A controlled cross between the Italian Leccino and the Spanish Arbosana, developed in 1998 in Barcelona by Agromillora and the University of Bari. It combines Italian aromatic quality with the productivity of Spanish varieties. It is suited to super-high-density olive groves and is grown in Spain, Portugal, Australia, Chile and the United States.

No. Leccino is a pure Italian variety. Lecciana is its offspring — a hybrid with Arbosana. Lecciana oil has a smoother, fruitier profile than classic Leccino, with less bitterness.

The volatile compounds in Lecciana produce fruity notes (yellow apple, banana) and almond. These are not added flavourings — it is the natural profile of the variety when harvested early and milled immediately.

From Oiltopia's olive groves (Aceites Estrella del Guadalquivir) in Villa del Río, Córdoba. Super-high-density groves along the Guadalquivir river.

It is versatile, but it shines when used raw. Its smooth profile with a peppery touch makes it ideal for fish, salads and cheese. For high-temperature cooking, a Picual is more stable.

The variety itself is neither organic nor conventional — that depends on how the grove is managed. This Lecciana from Oiltopia is produced under conventional farming with integrated pest management.