Hailing from province of Ascoli Piceno, in the southern part of the Marche region on the central Adriatic coast of Italy, Ascolana Tenera olive trees produce highly-prized heirloom olives, beloved for their large size, dark green leaves, vigorous, upwards growth with a dense canopy, and hardiness down to 10 °F.

Although they are partially self-fertile, it’s recommended to grow them alongside Frantoio, Leccino, or Pendolino cultivars for better fruit production.

Its very large olives have a tender, meaty, sweet flesh that is excellent for eating fresh after brining. Many professional tasters note its flavor expresses tropical fruit, apricots and peaches. It is also used to make an Italian snack called olive all’ascolana in which the olives are pitted, stuffed with a seasoned meat, and then battered and fried. The leaves are dark green but can lighten slightly in summer. Trees can grow to 20 or 30 feet tall, but can be pruned to be kept under 20 feet in height.

Fruit is light green in color at harvest and does not turn black when ripe but can be susceptible to bruising. Therefore, this tree is not compatible for mechanical harvesting.

Thrives in most average, slightly alkaline, well-drained soils, but it is highly adaptable. More productive when planted near another olive variety, such as Frantoio, Leccino or Pendolino. Water deeply, regularly during first few growing seasons to establish an extensive root system. Once established, reduce frequency; tolerates drought. Shelter young plants from winter extremes.

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