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The Ogliarola barese cv is an important oil cultivar typical of Apulia region, mainly present in the Province of Bari and, to a lesser extent, in the other provinces of Apulia region.

Ogliarola barese

Ogliarola barese

Origin and Historical Outline

Reported by Giovanni Presta, a doctor and agronomist originally from Gallipoli, who in his publication Memory around the sixty-two different oil samples of 1855 wrote: “The cultivar Il N. XI. it has olive oil, which in Taranto is called Baresana, or Varisana, because perhaps it was first mentioned in Bari, and presumed when it was already black.”


‘Cima di Bitonto, ‘Baresana’, ‘Marinese’, ‘Nostrana’, ‘Paesana’

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

The inflorescence: it has a long little finger with a medium number of flowers and a sparse structure.

The leaf: it has an elliptical shape, an average length and width; the longitudinal curvature of the lamina is flat and the color of the upper page is intense green.

The fruit: has an average weight, an ellipsoidal shape, slight asymmetry, with a position of the maximum average transversal diameter located centrally. The apex is rounded and the base rounded. The umbo is barely evident.

The flowering period of Ogliarola Barese is early-intermediate and of short duration (14 days), while the veraison period is medium and graduated.

Ogliarola barese enters production early. The productions are good but alternating. The inoiling is late but reaches averagely high values at the end of November.

It is a partially self-fertile cultivar and flowers at the same time as the cultivars: Coratina, Mele, Cellina barese and Termite di Bitetto.

The cultivar is not particularly rich in phenols, and has a composition of fatty acids that is average for southern oils, with an average percentage of oleic acid of 73%. The oil has a low resistance to rancidity.

The oil has an intense fruitiness of olives and other ripe fruit. The presence and persistence of spicy taste is evident with pleasant notes of almond and tomato.

Ogliarola barese is present on an area of over 30,000 hectares in the province of Bari, and another 5,000 hectares in the other provinces of Apulia region.

DALENA P., Olivo e olio, in Id. (a cura di), Mezzogiorno rurale. Olio, vino e cereali nel Medioevo, Bari, Adda, 2010, pp. 15–121.

PRESTA G., Memoria sui saggi diversi di olio e su della ragia di ulivo della penisola salentina messi come in offerta a Sua Maestà Imperiale Caterina II, la Pallade delle Russie, 1794.

Fonte iconografica: 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