Super High Density Farming Traditional Farming Farming Information
Olivi Nursery, Fairfield, California
Don Carlo Oilves

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 olives

FAVOLOSA aka FS/17
USA TRADEMARK# 76/315309 HELD BY CNR (ITALY) AND
LICENSED IN THE USA EXCLUSIVELY TO OLIVI NURSERY LLC

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 Cluster

DON CARLO
USA PATENT# PP13,007 HELD BY CNR (ITALY) AND
LICENSED IN THE USA EXCLUSIVELY TO OLIVI NURSERY LLC

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 Olives

ALLEGRA aka I/77
SELECTED BY IRO/CNR (PERUGIA, ITALY) AND
GIVEN IN THE USA EXCLUSIVELY TO OLIVI NURSERY LLC

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: 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!
favolosa cluster Don Carlo Olive Branch Allegra Olive Branch