Varieties
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.
