Lecciana

Lecciana is a virtually unknown variety, cultivated in Córdoba, that produces an oil with an unclassifiable sensory profile — it fits neither among the Andalusian varieties nor among the Italian ones it may derive from. It is the oil for the curious, for those who have already tried Picual and Arbequina and want to discover something unexpected.

What is the sensory profile of Lecciana olive oil?

Medium green-ripe fruity with unusual nuances. On the nose, notes of apple, fresh grass, sweet almond, and a floral touch reminiscent of chamomile or linden blossom appear. It is not a typical aroma of Andalusian varieties: it has a light elegance that surprises from the very first moment.

On the palate the entry is sweet and enveloping, with a medium body that fills without saturating. Bitterness is gentle and well integrated — present, but never competing with the sweetness. Pungency is medium, appearing after the initial sweetness and lingering briefly in the throat as a gentle reminder. The aftertaste has echoes of almond, aromatic herbs, and that persistent floral note that is the variety's signature.

Mercedes describes it as "a pleasant surprise you do not expect." And that sums it up well: Lecciana is an oil that does not fit into any known category, and that is exactly what makes it fascinating. When you place it in a tasting alongside a Picual, an Arbequina, and a Hojiblanca, people immediately identify it as "the different one" — and almost always want to know more.

Where does the name Lecciana come from?

The name "Lecciana" suggests a connection to the Italian variety Leccino, widely cultivated in Tuscany, Umbria, and central Italy. Leccino produces mild, elegant oils with floral notes — a profile reminiscent of Lecciana's.

The most accepted hypothesis is that Lecciana is a hybrid or a local adaptation that has developed its own characteristics in the terroir of Córdoba. Whatever its exact genealogy — still the subject of genetic study — the result in the tasting glass is unique and not to be confused with any other variety.

What are the technical specifications of Lecciana olive oil?

Parameter	Typical range	Context
Oleic acid	70–78%	Good level
Polyphenols	200–400 mg/kg	Moderate to high in early harvest
Oxidative stability	Good	Comparable to Hojiblanca
Oil yield	16–20%	Medium
Growing area	Córdoba	Possible hybrid with Italian Leccino

Lecciana's technical data are solid and balanced — nothing extreme, nothing deficient. High oleic acid, polyphenols in a range that gives it personality without aggression, and stability that allows you to enjoy it throughout the season without rushing.

What the numbers do not capture is that floral touch that makes it different. That nuance comes from its genetic profile and is not found in any other variety cultivated in Andalusia. It is a trait that connects it more closely with Italian varieties than with its Andalusian neighbours.

How to use Lecciana olive oil in the kitchen?

Lecciana is a fine-dining oil thanks to its elegance and versatility. It does not impose, it accompanies. It does not dominate, it elevates:

• Noble white fish: sea bass, turbot, line-caught hake — where the oil must accompany without competing
• Cold creams and soups: vichyssoise, ajoblanco, butternut squash cream, mild gazpacho
• Soft and creamy cheeses: burrata, fresh ricotta, young goat's cheese
• Seasonal vegetables: white asparagus, baby artichokes, cherry tomatoes
• Desserts: ice cream, cakes, fruit tarts — its floral touch combines surprisingly well
• Creamy rice dishes: as a finishing touch, it adds an elegant note without weight

It is an oil that contributes without imposing. We recommend it for dishes where you want a subtle presence — the elegance of knowing how to be there without shouting.

Why is Lecciana special?

Because almost nobody knows it. In a world where all olive oil seems to be Picual, Arbequina, or Hojiblanca, Lecciana appears like a footnote that turns out to be more interesting than the main text. It is the oil for the curious, for those who ask "what else is there?"

We selected it for Molino y Cata with exactly those customers in mind. The ones who walk in saying they have tried everything and need something new. Lecciana restores their ability to be surprised by an olive oil — and in a market where most people think all oils taste the same, that has incalculable value.

What we love most about Lecciana is what it represents: proof that the Spanish olive grove still holds secrets. While the market concentrates on two or three varieties, there are producers cultivating olives that almost nobody knows and producing oils that resemble nothing else. Lecciana is one of those oils, and having it on our shelves reminds us why we opened the oleoteca.

If you like the idea of discovering off-the-beaten-path varieties, also look at Pajarera (with its chilli-like pungency) and Royal de Cazorla (endemic to a single mountain range). Three unique experiences you will not find in a supermarket.

Further reading

• Pajarera olive oil: the rare gem from Córdoba
• Royal de Cazorla olive oil: the endemic
• Olive oil varieties of Andalusia

Updated April 2026