The Lecciana olive tree originated from a 1998 cross between ‘Arbosana’ and ‘Leccino’ varieties in Spain, a collaborative effort with the University of Bari in Italy. While its parent ‘Leccino’ is known for its Tuscan heritage, ‘Lecciana’ was developed for modern, high-density cultivation. This newer variety is suitable for intensive olive farming, appealing to both commercial producers and home gardeners.
Lecciana Olive Tree Characteristics
The Lecciana olive tree exhibits medium to low vigor, with an upright posture and dense canopy, making it well-suited for high-density planting and mechanical harvesting. Its leaves are slender and green, typical of olive trees. The fruit is medium-sized, typically weighing around 3.5 grams, and ripens early, often in October or by early December in Puglia. These olives are primarily cultivated for oil production, not as table olives.
Lecciana olive oil has a strong, green profile with complex aromatic notes of green almond, apple, tomato, and olive leaf. It presents medium fruitiness and pungency, with high bitterness and spiciness, creating a robust, balanced flavor. The oil’s high polyphenol content, exceeding 450 mg/kg, contributes to its oxidative stability and “nutraceutical EVOO” categorization. Lecciana also shows good cold tolerance and resistance to Xylella fastidiosa, a significant olive tree disease, with medium-low susceptibility to the olive fruit fly.
Planting and Site Selection
Proper site selection is crucial for establishing a Lecciana olive tree. These trees thrive in full sun, needing at least 6 to 8 hours of direct sunlight daily for healthy growth and fruit production. While olive trees tolerate various soil types, well-draining soil is important, as they do not tolerate standing water. Lecciana olive trees prefer a soil pH around 6.8 but adapt to sandy, loamy, or clay soils, even nutritionally poor ones.
When planting, dig a hole twice as wide as the root ball but no deeper, ensuring the top of the root ball is level with the surrounding soil. Backfill with a 50/50 mix of native soil and amendments like peat moss or new topsoil. After planting, water deeply to settle the roots. For optimal fruit production, Lecciana olives are not self-pollinating and require a pollinator variety, such as Arbequina, nearby. Fall is a suitable time for planting to allow root establishment.
Ongoing Care and Maintenance
Consistent watering is important for young Lecciana olive trees to establish a robust root system. Newly planted trees may require watering two to three times per week until established, ensuring moist but not waterlogged soil. Once established, mature Lecciana trees are drought-tolerant but benefit from supplemental watering during dry periods to support fruit development. Water when the top 2 inches of soil feel dry.
Fertilization supports tree health and fruit yield. A nitrogen-based blend is typically recommended, applied according to label instructions. Fertilizing can continue until the tree begins bearing olives. Pruning is also important for Lecciana olive trees. In initial years, minimal pruning is needed. Pruning shapes the tree, maintains health, and regulates fruit production, especially for container-grown trees or those intended for easier harvesting.
Harvesting and Uses
The optimal time to harvest Lecciana olives for oil production is when the fruit reaches about 50% ripeness, indicated by a pigmentation index of 2. This occurs around 200 days after full bloom, typically late October to early December, depending on the region. Harvesting at this stage ensures a high polyphenol content and a robust flavor profile in the resulting olive oil.
Lecciana olives are harvested for their high-quality oil. Their size and detachment properties make them suitable for efficient mechanical harvesting using straddle harvesters and trunk shakers. While the oil can be used as a monovarietal extra virgin olive oil, it is also valued for its contribution to blends due to its intense, complex flavor, making it a versatile finishing oil.