Olive Varieties

Introduced varieties

Ascolana tenera

Ascolana TeneraOrigin
Marche (Italy). Cultivated in Istria since 1940.

Agro biological properties
One of the most appreciated table olives, the variety is grown in all olive regions throughout the world. Large, with dense, rounded foliage. Branches are robust and straight; fruit bearing branches are slightly sagged. Elliptical, spiral, medium-sized, light green leaves. Drupes or olives are large (8-10g), oval, often slightly asymmetrical. Green with yellow flecks at the beginning of maturation, gradually turning purple then black.

Fruit bearing
Mediocre; bears fruit early (September) if regularly irrigated.

Anemophile fertilization (wind carried), needs fertilizers such as Pendolino, Leccino, Rosciola.

Resistance to adversities
Susceptible to the olive fly (bactrocea oleae). Resistant to lower temperatures.

Quality of the oil
Recommended as table variety. If used for preserved olives, drupes should be harvested when they turn yellow. Produces a low yield of high quality oil, with fresh, harmoniously pleasant bitter and spicy flavours.

Indigenous varieties

Principal olive varieties