Cultivars

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Olivi Cultivars


These Cultivar have been developed and selected with the goal to produce high quantities of high quality oils at the lowest cost possible. Heavy clusters detach very easily allowing for the tractor to be run at much lower RPMs, this translates to less damage to your trees!

Favolosa aka FS/17


USA Trademark #76/315309 held by CNR (Italy) and licensed in the USA exclusively to Olivi Nursery.

PLANT


Vigor: Low, ideal for SHD
Attitude: Pendulous
Crown density: Medium-high

FRUIT


Color at ripening: Reddish
Shape: Spherical
Size: Medium (2.5-4 g)
Flash-to-pit ratio: 9.5

PURPOSE


Oil & olive tapenade

BIOLOGICAL CHARACTERISTICS


Compatibility: Self-compatible
Ripening time: October

TECHNOLOGICAL CHARACTERISTICS


Production: 2nd-3rd year, high and constant
Oil yield: 18% on average
Fruit removal force: Very low, most fruits are in clusters

RESISTANCE TO PATHOGENS & ABIOTIC FACTORS


Peacocyk spot: Medium
Olive Knot: Medium
Low temperatures: Medium-high
Water stress: Medium

CHARACTERISTICS AND QUALITIY PARAMETERS OF ITS OIL


Oleic acid: Over 70%
Polyphenols content: Medium-high
Organoleptic characteristics: Medium fruity with herbaceous flavor & aroma

Don Carlo


USA Trademark # PP13,007 held by CNR (Italy) and licensed in the USA exclusively to Olivi Nursery.

PLANT


Vigor: Medium-low, ideal for SHD
Attitude: Erect
Crown density: High

FRUIT


Color at ripening: Black
Shape: Spherical
Size: Medium (4-5 g)
Flash-to-pit ratio: 5.6

PURPOSE


Oil & table olives

BIOLOGICAL CHARACTERISTICS


Compatibility: Partially self-compatible
Ripening time: November

TECHNOLOGICAL CHARACTERISTICS


Production: 3rd -4th year, high and semi-constant
Oil yield: 16 % on average
Fruit removal force: Low, most of fruits are in clusters

RESISTANCE TO PATHOGENS & ABIOTIC FACTORS


Peacock spot: Medium-high
Olive Knot: Medium
Low temperatures: High
Water stress: Medium

CHARACTERISTICS AND QUALITIY PARAMETERS OF ITS OIL


Oleic acid: Over 75%
Polyphenols content: Very high
Organoleptic characteristics: Fruity with a bitter after taste & aroma of green apple and artichoke

Allegra aka I/77


Selected by IRO/CNR (Perugia, Italy) and given in the USA exclusively to Olivi Nursery.

PLANT


Vigor: Medium-low, ideal for SHD
Attitude: Erect
Crown density: High

FRUIT


Color at ripening: Black
Shape
: Spherical
Size: Medium (4-5g)
Flash-to-pit ratio: 5.6

PURPOSE


Oil & table olives

BIOLOGICAL CHARACTERISTICS


Compatibility: Partially self-compatible
Ripening time: November

TECHNOLOGICAL CHARACTERISTICS


Production: 2nd – 3rd year, high and semi-constant
Oil yield: 16 % on average
Fruit removal force: Low, most of fruits are in clusters

RESISTANCE TO PATHOGENS & ABIOTIC FACTORS


Peacock spot: Medium-high
Olive Knot: Medium
Low temperatures: High
Water stress: Medium

CHARACTERISTICS AND QUALITIY PARAMETERS OF ITS OIL


Oleic acid: Over 70%
Polyphenols content: Medium-high
Organoleptic characteristics: Medium fruity with green tomato aroma and flavor

Great olive oil can come only from great cultivars!