Italian Olive Varieties

Varieties of olive trees used exclusively for the production of Olive Oil.

Agogio (also called Sweet Agoglia, Nerella, Olivella). Cultivated only in
Umbria and poorly diffused due to its scarce productivity, it yields a
fairly prestigious oil. The olives are large and black (2.5-3 grams).

Biancolilla (also called the Biancuzza, Bianchetta, Buscarino, Jancuzza,
Rizza, Signura). Cultivated prevalently in Sicily, its broad branches
produce a large yield of fruit and thus oil. Once mature, the olives become
yellow with pinkish accents and are medium in size. Resistant against the
cold, it is partially self-fertilizing and is pollinated by Moresca and
Zaituna varieties.

Bosana (also called the "Tondo del Sassarese). This variety is typical of
Sardinia, is highly productive and yields a large amount of oil. The olive
is small to medium in size (1.5 grams), resistant to the cold and to plant
parasites. It is sterile.

Canino (also called Caminese). Cultivated in the Latium region, its medium
yield of olives translates into a low yield of oil. Sterile, it is resistant
against parasites.

Carboncella (also called Carbognola, Carbona, Marsella, Ritornella, Oliva
tonda). Originally from Latium, it is also widely diffused in the Marche and
Abruzzi regions. The vigorous plant is medium sized and produces
bluish-black fruit weighing between 1.5 and 2 grams. The good, constant
production produces a fair quality oil in large quantities.

Casaliva (also called Drezzeri, gentle olive, Casaliva del Garda).
Originally from the Benaco area, it can be found in the Lombardy, Veneto,
Trentino and Friuli regions, and has a high production of ovoid fruit
weighing 2.5-3 grams.

Correggiolo (also called Raggiolo). Similar to the Frantoio variety (see
below), it is widely found in Tuscany, Umbria and the Marche region.

Dritta (also called Loretana and Moscufese). Found above all in Abruzzi, it
is a vigorous and tall plant, producing a large quantity of olives but
medium yield of oil. The fruit weighs 2.5-3 grams. The plant is resistant
against the cold and plant parasites, sterile and pollinated by Gentile di
Chieti and Leccino varieties.

Frantoio (also called Frantoiano, Grognolo, Raraggio, Razza). Common in
central Italy (particularly in Tuscany, Marche and Umbria) and in the Lake
Garda area, the tree is vigorous with sturdy foliage and high productivity
and yield of fine quality oil. The olives are oblong and violet-pink tending
towards red, weighing 2.5-3 grams. Self-fertilizing.

Gentile di Chieti (also called Nostrana). Derived from the Frantoio variety,
it is cultivated in Abruzzi. The vigorous and wide-spreading tree is very
productive with a medium yield of good quality oil. It is highly resistant
to cold weather. The Gentile di Larino variety can be found in the Molise
region, whereas the Gentile di Nizza variety is found in France.

Leccino (also called leccio). Originally from Tuscany, it is diffused in
Umbria, Marche, Latium. Its medium size with dense foliage boasts a fair
productivity of black olives weighing 2.5-3 grams, and a medium yield of
oil. Resistant to the cold, it is sterile and impollinated with Pendolino,
Frantoio and Morchiaio varieties.

Moraiolo (also called Morello, Morinello, Morellina). Originally Tuscan, it
is also cultivated in Umbria. Its medium sized tree produces small, round
fruits weighing little more than 1 gram and black when mature. With a
medium-sized production of fruit, the oil yield is medium to high. Sensitive
to cold weather, it is sterile and pollinated by the Pendolino variety.

Ogliarola Barese (also called Cima di Bitonto, Marinese, Paesana).
Cultivated in the Apulia, Campania and Basilicata regions, its broad limbs
and foliage produce a large quantity of medium-sized fruit with medium to
high oil yield. Resistant to the cold, it is sterile.

Ogliarola Messinese (also called Calamignara, Castriciana, Ogliara,
Paturnisa). Cultivated in Sicily, the tree is vigorous and has high but
inconsistent productivity. Its medium-sized fruit has a high oil yield. The
plant is self-fertilizing.

Olivastra Saggianese (also called Olivastrella). Cultivated in Tuscany, it
has a good level of productivity, a high oil yield and is self-fertilizing.

Passalunara (also called Palermitana). Originally from the province of
Palermo, its high productivity leads to a high oil yield, and is sterile.

Pendolino (also called Principino). Cultivated in Tuscany and Umbria, it is
a tree of medium height with good productivity and medium oil yield. Its
small to medium sized fruits are light green with traces of violet. Sterile,
it is useful in pollinating other varieties.

Rosciola. Common in Latium and central Italy with medium vigour and scarce
development, it produces blackish-red fruits that mature early with low but
constant production levels and medium oil yield. The self-fertilizing plant
is robust and adapts to conditions.

Sargano (also called Sargana di Ascoli). This vigorous plant can become very
large, has dark violet fruits, high productivity and medium oil yield. It is
often used for alternating. It resists against high winds and brackish
water.

Taggiasca (also called Lavagnina). Widespread in the Ligurian region,
especially in the provinces of Savona and Imperia, its large production of
fruit is medium-sized, the olive yield is high and the tree is
self-fertilizing.


Varieties of Olive trees used for both oil production and olive consumption.

Bianca di Villacidro (also called Pizz'ecarroga). This typical variety of
Sardinia is cultivated mainly around Cagliari. The vigorous plant has spare
foliage, with high productivity and medium oil yield.

Carolea (also called Caroleo, Catanzarese, Cumignana, Olivone). This medium
to large sized tree cultivated in Calabria bears olives weighing 4 grams, at
high production levels and medium oil yield. It resists the cold, is sterile
and is pollinated by the Nocellara Messinese variety.

Coratina (also called Racioppa di Corato). Cultivated mainly in Puglia and
Molise, it has medium dimensions and upward pointing branches. Its high
production yields fruits weighing 4 grams and a large quantity of oil. It is
sterile.

Itrana (also called Cicerone, Getana, Trana, Oliva di Esperia). Cultivated
in Lazio, it's a vigorous plant,with high production levels and medium oil
yield. Fruits 3/4 grams. It is sterile.

Maiatica (also called Pasola). Cultivated mainly in Basilicata, especially
in Basento valley, its vigorous plant is pendulous-limbed. Its good
productivity leads to high oil yield. It is sterile.

Moresca (also called Catanisia, Nerba, Maiorana, Reale, Turdella). Common in
Sicily, its vigorous plant is broad-limbed. Asymmetric fruits are black when
mature and weigh about 4 grams. Its good productivity leads to medium oil
yield. Sterile, it is pollinated by Ogliarola, Messinese and Biancolilla.

Source: http://www.alfanet.it/oliodioliva/englishversion.html

I have noticed you only mentioned Italina and Greek varieties. Do you happen
to have any information about Spanich ones?

Thanks

<table border=0 cellpadding=2 cellspacing="0"><tr><td>
<pre>Thanks for your information on Spanish olive varietes. For those of us list
members who understand Spanish, would you be kind enough to list the web
references you mention. (By the way, I in no way intend to divide the
members of this group but there is a Spanish-language olive oil mail group:
"oliva" at the onelist web site. I do this as an informational courtesy.)

> >Do you happen to have any information about Spanich ones?
>following well characterised varieties:
>You can find several books (in Spanish) and web sites where you can have
>more
>information.
>
>I hope this helps.
>
>Gonzalo

The same request is made for Turkish olives, though I hope the informational
resources are in English.
>PEOPLE ARE ONLY TALKING ABOUT ITALIAN AND GREEK OLIVES. DONT FORGET >THERE
>ARE ALSO
>TURKISH AND SPANISH VARIETIES OF OLIVES IN THE WORLD.
>JUST REMIND YOU FOR YOUR THINK TANKS
>REGARDS,
>OSMAN MENTESE


__________________________________________________ _____________
Get Free Email and Do More On The Web. Visit http://www.msn.com
</pre>
</td></tr></table>

Dear One List Friend,

People Are Only Talking About Italian And Greek Olives. Dont Forget There Are
Also Turkish And Spanish Varieties Of Olives In The World.
Just Remind You For Your Think Tanks
Regards,
Osman Mentese

Do you happen to have any information about Spanich ones?

Only in Malaga (a province in Andalusia) you can find at least the
following well characterised varieties:

oil production=

Verdial de la Axarquía (Verdial de Vélez)
Nevadillo Blanco
Picuillo
Picudo de Baena (Carrasqueño)
Picuo
Picual
Aloreña
Verdial de Ronda (¿de Huevar?)
Zorzaleño
Chorruo
Manzanilla Prieta (Morisco)
Hojiblanca
Lechín de Granada
Lechin de Sevilla
Gordal de Archidona
Blanqueta
Arbequina

to eat:

Aloreña
Manzanilla Sevillana (manzanillo)
Hojiblanca

We have more than 100 different varieties producing olives for different
uses. Several varieties are local and other are broadly distributed. You
can find several books (in Spanish) and web sites where you can have more
information.

I hope this helps.

Gonzalo

================================================== ==============
M. Gonzalo CLAROS, Ph.D. claros@uma.es
Dpt. Biologia Molecular y Bioquimica claros@cica.es
Facultad de Ciencias Fax: (34) 95 213 20 00
Universidad de Malaga
E-29071 Malaga (Spain) http://www.nitrogeno.uma.es/FMP/

<table border=0 cellpadding=2 cellspacing="0"><tr><td>
<pre>"Alonso Flores" <alonsoflores@hotmail.com> said:

>
>Thanks for your information on Spanish olive varietes. For those of us list
>members who understand Spanish, would you be kind enough to list the web
>references you mention. (By the way, I in no way intend to divide the
>members of this group but there is a Spanish-language olive oil mail group:
>"oliva" at the onelist web site. I do this as an informational courtesy.)

The main web sites:

http://jabalcuz.ujaen.es/~fespino/
http://www.infolivo.com/
http://www.sederu.es/aceite/indice.html

Books:
- Inventario Agronómico del Olivar. Ed Ministerio de Agricultura (197x).
Varios tomos

- Las variedades del olivo cultivadas en Andalucía (1984) D. Barranco y L.
Rallo. Ed Ministeri de Agricultura Pesa y Alimentación

- Variedades del Olivo (1993) J Tous y A. Romero. Ed. Fundación La Caixa

- El Cultivo del Olivo (1998) D. Barranco, R. Fenandez-E., L. Rallo. Ed
MundiPrensa

Only the last two can be purchased now. The others are out or print.

Gonzalo

================================================== ==============
M. Gonzalo CLAROS, Ph.D. claros@uma.es
Dpt. Biologia Molecular y Bioquimica claros@cica.es
Facultad de Ciencias Fax: (34) 95 213 20 00
Universidad de Malaga
E-29071 Malaga (Spain) http://www.nitrogeno.uma.es/FMP/
</pre>
</td></tr></table>

Hi Sadoun: Like Adrian mentioned a few months ago, I too would like to
attempt to grow an olive tree in an area that is not usually thought of as
olive-growing country. But, having both Spanish and Lebanese blood running
through my veins, I feel that I must dutifully attempt a tree or two. I live
in Georgia (E.E.U.U.), where the temps run from 30* F (occasionally a bit
lower, but usually higher, like 40*) in the winter, to 90*F (occasionally a
bit higher, to 98*) in the summer.So, now I have two questions: What would
be the best cultivar(s) and where can I order them from? Thank you very
much, Livia M.Floyd

<table border=0 cellpadding=2 cellspacing="0"><tr><td>
<pre>I have read with interest the discussion about
the low-yielding results of the Manzinallo olives. It
is a well known fact that Manzinallo is only planted for
table olive and NOT for producing olive oil in
commercial quantity.

I have seen some mature table olive variety that produce
more olive per tree than olive oil varieties (50 kgs vs.
30kgs). When pressed, the table olive variety produced
on "average" at our press around 14%. That means the
results were 7kg of olive oil per tree.

While the oil variety tree olive oil yield was on
average 25%. So olive oil produced per tree is round
7.5 kgs.

So, if the intention is to produce olive oil, I would
pick the oil variety instead of the table olive variety.

Advantages: Less irrigation, picking and processing
costs. Better olive oil taste and quality, as well.

(Source M. Gonzalo CLAROS, Ph.D.) In Malaga (a province
in Andalusia) you can find at least the following well
characterised varieties:

For oil production:

Verdial de la Axarquía (Verdial de Vélez)
Nevadillo Blanco
Picuillo
Picudo de Baena (Carrasqueño)
Picuo
Picual
Aloreña
Verdial de Ronda (¿de Huevar?)
Zorzaleño
Chorruo
Manzanilla Prieta (Morisco)
Hojiblanca
Lechín de Granada
Lechin de Sevilla
Gordal de Archidona
Blanqueta
Arbequina

Table Olive Varieties:
Aloreña
Manzanilla Sevillana (manzanillo)
Hojiblanca

---------------------------
For the Italian Olive Varieties
See Source:
http://www.alfanet.it/oliodioliva/englishversion.html
--------------------------
If you are a member from Turkey or Tunisia and you know
about the vairieties in your country, please post them
to the group.

Best regards
Jamal Sadoun

P.S. I am currently visiting Hong Kong. Not and olive
related trip :-(
</pre>
</td></tr></table>

<table border=0 cellpadding=2 cellspacing="0"><tr><td>
<pre>Dear Brian,
We are planting more table varieties than perhaps normal as we are
developing this property very much as an "eco tourism" venture. We are in a
prime main road junction position in a high tourist area. Our research
showed that the tourists will generally buy a jar of table olives as well as
a bottle of oil whereas it is often difficult to get them to buy 2 bottles
of oil - if we were to only do oil we believe that we would lose a lot of
turnover. Time will tell if we have got it right. We have arranged several
markets for our oil in Auckland city and for that market we will be trying
to produce a really good quality oil but bottled completely differently from
our "gate" sales and in a different size - ie. bottled and labelled as a
premium EVOO.

We are prepared to take some risks with CV's however I am no longer
prepared to be the first to trial unproven CV's in our area. The Barnea was
a mistake however the old local CV - J5 is a great oil producer as is
Koronekei and Ascalano in this area. I will be trialling a few of the Tuscan
varieties as replacements for the Barnea however I'm not prepared to put in
250 just yet as I can get no real feedback on early production from say 3 -
4 year old trees in our area although Frantoio, Leccino and El Greco??? are
showing some good results. The real unknown is how they will produce in our
high humidity and mild winters. Our local varities are at least proven.

I guess what I'm really saying is that I would have a lot more faith if the
local Nurserymen had reasonably mature trees (4-6 year) planted and
producing and therefor would be able to show comparisons between CV's in
their/our local area. Only after that would we be able to make really
considered decisions re cultivars. It does get very dispiriting when each
time you talk to the nurserymen they are pushing yet another unproven CV in
our area. Oh, the joys of the fruit of the olive!
Kind regards
John Bishop

John

We are planting more table varieties than perhaps normal

1000 tonnes of oil olives to 1 tonne of table varieties was a quotient given
to me by a very wise old Greek gentleman some years ago. Good luck!