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The Cazzinicchio table olive cultivar is grown, to a lesser extent, in the olive groves located in the municipalities of Triggiano, Noicattaro, Casamassima and in the neighboring ones in the province of Bari and sporadically in the provinces of Brindisi and Taranto

Cazzinicchio

Cazzinicchio, the typical table olive cultivar of Apulia region

Origin and Historical Outline

The Cazzinicchio cultivar, not reaching a high agronomic importance, does not benefit from relevant historical sources..


Synonyms

No synonyms are recorded for the Cazzinicchio cultivar.


The tree: it has medium vigour, an expansive habit and a dense crown.

The inflorescence: it has an average length, an average number of flowers and a compact 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 very medium weight characterized by a high pulp/stone ratio; it has a slightly asymmetrical ellipsoidal shape, with a central position of the maximum mean transverse diameter. The apex is rounded and the base truncated. The mucron is absent. There are abundant large lenticels. Veraison begins in a diffuse manner and the color when fully ripe is black.

The flowering time of the Cazzinicchio cultivar is precocious; while the veraison period is precocious and concentrated.

The Cazzinicchio cultivar is self-sterile and is cultivated in olive groves in which there are trees of the Coratina, Termite di Bitetto, Carmelitana cultivars, whose flowering is practically contemporary

The oil content of the Cazzinicchio cultivar is low. The cultivar is not particularly rich in phenols which on average do not exceed 100 mg/kg.

The oleic acid content is less than 70%.

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

The diffusion of the Cazzinicchio 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).

By:

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