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The Carmelitana cultivar is a variety of table olive cultivated in the province of Bari and Foggia.


Carmelitana, the typical table olive cultivar of Apulia region

Origin and Historical Outline

The Carmelitana cultivar, although reported as one of the best Italian cultivars by some authors and spread in several provinces, not reaching a high agronomic importance, does not benefit from relevant historical sources.


No synonyms are recorded for the Carmelitana cultivar.

The tree: it has medium vigour, an expansive-assurgent habit and a medium-thick crown density.

The inflorescence: it has a long length, an average number of flowers and a sparse structure.

The leaf: it has an elliptical shape with an average length and a high width; the longitudinal curvature of the flat plate and the color of the upper surface intense green.

The fruit: it has a high weight with an average pulp/stone ratio; it has a slightly asymmetrical elongated shape, with a central position of the maximum average transverse diameter. The apex is pointed and the base truncated. The mucron is very evident. There are few large lenticels. Veraison starts from the apex and the color when fully ripe is black.

The flowering period of the Carmelitana cultivar is early/intermediate.

The Carmelitana cultivar is partially self-sterile and is cultivated in olive groves in which there are trees of the Coratina, Frangivento, Ogliarola barese cultivars, whose flowering is practically contemporary.

The oil content of the Carmelitana cultivar is low. The cultivar is not particularly rich in phenols which on average do not exceed 150 mg/kg.

The oleic acid content is less than 70%.

The Carmelitana cultivar is a table olive cultivar. When used for the production of oil it has a medium-high fruitiness with notes of almond, grass and artichoke. The bitter and spicy sensations are balanced.

The diffusion of the Carmelitana cultivar is sporadic and the economic importance is modest.

Iconographic source: LOMBARDO N. et A.A. (a cura di), 2004, Contributo alla caratterizzazione del germoplasma olivicolo pugliese. Istituto Sperimentale per l’Olivicoltura. Rende (CS).


Professor Maria Lisa Clodoveo
Interdisciplinary Department of Medicine
University of Bari

Dr. Enzo Perri
Council for Agricultural Research and Economics (CREA)
Research Manager
Director of the CREA Olive, Fruit, and Citrus Research Center