When talking about extra virgin olive oil, many people think it’s possible to distinguish between high-quality oil and cheap oil.
In reality, the world of olive oil is much richer and more complex: each olive variety, also called a cultivar, produces an oil with completely different aromas, intensity, and characteristics.

Just as with wine and grape varieties, the type of olive deeply influences the final result.

For this reason, getting to know the varieties of extra virgin olive oil is the first step in learning how to choose the right oil for your cooking.

In this article, we explain:

• what olive cultivars are
• why each variety produces a different oil
• some of the most widespread Italian varieties
• how to find the extra virgin olive oil that best suits your taste

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What are olive varieties (cultivars)

Olive cultivars are the different varieties of olives grown in Mediterranean regions.

Italy boasts extraordinary biodiversity: there are over 500 olive varieties, each with unique characteristics.

These differences determine:

• the oil’s aromas
• aromatic intensity
• the balance between bitterness and pungency
• flavor persistence

In other words, the olive variety is one of the main factors that define the character of an extra virgin olive oil.

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Why each variety produces a different oil

The differences between olive varieties depend on several factors.

1. The genetics of the variety

Each cultivar has a specific genetic makeup that influences:

• the chemical composition of the oil
• polyphenol content
• the aromatic profile

Some varieties produce delicate oils, while others yield intense and full-bodied extra virgin oils.

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2. The territory

Climate, soil, and altitude contribute to defining the so-called terroir of the oil.

An olive tree grown on a hillside, near the sea, or inland can produce oils with different characteristics.

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3. Harvest timing

The ripeness of the olives also greatly affects the final result.

• early harvest → more intense oils rich in polyphenols
• later harvest → softer, sweeter oils

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Some of the most well-known Italian olive varieties

Italy’s extraordinary olive biodiversity offers a wide range of aromatic profiles.

Among the most common cultivars are:

• Coratina – one of the richest in polyphenols, producing intense oils with notes of artichoke and fresh grass
• Leccino – a very widespread variety that yields elegant, more delicate oils
• Frantoio – well-balanced, with herbaceous aromas and good complexity
• Ogliarola – produces smooth and aromatic oils

Each variety represents an agricultural and cultural heritage linked to the territory where it is grown.

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Our extra virgin olive oils

At Frantoio Intini, we process olives from cultivars typical of the Apulian territory to produce extra virgin olive oils with distinct and recognizable identities.

Each oil is born from the combination of olive variety, territory, and processing method.

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How to choose the right extra virgin olive oil

The choice of oil mainly depends on three factors.

Personal taste

Some people prefer delicate oils, while others enjoy more intense and pungent extra virgin oils.

Type of cuisine

A delicate oil is perfect for fish, while a more intense oil enhances richer, more structured dishes.

Producer quality

A good extra virgin olive oil comes from:

• healthy olives
• harvested at the right time
• rapid pressing
• proper storage

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Discovering extra virgin olive oil varieties

Getting to know olive oil varieties means entering a world rich in aromas and nuances.

Each cultivar tells a story made of:

• territory
• agricultural tradition
• passion for quality

It is precisely this diversity that makes extra virgin olive oil one of the most extraordinary products of Mediterranean culinary culture.