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The Zimbimbo cultivar is a typical Apulian cv, cultivated for oil production, present in an extremely sporadic manner.
Zimbimbo, a typical Apulian cultivar cultivated for oil production
There is no historical information on the origin of the Zimbimbo cultivar.
The tree: it has a high vigour, an expansive-upright habit and a thick crown density.
The inflorescence: it is short, with a low number of flowers per little finger and a compact structure.
The leaf: it has an elliptical shape, an average length and a large width, the longitudinal curvature of the lamina is flat and the color of the upper page is intense green.
The fruit: it has a low weight, an ellipsoidal shape with a central position of the maximum transverse average diameter. The apex is rounded and the base rounded, the lenticels are abundant and small. The barely visible umbo.
The vegetative restart and the mignolatura are late, the flowering period is late and of short duration (13.50 days). The ripening period of the drupes is precocious and concentrated.
The tree is characterized by high vigor, late flowering and medium summer drop. The drupe has a low weight and a very low oil content. The cultivar is self-sterile and flowers at the same time as the cv: Dolce di Cassano, Ogliarola salentina and Cellina di Nardò.
Overall, the acidic composition is in the average of southern oils, with a low oleic acid content of about 70%. Low total phenol content and low oil resistance to rancidity.
Medium fruity, mainly of ripe olives. On the palate the presence of almond and pine nuts prevails. Slight hint of apple and tomato accompanied by a barely perceptible bitter and spicy aftertaste.
Cultivar present sporadically in the province of Foggia.
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).
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