, which has Tuscan origins.
The feature that is making this tree very popular in recent years is its resistance to Xylella.
It is aesthetically very pleasant, large in size and with drooping branches, similar to those of the weeping willow. It is also characterized by its thick, dense and expanded foliage, which together with its foliage and the aesthetics of its fruit, gives the landscape a considerable decorative value .
WHY ADOPT A LECCINO OLIVE TREE?
This type of olive tree has characteristics that are not found in other varieties, such as, for example, the possibility of being grown in pots.
Seasonal production is very high and black olives are of high quality , often large, with a sweet and light flavor. The ripening of the fruit is early , they grow in small groups of 3-5 olives and do not offer much resistance to detachment.
The olives harvested before the ripening phase of the fruit allow to obtain an oil of excellent quality , fruity, fresh and fragrant. The taste of the oil is less strong if it is produced with the harvest of olives that are already ripe, but the taste is sweet.
Generally, the oil obtained from Leccino has a neutral flavor, not too aromatic, with a bitter and slightly spicy aftertaste; the color is golden yellow, with greenish hues.
About 21% oil yield can be obtained from this variety. Very often the oil obtained from Leccino is mixed with other varieties of oils to obtain a more precious product, with a more intense taste.
The olive tree blooms in spring and its harvest takes place in autumn , usually in November, to be able to boast of a sunny position sheltered from the cold currents of winter.
To be cultivated, Leccino needs the mild climate of the Mediterranean basin.
It prefers a clayey and calcareous soil, fresh and well drained, but it also adapts well to sandy and calcareous soils.
To grow healthily, the tree needs the right care and attention .
First of all it is important to pay close attention to the fertilization phase, in particular to the products used: it is good that they are of organic origin , such as manure, or of mineral origin , such as mineral fertilizers.
To ensure that the production is better, it is preferable to make a good supply of water , although Leccino is able to mature even with little water.
The watering is regular and not abundant, for which a drip and micro-rain irrigation technique is used, which allows the soil to dry out before the operation is repeated.
The pruning phase is fundamental for the life of the production olive tree, which allows to eliminate only the damaged, dry or fruit-bearing branches , to let the younger ones branch out.
The ornamental olive tree, on the other hand, is pruned when young to give it a harmonious shape , eliminating dry or diseased branches.
Pruning is widespread for the variety of table olives, which allows the plants to be reconstructed or rejuvenated , that is, to renew the older ones by growing new branches in place of the exhausted ones.
The olive harvest is done by hand : the fronds and branches are shaken with the pole and the fruits are dropped onto the net at the base of the tree, before starting to harvest.
Once harvested, the fruits must be stored in not very thick layers and in a well ventilated place.
The olive tree produces its fruits a few years after the formation pruning ; to have better yields you have to wait for the plant to mature.