Rosciola Olives
The all-rounder of Lazio, the Marche and Abruzzo: a mild, fruity oil and a good table olive.
The Rosciola is a versatile, much-loved olive of the central Italian hills, grown across Lazio, the Marche and Abruzzo. It is dual-purpose: pressed it gives a sweet, fruity, well-rounded oil with almond and ripe-fruit notes and gentle bitterness ; cured it makes a good table olive. A dependable regional all-rounder from the green heart of Italy.
- Origin
- Lazio / Marche / Abruzzo · Italy
- Type
- Table & oil
- Colour
- Green to black
- Flavour (oil)
- Sweet, fruity, rounded, almond
- Bitterness
- Gentle
- Role
- Central Italian all-rounder
- Best for
- Soft oil and table olives
Central Italy’s friendly olive
The Rosciola is the kind of olive a region keeps because it does everything well. Its oil is sweet, fruity and round, easy to like, with almond and ripe-fruit notes and only soft bitterness ; its fruit also cures into a pleasant table olive. It is often blended with the bolder Moraiolo and the balanced Frantoio in central-Italian oils, lending sweetness and roundness.
“Rosciola” covers a few closely related local strains across central Italy rather than one fixed cultivar — the name describes its reddish (rosso) tinge on ripening. A named Sabina or central-Italian Rosciola is a soft, sweet, approachable oil.