OLIVE OIL PRODUCTION:
Originally from Tuscany, it is said to be the benchmark of Italian olive oil.
The fruit is small, ripens towards the middle of the season (April), and
contains a high percentage of excellent oil, with characters of green grass and
Originally also from Tuscany, this cultivar produces small fruit with medium
oil content, which ripens at the beginning of the season (March) and produces
olive oil with sweet, delicate flavours, reminiscent of apple and almond.
A very adaptable olive tree from Puglia, South Italy, the oil has a strong
peppery/bitter flavour as a result of high polyphenol levels and is generally
blended with other less pungent oils. The trees produce early (after 3 years
growth), and ripens at the end of the season (May/June), with typical flavours
of green tomatoes.
TABLE OLIVE PRODUCTION:
A cultivar with high vigour with an erect habit and canopy of medium density,
this fruit has a medium weight and is slightly asymmetrical ovoid shape. This
is a late ripening (April/May) black table olive with medium to alternate
Kalamata on DA12 I
The Kalamata olive, which originates in Greece, is known as the best table
olive in the world for black processing and has a very distinct up-turned tip
at the point of the pip and fruit. The fruit is medium to large (4g-6g)
with excellent flavour and texture. Kalamata trees will give constant yields
when planted with the right pollinator. When grafted onto DA 12 I, Kalamata
will grow successfully in most soil types.
Nocellara del Belice
Nocellara del Belice is a Sicilian dual purpose cultivar that produces
excellent green table olives as well as first-rate oil. The fruit is large
(5g-7g) with a large base and rounded top. The green olives are firm and crispy
and contains excellent oil, with characters of green and ripe tomatoes.