Production and sale Extra Virgin Olive Oil (Flower of Tear, DOP “Brindisi’s Hill”, Green Gold, Extra Monovariety Nectar)

 

 

 

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The Farm Cultivar

 
         
 

The Agricultural Farm "Villa Carmine" bases its olive and oil production on 12 different cultivar.

Every olive variety has its characteristics that we proposal as follow.

 
 

"OGLIAROLA SALENTINA"

Synonyms: “Chiarita”, “Oliva Leccese”, “Pizzuta” (in province of Taranto), “Cima di Mola” (in province of Bari).

Zone of Diffusion: It’s the cultivar of Puglia more spread resulting cultivated on a surface of 321.300 acres.

In fact it’s spread on more than 123.500 acres in province of Lecce, on more than 98.800 acres in province of Brindisi, on nearly 61.700 acres in the South-East of the province of Bari and on other 24.700 acres in province of Taranto.

It’s diffusion is in considerable regression.

Olive Tree: The plant is presented in big dimensions and of high vigour (it can reach and exceed height of 50 feet), expanded carriage, tight leave green, dark grey bark.

The branches with long and thin fruits, confer to the tree a drooping posture.

The leaf of medium size, of lengthen elliptic–lanceolate, green, with the lower surface light green.

The bloom is late and very plentiful.

Fruit: The drupe has a medium weight of 0,046 oz., has oval form, extended, asymmetrical with sharpen apex, lenticel scarce and small, black to the crop.

Its stone is fragile and the pulp is red wine colour.

It’s the most oily between the other varieties with medium yields in oil of 25%, even in some zones of Alto Salento (Carovigno, Cisternino, Fasano and Ostuni) and in particular periods of crops have been registered yields until 36%).

The Oil: Does not present  problem of extraction.

Oil is presented of yellow gold  colour, with greenish reflexes, of low  fluidity.

Organoleptic Characteristics: Medium olive harvest accompanied with other fruit.

Persistence of piquant, slightly bitter with pleasant taste of almond.

It’s presented with sweet yield with complete growth and on average  aromatic.

Perfect resistance to the gong rancid.

Agricultural Characteristics: The cultivar is too diffused for the abundant fructification and the yields too elevated, although presents the defect of rotation of production, is less rustic of the "Cellina di Nardò", resists less to the diseases, resulting especially sensitive to  decays, to scabies, to cycle conics, to fly, to harsh parasitic, to fog, to frost and to sea wind, shun also from humid ground, so that some  farmers preferred to substitute it with the more resistant “Cellina di Nardò”.

The oil is sweeter and less fluid of that obtained from Cellina.

It’s the fundamental component of the Extra Virgin Olive Oil DOP “Collina di Brindisi”, of DOP “Terra di Bari–Murgia dei Trulli e delle Grotte”, is one of the fundamental component of DOP “Terra d’Otranto”, of DOP “Terre Tarentine”, and of DOP “Dauno–Sub Appennino”.

 
 

"CELLINA DI NARDO'"

Synonyms: “Olive of Nardò”, “Asciulo”, “Casciulo”, “Scurranese”, “Muredda”,” Cafarella”, “Saracena”, “Nardò”.

Zone of Diffusion: It’s the cultivar that during the past years started to supplant the Ogliarola Salentina.

It’s spread on more than 86.500 acres in the province of Lecce, on more than 37.000 acres in the province of Taranto and on nearly 24.700 acres in the province of Brindisi, for a total of than 148.300 acres.

Today its diffusion is decreasing drastically in favour of new cultivar.

Olive Tree: The plant is presented in big dimensions and of high vigour and it can reach and exceed height of 65 feet.

It’s characterized of a less vegetation than Ogliarola Salentina, more clearly cortex, branches have a rising posture, and  those with fruits are pendulous.

The leaf, of elliptic–enlarged form, is rather short, of dark green in the superior page and silvery grey in the lower surface.

The bloom is abundant and anticipated regarded to Ogliarola Salentina.

Fruit: The drupe has a medium weight of 0,049 oz., is of oval form, asymmetric, at maturation became shining black with blue reflexes.

Its stone is many resistant to the crushing.

It’s too less oily than Ogliarola Salentina with medium yields in oil of 18%.

The Oil: Extraction of oil, with the traditional system, happens with some difficulty especially if fruits are too many ripen.

Oil is presented of dark green colour, with greenish reflexes, of high fluidity, but a low resistance to the gong rancid.

Organoleptic Characteristics: Intense olive harvest accompanied from fruit and vegetable.

Harmonic taste with sensations with evident taste of almond, tomatoes and herb.

High persistence of piquant, pleasant bitter aftertaste.

Agricultural Characteristics: The cultivar is rustic, auto sterile, with precocious blossoming, productive, and is able to fructify abundantly  in oppose conditions.

It’s able to adapted even in compact land and humid by nature, even if presents the defect of the difficulty regarded to the extraction of oil and especially with cold system and with fruits not completely mature.

It’s one of the fundamental component of the Extra Virgin Olive Oil DOP “Terra d’Otranto”, it can be present in  DOP “Collina di Brindisi”.

 

 
 

"FRANTOIO"

Synonyms: “Bresa fine”, “Comune”, “Crogiolo”, “Frantoiano”, “Gentile”, “Infrantoio”, “Laurino”, “Nostrato”, “Oliva Lunga”, “Pendaglio”, “Pignatello”, “Raggio”, “Raggiolo”, “Rajo”, “Razza”, “Razzo”, “Stringono”.

Zone of Diffusion: It’s origin of Tuscan, is undoubtedly one of the cultivar of more widen diffusion, so to be present in all Italy and in all the world olive zones.

Olive Tree: The plant is presented in medium dimensions and vigorous, with extended posture, medium density of the foliage and branches with long and thin fruits with rising cymes.

The leafs, of elliptic-lanceolate form, are of narrow and medium size.

The colour is dark green in the superior page and silvery grey in the lower surface .

The bloom is abundant and the failure of ovary is inferior to 10%, so for this all the flowers bear fruit.

Usually shows a good adaptability to the different olive areas.

Fruit: The drupe is of oval form, extended, slightly asymmetric, and of medium - small size with weight of more than 0,07 oz.

At maturation became black violaceous.

Its stone is of medium size, with elliptic form.

The production in oil is high and varies between 16% and 23%.

The Oil: Does not present problems of extraction.

The oil is presented of a dark green colour with gold reflexion.

Organoleptic Characteristics: Medium–intense harvest of unripe olive, rich and wide, bitter and piquant, with clear taste of artichoke leaf, fresh vegetables, marjoram and rosemary.

The taste is fine vegetable, with taste of piquant and especially bitter, with tone of lettuce, celery and fresh almond at the end.

Agricultural Characteristics: The cultivar is autofertile, even if it takes advantage of the crossover pollination, with precocious blossoming, the maturation is scalar and tardy, it presents a high productivity with a low incidence of the rotation.

Sensitive to scabies, to fly and to cycle conics, is characterized of a scarce tolerance to the cool.

Moreover the constant and elevated productivity of the olive tree, the elevated production in oil, the best organoleptic characteristics of the oil justified widely the increase of its diffusion to national and international level.

It’s one of the fundamental components of the Extra Virgin Olive Oil DOP “Terre Tarentine”, and DOP “Cilento”, and it can be present in the DOP “Collina di Brindisi” and in DOP “Vulture”.

 
 

"LECCINO"

Synonyms: “Leccio”, “Premice”, “Silvestrone”.

Zone of Diffusion: Its origin is of Tuscan, but is diffused practically in all the world olive zones.

Is undoubtedly one of the cultivar of more widen diffusion that is especially increasing for its good adaptability and for its double attitude as table oil olive.

Olive Tree: The tree is presented of medium-big dimensions and vigorous, with expanded posture, very luxuriant foliage, fruitful long, thin, pendulous and resistant branches.

The leaves, of elliptic-lanceolate form, are of medium dimensions.

The colour is green-grey in the top page, silvery grey in the inferior page.

The bloom is abundant and the failure of ovary to much reduced, for this almost all the flowers will have fruit.

Usually shows a good adaptability to the different olive areas

Fruit: The drupe is of ellipsoidal form and of medium dimensions with weight between 0,07 to 0,12 oz.

It’s characterized of a premature and contemporary maturation, that when reach it shows the olives of a shining black colour.

Its stone is of medium size, with elliptic form, wrinkled.

The production in oil is high and varies between 17% and 22%.

The Oil: Does not present problems of extraction.

Oil is presented of a gold yellow colour with light green nuances, and is of excellent quality.

Organoleptic Characteristics: Harvest from light to intense of fresh olives, with taste of herb, and taste of officinal herbs, in particularly of  mint and basil.

Slightly bitter and piquant taste, with vegetable tones of lettuce, chicory, artichoke and sweet almond at the end.

Agricultural Characteristics: The cultivar is autofertile, but it takes advantage of the crossover pollination, is vigorous and of easy adaptation to different olive areas, it presents a high and constant productivity, with the same precocious entering in production.

The maturation is precocious and contemporary.

The separation of the pulp from the core is smooth, so that olives of higher speckling are used for table consumption, where they are especially appreciated, mainly in brine.

Moreover, the very high productivity of the plant, the particular resistance to cold, to fog, to winds, to the eye of peacock, to decays, to  cycle conic and to scabies, while has been highlighted a greater sensitivity to the sooty mould.

The production is with a sweet oil of ample and harmonious taste, with delicate fruity aroma.

It emits notes olfactory intense and elegant.

It’s one of the fundamental components of the Extra Virgin Olive Oil DOP “Terre Tarentine”, and of the DOP “Cilento”, and can be present in  the DOP “Collina di Brindisi”, and in the DOP “Vulture”.
 
 

"PICHOLINE"

Synonyms: “Collias”, “Coyas”, “Oliva of Nimes”.

Zone of Diffusion: it’s the principal variety of Provencal (France) origin, is a rural cultivar with capacity of adaptability to the many different olive areas even in North Africa.

Olive Tree: The tree is presented in medium dimensions and vigorous, with extended posture and density of the medium foliage.

The leaves, of elliptic-lanceolate form, are of medium dimensions.

The colour is light green in the superior page, grey-green in the inferior page.

The bloom is medium and its entering in production is precocious.

Usually shows scarce adaptability out of the habitat of big diffusion, even if in some areas shows a good adaptability.

Fruit: The drupe is egg-shaped elongated, slightly asymmetric, and of big size with weight that oscillates between 0,10 to 0,21 oz.

At maturation became red violaceous.

It’s a plant of double attitude that can be used both for the production of oils and for the preparation of table olives.

The production in oil is medium-high and varies between 18% and 20%.

The Oil: Results to be of difficult extraction.

Oil is of an intense green colour.

Organoleptic Characteristics Intense harvest of mature olives.

Strong taste, accompanied from a good piquant, with notes of green  tomatoes.

Agricultural Characteristics: The cultivar is partially auto sterile, with precocious blossoming, and is presented with high and constant productivity, with an equally precocious entry of production, while the maturation is delayed.

Resistant to the eye of the peacock, is fairly tolerant to wilt, to cold climates and to drought, but needs of cultural care to which is quite demanding.

The easy separation of the pulp from the core is so that olives of higher speckling are used for table consumption.

Thanks to the big dimensions to olives the tree lends itself well to the manual harvesting.

It can be present in the Extra Virgin Olive Oil DOP “Collina di Brindisi”.

 
 

"TOSCANINA"

Synonyms: “Oliva a Grappa”.

Zone of Diffusion: In Puglia is diffused only in some communes of the province of Bari and of the province of Brindisi.

Olive Tree: The tree is presented of medium-low dimensions, medium and vigour, expanded posture, medium thick foliage and thin fruit–bearing branches.

The leaves are of elliptic form, long and of medium dimensions, with light-green colour in the top page, silvery-grey in the inferior page.

The bloom is abundant and the failure of ovary is to much than 10%, for this almost all the flowers will have fruit.

Fruit: The drupe has oval-spherical form, slightly asymmetric, with small and abundant lenticels, and of small size with a weight of 0,06 oz.

The darkening is graduated, with late maturing that comes to a dark violaceous colouring.

The core is of medium size, of oval form and rough surface.

The oil production is medium, between 15% and 18%.

The Oil: Does not present problems of extraction.

The oil is of yellow–green colour.

It’s characterized from a reduced preservable with a tendency to the gong rancid.

Organoleptic Characteristics: Medium harvest in prevalence of fruits and vegetables.

Slightly bitter, accompanied from a persistent good piquant, with pleasant sensations of herb and tomato.

Agricultural Characteristics: The cultivar is auto sterile, characterized from a medium darkening and a tardy and scalar to oil.

The tree has an entering in production medium -precocious, but its oil has a predisposition to the gong rancid to precocious bloom, has a high  and constant productivity, with the same precocious entering in production.

Result less receptive to scabies, to fly and to harvest bug.

Good productivity, resistant to cool and to drought, high oil productivity.

 
 

"NOCIARA"

Synonyms: No one.

Zone of Diffusion: It’s a variety of oil that has find a certain diffusion in the olive areas of Puglia of the province of Brindisi, of Taranto and of South Bari, but its diffusion, actually modest, is in expansion.

Olive Tree: The tree is presented of medium dimensions, quite rising  posture, medium thick foliage with thin fruit–bearing and very flexible branches.

The leaves, large of elliptic form with delicate surface, confer to the tree an aspect of great aesthetic effect.

The colour is intense dark-green colour in the top page, and light-green in the inferior page.

The bloom is tardy and very abundant and the failure of ovary is to much low, for this almost all the flowers will have fruit.

Fruit: The drupe is ellipsoidal, slightly asymmetrical, a bit sharpened and crooked, of medium size with medium weight that moves between 0,10 and 0,12 oz.

The olives of a very pale-green, during turning dark, assume initially a red-magenta coloration, making the trees particularly attractive, to become after of a dark-violet in full maturation.

The pulp is very delicate and a bit consistent.

The oil production is high (a medium of 21%).

The Oil: Does not present problems of extraction.

The oil is of gold colour with greenish reflexes, of optimum quality.

Organoleptic Characteristics: Intense harvest slightly mature.

Strong, based on toasted sensation, vegetable and aromatic with a bit of bitter, accompanied from a good piquant, with pleasant sensations of herb and tomato.

Agricultural Characteristics: The cultivar is partially auto sterile,  with precocious blossoming, and is presented with high and constant productivity, with an equally precocious entry of production.

Just before the harvest the tree assumes a spectacular aspect with some flex branches, and full of drupes, enough to almost completely conceal the branches themselves.

The late and graduated to oil is one of the few negative aspects for the planning of harvesting operations.

Good resistance to various parasites.

Moreover the good productivity of the tree, the high oil yield, the excellent organoleptic characteristics of oil justify widely the increase of its spread in the territory.

 
 

"CIMA DI MELFI"

Synonyms: Donna Francesca (in county of Bitonto and Modugno).

Zone of Diffusion: It’s original of the zone of Vulture, in Basilicata, but has been introduced in Puglia from over than 50 years with excellent results.

Olive Tree: The tree is presented of medium size and of high vigour, with thick foliage and especially expanded posture, pendulous and thin fruit–bearing branches.

The colour is dark-green in the superior page, grey-green in the inferior page.

The bloom is abundant and the failure of ovary is less than 10%, for this almost all the flowers will have fruit.

Fruit: The drupe is oval and elongated, slightly asymmetrical, and of medium size with a weight that varies between 0,07 and 0,14 oz.

The ripening fruit is tardy, after which the drupe assumes a black colour.

The oil production is high and oscillates between 18% and 20%.

The Oil: Does not present problems of extraction.

The oil is of green colour with yellow-straw-coloured reflexes, of optimum quality.

Organoleptic Characteristics: Medium harvest of green kind, with  taste of artichoke and almond.

Very piquant taste especially of a persistent bitter, with artichoke aftertaste, that confer to it a strong character.

Intense harvest slightly mature.

Agricultural Characteristics: The cultivar is auto sterile, with precocious blossoming, and is presented with high and constant productivity.

Sensitive to attacks of fly and moth, has shown a good resistance to cold and scabies.

The high productivity, the size of fruits and their high oil contain, are some of the characteristics which have encouraged the diffusion in the last 15 years.

The tardy maturation and the difficulties in the detachment of the fruit, even with mechanical means are tow factors that actually are limiting the diffusion.

It may be present in the Extra Virgin Olive Oil DOP “Vulture”.

 
 

"CORATINA"

Synonyms: “Cima of Corato”, “Racioppa of Corato”, “Racemo”, “Olive of Grappoli”.

Zone of Diffusion: It’s undoubtedly one of the more important cultivar presents in Puglia.

It’s diffused especially in province of Bari, with more than 148.300 acres, and in province of Foggia, with more than 173.000 acres, even if today it’s present also in other provinces and regions where its diffusion is increasing sensibly.

Olive Tree: The tree is presented of medium size and vigorous, with rising branks, expanded posture and thin fruit–bearing branches but relatively shorts.

The leaves, of elliptic–lanceolate form, are narrow and of medium size.

The colour is light-green in the superior page, grey-silvery in the inferior page.

The bloom is abundant and the failure of ovary is less than 5%, for this almost all the flowers will have fruit.

Usually shows scarce adaptability out of the habitat of big diffusion, even if in some areas shows a good adaptability.

Fruit: The drupe is oval, slightly asymmetrical, and of medium size with a weight superior to 0,14 oz.

To the ripening has a red–violet colour usually only in the top.

The core is of medium size, to elliptic section, gibbous

The oil production is high and oscillates between 21% and 26%.

The Oil: Does not present problems of extraction.

The oil is presented of greenish to emerald green colour.

During the time the colour becomes more and more yellow and the oil obtains an aromatic taste that make it of great quality.

Organoleptic Characteristics: Intense harvest of unripe olives.

Strong taste, slightly bitter accompanied from a good piquant, with pleasant sensations of artichoke leaves that confer a strong taste.

After some months the oil lost the bitter taste and part of the piquant, becoming harmonic so in great demand from the delicate palates.

Agricultural Characteristics: The cultivar is partially auto sterile with precocious blossoming, and is presented productive and constant, with an equally precocious entry of production.

It’s sensitive to scabies and to cycle conic, the drupes result a bit receptive to fly and to moth.

The olives of big size are destined to the direct table consumption.

Moreover the good productivity of the tree, the resistance to cool and to drought, the high oil production, the best organoleptic oil characteristics justify widely the increase of its diffusion on the territory.

It's the fundamental components in the Extra Virgin Olive Oil DOP “Terre di Bari–Castel del Monte”, of DOP “Terre di Bari–Bitonto”, is one of the fundamental components of the DOP “Terre Tarentine”, of the DOP “Dauno–Basso Tavoliere”, of the DOP “Dauno-Subappenino”, and can be present in the DOP “Collina di Brindisi”, in the DOP “Terre d’Otranto” and in the DOP “Vulture”.

 
 

"TERMITE DI BITETTO"

Synonyms: “Cima di Bitetto”, “Mele di Bitetto”, “Oliva Mele”.

Zone of Diffusion: It’s diffused especially in the territory of Bitetto and in reduced way in the neighbouring territory.

Olive Tree: The tree is presented in small-medium size, with expanded posture, medium thin foliage, characterized from a medium low vigour and moderate productivity.

The leave is elliptic–lanceolate, to many long and narrow.

The superior page is of shining dark-green colour, instead the inferior page is of grey silvery colour.

Fruit: The drupe is spheroidal, slightly asymmetrical, with diameter maximum put central, with rounded top and base, peel spread with big and thick lenticels with a weight of about 0,28 oz.

The darkening is precocious and concentrated, and even the maturation is very precocious and contemporary in the month of September.

It’s of straw-green colour and to the harvest for the pickling in green, instead when reaches the maturation assumes a bluish-black colour.

It’s generally destined to the table consumption.

It’s characterized from a pulpy, of light colour in depth, red-winey in the external layer.

The core is ellipsoidal, sulcated and sharpened, and has a high yield of the pulp.

The Oil: Does not present problems of extraction.

The oil is presented of a yellow-green colour.

The oil production is nearly in medium about to 16,5%.

Organoleptic Characteristics: Medium harvest of olive.

Slightly bitter and piquant taste.

Agricultural Characteristics: It’s partially auto sterile, characterized from a tardy entering in production, from a precocious and  concentrate darkening, and from a very precocious maturation.

 
 

"NOCELLARA DEL BELICE"

Synonyms: “Nebbia”, “Mazzara”, “Olina Tunna”, “Nuciddara”.

Zone of Diffusion: It’s diffused nearly exclusively in the valley of Belice in Sicily, in the territory of Castelvetrano, Campobello, Mazara del Vallo and Partanna in province of Trapani.

Olive Tree: The tree is of medium size, is characterized from a slow growth, with rising branks and extended posture.

The leaves, of elliptic–lanceolate form, are narrow and of medium size.

The colour is dark green in the superior page, grey-silvery in the inferior page.

The bloom is abundant and enters precociously in production, with a crop effectuated between the end of September and the half October.

The tree is very productive and particularly easy to manually harvest from it.

Fruit: The drupe is rounded, of great size with a weight that oscillates between 0,21 and 0,26 oz.

It’s usually destined to table consumption in the green-black coloration.

That kind of green, when reaches to maturation, assumes a red–winey colour.

The core is small and the pulp is very consistent, hard and crispy of precious quality.

The oil production is high and oscillates in medium between 16% and 19%.

The Oil: The oil is presented of a veiled-green colour with gold reflexes.

Although it can be used also for production of oil, the valuable characteristics of the drupe have motivated in the last 2 centuries more and more the use as table olives, so that today one third of the entire production is used for this purpose.

Organoleptic Characteristics: The oil is of medium harvest.

Herbaceous, slightly bitter with taste of thistle, artichoke, green tomato and herb, with aftertaste slightly piquant little persistent.

The organoleptic characteristics of the olives, instead, slightly bitterish, make it ideal for the conservation in brine.

Agricultural Characteristics: The tree is characterized from a constant productivity during the years, and the Mediterranean climate is particularly suitable for this cultivar, especially if it is cultivated in sandy or clayey land, if only deep.

It’s a tree able to adapt in different habitat conditions.

Sensitive to the verticil, to the peacock eye, to the lead sickness and to scabies, and its fruits have a good resistance to fly.

It's a fundamental component of the Extra Virgin Olive Oil DOP “Valle del Belice”.

 
 

Agronomic characteristics taken from "Contribution to the characterization of the Olive Germoplasm of Puglia" by the Experimental Institute for the Olive Growing - Rende (Cosenza) - 2004.

 
                   

 

 

 

 

 

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