All known olive varietals may be called cultivars. Usually, cultivars grow in a limited, specic geographical area, and Italy, with approximately 500 varietals, is the country that can boast the highest number of cultivars. Of those that may be used to make olive oil, let’s mention the most famous ones, chosen by Rocchi for their distinctive qualities:


Known and classed since as early as the 18th century, and mainly grown in Tuscany and Central Italy, it is a very hardy and prolific cultivar, and because of this it is one of the most widely exported varietals. Its fruits are eaten as they are or used to make oil. They produce an excellent oil, with a sweet and consistently mild taste.


Mainly grown in Central Italy, this varietal is extremely hardy and prefers hilly soils. It can adapt fairly well to low temperatures but does not mind droughts. It produces small fruits that are used to make a well-balanced, fruity olive oil with bitter, spicy notes and a high content of natural antioxidants.


Originally from Tuscany but now grown all over the world, it adapts well to any kind of soil but does not take cold too well. It is a highly productive cultivar and produces a superior, fine, fragrant and full-bodied olive oil.


A native cultivar of Puglia, over time it has spread all over Italy because of its adaptability and hardiness. It is constantly very prolific and in some seasons its fruits may also be used to make pickled green olives. The olive oil it produces is fruity, rich, bitter and spicy, with a high content of natural antioxidants. After a few months, it loses its bitter notes and some of its tang, and the flavour gets more balanced.


A very old cultivar, mainly known in and around Puglia, it is a rapidly-growing hardy plant, which may easily grow to be more than 15 metres tall. It easily withstands low temperatures but is not too resistant to diseases. The olive oil it produces is golden yellow in colour and has a very rich, fruity aftertaste, with lasting spicy notes.