Lambrusco Oliva is a grape variety in the Lambrusco family, one of the many cultivated in Emilia-Romagna. Like other varieties in the same family, it probably derives from wild vitis vinifera vines that grew abundantly and spontaneously in the Appennine hills and were called “Labrusca vitis” by the Latins. These grapes were also called “uzeline” or “oseline” because, growing spontaneously at the edge of the woods, they were raided by birds that were fond of them. The name “Oliva” probably derives from the ellipsoidal shape of its berries. Today, Lambrusco Oliva survives only in a few old vineyards in the Modenese and Reggiano plains. Its grapes produce a must that is not very leesy, fairly colored, and of good quality. It is mostly used in blends with other Lambrusco varieties to give structure to the wine.

Lambrusco Oliva is a fairly vigorous grape variety, with production that is not always consistent. It adapts well to short pruning. Lambrusco Oliva has a medium-small, pyramidal cluster, short and often truncated, with a variable number of wings from 1 to 3, not particularly compact. The berry is small, bluish-black, ellipsoidal, with a pruinose skin. Lambrusco Oliva produces a well-colored wine, with an intense but particular aroma, delicate, fruity, moderately alcoholic, slightly acidic, and slightly tannic. It is often vinified in blends with other Lambrusco varieties, to which it contributes by improving the structure (such as Lambrusco Marani and Lambrusco Salamino) or the color. It produces a wine to be consumed young, especially in the amabile (semi-sweet) and sparkling types.