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Oil cultivar from Apulia region, sporadically present in the provinces of Bari, Brindisi and Taranto.
Oliastro, an olive cultivar for oil production from Apulia region
Being little cultivated, no historical sources are known.
‘Olivastro di Conversano’’
The tree: it has medium vigour, an expansive habit and a dense crown.
The inflorescence: has a medium length, with a high number of flowers and a compact structure.
The leaf: has an elliptical-lanceolate shape, an average length and width; the longitudinal curvature of the lamina is flat.
The fruit: has an average weight, an ellipsoidal shape, slight asymmetry, with a position of the maximum central transversal diameter. The apex is pointed and the base rounded. The umbo is barely evident.
The flowering period of the Oliastro is intermediate and of long duration, on average of about 19 days, while the period of veraison of the fruits is late and scalar.
The positive aspect of this cultivar is the early entry into production. Among the negative aspects we observe the medium-low weight of the drupes, the low oil content and the late inoiling.
It is a partially self-sterile cultivar and flowers at the same time as the cultivars: Coratina, Ogliarola barese, Sant’Agostino.
The cultivar does not have a good fatty acid composition, in fact the oleic acid is low, just over 63%. The content of total phenols is also medium-low, slightly exceeding 100 ppm of caffeic acid. The oil has a low resistance to rancidity.
The oil has a light fruity intensity of ripe olives. Flavors of almond and tomato on the palate. The spicy sensation is barely perceptible.
The cultivar is present sporadically in all the Apulian provinces and in the olive groves of nearby Basilicata.
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)
Director of the CREA Olive, Fruit, and Citrus Research Center