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<pre>Dear Tommaso,

Moraiolo is the variety that shows bitterness more than others (at least
between varietis present in Umbria and Tuscany), but also all the other
varieties has got bitterness in a different degree. The frantoio give a
sweet oil but also this oil it is a little bit bitter.

Last year I did some monocultivar oils. I did with Sinolea Method oil from
Leccino Frantoio and Morailo as monocultivar derived oils. I found that the
Moraiolo showed the higher bitterness followed by leccino and than frantoio.

I have to say you that the method of extraction may change the bitterness of
the oils that come from the same varietis.

For example cold extracted oil from leccino variety with Sinolea shows a
more pronunced bitterness if it is related to the bitterness which cames
from leccino extracted with centrifugal extractor at temberature between
30-35°C.


This is because the sinolea method (but also traditional pressing method)is
more respectous of polyphenols compound.

Moreover extraction at temperature higher than 35°C eliminate part of
polyphenols giving a less bitter oil.

For example, in general if you compare an high quality extra virgin olive
oil oil with a cheaper extra virgin olive oil you will find that the high
quality one it is more flavoured and bitter.


Cordially

Marco Bettini
web: http://www.aziendabettini.com



-----Messaggio originale-----
Da: Tomaso Ceccarelli [mailto:toceccar@...]
Inviato: martedì 25 giugno 2002 15.34
A: OliveOil@yahoogroups.com
Oggetto: Re: R: [OliveOil] Leccino Oil


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.
>
>
>
>
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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>
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