Olive Production for Oil Olive Production for Oil VARIETIES VARIETIES
UC Davis Short CourseUC Davis Short Course
–– Olive Center (RMI)Olive Center (RMI)–– Fruit and Nut Research and Fruit and Nut Research and
Information CenterInformation Center–– Plant Science DepartmentPlant Science Department–– Cooperative ExtensionCooperative Extension
Paul Vossen
Paul VossenPaul Vossen
Origin of the Olive Origin of the Olive (Olea europaea)(Olea europaea)
sylvestris cerasiformis
Olea laperrini chrysophylla - ferrugineaPaul Vossen
Mediterranean DevelopmentMediterranean Development5,500 to 6,000 years5,500 to 6,000 years
1o 2o 3o
Paul Vossen
The VARIETY Choice The VARIETY Choice 1.1. Tree Vigor Tree Vigor –– Harvest methodHarvest method2.2. Removal Force Removal Force –– Harvest method Harvest method 3.3. Fruit Yield Fruit Yield –– Precocity Precocity 4.4. Oil Yield % Oil Yield % –– quantity and extractability quantity and extractability 5.5. Oil Flavor Oil Flavor ““StyleStyle””6.6. Cold HardinessCold Hardiness7.7. Maturity SeasonMaturity Season8.8. Disease ResistanceDisease Resistance9.9. PollinationPollination10.10. Fruit SizeFruit Size11.11. Pit to Pulp RatioPit to Pulp Ratio12.12. Salt ToleranceSalt Tolerance13.13. Growth habitGrowth habit
150 varieties = 90%150 varieties = 90%
Paul Vossen
Varieties Based on SystemSuperSuper--High Density High Density
(600(600--900 trees/a)900 trees/a)• Arbequina• Arbosana• Koroneiki
• Chiquitita• FS-17, I-77, Don Carlo,
Favolosa, Diana, etc.
High Density High Density (100(100--350 trees/a)350 trees/a)
• All varieties • Except for SHD
Paul Vossen
SuperSuper--HighHigh--DensityDensity• Currently based on 3 varieties• Specific patented clones• Lower vigor• High precocity • Good characteristics• New ones on the way• Others DON’T work!
Paul Vossen
ArbequinaArbequina
ArbosanaArbosana
KoroneikiKoroneikiPaul Vossen
ChiquititaChiquitita
Paul Vossen
PrecociousPrecocious
Non Non Precocious Precocious
More fruit More fruit at an at an
earlier age earlier age
Better set Better set under under
vigorous vigorous conditions conditions
Paul Vossen
Variety Characteristics Variety Characteristics ArbequinaArbequina
• Vigor - L • Precocity - H• Yield – H• Flavor – M• Stability – L • Ripeness – E• Cold – H• Removal – I• Disease =
Arbosana•• Vigor Vigor -- VL VL •• Precocity Precocity -- VHVH•• Yield Yield –– HH•• Flavor Flavor –– II•• Stability Stability –– M M •• Ripeness Ripeness –– II•• Cold Cold –– HH•• Removal Removal –– II•• Disease =Disease =
Koroneiki • Vigor - L • Precocity - M• Yield – H/A• Flavor – R• Stability – H • Ripeness – L• Cold – S• Removal – VD• Disease =
Paul Vossen
Oil Quality FactorsOil Quality Factorsflavor & stability
•• Variety ~ 40%Variety ~ 40%• Maturity ~ 40%• Processing ~ 15%• Growing Conditions ~ 5%
Paul Vossen
What to look for in an olive oilWhat to look for in an olive oil•• Fresh olive tasteFresh olive taste•• Not fermented or rancid (no defects)Not fermented or rancid (no defects)•• Some bitternessSome bitterness•• Some pungencySome pungency•• Attractive fruitinessAttractive fruitiness•• Depends on useDepends on use
Paul Vossen
Maturity IndexMaturity Index
Paul Vossen
Paul Vossen
Varietal Trial C Valley Arbequina MI: 2.8 (11-09-05)
0 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15
Astringency Average
Sweetness Average
Pungency Average
Bitterness Average
Fruit Intensity Average
Total Flavor Intensity Average
Aroma Intensity Average
Complexity Average
Balance Average
Overall Quality Average
Paul Vossen
Paul Vossen
Varietal Trial C Valley Arbosana MI: 2.2 (11-14-05)
0 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15
Astringency Average
Sweetness Average
Pungency Average
Bitterness Average
Fruit Intensity Average
Total Flavor Intensity Average
Aroma Intensity Average
Complexity Average
Balance Average
Overall Quality Average
Paul Vossen
Paul Vossen
Varietal Trial C Valley Koroneiki MI: 1.9 (11-25-05)
0 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15
Astringency Average
Sweetness Average
Pungency Average
Bitterness Average
Fruit Intensity Average
Total Flavor Intensity Average
Aroma Intensity Average
Complexity Average
Balance Average
Overall Quality Average
Paul Vossen
VARIETY FLAVORSVARIETY FLAVORS•• ArbequinaArbequina – Aromatic, nutty, buttery, fruity,
sweet, artichoke, ripe apple, almond•• ArbosanaArbosana – fruity, grassy, pungent•• KoroneikiKoroneiki – Aromatic, bitter,
pungent, herbaceous, green tea, fruity, ripe banana
Paul Vossen
High Density Trees ~ 20 ft apart High Density Trees ~ 20 ft apart
24 x 12 feet24 x 12 feetPaul Vossen
Varieties with PotentialVarieties with Potential• Bosana• Coratina• Frantoio• Hojiblanca• Kalamon• Leccino• Mission• Picual• Picudo• Taggiasca
Paul Vossen
Trees for Wider SpacingTrees for Wider SpacingHigh Density SystemHigh Density System
• Vigor is high• Low to medium precocity• Wide range in fruit size• Fruit matures from early to late• Greatest range in flavors & oil styles• Minimum spacing between rows = 16 ft• 18-22 ft needed between rows• In-row spacing between trees = 6-11 ft• Typical spacing 16x8 – 18x9 – 20x10 – 22x11
Paul Vossen
Not Super High Density
OLIVE VARIETY PRECOSITY, PRODUCTIVITY, ALTERNANCE INDEX, AND OILCONTENT IN MEKNES, MOROCCO GROWN AT A DENSITY OF 178 TREES/ha
VarietyAve. Yield* First 3 yrs. (kg/tree)
Ave. Yield Last 3 yrs.(kg/tree)
Cumulative Yield
Alternance Index
Oil content % wet wt.
basis
Oil Yield Estimate
kg/ha
Arbequina 6.94 29.17 122.46 0.20 23 1,040Carolea 2.12 19.53 74.45 0.45 26 903Frantoio 2.28 18.80 70.85 0.33 27 904Haouzia 3.86 17.17 69.07 0.37 23 703
Koroneiki 18.14 25.19 143.60 0.39 25 1,150Hojiblanca 5.93 33.67 131.49 0.29 20 1,080
Leccino 1.16 24.02 87.05 0.63 - -Manzanillo 2.17 20.22 77.99 0.52 - -Mastoides 11.66 16.95 97.50 0.57 30 905
Menara 5.46 18.13 75.75 0.41 23 742P. Languedoc 5.62 26.67 103.79 0.32 22 1,000
Picual 10.23 38.60 169.61 0.21 24 1,580* Starting three years after planting.Noureddine Ouazzani unpublished data. Département d’Arboriculture, Unité de Génétique Ecole Nationale d’ Agriculture, Meknés, Maroc
Paul Vossen
OLIVE VAREITY VIGOR (TREE VOLUME) IN THE 9TH YEAR AT A
DENSITY OF 286 TREES/ha IN CATALUÑA, SPAIN
Variety Volume m3/treeMorrut 48.0
Changlot Real 47.0Empeltre 42.0
Manzanilla 41.0Blanqueta 39.0
Picual 34.0Arbequina 34.0Palomar 32.0Joanenca 29.0
Santa Caterina 25.0Arbosana 24.0
i-50 23.0Joan Tous, Agustí Romero, and Joan Plana. Dept. d’ Arboricultura Mediterránia, Centre “Mas Bové”, IRTA, Reus-Constantí (Tarragona), Spain
Carmen del Río, Juan M. Caballero and Ma Dolores García-Fernández. CIFA “Alameda del Obispo”, IFAPA, Junta de Andalucía, Córdoba, Spain
16.8Coratina 20.2Cornicabra 22.5Hojiblanca 24.2Manzanilla 27.1Empeltre 30.6Picudo 31.0Gordal (Sevillano)40.3Frantoio 40.5Leccino 42.2Blanqueta 43.0Maurino 66.7Moraiolo
Volume m3/treeVariety
OLIVE VAREITY VIGOR (TREE VOLUME) IN THE 10TH YEAR AT A
DENSITY OF 204 TREES/ha IN ANDALUCIA, SPAIN
Paul Vossen
OLIVE VAREITY VIGOR IN FIRENZE, ITALY
VarietyTree height
(cm)Total
vegetation (cm)
Number of branches per
tree
Trunk diameter
(cm)Correggiolo 159.83 442.91 19.3 7.6
Frantoio 142.08 304.58 15.6 7.4Grappolo 119.58 172.16 12.1 7.2Leccino 152.30 404.00 19.0 6.5
Leccio del Corno 112.00 158.5 10.2 6.0Maurino 130.50 299.75 22.8 7.1Moraiolo 119.08 122,75 8.1 5.6Pendolino 134.16 315.91 20.5 6.8S. Caterina 121.66 199.66 9.9 6.5
San Francesco 167.41 414.41 20.1 9.4Antonio Cimato, Istituto sulla Propagazione delle Specie Legnose Consiglio Nazionale delle Ricerche Scanticci – Firenze, Italia
Paul Vossen
OLIVE VAREITY PRECOCITY AND PRODUCTION 1991- 2001 IN CATALUÑA, SPAIN
VarietyYears to produce
Yield first 3 yrs. kg/tree Ave. yield 7th-
10th yrs. kg/tree
Efficiency kg fruit/m3 tree
volume
Blanqueta 2 27.6 25.2 3.2
Arbequina 2 22.7 27.1 4.1
Arbosana 2 18.0 18.0 4.8
Palomar 2 9.0 17.2 2.6
Picual 3 24.3 19.9 2.7
Joanenca 3 23.4 20.2 4.0
Manzanilla 3 10.7 21.1 2.0
Empeltre 4 15.0 14.0 1.5
Santa Caterina 6 8.8 3.6 0.4Joan Tous, Agustí Romero, and Joan Plana. Dept. d’ Arboricultura Mediterránia, Centre “Mas Bové”, IRTA, Reus-Constantí (Tarragona), Spain
Paul Vossen
OLIVE VAREITY PRECOCITY, AND PRODUCTION (1987- 1997) IN ANDALUCIA, SPAIN
VarietyYears to produce
Yield first 3 yrs. kg/tree
Ave. yield 7th-10th yrs
kg/tree
Efficiency kg fruit/m3 tree
volumeBlanqueta 3 7.7 38.1 4.06Maurino 3.5 31.0 21.5 2.88Picudo 3.5 14.9 23.4 3.83
Manzanilla 4 21.8 26.1 5.36Hojiblanca 4 21.5 22.2 4.71Cornicabra 4 14.2 19.7 4.60
Coratina 4 8.1 13.1 3.74Leccino 4.5 27.4 34.2 3.65Frantoio 5 41.2 25.3 2.87Empeltre 5.5 32.8 10.9 2.49Moraiolo 5.5 30.7 15.0 0.86
Gordal (Sevillano) 6 18.6 6.4 0.84Carmen del Río, Juan M. Caballero and Ma Dolores García-Fernández. CIFA “Alameda del Obispo”, IFAPA, Junta de Andalucía, Córdoba, Spain. Paul Vossen
VARIETY COMPARISONS FOR PRECOSITY IN AUSTRALIA
Early bearing
Picual, Barnea, Hojiblanca, Arbequina, Koroneiki, Leccino, and Manzanillo
Mid bearing Mission, Pendolino, Columella, FS-17, and Coratina
Late bearing Ascolano, Frantoio, Gordal, Kalamon, I-77, and Souri
Susan Sweeney, Plant Research Center, Waite Research Precinct; Rural Industries Research and Development Corporation; Hartley Grove, Urrbrae, 5064, Australia
Paul Vossen
OLIVE VAREITY PRECOCITY, PRODUCTIVITY, FRUIT WEIGHT, AND OIL CONTENT IN CÓRDOBA, SPAIN 1988-98
VarietyYield*
first 3 yrs. kg/tree
Productivity Ave. 6th-9th yrs.
(kg/tree)
Fruit Weightg/fruit
Oil content % dry wt. basis
Arbequina 23.0 24.5 1.7 55.1
Manzanilla 7.4 10.8 3.9 51.9
Villalonga 24.9 12.8 4.6 58.4
Carolea 16.3 14.0 4.6 58.4
Koroneiki 20.5 13.3 1.1 55.7
Leccino 28.7 23.6 3.0 49.0
Picholine 21.6 10.2 3.8 56.1
P. Marocaine 16.4 15.8 3.9 53.1Juan M. Caballero, Carmen del Río, Carlos Navarro, Ma Dolores García-Fernández, Juan Morales, Manuel Hermoso, Luis Á del Olmo, Francisco López, Fernando Cera, and Gustavo Ruiz. CIFA “Alameda del Obispo”, IFAPA, Junta de Andalucía, Córdoba; CIFA “Estación de Oilivicultura y Elaiotecnia”, IFAPA, Junta de Andalucía, Mengíbar (Jaén); CIFA de Cabra, IFAPA, Junta de Andalucía, Cabra (Córdoba); Delegación de Agricultura y Pesca, Junta de Andalucía, Huelva.
Paul Vossen
OLIVE VAREITY PRECOCITY, PRODUCTIVITY, FRUIT WEIGHT, AND OIL CONTENT IN CATALUÑA, SPAIN 1988-01
VarietyYield*
first 2 yrs. kg/tree
Average Productivity 8th-11th yrs.
kg/tree
Fruit Weightg/fruit
Oil content % dry wt. basis
Arbequina 23.4 29.8 1.2 50.5Manzanilla 10.1 19.3 3.7 50.4Villalonga 18.5 25.7 3.5 48.3Ayvalik 1.2 5.6 3.4 52.4Carolea 5.8 23.2 4.4 53.3
Koroneiki 4.1 8.5 0.8 49.3Leccino 13.5 31.8 2.5 47.1
Picholine 10.2 31.5 3.8 50.7P. Marocaine 4.9 13.5 3.6 46.9
Joan Tous, Juan F. Hermoso, Joan Plana, and Agustí Romero. Dept. d’ Arboricultura Mediterránia, Centre “Mas Bové”, IRTA, Reus-Constantí (Tarragona); Estación Experimental del Ebro, IRTA, Amposta (Tarragona), Spain.
Paul Vossen
VARIETY COMPARISONS FOR YIELD, OLEIC FATTY ACID CONTENT, OIL CONTENT, FRUIT WEIGHT, AND FLESH TO PIT RATIO IN AUSTRALIA (1998 - 2004).
Variety Ave. yield 3 yrs. kg/tree Yield 2004 kg/tree Oil content % dry
wt. basisFruit Wt. Fresh
(g)Flesh to pit
ratio
Picual 7.58 11.8 52.1 4.26 8.34
Barnea 6.80 10.9 61.0 3.64 8.16
Hojiblanca 6.39 17.2 40.4 4.47 8.98
Arbequina 5.95 11.6 61.9 1.89 6.07
Manzanilla 5.42 8.7 41.5 5.46 10.86
Mission 4.41 - 48.2 4.03 7.26
Pendolino 4.39 7.8 41.4 2.46 6.19
Columella 4.11 - 56.8 4.86 8.79
Leccino 3.88 15.2 47.6 3.55 6.18
FS-17 3.31 - 61.7 3.40 11.2
Coratina 3.29 1.4 57.1 3.94 6.32
Ascolano 2.58 - 54.1 7.06 12.4
Frantoio 2.52 6.4 57.4 2.80 5.15
Gordal 2.28 5.8 54.0 9.66 11.52
Kalamon 1.81 1.5 54.1 4.53 8.45
I-77 0.85 4.4 54.4 5.13 6.57
Souri 0.00 0.0 60.2 3.34 8.11
Koroneiki - 13.0 47.8 0.96 4.51Susan Sweeney, Plant Research Center, Waite Research Precinct; Rural Industries Research and Development Corporation Hartley Grove, Urrbrae, 5064, Australia. Paul Vossen
YIELD OF OLIVES (KG/HA) FROM THE 2ND TO THE 6TH YEAR IN A SUPER-HIGH-DENSITY SYSTEM (1.35 x 3.75 m – 1,975 trees/ha) BY VARIETY.
TREES PLANTED 3/2000 IN ANDALUCIA, SPAIN
Variety Year 2 Year 3 Year 4 Year 5 Year 6 Ave. 3rd to 6th yrs.
Arbequina 0 16,641 17,219 21,552 6,347 15,440
Arbequina I-18 0 14,798 14,041 20,127 6,186 13,788
Arbosana 306 17,155 8,956 19,367 7,378 13,214
FS-17 0 4,359 2,829 8,767 690 4,161
Koroneiki 3,601 20,738 6,098 12,520 4,512 10,968Diego Barranco – Unpublished Data - Dept. de Agronomía, Universidad de Córdoba, Spain
Diego Barranco – Unpublished Data - Dept. de Agronomía, Universidad de Córdoba, Spain
2,0078262,2901,1163,795660Koroneiki (18.3% oil – 54.0% water)
6121001,2904166400FS-17 (14.7% oil – 66.2% water)
2,5241,4093,7001,7103,27758Arbosana (19.1% oil – 55.5% water)
2,1809803,1802,2202,3400Arbequina I-18 (15.8% oil – 59.9% water)
2,2709303,1702,5302,4500Arbequina (14.7% oil – 60.0% water)
Ave. 3rd to 6th yrs.Year 6Year 5Year 4Year 3Year 2Variety (% oil wet basis -% water)
YIELD OF OIL (LITERS/HECTARE) 2ND TO THE 6TH YEAR IN A SUPER-HIGH-DENSITY SYSTEM (1.35 x 3.75 m – 1,975 trees/ha) BY VARIETY.
TREES PLANTED 3/2000 IN ANDALUCIA, SPAIN
Paul Vossen
VARIETY COMPARISON• Oil Extraction
Paul Vossen
OIL EXTRACTION FROM A PRESS AS INFLUENCED BY VARIETY AND FRUIT MATURITY
Variety Maturity Gallons of Oil/Ton of Olives
Kg oil per metric ton
Ascolano Half ripe – beginning to turn red 25.2 95.5
Ascolano Fully ripe – black – some shrivel 38.3 145.2
Columella Half ripe – mostly red color 39.4 149.3
Correggiolo Half red –half green 44.1 167.1
Correggiolo Fully ripe – black to the pit 51.4 193.7
Manzanillo Fully ripe – black to the pit 34.9 149.3
Mission Green – yellow 37.7 142.9
Mission Half ripe – red color 39.7 150.5
Mission Fully ripe – black fruit 50.1 189.9
Mission Fully ripe – shriveled fruit 58.2 220.6
Mission Moldy pomace – 2nd pressing 11.2 42.4
Morinello Unripe green 29.2 110.7
Morinello Fully ripe – black 45.5 172.4
Nevadillo Black ripe 44.8 169.8
Pendolino Black ripe 41.8 158.4
Pendolino Fully ripe – black and shriveled 53.7 203.5
Razza Black ripe 47.8 181.2
Rubra Black ripe 24.0 91.0
Uvaria Fully ripe – black 31.4 119.0J. Eliot Coit, 1909. Olive culture and oil manufacture in the arid SW - USA.
Paul Vossen
OIL CONTENT OF OLIVES FROM VARIOUS CALIFORNIA DISTRICTS
Variety Location Oil % wet Oil % dry Water %
Correggiolo Chico 33.7 63.3 46.8
Grappoli Chico 33.5 60.9 45.0
Chemlali San Fernando 28.6 52.9 46.0
Moraioli Chico 26.9 56.5 52.4
Mission Lindsay 25.5 56.2 54.7
Maurini Chico 25.0 62.8 60.2
Nevadillo Porterville 25.0 57.0 56.2
Nevadillo San Fernando 24.5 55.8 56.1
Manzanillo Lindsay 24.0 60.0 60.0
Lecci Chico 22.8 58.9 61.3
Barouni Chico 21.3 51.7 59.8
Columbella Fallbrook 21.0 58.6 64.2
Mission Riverside 19.0 56.7 66.5
Picholine San Fernando 18.6 54.7 66.0
Ascolano Riverside 16.8 60.0 72.0
Obliza San Fernando 16.7 52.8 68.4
Barouni Riverside 15.7 54.1 71.0
Ascolano Lindsay 14.8 52.4 71.8
Sevillano Lindsay 14.7 55.5 73.7
Manzanillo Riverside 13.0 53.0 75.5
Sevillano Corning 12.2 52.5 76.8
Chemlali Riverside 11.2 42.5 73.7Condit and Cruess, 1940 Paul Vossen
VARIETY COMPARISON• Fatty Acid Composition
Paul Vossen
OLIVE VAREITIES PERCENTAGE OLEIC
FATTY ACID CONTENT IN CATALUÑA , SPAIN 1993-98
Variety C18:1 (%)
Picual 78.28
Arbosana 74.77
Manzanilla 71.97
Hojiblanca 73.70
Arbequina 68.20
Empeltre 68.61
Blanquetta 61.23
Tous, Romero, and Díaz IRTA, Reus-Constantí (Tarragona), Spain Noureddine Ouazzani unpublished data. Département d’Arboriculture, Unité de GénétiqueEcole Nationale d’ Agriculture, Meknés, Maroc
70.53Carolea
70.85Arbequina
74.23Frantoio
74.56Kalamon
74.99Mastoides
75.25P. Marocaine
76.33Leccino
78.22Koroneiki
80.24Picual
C18:1 (%)Variety
OLIVE VAREITIES PERCENTAGE OLEIC FATTY ACID CONTENT IN
MEKNES, MOROCCO
Paul Vossen
OLIVE VAREITIES PERCENTAGE OLEIC FATTY ACID CONTENT IN
FRANCE 1995-2004
Variety C18:1 (%)
Aglandau 73.41
Bouteillan 68.32
Cailletier 76.34
Cayon 79.03
Grossane 68.72
Lucques 73.12
P. du Languedoc 74.35
Salonenque 64.55
Tanche 79.44
Arbequina 68.26
Cornicabra 67.55
Frantoio 75.21
Manzanillo 72.96
Natalie Moutier, Christian Pinatel, André Martre, and Jean-Paul Roger. 2004. INRA de Montpellier, AFIDOL d’ Aix-en-Provence; CBNM de Porquerolles -France.
Uceda, Beltran, Jiménez. Estacion de Olivicultura y Elaiotecnia, Junta de Andalucía, Mengíbar (Jaén), Spain
59.01Blanquetta
63.29Picudo
65.09Moraiolo
65.83Arbequina
69.29Empeltre
70.82Leccino
71.35Maurino
71.69Pendolino
73.91Frantoio
74.30Cornicabra
74.56Kalamon
74.61Hojiblanca
75.33Manzanilla
76.05P. Marocaine
77.66Koroneiki
78.34Picual
C18:1 (%)Variety
OLIVE VAREITIES PERCENTAGE OLEIC FATTY ACID CONTENT IN CÓRDOBA,
SPAIN 1989-1997
Paul Vossen
OLIVE VAREITIES % OLEIC FATTY ACID CONTENT IN AUSTRALIA 2000-04
Variety C18:1 (%)
Arbequina 68.9-70.7
Ascolano 75.8-77.8
Barnea 72.8-75.1
Blanqueta 57.8-75.2
Bouteillan 73.8-74.1
Columella 60.2-64.6
Coratina 74.6-82.7
Frantoio 72.8-74.2
FS-17 72.2-75.5
Gordal 68.3-70.2
Hojiblanca 75.3-76.9
I-77 78.3-78.4
Kalamon 76.2-81.0
Koroneiki 79.1-80.5
Leccino 77.3-77.6
Manzanillo 72.4-74.7
Mission (CA) 77.0-77.6
Pendolino 72.7-73.6
Picual 77.0 -78.7
Souri 74.1-74.4Susan Sweeney, Plant Research Center, Waite Research Precinct; Rural Industries Research and Development Corporation Hartley Grove, Urrbrae, 5064, Australia.
Paul Vossen
VARIETY COMPARISON• Polyphenol Content• Bitterness• Stability
Paul Vossen
OLIVE VAREITIES - OIL OXIDATIVE STABILITY IN MEKNES, MOROCCO
Variety Hrs. O2 Stab. 120OCPicual 14.0
Leccino 10.4Koroneiki 9.22
P. Marocaine 8.25P. Languedoc 6.83
Mastoides 6.68Arbequina 6.55Manzanillo 5.92
Frantoio 3.85Carolea 3.35
Hojiblanca 1.58Noureddine Ouazzani unpublished data. Département d’Arboriculture, Unité de Génétique Ecole Nationale d’ Agriculture, Meknés, Maroc
Paul Vossen
POLYPHENOL CONTENT, BITTERNESS, AND STABILITY OF SELECTED VARIETIES IN CATALUÑA, SPAIN 1996-1998
Variety Polyphenols ppm K225 Bitterness Hrs. O2 Stab. 120OC
Villalonga 887 0.72 10.28
Picual 509 0.42 21.45
Blanquetta 491 0.43 10.26
Joanenca 367 0.38 13.40
Manzanilla 321 0.27 15.35
Hojiblanca 273 0.27 6.25
Arbosana 269 0.24 12.90
Palomar 248 0.29 8.41
Empeltre 238 0.21 7.82
Arbequina 201 0.19 7.80Joan Tous, Agustí Romero, and Isabel Díaz. Dept. d’ Arboricultura Mediterránia, Centre “Mas Bové”, IRTA, Reus-Constantí (Tarragona) and Centro Tecnología de la Carne, IRTA, Monells (Girona), Spain.
Paul Vossen
POLYPHENOL CONTENT, BITTERNESS, AND STABILITY OF SELECTED VARIETIES IN ANDALUCIA, SPAIN 1989-1997
Variety Polyphenols ppm K225 Bitterness Hrs. O2 Stab. 98OC
Chetoui 1,240 0.82 75.1
P. Marocaine 787 0.52 94.8
Picual 664 0.45 140.6
Cornicabra 464 0.48 118.7
Manzanilla 461 0.2 57.8
Empeltre 420 0.22 57.5
Koroneiki 411 0.36 71.9
Frantoio 382 0.21 64.6
Maurino 334 0.21 46.1
Kalamon 332 0.27 49.3
Leccino 302 0.25 56.3
Blanquetta 293 0.25 34.8
Picudo 246 0.19 38.03
Hojiblanca 187 0.19 51.0
Arbequina 181 0.16 38.31
Moraiolo 175 0.13 36.37Marino Uceda, Gabriel Beltrán, and Antonio Jiménez. Estacion de Olivicultura y Elaiotecnia, Junta de Andalucía, Mengíbar (Jaén), Spain. Paul Vossen
OLIVE VARIETIES COMPARITIVE POLYPHENOL CONTENT AND PERCENTAGE OF OLEIC FATTY ACID GROWN IN ITALY
Variety Region Polyphenols ppm C18:1 (%)
Ascolana Marche 478.22 ± 93.78 78.94 ± 1.06Canino Marche 432.75 ± 58.63 76.92 ± 1.16
Frantoio Marche 450.68 ± 75.83 77.39 ± 1.08Leccino Marche 308.34 ± 51.01 77.47 ± 0.79
Leccio del Corno Marche 495.34 ± 7.83 82.12 ± 0.91Maurino Marche 324.76 ± 56.24 76.81 ± 2.38Moraiolo Marche 496.49 ± 38.68 76.97 ± 1.15Pendolino Marche 312.01 ± 78.22 75.94 ± 1.92Coratina Toscana 80.8 – 968.5 -Frantoio Toscana 173.0 – 501.4 79.1Leccino Toscana 146.0 – 354.0 79.9Maurino Toscana 147.0 – 290.6 76.6Moraiolo Toscana 190.0 – 499.0 78.9Pendolino Toscana 152.0 – 490.3 79.2
Girogio Pannelli, Barbara Alfei, and Alfio Santinelli. Instituo Sperimentale per l’Olivicoltura sezione di Spoleto and Agenzia Servizi Settore Agroalimentare delle Marche, Ancona, Italy. A. Cimato, Iistituto Propagazione Specie Legnose C.N.R; A. Baldini, S. Caselli, M. Marranci, and L. Marzi, Grantees, Firenze, Italy. Paul Vossen
VARIETY COMPARISON• Sensory Characteristics
Paul Vossen
Style GeneralitiesStyle GeneralitiesMild
• Arbequina• Ascolana• Empeltre• Kalamon• Leccino• Pendolino• Maurino• Picudo• Sevillano• Taggiasca
Medium• Aglandau• Barnea• Bosana• Bouteillan• Farga• Hojiblanca• Manzanillo• Mission
Strong• Arbosana• Chemlali• Coratina• Cornicabra• Frantoio• Koroneiki• Moraiolo• Picual• Picholine
Paul Vossen
VARIETY COMPARISONS FOR TIME OF FLOWERING IN AUSTRALIA.
Early flowering Pendolino
Mid flowering
Leccino, Mission, Manzanilla, Gordal, Barnea, Frantoio, Hojiblanca, and Kalamon
Late flowering
Arbequina, Aglandau, Coratina, Columella, Koroneiki, and Picual
Susan Sweeney, Plant Research Center, Waite Research Precinct, Rural Industries R and D Corporation Hartley Grove, Urrbrae, Australia.
Paul Vossen
Cold Hardiness in OlivesCold Hardiness in OlivesHardyHardy
• Arbequina• Aglandau• Ascolano• Bouteillan• Coratina
• Hojiblanca• Leccino• Maurino• Mission
• Pendolino• Picudo• Picual
• Sevillano
SensitiveSensitive• Empeltre • Frantoio
• Koroneiki• Manzanillo• Moraiolo
• Taggiasca
ModerateModerate• Kalamon• Picholine
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Ripening SeasonRipening Season
Early• Arbequina• Ascolana• Empeltre• Farga• Leccino• Picual• Sevillano
Medium• Arbosana• Barnea• Bouteillan• Manzanillo• Mission• Moraiolo• Pendolino
Late• Bosana• Cornicabra• Coratina• Frantoio• Hojiblanca• Kalamon• Koroneiki• Picholine• Picudo• Taggiasca
Paul Vossen
VARIETY COMPARISON• Disease Susceptibility
Paul Vossen
Olive Disease ToleranceOlive Disease Tolerance•• Manzanillo:Manzanillo: gets less leaf spot (susceptible
to cold olive knot and Verticillium wilt)•• Gordal Sevillano:Gordal Sevillano: cold hardy & less leaf spot
(susceptible to olive fly)•• Mission:Mission: cold hardy (susceptible to leaf spot)•• Ascolano:Ascolano: cold hardy & less leaf spot & less
olive knot•• Kalamon:Kalamon: unknown
Paul Vossen
OLIVE VARIETY SUSCEPTIBILITY TO Spilocaea oleagina, Verticillium dahliae, AND Pseudomonas savastanoi
Variety Spilocaea oleagina Verticillium dahliae Pseudomonas savastanoi
Aglandau S R -
Arbequina S VS VS
Arbosana VR - -
Ascolano S R R
Blanqueta VS - R
Bouteillan R - -
Cayon R - -
Coratina R - -
Cornicabra VS VS -
Empeltre VS VR S
Frantoio VR VR R
Gordal Sevillana S S S
Hojiblanca S VS S
Koroneiki VR R S
Kalamon S S R
Leccino R S R
Manzanilla S S VS
Maurino R - -
Mission VS S R
Moraiolo R S S
Pendolino S S S
Picholine S S -
P. Marocaine VS - R
Picual VS VS S
Picudo S VS VS
VR = Very Resistant, R = Resistant, S = Susceptible, and VS = Very Susceptible
Paul Vossen, William Krueger, Rachel Elkins, Ed Weber, Ken Churches, and Alexandra Kicenik-Devarenne, University of California, USA; Blanco-López, M. A. and F. J. López-Escudero. 2005. U de Córdoba, Spain; Civantos López-Villalta, M. 1999, U of Jaén; Peñalver, R., A. Garcia, J. Pérez-Panadés, C. Del Rio, J. M. Caballero, J. Pinochet, J. Piquer, E. A. Carbonell, and M. Milagros López. 2005; Trapero, A. and L. M. López-Doncel. 2005Paul Vossen
Variety Comparison
CONCLUSIONS
Paul Vossen
Varieties Varieties -- Superior Superior ProductivityProductivity
1. Arbequina, Arbosana, and Koroneiki
2. Barnea, Blanqueta, Leccino, Hojiblanca, Manzanillo, and ‘Picual.
Paul Vossen
Varieties Varieties –– Superior Superior Oil YieldOil Yield
1. Coratina, Koroneiki, and Picual 2. Arbequina, Arbosana, Empeltre,
Frantoio, Hojiblanca, Leccino, Manzanillo, Mission, Picudo, and Taggiasca.
Paul Vossen
High Quality “Flavor”Oil Varieties
1. Arbequina, Bosana, Frantoio, Koroneiki, and Picudo
2. Arbosana, Ayvalik, Cornicabra, Coratina, Hojiblanca, Leccino, Moraiolo, and Picholine Marocaine.
Paul Vossen
Very High “Stability”Oil Varieties
Coratina, Picual, Koroneiki, and Mission
Paul Vossen
Varieties – Superior Cold Hardiness
Arbequina, Arbosana, Leccino, Hojiblanca, and Picual.
Paul Vossen
Varieties – Superior Disease Resistance
Arbosana, Blanqueta, Bouteillan, Frantoio, Koroneiki, and Leccino.
Paul Vossen
Olive PollinationOlive Pollination•• Some varieties are very self fertile (maybe)Some varieties are very self fertile (maybe)•• Most are self sterileMost are self sterile•• Barouni and Sevillano are incompatibleBarouni and Sevillano are incompatible•• Manzanillo and Mission are incompatibleManzanillo and Mission are incompatible•• Frantoio and Leccino are incompatibleFrantoio and Leccino are incompatible•• Some are somewhat self incompatibleSome are somewhat self incompatible•• Set better with cross pollination Set better with cross pollination ––
especially with bad weather especially with bad weather •• Pollenizer within 200 feetPollenizer within 200 feet
Paul Vossen
Paul VossenUniversity of California University of California
Cooperative ExtensionCooperative Extension133 Aviation Blvd.
Santa Rosa, CA 95403(707) 565-2621
http://cesonoma.ucdavis.edu
Paul Vossen
