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<pre>Dear Chew,

I have Leccino, Frantoio and Moraiolo varieties.

Leccino (and also moraiolo), gave a more bitter and fluid oils with respect
to frantoio.

Frantoio by the others gave erbaceus oil from an organoleptic point of view.

Usually central Italy top quality olive oil are a bit bitter because of
moraiolo and leccino presence but bitterness must not be higher.

I suggest you to send the oil to a Panel committee or specialized person
which can taste the oil.

High bitterness may came from the stop of defoliator during extraction
process, which increase the amount of chlorophyl.

This pratic should not be encouraged because of a too higher bitterness of
derived oils.


Cordially

Marco Bettini
http://www.aziendabettini.com



-----Messaggio originale-----
Da: OLIVES [mailto:birding@...]
Inviato: domenica 23 giugno 2002 10.29
A: OliveOil@yahoogroups.com
Oggetto: [OliveOil] Leccino Oil


Hi,

Just an enquiry about oil from the variety Leccino. Recently I had some of
mine pressed into oil when they were all towards the 'darker' colour stage.
They seem to have a rather bitter base (perhaps a bit too). Is this normal?
Oils from my Picual and Frantoio were just great.. Can anyone share some
experiences with their Leccino oil?
Thanks,
L. Chew.




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