Lecciana
The olive variety that resists Xylella fastidiosa
Crossing of Arbosana x Leccino The Italian variety of great oils
Variety obtained by the University of Bari
Oil with high polyphenol content
- Highly valued organoleptic oil type.
- Very consistent quality throughout the campaign High polyphenol content (can double that of Arbequina).
- High in oleic acid.
- Liked by tasters for its complex oil capable of having spicy, bitter, and fruity notes.
- This polyphenolic content gives it good stability to the EVOO.
Who is this variety for?
Suitable for difficult soil and climatic conditions (organic cultivation, cold areas, rainfed or supported irrigation).
Where its production is little affected compared to other varieties, due to its robustness.
Highly recommended for those who wish to obtain a balanced premium EVOO (fruity, spicy, and bitter).
And also demand the EFSA to assess an EVOO as healthy due to its phenolic content.
Highlighted Characteristics
Vigor
Under conditions of abundant irrigation and good soil, it is capable of showing vigor equal to or greater than Arbequina, potentially causing alternation. However, in rainfed plantations, supported irrigation, organic cultivation, cold areas, its vigor is controlled, providing constant harvests.
Branching
In this aspect, it shows its Arbosana parentage, giving a good leaf/wood ratio.
Productivity
Similar to Arbequina. Its powerful root system gives it great robustness; therefore, it is recommended in rainfed/supported irrigation or organic cultivation. It maintains turgidity in the fruit despite the lack of water in summer. Oil yield equal to or higher than Arbequina. It is a variety that suffers little when subjected to stress (cold, fertility, drought, lack of fertilization).
Cold Tolerance
Good, better than the other varieties that are currently adapted to the hedge.
Harvest time
Very early, it is one of the first to reach veraison, being able to be harvested a week before the ideal time for the Arbequina variety.
Global Oil Profile
- Total polyphenols 362 mg/kg
- Extra Virgin Olive Oil of green type
- Strong character
- Aromatic level
- High levels of bitterness, spiciness, and astringency
Lecciana: the olive variety that resists Xylella fastidiosa
Official Announcement
The official announcement came with the resolution from the Director of the Phytosanitary Service of the Apulia Region (May 3, 2024, No. 48 Reg. (EU) 2020/1201 - Provisions for the application of Articles 18 and 23 of Reg. EU 2020/1201 "Authorization for the planting of specific plants in infected areas"). The Lecciana variety has been approved for cultivation in areas affected by Xylella fastidiosa, as it is considered resistant to this bacterium.
Lecciana is the result of a multi-year breeding project conducted by the University of Bari. This variety was obtained by crossing the Leccino and Arbosana cultivars, with the aim of developing an Italian variety that is especially suitable for high-density cultivation. This not only ensures efficient production but also sustainable practices.
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The data and results shown in these graphic resources are made for informative purposes only and it is not guaranteed to they will be achieved in all cases, due to several facts influencing plant growth such as climatic and geographical circumstances, soil characteristics, as well as use conditions and agricultural habits.
