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Early November harvesting produces Azeradj extra‐virgin olive oil with excellent chemical characteristics. [7] Barnea: Israel A modern dual-purpose cultivar bred originally from Kadesh Barnea in southern Israel by Professor Shimon Lavee to be disease-resistant and to produce a generous crop. The oil has a strong flavour with a hint of green leaf.
Hundreds of cultivars of the olive tree are known. [22] [23] An olive's cultivar has a significant impact on its colour, size, shape, and growth characteristics, as well as the qualities of olive oil. [22] Olive cultivars may be used primarily for oil, eating, or both. Olives cultivated for consumption are generally referred to as "table olives ...
It is a self-sterile cultivar, so it needs the presence of pollinators. Among the olive cultivars used for pollination are the Cayon, Picholine, Verdale and Arbequina. [1] A major drawback with this cultivar is its vulnerability to certain biological pests, such as the Bactrocera oleae, Pseudomonas syringae, Saissetia oleae, and Sooty moulds. [6]
The Picholine is a French cultivar of olives. It is the most widely available cultivar in France. [1] Though originally from Gard in southern France, it is today grown all over the world. The Picholine is best known as a cocktail olive, though it is also used to make olive oil. It is the most common variety of olive used for oil from Morocco. [2]
Arbequina is a cultivar of olives.The fruit is highly aromatic, small, symmetrical and dark brown, with a rounded apex and a broad peduncular cavity. In Europe, it is mostly grown in Catalonia, Spain, [1] but is also grown in Aragon and Andalusia, as well as California, [2] Argentina, Chile, Australia and Azerbaijan.
The Leccino tree grows well in cooler climates, [2] but is not as tolerant to heat as Spanish olive cultivars. The tree grows quickly and has a dense canopy. It tends to be highly productive in the right conditions and has a tendency to grow more like a tree than a bush, which is different from most olive trees. Average oil yield is 18-21% of ...
Locally, this cultivar is known under a number of different names, including Beruguette, Blanquette, Plant d'Aix, Verdale de Carpentras. [2] In Azerbaijan and Ukraine it is known as Nichitskaia 7. [3] Beruguette is the common name when the 'Aglandau' is served as a table olive. [4]
The Sabine is a cultivar of olives grown primarily in Corsica. In the Balagne region of Haute-Corse it is the main variety. The olive yields an exceptionally high amount of oil; more than 30%. Vulnerable to certain biological pests, it is relatively tolerant of cold.