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The Frangivento cultivar is present with scattered plants (sometimes acting as a windbreak and in some cases as a pollinator) in many regional olive-growing areas, the most significant being the presence in the province of Taranto.
Frangivento, the typical cultivar for oil production of Apulia region
The Frangivento cultivar it is very recent and appears only starting from 1960 in the area of origin identified in Pietrafitta di Palagiano, in Apulia region, for which it is also called the Pietrafitta olive tree.
Olivo cipressino, Olivo di Pietrafitta.
The tree: it has a high vigour, an upright habit and a dense crown.
The inflorescence: it has a high length, a high number of flowers and a compact structure.
The leaf: it has an elliptical-lanceolate shape with an average length and an average width; the longitudinal curvature of the flat plate and the color of the upper surface intense green.
The fruit: it has an average weight; it has a spherical and symmetrical 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 abundant small lenticels. Veraison starts from the apex and the color when fully ripe is black.
The flowering period of the Frangivento cultivar is intermediate; while the veraison period is medium and scalar.
The Frangivento cultivar is self-sterile and is cultivated in olive groves in which there are trees of the Sant’Agostino, Ogliarola barese, Pasola cultivars, whose flowering is practically contemporary. The Frantoio, Leccino, Pendolino and Maurino cultivars are also excellent pollinators. The Frangivento cultivar has excellent resistance to salty winds, good resistance to climatic and parasitic adversities. The plants tend to grow in rows, spontaneously forming a ‘columnar’ structure with branches and shoots that push upwards. Such a feature associated with the marked resistance to salty winds, mean that the cultivar is used above all as a windbreak barrier.
The oil content of the Frangivento cultivar is medium. The cultivar has a phenol content that on average just exceeds 150 mg/kg.
The oleic acid content is less than 70%.
Due to the sporadic presence of trees in the olive groves, a mono-varietal oil of the Frangivento cultivar is almost never produced, therefore specific uses of the product in gastronomy are not mentioned. When produced alone, the oil of the Frangivento cultivar has an averagely perceived olive fruitiness, with a good and persistent presence of bitterness and pungency and hints of grass and thistle.
The cultivation of the Frangivento 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