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The Nociara cultivar is found in the province of Brindisi, in the southern portion of the province of Bari and in the province of Taranto. The spread, currently modest, was expanding until a decade ago, before the Xylella fastidiosa pandemic


Nociara, the typical cultivar for oil production of Apulia region

Origin and Historical Outline

The Nociara cultivar, not reaching a high agronomic importance, does not benefit from relevant historical references.


There are no synonyms registered for the Nociara cultivar.

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

The inflorescence: it has a high length and a medium 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 lamina is helical with an intense green color on the upper page.

The fruit: it has an average weight, an ellipsoidal and asymmetrical shape, with a central position of the maximum average transversal diameter. The apex and base are rounded. The mucron is absent and the lenticels are abundant and small. Veraison starts from the apex and the color when fully ripe is black.

The flowering period of the Nociara cultivar is intermediate and late; while the veraison period is medium and scalar.

The Nociara cultivar is self-sterile and is cultivated in olive groves in which there are trees of the Cellina di Nardò, Ogliarola salentina cultivars, whose flowering is practically contemporary.

The oil content of the Nociara cultivar is medium. The cultivar has a phenol content that on average just exceeds 200 mg/kg.

The oleic acid content is above 70% (the minimum concentration of oleic acid for the EFSA approved health claim is 70%).

The oil of the Nociara cultivar has an intense fruity with bitter and spicy notes, the scent of grass and tomato prevails. It goes perfectly with steamed vegetables, tomato salads, legume soups and raw with grilled meats, fish and aged and soft cheeses.

Up-to-date and precise data on the size of the production of olives of the Nociara cultivar in Apulia region is not available.

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