Oil Cultivars

Everything about Oil Olive Cultivars:

Discover the meaning of olive cultivars, which are the most famous Italian and Sicilian ones that we use to give life to Angimbe oil

Meaning of "Cultivar"

Olive cultivars are specific varieties of olive trees, which have been selected and cultivated to achieve desired characteristics in the olives and olive oil produced, as well as to adapt to the climatic and soil conditions where they are intended to be planted.

Beyond the genetic makeup, however, the qualities of a plant also depend on the soil in which it is found, so this is also why there are hundreds of cultivars depending on the place where they are planted and cultivated.

There are therefore many olive cultivars around the world, each with its own unique characteristics in terms of size, shape, colour, flavor and disease resistance. Some cultivars are particularly suitable for olive oil production, while others are preferred for consumption as table olives.

Oil Cultivars

Since we at Angimbe are producers of organic oil, our focus in this discussion on online cultivars will be on Italian oil olive cultivars.

The choice of cultivar can significantly influence the flavor profile and characteristics of the olive oil produced, and it is for this reason that regional oils have different distinctive characteristics that make some better known than others (think of Olio Pugliese, Sicilian or Tuscan for example).

Based on these characteristics, an attentive and educated consumer in terms of olive oil will be able to identify the type of oil that best suits his or her tastes, whether it is a monocultivar or a blend, as long as the latter is produced by mixing only Italian olives of top quality cultivars.

How much and how does the choice of cultivar affect?

The choice of cultivar has a significant impact on the quality of the olive oil. Different olive cultivars have unique characteristics that influence the flavor profile, aroma and other properties of the oil produced. Some of the factors that show how the choice of cultivar affects the quality of the oil include:

1. Flavor and Aroma: Each cultivar has a unique flavor and aroma profile. Some cultivars produce olive oils with fruity, herbaceous, or spicy notes, while others may have a softer or sweeter flavor.
   
   
2. Yield and Quantity of Oil: Different cultivars can produce varying quantities of olive oil from the same quantity of olives. Some cultivars are known for their high yield, while others produce less oil but with more intense organoleptic characteristics, such as the Sicilian cultivar Nocellara del Belice .
   
   
3. Stability and Storage: The stability of olive oil can also be affected by the cultivar. Some varieties may be more stable and better retain their organoleptic qualities over time, while others may be more sensitive to oxidation.
   
   
4. Color and Appearance: The cultivar influences the color and appearance of the olive oil. For example, oils produced from black olives will be darker in color than those obtained from green olives.
   
   
5. Chemical Composition: The chemical composition of the oil, including levels of fatty acids, polyphenols and other compounds, can vary between cultivars. These compounds influence the stability and health-promoting properties of the oil.

The other factors that influence the flavor of the oil

Cultivar choice is just one of many factors that contribute to the overall quality of olive oil. Other factors, such as climate, soil, agricultural practices and harvest time, also play an important role, helping to define the quality and characteristics of a particular olive oil.

Italian Olive Cultivars

In Italy, there are many varieties of olive cultivars grown in different regions of the country. We are talking about around 540 cultivars, equal to 40% of the world heritage!

Some of these varieties are widely used for the production of olive oil, while others are preferred for the preparation of table olives.

Here are some of the most common olive cultivar varieties in Italy:

• Frantoio: One of the most widespread oil olive cultivars in Italy, Frantoio produces a high quality oil. The olives are medium in size and oval in shape.
• Leccino: Another very common cultivar in Italy, Leccino is known for its oil with a smooth, fruity flavor. The olives are medium in size and black in color.
• Coratina: Native to the Puglia region, Coratina produces a robust and rich olive oil. The olives are medium-large in size and oval in shape.
• Ogliarola: Used mainly in the Puglia region, Ogliarola is appreciated for the production of delicately flavored olive oils. The olives are medium in size and oval in shape.
• Moraiolo: Common in Tuscany and Umbria, Moraiolo is known for its olive oil with a fruity and peppery flavor. The olives are medium in size and oval in shape.
• Pendolino cultivar: Often used as a pollinator in olive groves, Pendolino is a smaller cultivar of Italian olives.
• Taggiasca cultivar: Originally from Liguria, Taggiasca is mainly used for the production of table olives. The olives are small in size and dark purple in color.

These are just a few examples, and there are many other varieties of olive cultivars grown in Italy, each with its own distinctive characteristics.

Olive Cultivars in Sicily

Sicily is a region with a long tradition of olive oil production, and several varieties of cultivars are grown there. The choice of cultivars can vary depending on the specific areas of the region, the climate and local preferences.

Here are some of the most well-known varieties of Sicilian olive cultivars:

1. Biancolilla: Grown primarily in Sicily, Biancolilla produces a light, fruity olive oil. The olives are medium in size and pinkish-yellow in color.

2. Nocellara del Belice: Large olives with a slightly sweet flavour, therefore also used for the production of table olives.
3. Cerasuola: A traditional cultivar from Sicily, Cerasuola produces olive oils characterized by a fruity flavor profile and a deep green color. The olives are medium in size and oval in shape.
4. Tonda Iblea: Cultivated in the Iblei area of ​​Sicily, this cultivar is prized for the production of high-quality olive oils. The olives are round and black in color.
5. Moresca: Moresca is a cultivar grown mainly in the provinces of Trapani and Palermo. The olives are medium in size and elongated in shape. The oil produced is known for its delicate flavor.
6. Ogliarola Messinese: Common in the province of Messina, this cultivar produces olive oils with a balanced, fruity flavor profile. The olives are medium in size and oval in shape.
7. Santa Caterina: A cultivar widespread in some areas of Sicily, Santa Caterina produces olive oils with a fruity flavor profile and a deep green color. The olives are medium in size and oval in shape.
8. Tonda di Cagliari: Although originally from Sardinia, Tonda di Cagliari is also cultivated in some areas of Sicily. The olives are medium in size and black in color.

The Cultivars of Angimbe Oil

We now continue our disquisition on online cultivars by seeing in full the characteristics of the three Sicilian olive cultivars used to give life to Angimbe oils: N-Tone Monocultivar Nocellara del Belice and Natures Bio, a refined blend of Nocellara, Cerasuola and Biancolilla.

After the characteristics, at the bottom you will find an interesting paragraph on their use throughout the history of our farm.

Cerasuola cultivar

The Cerasuola cultivar is one of the most significant olive varieties grown in Sicily, and its cultivation is widespread in many regions of the island. It is appreciated not only for its organoleptic characteristics, but also for its adaptability and yield in the production of olive oil.

Here are some of the specific characteristics of Cerasuola Olives:

1. Flavor and Aroma: Olive oil produced from the Cerasuola cultivar is known for its fruity flavor profile and intense aroma . It is often characterized by notes of fresh grass, almond and artichoke. The flavor is complex, balanced and can present light bitter and spicy sensations.
2. Color: The olive oil obtained from Cerasuola has an intense green color, typical of olives harvested when they are still green or just starting to change color. This green color is associated with a high chlorophyll content, which is common in olives still ripening.
3. Harvest: Cerasuola olives are often harvested at the beginning of the harvest season, when they are still in an early stage of maturation. This contributes to the distinctive organoleptic profile of the oil.
4. Oil yield: The Cerasuola cultivar is known for its good oil yield. This means that it can produce a significant quantity of oil compared to the quantity of olives harvested.
5. Use: Cerasuola oil is versatile and can be used both as a condiment and for cooking. Its complexity of flavor makes it suitable for flavoring raw dishes, such as salads or vegetables, but also for cooking at higher temperatures.
6. Adaptability: Cerasuola is adaptable to different climate and soil conditions, making it a popular choice among olive growers in Sicily and other regions.

Biancolilla cultivar

Biancolilla is a cultivar appreciated for the production of high quality olive oils, both for its organoleptic profile and for its versatility in the kitchen. The presence of this variety contributes significantly to the diversity and quality of the olive oils produced in Sicily.

Here are the peculiar characteristics of the Biancolilla cultivar:

1. Flavor and Aroma: The olive oil produced by the Biancolilla cultivar is known for its delicate and fruity flavour. It can present light notes of almond and fresh grass, with a balanced organoleptic profile. Biancolilla oil is often appreciated for its sweetness and softness.
2. Color: Biancolilla oil has a color that varies from yellow to golden-green. This color is associated with the time of olive harvest, which can influence the chlorophyll and carotenoid content in the oil.
3. Harvest: Biancolilla olives are generally harvested mid-season, when they are in an intermediate stage of ripeness. The choice of harvest time can influence the flavor profile and aroma of the oil.
4. Oil yield: The Biancolilla cultivar is known for having a good oil yield. This means that it is possible to obtain a significant quantity of oil from the processing of a given quantity of olives.
5. Use: Biancolilla oil is suitable for both raw use and cooking. Thanks to its delicate flavour, it is often used to flavor raw dishes, such as salads, vegetables or fish. However, its versatility also makes it suitable for cooking at low and medium temperatures.
6. Adaptability: The Biancolilla cultivar is generally adaptable to different climate and soil conditions, making it a reliable choice for olive growers.

Nocellara del Belice cultivar

The Nocellara del Belice cultivar is an olive variety typically grown in the Valle del Belice region of Sicily, highly regarded not only for the production of high-quality olive oil, but also for table olives.

It is particularly known for the production of large, green olives and for giving life to one of the oils with the highest concentration of polyphenols and photosterols, rich in triglycerides, essential fatty acids and vitamin E, therefore presenting a protective action for the organism as well as a unique taste of its kind.

Below are the most specific characteristics of the Nocellara del Belice cultivar:

1. Flavor and Aroma: The olive oil produced by Nocellara del Belice is known for its fruity flavor profile and characteristic aroma. It may present notes of fresh grass, almond and artichoke. The flavor is often balanced, with a pleasant combination of bitterness and spiciness.
2. Color: Nocellara del Belice oil has a color that varies from green to golden yellow. The timing of the olive harvest affects the color of the oil, with greener olives tending to produce a greener oil as a result.
3. Harvest: Nocellara del Belice olives are usually harvested mid-season, when they are at an intermediate stage of ripeness. Harvesting can be done either manually or mechanically, depending on the agricultural practices adopted.
4. Size and Shape: Nocellara del Belice olives are medium-large in size and have an oval or elliptical shape. The pulp is generally firm, making these olives also suitable for the production of table olives.
5. Oil yield: Nocellara del Belice is known for its good oil yield. This means that it is possible to obtain a significant quantity of oil from the processing of a given quantity of olives.
6. Use: Nocellara del Belice oil is versatile and can be used both raw and for cooking. Thanks to its complex flavor profile, it is often used to flavor raw dishes, such as salads or bruschetta. However, it is also suitable for cooking at low and medium temperatures.

On our farm, the oil cultivar that has historically been predominantly cultivated is Cerasuola, both for its great adaptability to soil that has never been irrigated and for its resistance to atmospheric agents; then a small percentage of Biancolilla has always been used for pollination . This practice has continued for generations: in our olive grove there are in fact beautiful centuries-old Cerasuola olive trees.

In recent years the new generations have also added the Nocellara del Belice cultivar to these historical cultivars, both for its excellent characteristics, as it is the only cultivar that has obtained the DOP certification without being mixed with others, and because at a national and internationally, the quality of the oil obtained has received very important recognitions (our N-Tone Monocultivar Nocellara del Belice oil was awarded Bronze at the 2021 Global Olive Oil Awards in Berlin).

However, our philosophy remains that of cultivating only Sicilian cultivars typical of our territory, as this allows us to have a product with guaranteed quality, to be more sustainable, and to make those who choose Angimbe oil feel attachment to our land and the desire to transfer all our genuine Sicilian nature into the oil.

Organic cultivars

You sometimes hear the term "organic cultivar" used to refer to a cultivar grown following organic farming principles, but it's important to note that the cultivars themselves are not organic or non-organic. Organic cultivation is an agricultural practice, while cultivars are specific varieties of plants that can be grown following various agricultural practices, including organic ones.