Olive Cultivars

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The quality of olive oil depends on many factors, among which cultivation environment, cultivars and agronomic techniques are the most important because they influence and determine the physical-chemical parameters and sensory profile.

Environment For Cultivation

It includes the elements of soil and climate that characterize the area of cultivation. Temperature, wind, rain and humidity play a major role both in the volume of fruits and in plant health.

Cultivar

Are the different cultivated varieties of olive trees. Each cultivar has its own specific character of the typical mix of aromatic substances, the amount of phenols, the composition of sterol and fatty acids, which influence the final quality of extra virgin olive oil.

There are hundreds of cultivars grown.

The most common are

Arbequina, Biancolilla Carboncella, Carolea, Casali, Coratina, Cornicabra, Frantoio, Gentile, Hojiblanca, Itrana, Kalamata, Kalamon, Koroneiki, Leccino Mastoidis, Moraiolo, Moorish, Nocellara Belice, Ogliarola or Top of Bitonto, Picual, Picudo, Pisciottana, Taggiasca, and many more each of them with different characteristics that vary from country to country and even from region to region in the same country.

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