CULTIVAR

 

L'oliva

The olive is the fruit of the extraordinary majesty that the olive tree has. From these generous fruits, from ancient times the olive oil has been extracted. The fruit (drupe is its botanical term) that, according to the variety (Variety, in Italy, there exist approximately 600 of which nearly four hundred are registered officially in the Italian olive oil record) it can have an oval or round form.

The drupe is constituted by the “peel” (epicarpo), from the pulp (mesocarpo) and the kernel (endocarpo).

Main variety and characteristic of the oil

ITALY

FRANTOIO

Originally from Italy

It is mainly cultivated in the central area where it represents 30-60% of the area of olive groves. In Tuscany, along with Moraiolo variety, represents the 80% of the olive groves.

Olives small to medium sized (225 olives per kilo), oval-shaped, which have matured take on a very distinctive purple color, with conspicuous lenticels. The maturation is scalar.

Endocarp large, oval, slightly curved, with well-marked furrows which become the base surface and marked in peak.

Very fruity oil characterized by an extraordinary fragrance, with green apple notes, smell of green leaf and grassy, slightly bitter and slightly spicy, but with a sweet sensation in the mouth and slightly astringent, all the notes that come together in an intensity that provides an important sensory balance.

CORATINA

Originally from of the city of Corato, Italy, and widespread in Apulia

Plant vigor medium and intense, with inflorescences bearing and elongated. It adapts very well to different terrains. Leaves large, thin and elongated light green in color. Fruits with large ovoid-elongated and slightly asymmetrical long peduncle.

It has a late-maturing and uneven and it is normal to see the fruits of green and blacks at the same time. The endocarp has average size and elliptical shape.

The oil of yellow-green color has an intensity of elevated fruity, slightly bitter and spicy due to a marked character high content of polyphenols.

MORAIOLO

Originally from Italy

This variety is much appreciated for the quality of fruit and the high content of polyphenols.

Plant of great vigor and hardiness that has a good adaptability to hilly areas.

Medium leaves, shape elliptic-lanceolate silvery gray-green color. Fruit size between medium and small with rounded and symmetrical which are generally grouped in clusters. The maturation is medium-early and in the age of the collection epicarpo generally has a purple look. The endocarpo has a small size and a rounded shape.

LECCINO

Variety widespread throughout the world, but mainly in Tuscany and Umbria, and especially in new crops

The vigor of the plant is high with inflorescence elongated appearance pendulum in which fruit is in clusters. Leaf elliptic lanceolate green-light ocher. Fruit size between medium and large elliptical shaped, rounded apex and flat base. It has a very early ripening and harvesting in the age of the epicarp generally has a black appearance.

The endocarp has average size and elliptical shape.

Since the early ripening so we recommend an early harvest in order to get fruity with herbal oils.

SPAGNA

ARBEQUINA

The most representative of Catalonia (Spain)

Produces fruity oils, between ashamed and yellow, with aromas of apple and almond fresh, delicate and sweet. The plant has a reduced vigor, with elongated and slightly branched inflorescences. The leaf is lanceolate and enlarged on ‘peak, while the fruit is small, oval and almost symmetrical.

It is a very fruity oil, with a hint of apple, with the aroma of freshly cut grass very little bitter and spicy sweet taste. It is a soft oil, whose specific attribute is the most recognizable green almond.

HOJIBLANCA

Last dominant in Malaga and Cordoba (Spain)

With a double attitude for both oil, and table. Oil gives green in color with intense aromas of ripe fruit and hints of attorney has a pleasant flavor with slight bits of bitter and spicy. The vigor of the plant ranges from average to good with hair of medium density. The leaf is lanceolate and elongated and partially the fruit is large and oblong.

Oil quite fruity, with a hint of green apple, grassy color prevails on the leaf, although sometimes a little bitter spicy and sweet. It is an oil and soft in the mouth with a hint of almond.

PICUAL

It is the most important variety in the world and represents 20% of all the olives in the world

Its geographical spread is clearly linked to ‘Andalusia, the main production region in the world and, specifically, to the provinces of Jaén, Cordoba and Granada. Its oil has a high stability and personality, strength, fruity, bitter and intense light spicy hints. The vigor of the plant is good, with vigorous foliage and large foliaceous development. The leaf and the fruit is elongated elliptical.

It is a fruity oil, fragrant with the positive attributes of bitter, pungent and astringent that will soften with time. Among the hints specific stand fig, tomato and fresh wood that give a remarkable professionalism.

GRECIA

KORONEIKI

The cultivar Koroneiki comes from Greece, where he holds more than half of the surface area of the country

Also known by the names of Kritikia, Landolia and Psylolia. The cultivation of this cultivar is found mainly in the Mediterranean area in the north of Crete and the Peloponnese.

This variety is usually found in warmer areas, because it is not very resistant to cold. Its maturation is rather early and produces a large amount of pollen. The olive oil which is extracted has a high content of oleic acid with a high stability.

It is a very fruity oil, with a hint of green apple flavor medium green, between leaf and grassy, bitter and spicy marked, although balanced, slightly astringent with a hint of almond, fig and fresh green wood.

TUNISIA

CHEMLALI DE SFAX

This is the most common variety in Tunisia

Oil very characteristic dark green color with a fruity green tomato, on average, slightly bitter and spicy.

The vigor of the plant is high, the open canopy and pendulous, with a dense of the foliage density. The result of small size and ovoid shape with a pointed tip that comes together in clusters. Leaf elliptic-lanceolate, pale green. It matures in a late date.

CHETOUI

It is one of the most important varieties grown in Tunisia and is considered the principal cultivar in the north of the country

Mature in December and is harvested in the months of January and February. It is present in almost all olive-growing northern region where it dominates in the proportion of 90-95% depending on location. It is particularly well suited to the coastal plains of the North, where the average rain gauge is never less than 400 mm per year.

Primarily used for the production of oil of good quality, can also be used for the production of table olives in black.

PORTOGALLO

COBRANÇOSA

Diffuse mainly in the northern part of central Portugal

Ooccupies a total of 10% of the area of Portugal.

The plant has an existing medium-low, open canopy and the average density of the foliage. Large fruit. The ripening of the fruit is medium-early and have a low resistance to detachment, although the natural fall is very poor, thus facilitating mechanical harvesting. Very particular oils wich presents intense fruity and intense spicy bitter.

GALEGA

Widespread in the central and northern regions of Portugal

Occupies 80% of the surface area of Portugal. Cultivars used as table olives, but mainly for oil extraction.

The vigor of the plant is average, with high density. Leaf elliptic-lanceolate. Fruttoo medium-sized and small ovoid shape with a pointed tip. It ripens early. Its fruits have a high peel strength, making it difficult to mechanical harvesting. The endocarp is to small to medium sized and shaped pointed end. Sweet oil with a slightly fruity with notes of apple, slightly bitter and some notes of spice. Green color with yellow highlights.