Frantoio

Origin
Common cultivar grown in Tuscany and central Italy. Cultivated in Istria since 1940.

Agro biological properties
Average vigour, with expansive, open foliage. Branches are thin, long, straight and sagged, full of leaves with long internodes. Drupes are oval, elongated and medium in weight (1,5-2,5g). Bears fruits early, right after the planting and has a gradual, medium late maturation (October to December). Adaptable in every area of cultivation with good resistance to lower temperatures.

Fruit bearing
Good and continuous.

Fertilization
While a heterogamous cultivar (bearing two different types of flowers), Leccino and Pendolino are recommended fertilizers.

Resistance to adversities
Susceptible to olive knot, peacock (or eye) spot (spilocea oleagina), but resistant to other common parasites.

Quality of the oil
Appreciated for its high quality oil. If harvested when the olives are wine-red, produces an intensely oil with pleasantly spicy, bitter flavours. The oil yield is good, but the olives can also be preserved.