Frantoio and Leccino cultivars are the principal raw material for Italian olive oils from Tuscany.

Frantoio is fruity, with a stronger aftertaste than Leccino.

The Frantoio tree grows well in milder climates, but is not as tolerant of heat and cold as Spanish olive cultivars.

The tree grows moderately and has an airy canopy.

[citation needed]Note that cross-pollination will increase yield.