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Pasola

Pasola, the cultivar with a dual purpose, present in a modest way in all the Apulian provinces

Origin and Historical Outline

The cultivar is mentioned by Giovanni Presta, in his publications Memoria Around the Sixty-Two Different Essays of Oil, dated 1786, and in his subsequent treatise Degli ulivi, delle ulive, e della modo di cavar l ‘oil, from 1793. In particular, in his second work he appreciates it a lot as a table olive, arguing that “Pasola is usually more early than any, and is very good to eat, or a little turned under the hot ashes, or sautéed with a little oil in a pan.”


Synonyms

‘Fasola’, ‘Passula’


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

The inflorescence: it has a medium length little finger, with an average number of flowers and a compact 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: it has an average weight, a spherical shape with a position of the maximum average transversal diameter located centrally. The apex is round and the base is trocata. The umbo is absent.

The vegetative restart and mignolatura are variable, the flowering period is intermediate and of short duration (13 days), while the veraison period of the drupes is precocious and scalar.

Pasola has a medium drupe weight, has a good pulp/stone ratio, and is characterized by early veraison. The good product-gustatory characteristics of the pulp make it a good table olive. It has a late and scalar inoilation.

It is a self-sterile cultivar and flowers at the same time as the cultivars: Ogliarola barese, Frangivento and Cellina barese.

The cultivar is not particularly rich in phenols, and has an average percentage of oleic acid slightly above 70%. The oil has a low resistance to rancidity.

The oil has an olive fruitiness, bitter and spicy of medium intensity. On the palate there are pleasant notes of grass accompanied by slightly intense hints of artichoke and almond. It is appreciated as a table olive.

Present to a modest extent and normally sporadic in all the Apulian provinces and in the olive groves of nearby Basilicata.

Perri et al., 2022, Il germoplasma olivicolo del campo collezione del CREA Centro di Ricerca Olivicoltura, Frutticoltura e Agrumicoltura, sede di Rende, Ed. CREA, ISBN 9788833852027.

 

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).

Giovanni Presta – Memoria su i saggi diversi di olio,1786; Memoria intorno ai sessantadue saggi diversi di olio, 1786; Degli ulivi, delle ulive, e della maniera di cavar l’olio, 1793.

By:

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