Olive varieties
Reference pages for {cultivarPages} varieties, and the {cultivars} of them the library currently holds an oil of.
Start here
Country
Polyphenols
Used for
Filter
Picual — fruit or leaf
Spain · Jaén, AndalusiaPicualalso called Marteño, Lopereño, Nevadillo Blanco
Intensity not publishedHigh polyphenols
Oilprimary use
Very high — over 55 h Rancimatshelf stability
Tomato saladgrilled vegetablesbread and salt
Arbequina — fruit or leaf
Spain · Les Garrigues, Lleida, CataloniaArbequinaalso called Arbequí, Blancal
Intensity not publishedLow polyphenols
Oilprimary use
Low — 29.8 h Rancimatshelf stability
Fishsaladsbaking
Hojiblanca — fruit or leaf
Spain · Lucena, Córdoba, AndalusiaHojiblancaalso called Casta de Lucena, Lucentino
Intensity not publishedHigh polyphenols
Dual-purposeprimary use
High — Rancimat mean 73 h, falling with ripenessshelf stability
Roast vegetablespulsesaged cheese
Cornicabra — fruit or leaf
Spain · Toledo, Castilla-La ManchaCornicabraalso called Cornezuelo, Ornal, Cornicabra Negra
Intensity not publishedHigh polyphenols
Oilprimary use
Very high — over 55 h Rancimatshelf stability
Gamestewshard cheese
Picudo — fruit or leaf
Spain · Córdoba, AndalusiaPicudoalso called Picuda, Picuo
Intensity not publishedPolyphenols not published
Dual-purposeprimary use
Low (nursery-level assessment; no Rancimat figure published)shelf stability
Dessertsfresh cheesedelicate fish
Manzanilla de Sevilla — fruit or leaf
Spain · Guadalquivir valley, SevilleManzanilla de Sevillaalso called Manzanilla Sevillana, Manzanilla Fina, Manzanilla Común
Intensity not publishedPolyphenols not published
Tableprimary use
Not publishedshelf stability
The olive itself — vermouthtapas
Empeltre — fruit or leaf
Spain · Bajo Aragón, Ebro valleyEmpeltrealso called Aragonesa, Injerto, Terra Alta
Intensity not publishedPolyphenols not published
Dual-purposeprimary use
Not publishedshelf stability
Cured fishtomato breadmild cheese
Royal de Cazorla — fruit or leaf
Spain · Sierra de Cazorla, JaénRoyal de Cazorlaalso called Royal (do not confuse with Royal de Calatayud)
Intensity not publishedLow polyphenols
Oilprimary use
Not publishedshelf stability
Raw over saladsfresh cheeseripe tomato
Coratina — fruit or leaf
Italy · Corato, Bari, PugliaCoratinaalso called Cima di Corato, Coratese, Racemo di Corato
Intensity not publishedMedium polyphenols
Oilprimary use
29.5 h Rancimat at 110 °C — highest of eleven cultivars testedshelf stability
Bean soupsgrilled meatbitter greens
Frantoio — fruit or leaf
Italy · TuscanyFrantoioalso called Correggiolo, Razza, Razzo
Intensity not publishedLow polyphenols
Oilprimary use
Not publishedshelf stability
Ribollitagrilled breadwhite beans
Leccino — fruit or leaf
Italy · TuscanyLeccinoalso called Leccio, Silvestrone, Premice
Intensity not publishedLow polyphenols
Oilprimary use
Low — 17.5 h Rancimat at 110 °Cshelf stability
Fishdelicate vegetablesblending with Frantoio
Moraiolo — fruit or leaf
Italy · Tuscany and UmbriaMoraioloalso called Assisano, Morello, Morellino
Intensity not publishedMedium polyphenols
Oilprimary use
Not publishedshelf stability
Legume soupsgrilled meatbruschetta
Taggiasca — fruit or leaf
Italy · Taggia, Imperia, LiguriaTaggiascaalso called Gentile, Giuggiolina
Intensity not publishedLow polyphenols
Dual-purposeprimary use
Not publishedshelf stability
Pestofishshellfish
Casaliva — fruit or leaf
Italy · Lake Garda — Trentino, Brescia, VeronaCasalivaalso called Drizzar, Zentil, Casalì
Intensity not publishedLow polyphenols
Oilprimary use
Not publishedshelf stability
Lake fishrisottodelicate preparations
Nocellara del Belice — fruit or leaf
Italy · Valle del Belìce, SicilyNocellara del Belicealso called Tunna, Oliva di Castelvetrano, Nocellara di Castelvetrano
Intensity not publishedMedium polyphenols
Dual-purposeprimary use
Not publishedshelf stability
Caponatagrilled fishtomato dishes
Tonda Iblea — fruit or leaf
Italy · Monti Iblei, Ragusa and Siracusa, SicilyTonda Ibleaalso called Cetrala
Intensity not publishedMedium polyphenols
Dual-purposeprimary use
Not publishedshelf stability
Tomato and breadricottaraw over pasta
Itrana — fruit or leaf
Italy · Itri, Latina, LazioItranaalso called Gaetana, Oliva di Gaeta, Oliva di Esperia
Intensity not publishedMedium polyphenols
Dual-purposeprimary use
Not publishedshelf stability
Buffalo mozzarellabruschettabraised greens
Peranzana — fruit or leaf
Italy · Alto Tavoliere, Foggia, PugliaPeranzanaalso called Provenzale, Francese, genetically the same as Bosana
Intensity not publishedMedium polyphenols
Dual-purposeprimary use
Not publishedshelf stability
Grilled vegetablesorecchiettefresh cheese
Bosana — fruit or leaf
Italy · SardiniaBosanaalso called Sassarese, Tondo di Sassari, Algherese
Intensity not publishedMedium polyphenols
Oilprimary use
Not publishedshelf stability
Pane carasaulambpecorino
Ayvalık — fruit or leaf
Türkiye · Edremit Gulf, BalıkesirAyvalıkalso called Edremit Yağlık, Ayvalık Yağlık
Intensity not publishedPolyphenols not published
Oilprimary use
Not publishedshelf stability
Mezzewhite cheeseraw vegetables
Memecik — fruit or leaf
Türkiye · Muğla, southern AegeanMemecikalso called Aşı Yeli, Gülümbe, Şehir
Intensity not publishedMedium polyphenols
Dual-purposeprimary use
Not publishedshelf stability
Bean disheslambgrilled meat
Gemlik — fruit or leaf
Türkiye · Gemlik, Bursa, southern MarmaraGemlikalso called Trilye, Kara, Kaplık
Intensity not publishedMedium polyphenols
Dual-purposeprimary use
Not publishedshelf stability
Breakfast tablesoft cheeseeggs
Domat — fruit or leaf
Türkiye · Akhisar, ManisaDomatalso called Köşeli Domat, Uzun Domat
Intensity not publishedMedium polyphenols
Tableprimary use
Not publishedshelf stability
The olive itself; the oil suits robust dishes
Uslu — fruit or leaf
Türkiye · Akhisar, ManisaUslualso called Sold as Akhisar Uslu Zeytini
Intensity not publishedLow polyphenols
Tableprimary use
Not publishedshelf stability
The olive itself — Turkish breakfast
Nizip Yağlık — fruit or leaf
Türkiye · Nizip, Gaziantep, southeastern AnatoliaNizip Yağlıkalso called No verified synonyms
Intensity not publishedPolyphenols not published
Oilprimary use
Not publishedshelf stability
Regional cuisine — kebabbulgurmezze
Sarıulak — fruit or leaf
Türkiye · Tarsus, MersinSarıulakalso called Sarı Ulak (open spelling used in academic work)
Intensity not publishedHigh polyphenols
Dual-purposeprimary use
Not publishedshelf stability
Eastern Mediterranean cooking — vegetables in oilpulses
Erkence — fruit or leaf
Türkiye · İzmir — Karaburun, Urla, SeferihisarErkencealso called Hurma zeytin (the debittered fruit, not a separate variety), furma in Karaburun
Intensity not publishedLow polyphenols
Dual-purposeprimary use
Not publishedshelf stability
Hurma olives eaten as they are; the oil suits mild dishes
Koroneiki — fruit or leaf
Greece · Koroni, Messinia, PeloponneseKoroneikialso called Koroni, Kritikia, Ladolia
Intensity not publishedMedium polyphenols
Oilprimary use
Not publishedshelf stability
Greek saladfetagrilled fish
Kalamon — fruit or leaf
Greece · Messinia, southern PeloponneseKalamonalso called Kalamata, Kalamatiani, Aetonychi
Intensity not publishedPolyphenols not published
Dual-purposeprimary use
Not publishedshelf stability
The olive itself — saladstapenadebread
Manaki — fruit or leaf
Greece · Central Greece and the northeastern PeloponneseManakialso called Manaky, often paired with Kothreiki
Intensity not publishedPolyphenols not published
Dual-purposeprimary use
Not publishedshelf stability
Steamed greensfresh cheesedelicate fish
Tsounati — fruit or leaf
Greece · Western Crete and the southern PeloponneseTsounatialso called Athinolia, Mastoidis, Matsolia
Intensity not publishedMedium polyphenols
Dual-purposeprimary use
Not publishedshelf stability
Cretan cooking — pulseswild greensrusks
Megaritiki — fruit or leaf
Greece · Megara, AtticaMegaritikialso called Megareitiki, Perachoritiki, Athinaiki
Intensity not publishedPolyphenols not published
Dual-purposeprimary use
Not publishedshelf stability
Everyday cookingvegetablespulses
Konservolia — fruit or leaf
Greece · Amfissa and Fthiotida, central GreeceKonservoliaalso called Amfissis, Agriniou, Artas
Intensity not publishedPolyphenols not published
Dual-purposeprimary use
Not publishedshelf stability
The olive itself — mezesalads
Chalkidiki — fruit or leaf
Greece · Chalkidiki, Central MacedoniaChalkidikialso called Chalkidikis, Chondrolia Chalkidikis, Gaidourelia
Intensity not publishedMedium polyphenols
Dual-purposeprimary use
Up to 36 h Rancimat in early-harvest oilshelf stability
The olive itself — stuffedor with ouzo
Galega Vulgar — fruit or leaf
Portugal · Portugal — polyclonal originGalega Vulgaralso called Galega, Galega miúda, Molar
Intensity not publishedMedium polyphenols
Dual-purposeprimary use
Not publishedshelf stability
Portuguese cooking — bacalhaumigascaldo verde
Cobrançosa — fruit or leaf
Portugal · Trás-os-Montes and Beira AltaCobrançosaalso called Quebrançosa, Salgueira, Verdeal Cobrançosa
Intensity not publishedVery high polyphenols
Dual-purposeprimary use
Not publishedshelf stability
Grilled sardinesroasted pepperscornbread
Verdeal Transmontana — fruit or leaf
Portugal · Trás-os-MontesVerdeal Transmontanaalso called Verdeal de Trás-os-Montes (distinct from plain "Verdeal")
Intensity not publishedLow polyphenols
Oilprimary use
23.2 h and 26.6 h Rancimat in two consecutive seasonsshelf stability
Kale souproast porkchestnuts
Aglandau — fruit or leaf
France · ProvenceAglandaualso called Verdale de Carpentras, Berruguette, Blanquette
Intensity not publishedPolyphenols not published
Dual-purposeprimary use
Not publishedshelf stability
Aïolitapenaderatatouille
Picholine — fruit or leaf
France · Collias, Gard, LanguedocPicholinealso called Picholine du Languedoc, Coiasse, Collias
Intensity not publishedPolyphenols not published
Dual-purposeprimary use
Not publishedshelf stability
The olive itself — apéritif; the oil suits salads
Istarska Bjelica — fruit or leaf
Croatia and Slovenia · IstriaIstarska Bjelicaalso called Istrska belica (SI), Bianchera (IT), Bijelica
Intensity not publishedHigh polyphenols
Oilprimary use
Not publishedshelf stability
Adriatic fishtruffle dishesbeans