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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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<pre>Hi Chew, hi Marco,

I am a bit puzzled when you point to the relation between Leccino and
bitternes.

By and large (at least in most parts of Italy) oils from Leccino tend to be
associated with a relative varietal "sweetness" (or possibly more
correctly, just with lack of bitterness).

I have in mind a few monovarietal oils (from the north - Garda Bresciano,
down to the center of the country, in the area of Bolgheri, Tuscany) which
confirm this.

Based on the above I guess that if your oils from Leccino are bitter, this
could be related to the olive crushing/extraction techniques rather then else.

Regards,

Tomaso



At 11:23 AM 6/24/2002 +0200, you wrote:
>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.
>
>
>
>
>*************************
>Check our new sister forum at:
>http://forums.delphiforums.com/OliveOil
>************************************************* *
>Post message: OliveOil@yahoogroups.com
>Subscribe: OliveOil-subscribe@yahoogroups.com
>Unsubscribe: OliveOil-unsubscribe@yahoogroups.com
>List owner: OliveOil-owner@yahoogroups.com
>************************************************* *
>Statistics about Olive: http://sadoun.com/olive/Statistics.htm
>
>
>Your use of Yahoo! Groups is subject to http://docs.yahoo.com/info/terms/
>
>
>
>
>
>************************************************* *
>Post message: OliveOil@yahoogroups.com
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Dott. Tomaso Ceccarelli
Casa S.Giacomo 6
58023 Gavorrano, (Grosseto)
Tel. 0566 846082 (Ufficio, con segreteria telefonica)
0566 845759 (Abitazione)
328 2284854 (Cellulare)
e-mail: Toceccar@...
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<pre>Dear Chew,


Usually the leaves are removed from the fruit. In principle it is possible
that an oil whith high bitterness derived from leaves could be used to
obtain mixed oils, in the case of one of the oils is less flavoured. My
answer was only a possible explanation to your question.

A certain degree of bitter it is not a negative fetures in the oil, but as
you write the question is how bitter is considered abnornall bitter?

Well to have to ask to taste your oil to specialized person and possibly to
a panel commitee.

Cordially

Marco Bettini



-----Messaggio originale-----
Da: OLIVES [mailto:birding@...]
Inviato: martedì 25 giugno 2002 12.09
A: OliveOil@yahoogroups.com
Oggetto: Re: [OliveOil] Leccino Oil


Dear Bettini,

Thanks you for very much for your kind response.

I would like to clarify this sentence :

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

Do you mean to say that there are leaves that might have been mixed with the
fruit?

In that particular oil extraction exercise, great care was taken not to
include even a single leaf or stalk were in that experimental batch of 15
kg of pure Leccino fruit.

I am just a novice so that bitterness might be normal afterall. I suppose
the question is how bitter is considered as abnormally bitter.

In any case, I will take your advice and seek some professional opinion.

Cheers,
Chew




----- Original Message -----
From: "Bettini Domenico" <bettinid@...>
To: <OliveOil@yahoogroups.com>
Sent: Monday, June 24, 2002 9:23 PM
Subject: R: [OliveOil] Leccino Oil


> 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 much?). Is this
normal?
> Oils from my Picual and Frantoio were just great.. Can anyone share some
> experiences with their Leccino oil?
> Thanks,
> L. Chew.
>
>
>
>
> *************************
> Check our new sister forum at:
> http://forums.delphiforums.com/OliveOil
> **************************************************
> Post message: OliveOil@yahoogroups.com
> Subscribe: OliveOil-subscribe@yahoogroups.com
> Unsubscribe: OliveOil-unsubscribe@yahoogroups.com
> List owner: OliveOil-owner@yahoogroups.com
> **************************************************
> Statistics about Olive: http://sadoun.com/olive/Statistics.htm
>
>
> Your use of Yahoo! Groups is subject to http://docs.yahoo.com/info/terms/
>
>
>
>
>
> **************************************************
> Post message: OliveOil@yahoogroups.com
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>
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>
>
>
>




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</pre>
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