OLIVE OIL TIMES | Research shows Leccino less susceptible to Xf
According to a new study, the Leccino olive variety appears to be ‘tolerant’ to the attack of the Xylella fastidiosa bacterium that has wiped out large swaths of Italian olive-growing regions. By YLENIA GRANITTO According to new research the variety Leccino appears to be ‘tolerant’ to the attack of the Xylella fastidiosa bacterium. The study, […]