Leccino Download sheet Fruit Denomination and synonyms I. Trujillo, D. Barranco, P. Morello Leccio Leccio Leccino di Belmonte Leccino di Belmonte Premice Premice Premice Silvestrone Premice Silvestrone Silvestrone Silvestrone Toscano Toscano Verolana Verolana Origin and diffusion Genetic origin unknown. Leccino is a variety very close to cv. Frantoio, highly widespread in Tuscany and in other Italian regions. Recently introduced in other regions such as Umbria and Apulia, and in other new olive-producing countries. Luciana Baldoni, Enzo Perri, Samanta Zelasco Purpose Oil Morphological characterisation Tree Vigour Strong Growth habit Spreading Canopy density Dense Fruit Weight Medium Radio length/width in position A Moderately elongated Over colour at full maturity Black Symmetry in position A Strongly asymmetric Shape of apex in position A Rounded Nipple Absent or weak Shape of base in position A Rounded Leaf Length Medium Width Medium Radio length/width Moderately elongated Curvature of longitudinal axis Straight Stone Radio length/width Moderately elongated Weight Medium Shape of apex in position A Rounded Symmetry in position A Weakly asymmetric Symmetry in position B Symmetric Shape of base in position A Rounded Number of grooves on basal end Between 7 and 10 Distribution of grooves on basal end Evenly distributed Mucron Present Rugosity of surface Weak Molecular characterisation (SSRs) UDO-43 DCA3 DCA9 DCA16 GAPU-101 210/214 241/251 160/204 148/173 197/199 Agronomic characterisation and commercial considerations Variety of easy propagation by cutting (~65%). The entry into production is medium-early and its productivity is high and constant. It has a medium flowering period, is totally self-sterile and ovary abortion is very low (~0.8%). Fruit ripening and oil accumulation are early and scalable. This cultivar shows a medium-low fruit detachment force, facilitating its mechanical harvesting.The oil yield is medium (~18%) and the oil shows a high content of oleic acid (~76%) and low content of total phenols, unless early harvested. Overall, the sensorial and compositional characteristics correspond to a medium quality oil.It is considered moderately tolerant to cold and Verticillium dahliae, low susceptible to olive knot and leaf spot, and moderately susceptible to olive fruit fly. References Muzzalupo I (2014). IL GERMOPLASMA OLIVICOLO ITALIANO. CATALOGO DELLE VARIETÀ DI OLIVO. (Ed. Muzzalupo I.) Consiglio per la Ricerca e sperimentazione in Agricoltura, Roma, Italy, ISBN: 978-88-97081-57-9Vizzarri V., Belfiore T., Noce M.E., Scalercio S., Iannotta N. 2011. Test di resistenza genetica alla verticilliosi (Verticillium dahliae Kleb.) su alcune importanti e diffuse cultivar di olivo Acta Italus Hortus 1:1 ISBN 978-88-905628-0-8 Luciana Baldoni, Enzo Perri, Samanta Zelasco