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CULTIVARS OF THE WORLD

VARIETAL BIODIVERSITY

There are different types of extra virgin olive oil, with countless subtle gradations of flavour and fragrance. This sensory richness originates from the vast variety of olive cultivars around the world, which differ in form, physiology and cultivation properties depending on the geographical areas where they are grown, and which give of their best in different parts of the planet.

Let our passion for oil be your guide to discovering the unique characteristics of the most widely grown cultivars.

OCEANIA

🇦🇺 AUSTRALIA

AUSTRALIA

Thanks to the new regulations and the introduction of origin marks, Australian production is flourishing. There are native species, but most output is concentrated in the Frantoio and Manzanilla varieties, which have been selected to adapt them perfectly to the Australian lands and environment.
Hardy’s Mammoth
Cultivar of Australian origin widespread in the New South Wales area. Use: for oil production. Sensory profile: light bitter and peppery components with flavours of celery, fig leaves and almond.
OLEIFICIO ZUCCHI S.P.A
Via Acquaviva, 12 – Cremona ITALY
P.IVA 00106510191