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The Dolce di Cassano cultivar is a variety with a dual purpose, for the production of oil and table olives, present to a limited extent in the province of Bari in the municipality of Cassano Murge with plants scattered in the neighboring municipalities.
Dolce di Cassano, the typical olive cultivar with double purpose of Apulia region
The Dolce di Cassano cultivar, not reaching a high agronomic importance, does not benefit from relevant historical sources.
No synonyms are recorded for the Dolce di Cassano cultivar.
The tree: it has medium vigour, an expansive habit and a medium crown density.
The inflorescence: it has a short length, a low 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 high weight characterized by an average pulp/stone ratio; it has a spherical and slightly asymmetrical shape, with a central position of the maximum mean transverse diameter. The apex is rounded and the base is truncated. The mucron is absent. There are few large lenticels. Veraison starts from the apex and the color when fully ripe is black.
The flowering period of the Dolce di Cassano cultivar is late and intermediate; while the veraison period is precocious and concentrated.
The Dolce di Cassano cultivar is self-sterile and is cultivated in olive groves in which there are trees of the Coratina, Ogliarola barese, Nociara, Ogliarola salentina cultivars, whose flowering is practically contemporary.
The oil content of the Dolce di Cassano cultivar is medium. The cultivar has a phenol content that on average just exceeds 100 mg/kg.
The oleic acid content is more than 70%. It has a relatively high percentage of linoleic acid resulting in a low monounsaturated/polyunsaturated acid ratio.
The Dolce di Cassano cultivar is mainly suitable for direct consumption as a black olive and partly also for the production of oil. The Dolce di Cassano cultivar belongs to the small group of so-called “sweet olives”, characterized by a pulp with a very low quantity of bitter oleuropein. As with the Nolca, Amele and Termite di Bitetto cultivars, the olives are also eaten fried, with or without cherry tomatoes, during the harvest period.
The cultivation of the Dolce di Cassano cultivar is sporadic.
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)
Director of the CREA Olive, Fruit, and Citrus Research Center