Pendolino

Pendolino olives are an Italian olive variety primarily cultivated in the regions of Tuscany and Umbria. They have dual-purpose use, both as table olives and for olive oil production.
Pendolino olives are small to medium-sized and have an oval shape. They are typically harvested when they are still green and unripe, although they can also be left to fully ripen and turn black. The olives have a mild and fruity flavor with a hint of bitterness.
Pendolino olives are often brine-cured or marinated with herbs and spices to enhance their taste when used for table olives. They are enjoyed as a snack, used in antipasti platters, or added to salads and other culinary creations.
Pendolino olives are often used in olive oil blends due to their favorable oil characteristics, including a good balance of fruity flavors and a moderate peppery finish. The oil extracted from Pendolino olives is typically mild and versatile, suitable for various cooking applications and as a finishing oil.
The Pendolino olive tree is known for its pendulous branches, which gave the variety its name. The trees are relatively small in size and have a spreading habit. They are well-suited to the hilly terrain and Mediterranean climate of Tuscany and Umbria.
Overall, Pendolino olives are esteemed for their culinary versatility and the high-quality oil they produce. They are an important component of the Italian olive-growing tradition and contribute to the vibrant flavors of Italian cuisine.