Leccino
Olea europaea · Fruit
Top 10 pairings
Leccino is one of the great Tuscan oil olives — a small, rounded-to-ovoid drupe that ripens early and almost all at once from green to a glossy blackish-purple, pressed into a mild, soft, gently sweet extra-virgin oil low in bitterness and pungency. It is the classic rounded counterpart to the robust Frantoio, and the two are blended for balance across central Italy.
Picking a good onedrag
Firm and glossy under a bright brineSlack and dull, the brine turned
SettledEveryday bestIt has dulled but stays dense. Use it in tapenade, pizza, roast chicken or braises.
The olivesA shade duller, skin still whole
Brine, jar or open tinSediment below, fruit still under
Squeeze one, once openGives a little, flesh still dense
Smell the open packSalty and sharp, a little vinegary
These cues are Olive's, and hold across its varieties; where this one differs, its own page says so.
What you get from one
100%
Edible part
2.7 g drained · USDA records no refuse
2.7 g
Weight each
each one