Wednesday, October 16, 2013

EVOO IN SHARES BY A GREEK OLIVE OIL PRODUCER - Volume 2



PALLADA” – Another epithet for the goddess Athena, protector of Athens

The legend says that everything started when Goddess Athena (which one of the many epithets for her was “PALLADA”) and God Poseidon, where battling for the city of Athens protection.

They agreed that the city would belong, to the one that would deliver a gift to the city that would be most important and useful for its citizens.

This competition began when God Poseidon hit on the one side of the hill of Acropolis his trident and a horse appeared. Right after Goddess Athena made an Olive tree appear.

Goddess Athena’s gift to the citizens of the city of Athens, was more useful for the city, because the wood of the tree could be useful for fire, the fruit of olive could be useful for food and the juice of the olive could be Oil to cook anything else.


Goddess Athena’s offer to the ancient Athenians, improved the human’s nutritional habit forever!


Sunday, October 13, 2013

EVOO IN SHARES BY A GREEK OLIVE OIL PRODUCER

A great “bang” was heard a couple of months ago, when the EU commission decided to necessitate sealed packaged Olive Oil containers, on restaurant tables. 

Even if the EU decision has been dropped and reconsidered by its members, Spain already proceeded to enact such a country law.

This issue – of the sealed packaged Olive Oil containers on restaurant tables, for one use only – caused a headache to Olive Oil producers, traders etc.

Even if this EU directive is revoked, a Greek Olive Oil producer, Mr. Nikolaos Papadomanolakis, found a solution and hereby presents us the first Greek EVOO, served in shares of 18ml each!


So… we hereby present you PALLADA Extra Virgin Olive Oil


More details about this product and the producer, are coming later in the week!

Stay tuned.

Wednesday, August 21, 2013

ONE OF THE ELDEST OLIVE TREE IN THE WORLD, BUT THE BIGGEST FOR SURE!

It is located in the village of Vuves, of Kolimpari municipality in Chania, Crete.

With a circumference of 12.5 meters,  3.64 meters in diameter and a surface area of ​​11.45 m2, it’s consider the biggest Olive tree in the world.

It is aged 2500 - 5000 years old. The importance of this Olive tree was highlighted in 1922 by the municipality member Mr. Polychronis Polichronidis and this Olive tree was declared a natural monument No. ap.105497/6459/1986 (656/TV/1986).

The olive tree is in the backyard of the house of Karapatakis family and is a monument visited by hundreds of tourists every year.

The age of the Olive tree can not be 100% determined, because the radioactive method can’t be applied, due to absence of inside wood material (kardioxilo). The absence of the inside wood material, consider as a result of the old age of the tree.

The age of this Olive tree, can be approximately determined by the perimeter of the trunk. There is no other recorded tree with such girth so can the olive is to be declared as the eldest (?)  of our planet and the biggest for sure.

In the region have been discovered two cemeteries dated back to 700 B.C. suggestive of ancient cities, which were related to this Olive tree. There are also other ancient olive trees that reveal the existence of an ancient Olive grove.

This Olive tree is up today luxuriant and fruitful.




This specific Olive tree, was associated with the Olympic Games of Athens in 2004.

The winner of the Marathon was crowned with a wreath (Kotinos) made of this Olive tree.









The Kolimpari municipality suggested the embassy of China the winner of the Marathon of the 2008 Olympic Games to be crowned by a wreath from this Olive tree. 

Tuesday, August 6, 2013

Which is the eldest Olive tree in the world?

Have you ever though which is the eldest olive tree alive in earth?

According to Wikipedia, the oldest olive tree alive on earth is “The Sisters”.
It’s age is about 6.000 – 6.800 years old, and is ranged as second older tree behind “Pando” which is 80.000 – 1.000.000 y.o.

“The Sisters”  are also called “The Sisters Olive Trees of Noah” alleged to be the world's oldest living olive tree.

“The Sisters” are located in Bechealeh, Batroun district, Lebanon and it’s variety / species is Olea europaea, Baladi/Ayrouni: Genotype

“The Sisters” olive trees remain one of the great unresolved and virtually unexplored pre-Biblical mysteries; common folklore and a few Biblical Scholars believe that these are the trees from which the dove took the branch back to Noah when the deluge subsided.

This is a plausible theory if you consider that during that great flood when the whole of the Middle East was underwater, “The Sisters” perched at 1300 meters in altitude made them the de facto highest ever planted olive trees from antiquity till our modern day era.

Read more about “The Sisters” following the links below:
http://www.greenprophet.com/2013/01/noah-olive-trees-lebanon/
http://en.wikipedia.org/wiki/List_of_oldest_trees
http://en.wikipedia.org/wiki/Sisters_Olive_Trees_of_Noah
and of course: http://www.sistersoliveoil.com/


More about the eldest Olive trees worldwide, in next articles.

Stay tuned!




Wednesday, July 31, 2013

Greek varieties



Here we provide you information and some details about Greek Olive varieties, as follows:





VARIETY: ADRAMITIANI
ORIGIN: GREECE (LESVOS island)
CORE: Middle
USE: Oil
COMMENTS: -

VARIETY: ATHINOLIA
ORIGIN: GREECE (Attica & Lakonia)
CORE: Small
USE: Oil
COMMENTS: -

VARIETY: AMFISSAS
ORIGIN: GREECE (Fokida)
CORE: Large
USE: Table
COMMENTS: -

VARIETY: ARACHOVAS
ORIGIN: GREECE (Viotia)
CORE: Small
USE: -   
COMMENTS: -

VARIETY: ASPROLIA
ORIGIN: GREECE (Corfu, Lakonia, Lefkada)
CORE: Small
USE: -
COMMENTS: -

VARIETY: DAFNOLIA
ORIGIN: GREECE (Samos island, Kyklades islands)
CORE: Middle
USE: -
COMMENTS: -

VARIETY: DAFNOMILIA
ORIGIN: GREECE (Dodekanisa islands)
CORE: Middle
USE: -
COMMENTS: -

VARIETY: THROUBOLIA
ORIGIN: GREECE (Dodekanisa islands, Evia, Iraklio & Rethymno Crete, Kavala, Kiklades islands, Lesvos Island)
CORE: Middle
USE: - 
COMMENTS: - 

VARIETY: THIAKO
ORIGIN: GREECE (Ithaka island, Kefalonia island)
CORE: Small
USE: -
COMMENTS: -

VARIETY: CORFU LIANOLIA
ORIGIN: GREECE (Corfu)
CORE: Small
USE: -
COMMENTS: -

VARIETY: KORONEIKI
ORIGIN: GREECE (Attiki, Etoloakarnania, Arkadia, Achaia, Zakinthos island, Ilia, Kefalonia island, Korinthos, Lakonia, Messinia, Rethymno Crete, Fokida)
CORE: Small
USE: Oil
COMMENTS: -

VARIETY: KOTHREIKI
ORIGIN: GREECE (Attiki, Viotia, Fokida)
CORE: Middle
USE: Oil
COMMENTS: -

VARIETY: KOLOVI
ORIGIN: GREECE (Lesvos Island)
CORE: Middle
USE: Oil - Table
COMMENTS: -

VARIETY: KOUTSOURELIA
ORIGIN: GREECE (Etoloakarnania)
CORE: Small
USE: Oil - Table
COMMENTS: -

VARIETY: MEGARA’s LADOLIA
ORIGIN: GREECE (Attiki)
CORE: Middle
USE: Oil
COMMENTS: -

VARIETY: MARONIA’s LADOLIA
ORIGIN: GREECE (Rodopi)
CORE: Middle
USE: Oil
COMMENTS: -

VARIETY: LADOLIA
ORIGIN: GREECE (Argolida, Attiki, Thesprotia)
CORE: Middle
USE: Oil
COMMENTS: -

VARIETY: LIANILIA / KRANEOMORFI
ORIGIN: GREECE (Preveza)
CORE: Small
USE: Oil
COMMENTS: -

VARIETY: LIANOLIA
ORIGIN: GREECE (Dodekanisa Islands, Zakinthos Island, Crete, Kefalonia Island)
CORE: Small
USE: Oil
COMMENTS: -

VARIETY: TRIGLIA’s MAKROLIA
ORIGIN: GREECE (Evros)
CORE: Large
USE: Oil
COMMENTS: -

VARIETY: MANAKOLIA
ORIGIN: GREECE (Arkadia)
CORE: Small
USE: Oil
COMMENTS: -

VARIETY: MANAKILIA
ORIGIN: GREECE (Korinthos)
CORE: Middle
USE: Oil
COMMENTS: -

VARIETY: MATSOLIA
ORIGIN: GREECE (Arkadia, Ilia, Messinia)
CORE: Small
USE: Oil
COMMENTS: -

VARIETY: MAVROLIA
ORIGIN: GREECE (Corfu Island, Lefkada Island, Messinia)
CORE: Small
USE: Oil, table
COMMENTS: -

VARIETY: MANAKI / MANOLIA
ORIGIN: GREECE (Argolida)
CORE: Middle
USE: Oil - Table
COMMENTS: -

VARIETY: MOURTOLIA
ORIGIN: GREECE (Lakonia)
CORE: Middle
USE: Oil
COMMENTS: -

VARIETY: MEGARITIKI
ORIGIN: GREECE (Attiki, Viotia, Arkadia, Korinthos)
CORE: Middle
USE: Oil - Table
COMMENTS: -

VARIETY: PATRINOLIA
ORIGIN: GREECE (Achaia)
CORE: Middle
USE: Oil
COMMENTS: -

VARIETY: SAMOTHRAKIS
ORIGIN: GREECE (Evros)
CORE: Large
USE: Table
COMMENTS: -

VARIETY: SALONITIKI
ORIGIN: GREECE (Viotia)
CORE: Middle
USE: -
COMMENTS: -

VARIETY: STRAVOMITA
ORIGIN: GREECE (Fokida)
CORE: Large
USE: -
COMMENTS: - 

VARIETY: TSOUNATI
ORIGIN: GREECE (Chania & Rethymno Crete)
CORE: Small
USE: Oil
COMMENTS: -

VARIETY: CHONDROLIA (L)
ORIGIN: GREECE (Etoloakarnania, Arta, Evia, Magnisia, Samos Island, Fthiotida, Chalkidiki, Iraklio & Rethymno – Crete)
CORE: Large
USE: Table
COMMENTS: -

VARIETY: CHONDROLIA (M)
ORIGIN: GREECE (Etoloakarnania, Arta, Evia, Thesprotia, Magnisia, Samos Island, Fthiotida, Chalkidiki, Rethymno-Crete)
CORE: Middle
USE: Oil
COMMENTS: -

VARIETY: CHOURMADOLIA
ORIGIN: GREECE (Chios Island)
CORE: Middle
USE: Oil - Table
COMMENTS: -

VARIETY: AMIGDALOLIA
ORIGIN: GREECE (Attiki, Fokida)
CORE: -
USE: -
COMMENTS: -

VARIETY: KALAMON
ORIGIN: GREECE (Messinia, Lakonia, Lamia)
CORE: Middle
USE: Oil - Table
COMMENTS: -

VARIETY: KONSERVOLIA
ORIGIN: GREECE (Amfissa, Volos, Evia)
CORE: Middle
USE: Oil - Table
COMMENTS: -

VARIETY: MASTOIDIS
ORIGIN: GREECE (Corfu Island, Crete, Peloponnese)
CORE: Middle
USE: Oil - Table
COMMENTS: -

VARIETY: VALANOLIA
ORIGIN: GREECE (Lesvos Island, Skyros Island, Chios Island)
CORE: Small
USE: Oil

COMMENTS: -


Monday, July 29, 2013

Olive tree, how old are you?

For thousands of years now, the inhabitants of the Mediterranean countries have cultivated the olive tree and
used its products for their daily needs. The edible olives and oil were used in their food, the leaves and the oil had therapeutic powers or were used as incense and the oil was also used as an offering to the gods.

What is an olive? The olive is a drupe, a fruit with a fleshy skin enclosing a stone and either circular or oval in shape. Olive oil is the natural juice of the olive, a pure product which is obtained with machinery or by natural means. The oil of the olive is found in the pericarp, the fleshy part of the fruit.

When did the olive tree first appear? The tree, indigenous to the Mediterranean Sea, seems to have been around for thousands of years. A fossilized leaf of the olea noti family has been found at Kyme on Euboea, while evidence that proves the scattered spreading out of the tree has been found in Provence in France and in the countries of Northern Africa.



Now hear this: this old piece of evidence originates from Santorini and Nisyros, where Professor Evangelos Velitzelos discovered fossilized olive tree leaves aged fifty to sixty thousand years old!

Of course, most of the evidence that has been found until today does not go as back as this. Nonetheless, there's been evidence from Crete in the 3rd millennium BC about the use of edible olives and olive oil. There have been found stones of edible olives next to human remains dating from before 1500 BC. There have been found olives and olive oil in ideograms, like the ones you can see in the pictures.

There has been found evidence (through chemical analysis) that the Minoans used olive oil in cooking. See, olives and olive oil have been a huge part of every Mediterranean civilization's everyday life. Even the Olympic Games can prove as much: the custom of awarding the winner with a branch from the holy olive tree that was planted in Olympia by Heracles (not the famous son of Zeus) is a good enough indicator.

Wednesday, July 10, 2013

GREECE CETS "AGOURELAIO CHALKIDIKIS" PDO

Article by  Marissa Tejada
Olive Oil Times Contributor | Reporting from Athens, Greece

Original article in Olive Oil Times: press here

The European Commission gave the green light to add Agourelio Chalkidikis (Αγουρέλαιο Χαλκιδικής) to the list of Protected Designations of Origin (PDO). The European Union classification of a PDO product is given to highlight the uniqueness of a product that is produced in a specific geographical region. Agourelio Chalkidikis is the 28th Greek olive oil to be granted the special certification.

The Union of Agricultural Cooperatives of Chalkidiki requested the designation for their local product three years ago. Agourelio Chalkidikis is known for its low acidity and distinct, bright green color and pleasantly bitter characteristics.

“The designation gives us more opportunity and adds more value to the product,” said Zacharoula Vassilaki, who produces the extra-virgin olive oil Ladopetra in the town of Polygyros in Chalkidiki. “Now, our olive oils must be produced and bottled right here in Chalkidiki so the true value stays with the product when we export it worldwide.” Vassilaki currently exports Ladopetra to Germany, Sweden and Slovakia.

Chalkdiki is located in the Greece’s northern province of Macedonia, just east of Thessaloniki. The new PDO designation of Chalkidi’s extra virgin olive oil follows the PDO certification of the region’s green olives last year. The large, oval, pale green olives are known for their slightly tart flavor.

“Chalkidiki producers create a special kind of olive oil. The olive harvest starts in northern Greece where the climate enables us to produce the first olive oil of the year in our country,” said Vassilaki. “The characteristics of the green olive from our region make our extra virgin olive oils an extremely healthy product.”

In a public statement, the Greek Minister for Rural Development and Food, Athanasios Tsaftaris, pointed out that the PDO designation is a great benefit for Greek olive oil producers and a boost for the economy. “The competitiveness of Greek agriculture cannot be based on low production costs, but the quality and uniqueness of its certified products. Europe and the whole world are turning towards quality agriculture and it is really an opportunity for our country to exploit the comparative advantages and the excellent quality of these products.”

Thursday, July 4, 2013

Italian varieties





Here we provide you information and some details about Italian Olive varieties, as follows:







ASCOLANA TENERA
SYNONYMS:  Oliva Dolce
ORIGIN:  Marche and Central Italy
USE:  Table
TREE: A tree of great vigor with dense foliage and a tendency toward upward growth. The leaves are elliptical,  lanceolate, and medium in size with a brilliant green color.
FRUIT: The fruit is very large in size (8 to 10g), ellipsoidal, and slightly asymmetrical with a rounded, slightly sub-conical top. The fruit is light green in color at harvest and used as table fruit. The flesh represents about 86-87% of the fruit and is of a milky white color and can yield 16-18% oil by weight and is classified as a light oil.
AGRONOMY: An auto-incompatible cultivar with a high percentage of aborted ovaries. Pollinators: Santa Caterina, Itrana, Rosciola, Leccino, Giarraffa, Pendolino. Good resistance to cold and peacock spot. Susceptible to damage from the olive fly.
OIL CONTENT:16-18% by weight. Although the percentage of oil is not high its  quality is excellent.
 HARVEST TIME: In Italy, this variety is harvested early, from September 20th to October 15th
COMMENTS: This cultivar is prized and is used and appreciated all around the world.

BELLA di CERIGNOLA
Area of origin: PUGLIA
TREE: A variety from Puglia of medium vigor with a contained but rather dense crown. It has a spread out shape with a tendency towards a weeping habit. The leaves are of medium size, elliptical, narrow and tapered at the ends with limited surface area of dark green color on the upper side.
FRUIT: For the table it has a notable weight (8-12 grams), its shape is ellipsoidal, asymmetrical with a sub-conical top and flattened base. It is used mostly for preserving green table olives. The olives matures early (October). The flesh is of dense consistency representing about 75% of the fruit. It is also possible to get a quantity of good oil (16-19%).
AGRONOMY: Medium high production, it is self-sterile with ovarian abortion that can reach almost 60%. Pollinators: Maurino, Coratina, Pendolino, Frantoio, Leccino, Olivastra. This tree is moderately resistant to the most common diseases of the olive.
COMMENTS: It requires fertile land and good cultural practices. It responds well to irrigation and is predominately prized for the size and beauty of its fruit.

BOSANA
SYNONYMS: Algherese, Aligaresa, Bosano, Basarca, Bosinca, Olia de Ozzo, Olia terza, Olieddu, Oliva bianca, Palma, Sassarese, Sivigliana da olio, ondo di Sassari, Tonda di Sasserese
ORIGIN: Sardegna
USE:  Oil
TREE: Of medium vigor but with a high degree of site adaptability. The crown spreads to the exterior. It has small branches, long and drooping with tops that grow upwards in a characteristic fashion. The leaf is large, dark green in color, and leathery in texture.
FRUIT: Of medium small size (2-2.5 grams), elliptical in shape, asymmetrical, with a round sub-conical top. Maturation is on the late side (November-December) and very spread out with ripening from bottom to top. At harvest the fruit is black violet in color and gives 17-18% in oil.
AGRONOMY: A cultivar of alternate production that is partially self-incompatible with a small percentage of aborted flowers (25%). Pollinators include Pizz’e Carroga, Olio Niedda and Tonda di Cagliari. The tree has good resistance to cold. This variety is not noted for any particular sensitivity to the more common olive pests.
COMMENTS: A very rustic variety that adapts well to the different climates and conditions of Sardegna.

CANINO
SYNONYMS: Caninese, Montignoso, Oliva canina, Olivastro canino, Olivella
ORIGIN: Latium and Umbria
USE:  Oil / Pollinator
TREE: Very wide spread in the regions of Latium and Umbria, a tree of great size and of a tall upright shape with a compact crown. The leaves are medium-large size, narrow and gray green in color.
FRUIT: A typical oil variety. It has small fruit (1-2 grams), spherical in shape. At harvest, the olives are never all black because the maturation is late (December) but spread out. The yield is high and alternate. The oil yield is moderate (15-16%) but the quality of the product is good.
AGRONOMY: Self sterile with a low ovarian abortion rate (15-20%). This variety is endowed with good productivity even in different climatic environments. Pollinators: Razzo, Maurino, Moriaolo, Olivone, Frantoio, Pendolino, Leccino. Especially resistant to olive knot, the cold, to the olive fly and to the wind.
COMMENTS: It has a late maturation and is usually the last variety to be harvested in the various areas of cultivation. It adapts well to coastal zones as well as to elevations up to 1,650 feet.

CARBONCELLA
SYNONYMS: Oliva Tonda, Carbonello, Carboncina, Carbogna, Ritornella
ORIGIN:  Latium
USE:  Oil
TREE: Typical oil cultivar of central Italy. This tree has a good growth rate with markedly upward habit. It is characterized by long flexible branches that bend under the weight of the drupes. The leaves are small and dark green in color.
FRUIT: The fruit is of small size (2 grams), slightly ellipsoidal, symmetrical and dark violet in color. When mature this variety is noted for the high return of oil (21-25%) and for the quality of its oil which is highly appreciated in Sabina. The fruit matures early (October-November) and all at once.
AGRONOMY: Auto-incompatible and of constant high production. Pollinators: Lea, Ascolana Tenera, Sargano. Good resistance to cold, to rot, to the prays olive fly and to olive knot.
COMMENTS: Often confused with the Tuscan variety Moraiolo. This is a rustic variety that adapts well to dry limestone soils with good exposures.

CASALIVA
 SYNONYMS: Bagoler, Calma, Casali, Casalin, Casalivo, Drizer, Drezzeri, Drissar, Drizar, Olivo casalino, Olivo gentile, Zentil
ORIGIN: Lombardia,Veneto, Trentino
USE:  Oil
TREE: This is an olive of great vigor and constant productivity. It has a pendulous shape called "gentile" with a globular crown made of long slender branches. The leaves are elliptical, lanceolate and of a dark green color.
FRUIT: An oil variety with symmetrical ovoid fruits that at harvest are blue violet, almost black. The fruits are of medium weight (1.8-2 grams) and have a very high yield in oil (22-25%); ripening is late and in stages but the oil that you obtain is very fine, light and aromatic.
AGRONOMY: Self pollinating but it is advantageous to use cross pollinators. High, constant production. Pollinators: Less, Trepp, Pendolino, Rossanello, Grignan and Negrin.
COMMENTS: This variety is very prized in the northern regions of Italy for good quality oil. Correct cultural practices are required for good production.

CORATINA
SYNONYMS: Cima di Corato, Coratese, La Valente, Olivo a confetti, Olivo a grappoli, Olivo a racemi, Olivo a racimolo, Olivo a raciuoppe, Racema, Racemo di Corato, Racemo, Racioppa, Racioppa di Corato
ORIGIN: Puglia
USE:  Oil
TREE: A plant of medium size and moderately pendulant shape. The expansive crown tends towards a globular shape and has long flexible branches. The leaf is deep green in color, elliptical in shape and ends in a slightly mucronate shape.
FRUIT: A typical plant of Puglia with large drupes (5-6 grams) that are elongated ovals and slightly asymmetrical in shape. Ripening is mid to late season (November-December). The fruit which is harvested when the tips are black gives a high yield in oil at the mill (21-26%) that is very fruity in flavor.
AGRONOMY: This variety is self-sterile, of high constant production with a low percentage of aborted ovaries. Pollinators: Frantoio, Leccino, Moraiolo. It has a good resistance to drought, cold and in general to all parasites of the olive tree.
COMMENTS: This variety is characterized by early production and by its very good adaptability to different soils and climates.

FRANGIVENTO
SYNONYMS: CIPRESSINO
ORIGIN: PUGLIA
USE:   OIL / POLLINATOR
TREE: A plant of notably vigorous vegetation, rapid upward growth with a typical rising habit and gathered crown. The leaves are lanceolate, medium-small, flat surfaced and dark gray green.
FRUIT: This olive is of a rounded oval shape, at maturity it weighs 2-5 grams and is used for producing an oil yielding 15-17% that is fine and light. Maturation is spread out but is complete between the middle of November and the middle of December.
AGRONOMY: Frangivento is a self-sterile variety of excellent and constant fruiting with a notable percentage of aborted ovaries (50-60%). Pollinators: Frantoio, Leccino, Pendolino. Excellent resistance to salty winds, good resistance to climatic extremes and parasites.
COMMENTS: This tree has a tendency to grow upwards in the sense of forming a column with branches and shoots that grow straight up. This characteristic, combined with a marked resistance to salty winds, has made this variety one used primarily for windbreaks.

FRANTOIO
SYNONYMS: Bresa fina, Comune, Correggiolo, Crognolo, Frantoiano, Gentile, Infrantoio, Laurino, Nostrato, Oliva lunga, Pendaglio, Pignatello, Raggio, Raggiolo, Rajo, Razza, Razzo, Solciaro, Stringona
ORIGIN: Tuscany and central Italy
USE:  Oil
TREE: An oil variety that is particularly wide spread and appreciated not only in Tuscany and the central zones of Italy, but throughout the world. The plant is of medium vigor, semi-drooping with an open structure and fruiting branches which are long, slender and flexible. The leaves are elliptical, lanceolate, of medium size and glossy dark green.
FRUIT: The drupe is small to medium in size (between 1.5 and 2.5 grams), ovoid in form with visible  whitish markings. Maturation is late and gradual. When mature the fruit is purple-black, but at the preferred picking time green and purple. It is rich in oil (between 17 and 22%) which is very fruity, notably aromatic and of high quality.
AGRONOMY: The tree is self-fertile with high, constant productivity. It is extremely early in setting fruit and has an ovarian abortion rate which rarely exceeds 10%, sometimes being even as low as 1%.
COMMENTS: While the self-fertile character of the tree guarantees a high and constant fruit production, the presence of a pollinator further increases it. This peculiar productive characteristic, as well as the quality of its oil makes Frantoio a highly valuable and irreplaceable variety.

GRIGNAN
SYNONYMS: Bersan, Gargna’, Gargnano, Gargnan, Negrar
ORIGIN: Veneto, Lombardia
USE:  Oil
TREE: A variety of Northern Italy with medium growth and upward habit. The leaves are elliptical, medium to small, and gray green in color.
FRUIT: The oil content is low (14-15%). The fruit is medium small in weight (1.5-2 grams), is of a irregular oval shape and often in clusters of 3-5 drupes. Maturity is simultaneous and harvest occurs when the drupes are black-violet. The oil is considered to be of good quality.
AGRONOMY: This tree is a medium, constant producer. Pollinators: Leccino, Casaliva, Trepp. It has a marked resistance to drought. And good resistance to olive knot and cold.
COMMENTS: This cultivar is an early producer. It must be adequately pruned every year to allow light to penetrate the crown which is naturally very dense.

ITRANA
SYNONYMS: Aitana, Aitanella, Aitanesca, Attanesca, Auliva a acqua, Cicerone, Esperiana, Gaetana, Gitana, Iatanella, Itana, Oliva di Esperia, Oliva di Gaeta, Oliva grossa, Olivacore, Raitana, Reitana, Strano, Tanella, Trana, Velletrana
ORIGIN: Lazio
USE:  Table / Oil
TREE: A very vigorous plant of large size and a tendency toward upward growth. The crown is compact, dense and is covered with medium-large leaves that are elliptical lanceolate in shape.
FRUIT: This cultivar used for both table and oil. The fruit are roundish, asymmetrical and of medium to large size (3-5 grams). At harvest the drupes are dark wine color, freckled with a whitish dusting. The oil is of good quality (average yield is 20%) pleasing in taste and very prized. The cured olives are very much in demand. Maturation is late (November, December-January).
AGRONOMY: Self sterile, very productive, with good resistance to the cold and to the most common olive  pests. Its best pollinators are Leccino, Pendolino and Olivastro.
COMMENTS: A very rustic variety, good for both table and oil and of good adaptability to many of Italy’s olive producing regions.

LECCINO
SYNONYMS: Leccio, Premice, Silvestrone
ORIGIN: Tuscany and Umbria
USE:  Oil
TREE: A widely diffused oil variety due to high adaptability. It has vigorous growth with an open semi-pendulous habit. The crown is expansive with many small branches which are curved at the tip. The leaves are of medium size, elliptical-lanceolate in shape and greenish-gray in color. The underside has a yellowish hue.
FRUIT: The drupe is of medium size (2 to 2.5 grams), ellipsoidal and slightly asymmetrical in shape with a rounded tip and flattened base. The maturation is early and simultaneous. The fruit is purple-black although purple green at the optimal picking time. It has a variable oil content of between 16 and 21%. The oil is good, mildly fruity and delicate.
AGRONOMY: The variety is self-sterile. Its pollinators are: Pendolino, Maurino, Frantoio, Piagente, Razzo and Maraiolo. It has good resistance to winds, fog, olive knot, fungus and peacock spot.
COMMENTS: This is a very rustic variety, widely planted throughout the world. The tree is quick to produce and ia adaptable to adverse climatic conditions and parasites. More recently it has been used for the production of table olives, semi-ripe or black.

MAURINO
SYNONYMS: Razzola, Maurino Luccesse
ORIGIN:  Tuscany
USE:  Oil
TREE: A typical Tuscan oil variety. It is of medium size and vigor with a pendulous habit, while the fruiting branches are delicate with rising tips. The leaves are lanceolate, of medium size and are grayish-green in color.
FRUIT: The fruit is medium in size (3-5 grams), ellipsoidal and slightly asymmetrical in shape and when fully mature is purple-black in color. Fruit maturation is considered to be relatively early and the oil, which is highly regarded, is between 14 and 20%, delicate and not overly fruity.
AGRONOMY: The cultivar is self-sterile, needing a pollinator which can be Pendolino, Leccino, Frantoio or Moraiolo. It has a low ovarian abortion rate, generally under 19%. Fruiting is good, although slightly alternate, and it has a resistance to peacock spot, cold, olive knot and fog.
COMMENTS: This is an excellent pollinator for Moraiolo and Pendolino and can be cultivated in cold, humid zones which are subject to fog. It is widely appreciated for its ability to produce significant amount of fertile pollen and for its compatibility with a wide range of other olive cultivars.

MORAIOLO
SYNONYMS: Anerina, Assisano, Bucino, Carboncella, Cimignolo, Corniolo, Fosco, Migno, Morella, Morellino, Morello, Morichiello, Morina, Morinello, Muragliola, Neraiolo, Nerella, Nerina, Neriolo, Nostrale, Ogliolo, Oliva nera, Oliva tonda, Oriolo, Petrosello, Ruzzolino, Tondello, Tondolina, Tondorina
ORIGIN:  Central Italy and Tuscany
USE:   Oil
TREE: Of medium-low vigor with branches having a rising, spreading habit. The crown is gathered and has leaves which are elliptical-lanceolate in shape, of medium size and dark gray-green in color.
FRUIT: The fruit is small (1.5 to 2 grams), rounded and spheroid in shape. When mature, it is purple-black in color, but at the correct picking time it is purple-green. It has a good oil content, on average between 17 and 20%, but can often be much higher. Fruit maturation is generally premature.
AGRONOMY: This variety has a relatively high and constant fruit production. It is self-sterile and requires specific pollinators, which are Pendolino, Lazzero, Razziao and Maurino. It resists salty winds.
COMMENTS: Moraiolo is considered a rustic variety, ideal for planting in hilly zones subject to winds. For that reason it is very diffuse in the major olive growing regions of central Italy. Its oil is highly regarded, generally fruity with a slightly bitter aftertaste.

NOCCELLARA del BELICE
SYNONYMS: Aliva da salari, Aliva di Castelvetrano, Aliva tonda, Aliva tunna, Aneba, Anerba, Bianculidda, Giarraffa, Mazara, Neba, Nebba, Nerba, Niciddalora, Nocciolara, Nocellaia, Nocellara di Castelvetrano, Nociara, Nociddara, Nocillara, Nuciddara, Oliva da salari, Oliva di Castelvetrano, Oliva di Mazara, Oliva tonda, Oliva tunna, Trapanese
ORIGIN:  Sicily
USE:  Table / Oil
TREE: A Sicilian dual use variety characterized by the shape of its branches and by the expansive crown of modest growth. The leaves are lanceolate, large and dark green in color.
FRUIT: Is of elevated weight (5-7 grams) with a large base and rounded top. The flesh, which is very consistent in texture and prized for brining, represents 85-88 % of the fruit. It contains oil of the best quality, light and perfumed. The maturation is late but if the fruit is for canning, the harvest is over before winter.
AGRONOMY: The plant is of medium and consistent productivity. Self-sterile its pollinators include: Giarraffa and Pidicuddara. It is distinguished for its good resistance to the common parasites of the olive.
COMMENTS: It prefers a deep moist soil. It owes its wide spread planting to the bounty of its production.

OGLIAROLA BARESE
SYNONYMS: Aliva baresana, Ascolana, Baresana, Bitontina, Castellaneta, Cima di Bitonto, Marinese della Capitanata, Marinese di Lavello, Nostrale di Venosa, Nostrale bitontina, Ogliarola di Bitonto, Ogliarola di Molfetta, Ogliarola di Venosa, Oliva ascolana, Olivo baresano, Olivo d'Ascoli, Olivo nostrale, Olivo paesano, Paesana di Bitonto
ORIGIN:  Puglia
USE:  Oil
TREE: A oil use variety from Puglia, characterized by the shape of its branches and by the expansive crown of modest growth.
FRUIT: The fruit is small ( grams)

PENDOLINO
SYNONYMS: MAURINO FIORETINO, PIANGENTE
ORIGIN:  CENTRAL ITALY, TUSCANY
USE:  OIL / POLLINATOR
TREE: This is a slow growing cultivar of limited development with a very obvious weeping habit. The crown is dense and abundant with leaves of medium size which are lanceolate, thin, long and rather dark green-gray in color.
FRUIT: Its form is ellipsoidal, asymmetrical with a rounded tip and weighs between 1.2-2 grams. It generally matures simultaneously, although the time for maturation is intermediate in relation to the other Tuscan cultivars. The drupe, which is black in color with a pruinose surface, has an oil content of between 22 and 23%. The oil has a delicate flavor and is pleasant.
AGRONOMY: Due to its high and constant pollen production, this oil variety is considered an ideal pollinator for most Tuscan oil cultivars. It is self-sterile and prefers Maurino and Leccino as pollinators. It has a mild resistance to cold. Because of its long, flexible branches, it is well-suited to manual harvesting.
COMMENTS: It is a cultivar widely appreciated by growers for its high fruit production and plays a crucial role as an excellent pollinator, both for table and oil cultivars.

ROSCIOLA
SYNONYMS: Caprigna, Caprigne, Caprino, Ogliarola, Procanica, Ragiola, Rasciola, Razzetta, Ricciuta, Risciola, Rossa, Rossaia, Rossastro, Rossellino, Rossolino, Rossolo, Rusciola, Tordino
ORIGIN:  Lazio, Abruzzo, Marche e Umbria
USE:   Oil
TREE: An oil variety from Central Italy,

SANTA CATERINA
SYNONYMS: OLIVA di S.BIAGO, OLIVA LUCCHESE
ORIGIN: TUSCANY
USE:  TABLE
TREE: A plant of notable growth, very vigorous with a globular, expansive crown. The leaves are elliptical-lanceolate, regular in shape, rather short and light green in color.
FRUIT: Very large (7-9 grams), ellipsoidal, asymmetrical with a rounded tip and sub-conical base. Ripening is early, harvest generally takes place in September when the olives are still of a beautiful intense green color.
AGRONOMY: A valuable table variety that has a very high ovarian abortion rate of 60-70%. A good, regular producer, excellent resistance to the cold and good resistance to peacock spot.
COMMENTS: An excellent table variety that is widely planted both within and outside the Mediterranean basin.

TAGGIASCA
SYNONYMS: Lavaginina
 ORIGIN: Liguria
USE: Oil
TREE: Of medium vigor with a pendulant open shape. The crown is very branched, spread out and well supplied with small, flexible fruiting branches at well spaced nodes. The leaves are medium to large, elliptical and elongated and are a shiny dark green color on the upper side.
FRUIT: Cylindrical, elongated, slightly fatter at the bottom and of medium weight (3-3.5 grams). The fruit matures middle to late season (November, December). The fruit gives a relatively high yield in oil at the mill (23-26%) that is prized for its organoleptic characteristics.
AGRONOMY: The principal cultivar of Liguria, self pollinating with a consistent and high production: flowers with aborted ovaries are at a minimum. It has a good resistance to all problems of pests and diseases.

COMMENTS: This variety is relatively recent origin but is very prized for its production and its yield in oil.

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