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Cultivar for the production of oil, present in a very modest way in the province of Brindisi.

Toscanina

Toscanina, an olive cultivar for oil production from Apulia region

Origin and Historical Outline

According to tradition, the Toscanina cultivar comes from Tuscany.


Synonyms

‘Oliva a grappa’


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

The inflorescence: it has a medium length, with an average number of flowers per little finger 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 surface is intense green.

The fruit: it has a low weight, a spherical shape with a central position of the maximum transversal average diameter. The apex is rounded and the base truncated, the lenticels are abundant and small. The barely visible umbo.

The vegetative restart and mignolatura are medium-late, the flowering period is intermediate and of medium duration, 14.50 days. The veraison period of the drupes is medium and concentrated.

The tree is characterized by medium vigor, intermediate flowering and medium summer drop. The low weight of the drupes and the progressive and late oiling make the mechanization of the harvest problematic. The cultivar is partially self-sterile and flowers at the same time as the cvs: Simona and Nociara.

The Toscanina cultivar has an acidic composition with a high content of oleic acid, around 77%, and a low content of linoleic acid, so the ratio between monounsaturated/saturated fatty acids is high. The total phenol content is high, as is the resistance to rancidity.

The extra virgin olive oil of the Toscanina cultivar has a medium intensity fruitiness, with hints of fruit, almond and grass. The taste highlights the tomato and the grass, bitter and spicy of medium intensity.

The Toscanina cultivar is present in a modest way in the province of Brindisi and sporadically in some municipalities in the province of Bari.

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