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The Simona cultivar, cultivated for the production of oil, is present in a modest way in the province of Bari and in the province of Brindisi

Simona

Simona, a typical olive cultivar for oil production grown in the Apulia region

Origin and Historical Outline

The Simona cultivar has a modest cultural importance and no relevant historical notes are available.


Synonyms

Nobody


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

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

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

The fruit: it has a low weight, an elongated shape, with a position of the maximum central transversal average diameter. The apex is pointed and the base rounded, the lenticels abundant and small. The umbo is absent.

The vegetative restart and mignolature is variable, the flowering period is intermediate and short in duration, 12 days. The veraison period of the drupes is medium-late and scalar.

The tree is characterized by high vigor, intermediate flowering and reduced summer drop. The early entry into production, the good productivity, the medium early inoiling make the Simona an interesting cultivar. The cultivar is partially self-sterile and flowers at the same time as the cvs: Toscanina and Nociara.

The cultivar has an excellent % composition of fatty acids, with a high percentage of oleic acid, around 78%, and low contents of polyunsaturated acids. The content in total phenols is good and the times for the induction to rancidity are high.

The cultivar has a medium-intense olive fruitiness. Pleasant sensations of fresh grass and tomato prevail on the palate. Pleasantly present and medium-intensity spicy, just like the bitterness is medium-intensity.

Cultivar present sporadically in the province of Bari and in the Brindisi area.

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).

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