 FrantoioFrantoio olive oil can be characterized as very fruity with a wonderful aroma as well as being extremely fruity the oil also has a hint of green apple, with a scent of green leaves and grass, a small bitterness and more so pungent flavour, although nonetheless the sensation which this olive oil leaves is sweet, somewhat astringent and an almond flavour.
The intrinsic composition of Frantoio olive oil presents a medium-high content of oleic acid, with a medium content of linolenic and palmitoleic acid. The stability of Frantoio olive oil in becoming rancid can be considered average.
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 LeccinoLeccino olive oil has a slight fruitiness, barely bitter and pungent, somewhat sweet and of a light colour.
The intrinsic composition of Leccino olives shows a medium-high content of oleic acid, monosaturated and of nutritional interest. The levels of palmitoleic and linolenic acid in Leccino olive oil can be considered medium. The stability of Leccino olive oil can also be considered medium level.
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 CoratinaThis variety olive oil has a high level fruitiness, with slight hints of apple, green leaf aroma, bitter and pungent, astringent with a slightly noticeable sweetness.
In a Coratina olive oil we encounter a high content of oleic acid and a medium content of palmitoleic and linolenic acid. The oil has a high stability as far as becoming rancid.
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 PeranzanaThe only and most important factor that makes this oil absolutely unique is the olive itself. One can argue over production techniques, but the quality of the fruit is quite beyond discussion.
The Peranzana is a pure cultivar, it is not a hybrid. The Peranzana originally came from Provence, and “peranzana” is the dialect form for “provenzale”, the Italian for “provençal”, from Provence.
The Peranzana is a medium-sized olive, and the Extra Virgin Olive Oil it produces is low in acidity with a very balanced flavour.
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