This olive tree is an appreciated variety of Tuscan origin; it has green-grey lanceolate leaves and thick branches, which rise to the sky. It has medium-sized spherical drupes (about 2 g ). When not completely ripe they yield from 14% to 23% of oil. These olives are harvested between the first and the last ten days of November. They give an oil, which is slightly piquant with a fruity flavor and aroma of artichoke, cypress-wood or bay leaves. We recommend using it with bruscetta, vegetable soups, spaghetti and red meats.