We provide the widest selection of olive tree varieties and sizes.
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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!