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The extra-virgin olive oil Terre Tarentine is produced with the olive cultivars Leccino and Coratina and Ogliarola for, at least, 80%. They are mixed with other minor varieties of the local olive groves. It is recognised as PDO product. [citation needed] Extra-virgin olive oil Terre Tarentine: Toma piemontese: Aosta Valley
Today there are two main types of Marseille soap. The original greenish-hued variety made with olive oil, and a white one made of palm and coconut oil mixture. [2] Originally sold only in 5 kg (11 lb) and 20 kg (44 lb) blocks, they usually come in 300 g (11 oz) and 600 g (21 oz) squares nowadays.
The Lucques is primarily used as a green table olive, and the fruit tastes meaty and sweet. [1] Some compare it to fresh almonds and avocados. [4] It is a highly valued olive among gourmets. It can also be used for oil, and the oil it produces is of excellent quality, but it is difficult to extract. [6] It gives a medium oil yield.
The Picholine is a French cultivar of olives. It is the most widely available cultivar in France. [1] Though originally from Gard in southern France, it is today grown all over the world. The Picholine is best known as a cocktail olive, though it is also used to make olive oil. It is the most common variety of olive used for oil from Morocco. [2]
It is mainly used for oil. It is the main variety of olive used to make olive oil in Algeria. [14] Domat: Turkey a common Turkish green olive, a table olive and grown for oil [4] [15] Dritta: Italy a variety of olive tree typical of the DOP area known as Aprutino Pescarese in the province of Pescara (Abruzzo).
A dual-use cultivar, the 'Aglandau' is primarily used for extraction of oil, and gives a good yield (19–23%). [4] The taste of the oil is highly valued, and is considered to have a particularly fruity taste. [7] The smell of the oil has alternately been described as "almond", "green apple", and "artichoke". [8]