Varieties

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GREAT OLIVE OIL AND GREAT PROFIT CAN BE REACHED ONLY BY FARMING THE BEST VARIETIES AND BY THE USE OF THE LATEST TECHNOLOGIES.

FAVOLOSA aka FS/17


USA trademark# 76/315309 held by CNR (Italy)

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: 3rd year, high and constant
Oil yield: 20% on average
Fruit removal force: Very low

RESISTANCE TO PATHOGENS & ABIOTIC FACTORS

Peacock 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 patent# pp13,007 CNR (Italy)

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 year, high and semi-constant.
Oil yield: 18 % 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 73%
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)

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 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.

Giulia


USA patent# pp#20,213, CNR (Italy)

Plant

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

Fruit

Color at ripening: Dark Violet
Shape: Elliptical
Size: Medium (3-4 g)
Flash-to-pit ratio: 8

Purpose

Oil & table olives.

BIOLOGICAL CHARACTERISTICS

Compatibility: Partially self-compatible
Ripening time: November

TECHNOLOGICAL CHARACTERISTICS

Production: 3rd year, high and semi-constant
Oil yield: 18 % on average
Fruit removal force: Low

RESISTANCE TO PATHOGENS & ABIOTIC FACTORS

Peacock spot: Medium
Olive Knot: Medium
Low temperatures: Medium
Water stress: Medium/Low

CHARACTERISTICS AND QUALITIY PARAMETERS OF ITS OIL

Oleic acid: Over 70%
Polyphenols content: Medium-high
Organoleptic characteristics: Medium, intense fruity with low bitterness and pepperiness.