Cultivar
Gentile di Mafalda
It’s a historical cultivar that only grows in the municipality of Mafalda, with a genetic profile that’s completely different from the varieties of Molise and the neighboring regions. The DNA analysis performed by the Perugia CNR officially confirmed it after analyzing and comparing the Gentile di Mafalda with their huge database.
The scents that immediately stand out remind us of spring in the countryside hills of central Italy: an explosion of perfumes, white flowers, growing vegetable gardens, a hint of tomato leaves and thistle. In the midst of all this greenery, there’s a sweet note, a slight hint of white fruit and green apple. In the end, there’s a pleasant hint of fresh grass, which leaves the mouth clean.
The zingy and bitter notes typical of the dandelion are a good match for its balanced pungent note.
Fruity and flattering, with a round taste perfect for all palates and a variety of dishes.
Leccino
One of the best-known Italian cultivars, it’s originally from Tuscany but it can be found from North to South, where it spread thanks to its characteristics: excellent yield, adaptability to any type of soil and resistance to cold. It has a rather early flowering and ripening; the fruits have a medium size and are used both for the production of extra virgin oil and for table consumption.
The oil is golden with greenish hues. You can feel a medium fruity and grassy flavor, with notes of almond and artichoke. It’s very delicate, with a slight note of bitter and pungent.
Suitable for delicate dishes, whose taste could easily be covered by a strong oil.
Ascolana Tenera
This cultivar originally comes from the province of Ascoli Piceno, but it has spread both in Italy and abroad. The plant is very strong and quite resistant to cold.
The fruits are big, characterized by a very tender flesh and a unique flavor and fragrance. Productivity is high but variable. The oil yield is medium-low.
It has an intense scent, rich in herbal notes: grass, celery, lettuce, enriched with fruity tones of medium-ripe tomato, banana, white apple and fresh almond. In your mouth you can feel a complex and enveloping flavor, with clear and balanced bitter and pungent notes. This oil is a good match for dishes with a strong flavor, since it improves their taste, balancing it.
Coratina
This cultivar is very widespread in Apulia, its name comes from its hometown of Corato, in the province of Bari. Starting from this town, this olive variety spread throughout the surrounding area and in central Italy, thanks to its adaptability to various types of soil and its great resistance. That’s why it’s the queen of the organic farming sector, which is based on avoiding the use of chemicals against diseases and pests. The plant has a high oil yield, while always maintaining a high quality. The weakness of this olive variety is that productivity is inconsistent, unfortunately it’s not always constant throughout the seasons.
The TRESPALDUM Coratina oil is yellow-green with golden hues, it’s a medium/intense fruity with medium notes of bitter and pungent. There are light notes of grass, leaves and artichoke, with a prevalent scent of fresh almond. Perfect for earthy food, where it “lights up” and enlivens the flavors.
