Varietals


How to choose the right varietal for you: 1. Determine your USDA hardiness zone. Olives generally thrive in zones 8-11. Some varieties are more heat or cold hardy, so make sure you take your climate into account when choosing which varietal is best for you. 2. Determine what youre looking for, whether table olives, oil olives, both, or fruitless trees. you can refer to the extensive information on each varietal found below or give us a call/email
2 gallon trees
4 inch Arbequina
3 Inch Coratina
The Premium Varietals
Check the links for each varietal to see more information
Frantoio: Translated from Italian as "Olive Mill," this classic Tuscan variety produces a very flavorful, sharp oil.
Leccino: Somewhat milder than Frantoio, this olive is rich, buttery and distinctively olive tasting, but delicate. A good early producer.
Maurino: A medium-sized, typically Tuscan oil variety. It is of medium vigor with a pendulous habit, while the fruiting branches are delicate with rising tips.
Moraiolo: A very fruity, flavorful Tuscan variety that is planted throughout central Italy. The tree is resistant to wind.
Pendolino: Primarily used as a pollinator (approximately 10% required per orchard), These olives produce oil of good quality and quantity for blending.
Coratina: From southern Italy (flourishes in warm climates), this varietal produces a strong oil often used for blending.
Picholine: A dual purpose olive (oil & table) from the south of France with good cold resistance.
Taggiasca: From Liguria (Genoa) a very fruity variety prized throughout Italy for it's exceptional flavor.
Canino: A typical oil variety. It has small fruit (1-2 grams), spherical in shape. The yield in oil is moderate (15-16%) but the quality of the product is good.
Mission: A tree of strong vigor with an erect habit and canopy of medium density. Prized as a dual-purpose variety, being used in green and black pickling as well as oil production. When mature, the fruit has about 22% oil content.
Itrana: A cultivar used for both table and oil. The oil is of good quality (average yield is 20%) pleasing in taste and very prized.
Arbequina: An oil-producing cultivar with high oil content, very productive, producing every year and with a high rooting ability for its leafy cuttings. A tree of medium vigor with a weeping shape.
Manzanilla: Used for table fruit, it is spherical, slightly asymmetrical with a rounded top and bottom. The olives (3-5 grams in weight) are picked very early (September), when they are green.