Frantoio Olive Tree originates from Tuscany. Due to its superb qualities that produce an excellent olive oil, this variety is cultivated worldwide. A medium-sized, vigorous olive tree, it grows and bears fruits quickly. It has a distinctive silhouette due to its long, flexible branches that droop slightly, especially when full of fruit. Olea europaea 'Frantoio' eventually forms a spreading tree with a wide crown reaching about 15 feet in height and 10 feet or more in width. Its grey-green evergreen foliage (which is silvery on the undersides) is composed of narrow, leathery leaves. The very brief, nectar-rich flowering takes place for one week between May and June. The olives are purple-green, firm, and crunchy, with the taste of olive leaf, and a hazelnut aroma. Olea europaea 'Frantoio' olives are harvested quite late in the season when they begin to turn purplish. They produce a virgin oil renowned for its fine taste, aroma, mouth feel, and how well it stores. The oil has a creamy texture, and is of complex aromas and flavours - including tomato leaf, artichoke, almond, herbs, rocket, and dried fruits. The finish is stronger than Leccino. Frantoio tends to be highly productive in the right conditions, producing an average oil yield of 17-23% of the fruit. Frantoio is self-fertile, but planting other compatible varieties, such as 'Leccino' Olive Trees will increase its yield. Frantoio, itself is an excellent pollinator for other olive varieties. Adaptable to a range of growing conditions but it is not as tolerant of heat and cold as Spanish olive cultivars. Frantoio Olive plant is moderately hardy (zone 8a or -12 °C). It is recommended to grow them in containers in order to leave them outdoors in full sun during the warm season and bring them indoors during the coldest months. In order to increase fruit production, Frantoio Olive Tree requires 200 - 600 chill hours (or 200 - 600 hours with temperature below 10 °C).
