Thanks to the results obtained through DNA analysis conducted by the Institute of Bioscience and Bioresources of Perugia, we can confidently say that the following cultivars are present in the plots of Azienda Agraria Giusy:
Leccino
The Leccino cultivar is a type of olive native to Italy and widespread in the Middle Ages. This olive variety is known for its small fruit size and delicate flesh that produces a high-quality extra virgin oil. The Leccino olive is characterized by an oval shape and a color ranging from green to dark purple when fully ripe. The skin is thin and easy to remove, and the flesh has a soft, sweet flavor. Trees that produce Leccino olives reach a medium height and are famous for their resistance to olive fly attack.
Moraiolo
Il cultivar Moraiolo è una varietà di olivo ampiamente coltivata in Italia, particolarmente nelle regioni centrale e meridionale del Paese. Questa varietà è molto apprezzata per la produzione di olio d’oliva di alta qualità, noto per il suo gusto fruttato e intenso. Gli alberi di Moraiolo sono di medie dimensioni, caratterizzati da una forma piuttosto aperta. Le foglie sono di colore verde scuro e hanno una forma lanceolata, con una superficie leggermente rugosa. L’oliva Moraiolo è di forma ovale e ha una buccia di colore nero-violaceo quando è completamente matura. La raccolta delle olive Moraiolo avviene generalmente tra novembre e dicembre. Questa varietà ha il vantaggio di essere molto resistente alle condizioni atmosferiche avverse, come il freddo e la siccità, il che la rende adatta a essere coltivata in diverse zone climatiche.
Frantoio
The Frantoio cultivar is a variety of olive tree native to Italy and is considered one of the best mills widely used in the production of high quality extra virgin olive oil. The characteristics of the Frantoio make it very suitable for both oil production and ornamental cultivation. This medium-sized tree has an upright habit and an expansive crown. The leaves are elliptical in shape and dark green in color, with entire or slightly wavy margins. Olive trees of the Frantoio cultivar ripen medium to late, and harvesting usually takes place between November and December. One of the main reasons for the popularity of the Frantoio is its high yield in olive oil production. The olives have a high concentration of fatty substances, resulting in an oil with a high density of polyphenols and low acidity. Olive oil produced by the Frantoio is characterized by a deep green color with golden highlights and a fruity, spicy aroma. On the palate, Frantoio olive oil is sweet and persistent, with a slightly bitter and spicy aftertaste.
Dolce Agogia
Another olive variety established and present on the grounds is Dolce Agogia. This type of cultivar is indigenous to Lake Trasimeno and present on the property in the form of large, centuries-old seedlings.
Variety grown in the hills of Trasimeno and the municipalities of the Perugia area.Sporadically present also in the remaining parts of the regional territory. The Dolce Agogia variety is particularly resistant to cold, so it is usually represented by large trees.
