Olive Production For Oil VARIETIES

Olive Production for Oil
VARIETIES
UC Davis Short Course
– Olive Center (RMI)
– Fruit and Nut Research and
Information Center
– Plant Science Department
– Cooperative Extension
Paul Vossen
Paul Vossen
Paul Vossen
Origin of the Olive (Olea europaea)
sylvestris
chrysophylla - ferruginea
cerasiformis
Olea laperrini
Paul Vossen
Mediterranean Development
5,500 to 6,000 years
1o
2o
3o
Paul Vossen
The VARIETY Choice
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.
Tree Vigor – Harvest method
150 varieties = 90%
Removal Force – Harvest method
Fruit Yield – Precocity
Oil Yield % – quantity and extractability
Oil Flavor “Style”
Cold Hardiness
Maturity Season
Disease Resistance
Pollination
Fruit Size
Pit to Pulp Ratio
Salt Tolerance
Growth habit
Paul Vossen
Varieties Based on System
Super-High Density
(600-900 trees/a)
• Arbequina
• Arbosana
• Koroneiki
High Density
(100-350 trees/a)
• All varieties
• Except for SHD
• Chiquitita
• FS-17, I-77, Don Carlo,
Favolosa, Diana, etc.
Paul Vossen
Super-High-Density
•
•
•
•
•
•
•
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
Arbequina
Arbosana
Paul Vossen
Koroneiki
Chiquitita
Paul Vossen
More fruit
at an
earlier age
Better set
under
vigorous
conditions
Precocious
Non
Precocious
Paul Vossen
Variety Characteristics
•
•
•
•
•
•
•
•
•
Arbequina
Vigor - L
Precocity - H
Yield – H
Flavor – M
Stability – L
Ripeness – E
Cold – H
Removal – I
Disease =
•
•
•
•
•
•
•
•
•
Arbosana
Vigor - VL
Precocity - VH
Yield – H
Flavor – I
Stability – M
Ripeness – I
Cold – H
Removal – I
Disease =
•
•
•
•
•
•
•
•
•
Koroneiki
Vigor - L
Precocity - M
Yield – H/A
Flavor – R
Stability – H
Ripeness – L
Cold – S
Removal – VD
Disease =
Paul Vossen
Oil Quality Factors
flavor & stability
• Variety ~ 40%
• Maturity ~ 40%
• Processing ~ 15%
• Growing Conditions ~ 5%
Paul Vossen
What to look for in an olive oil
•
•
•
•
•
•
Fresh olive taste
Not fermented or rancid (no defects)
Some bitterness
Some pungency
Attractive fruitiness
Depends on use
Paul Vossen
Maturity Index
Paul Vossen
Paul Vossen
Varietal Trial C Valley Arbequina MI: 2.8 (11-09-05)
Overall Quality Average
Balance Average
Complexity Average
Aroma Intensity Average
Total Flavor Intensity Average
Fruit Intensity Average
Bitterness Average
Pungency Average
Sweetness Average
Astringency Average
0
1
2
3
4
5
6
7
8
9
10
11
12
13
14
Paul Vossen
15
Paul Vossen
Varietal Trial C Valley Arbosana MI: 2.2 (11-14-05)
Overall Quality Average
Balance Average
Complexity Average
Aroma Intensity Average
Total Flavor Intensity Average
Fruit Intensity Average
Bitterness Average
Pungency Average
Sweetness Average
Astringency Average
0
1
2
3
4
5
6
7
8
9
10
11
12
13
14
Paul Vossen
15
Paul Vossen
Varietal Trial C Valley Koroneiki MI: 1.9 (11-25-05)
Overall Quality Average
Balance Average
Complexity Average
Aroma Intensity Average
Total Flavor Intensity Average
Fruit Intensity Average
Bitterness Average
Pungency Average
Sweetness Average
Astringency Average
0
1
2
3
4
5
6
7
8
9
10
11
12
13
14
Paul Vossen
15
VARIETY FLAVORS
• Arbequina – Aromatic, nutty, buttery, fruity,
sweet, artichoke, ripe apple, almond
• Arbosana – fruity, grassy, pungent
• Koroneiki – Aromatic, bitter,
pungent, herbaceous, green
tea, fruity, ripe banana
Paul Vossen
High Density Trees ~ 20 ft apart
24 x 12 feet
Paul Vossen
Varieties with Potential
•
•
•
•
•
•
•
•
•
•
Bosana
Coratina
Frantoio
Hojiblanca
Kalamon
Leccino
Mission
Picual
Picudo
Taggiasca
Paul Vossen
Trees for Wider Spacing
High Density System
•
•
•
•
•
•
•
•
•
Vigor is high Not Super High Density
Paul Vossen
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
OLIVE VARIETY PRECOSITY, PRODUCTIVITY, ALTERNANCE INDEX, AND OIL
CONTENT IN MEKNES, MOROCCO GROWN AT A DENSITY OF 178 TREES/ha
Variety
Ave. Yield*
First 3 yrs.
(kg/tree)
Ave. Yield
Cumulative
Last 3 yrs.
Yield
(kg/tree)
Alternance
Index
Oil content
% wet wt.
basis
Oil Yield
Estimate
kg/ha
Arbequina
6.94
29.17
122.46
0.20
23
1,040
Carolea
2.12
19.53
74.45
0.45
26
903
Frantoio
2.28
18.80
70.85
0.33
27
904
Haouzia
3.86
17.17
69.07
0.37
23
703
Koroneiki
18.14
25.19
143.60
0.39
25
1,150
Hojiblanca
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
742
P. 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
OLIVE VAREITY VIGOR (TREE
VOLUME) IN THE 10TH YEAR AT A
DENSITY OF 204 TREES/ha IN
ANDALUCIA, SPAIN
Variety
Volume m3/tree
Variety
Volume m3/tree
Morrut
48.0
Moraiolo
66.7
Changlot Real
47.0
Maurino
43.0
Empeltre
42.0
Blanqueta
42.2
Manzanilla
41.0
Leccino
40.5
Blanqueta
39.0
Frantoio
40.3
Picual
34.0
Gordal (Sevillano)
31.0
Arbequina
34.0
Picudo
30.6
Palomar
32.0
Empeltre
27.1
Joanenca
29.0
Manzanilla
24.2
Santa Caterina
25.0
Hojiblanca
22.5
Arbosana
24.0
Cornicabra
20.2
i-50
23.0
Coratina
16.8
Joan 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
Paul Vossen
OLIVE VAREITY VIGOR IN FIRENZE, ITALY
Variety
Tree 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
7.4
Grappolo
119.58
172.16
12.1
7.2
Leccino
152.30
404.00
19.0
6.5
Leccio del Corno
112.00
158.5
10.2
6.0
Maurino
130.50
299.75
22.8
7.1
Moraiolo
119.08
122,75
8.1
5.6
Pendolino
134.16
315.91
20.5
6.8
S. Caterina
121.66
199.66
9.9
6.5
San Francesco
167.41
414.41
20.1
9.4
Antonio 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
Variety
Years to
produce
Yield first 3
yrs. kg/tree
Blanqueta
2
Arbequina
Ave. yield 7th10th yrs. kg/tree
Efficiency kg
fruit/m3 tree
volume
27.6
25.2
3.2
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
0.4
Joan 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
Variety
Years to
produce
Yield first 3
yrs. kg/tree
Ave. yield
7th-10th yrs
kg/tree
Efficiency kg
fruit/m3 tree
volume
Blanqueta
3
7.7
38.1
4.06
Maurino
3.5
31.0
21.5
2.88
Picudo
3.5
14.9
23.4
3.83
Manzanilla
4
21.8
26.1
5.36
Hojiblanca
4
21.5
22.2
4.71
Cornicabra
4
14.2
19.7
4.60
Coratina
4
8.1
13.1
3.74
Leccino
4.5
27.4
34.2
3.65
Frantoio
5
41.2
25.3
2.87
Empeltre
5.5
32.8
10.9
2.49
Moraiolo
5.5
30.7
15.0
0.86
Gordal (Sevillano)
6
18.6
6.4
0.84
Carmen 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
Picual, Barnea, Hojiblanca, Arbequina, Koroneiki,
bearing
Leccino, and Manzanillo
Mid
Mission, Pendolino, Columella, FS-17, and Coratina
bearing
Late
Ascolano, Frantoio, Gordal, Kalamon, I-77, and Souri
bearing
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
Variety
Yield*
first 3 yrs.
kg/tree
Productivity
Ave. 6th-9th yrs.
(kg/tree)
Fruit
Weight
g/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
53.1
Juan 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
Variety
Yield*
first 2 yrs.
kg/tree
Average
Productivity
8th-11th yrs.
kg/tree
Fruit
Weight
g/fruit
Oil content %
dry wt. basis
Arbequina
23.4
29.8
1.2
50.5
Manzanilla
10.1
19.3
3.7
50.4
Villalonga
18.5
25.7
3.5
48.3
Ayvalik
1.2
5.6
3.4
52.4
Carolea
5.8
23.2
4.4
53.3
Koroneiki
4.1
8.5
0.8
49.3
Leccino
13.5
31.8
2.5
47.1
Picholine
10.2
31.5
3.8
50.7
P. 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. basis
Fruit 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
4.51
Susan 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
10,968
Diego Barranco – Unpublished Data - Dept. de Agronomía, Universidad de Córdoba, Spain
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
Variety (% oil wet basis -% water)
Year 2
Year 3
Year 4
Year 5
Year 6
Ave. 3rd to
6th yrs.
Arbequina (14.7% oil – 60.0% water)
0
2,450
2,530
3,170
930
2,270
Arbequina I-18 (15.8% oil – 59.9% water)
0
2,340
2,220
3,180
980
2,180
Arbosana (19.1% oil – 55.5% water)
58
3,277
1,710
3,700
1,409
2,524
FS-17 (14.7% oil – 66.2% water)
0
640
416
1,290
100
612
Koroneiki (18.3% oil – 54.0% water)
660
3,795
1,116
2,290
826
2,007
Diego Barranco – Unpublished Data - Dept. de Agronomía, Universidad de Córdoba, 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
119.0
J. 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
73.7
Condit and Cruess, 1940
Paul Vossen
VARIETY COMPARISON
• Fatty Acid Composition
Paul Vossen
OLIVE VAREITIES
PERCENTAGE OLEIC
FATTY ACID CONTENT IN
CATALUÑA , SPAIN 1993-98
OLIVE VAREITIES PERCENTAGE
OLEIC FATTY ACID CONTENT IN
MEKNES, MOROCCO
Variety
C18:1 (%)
Variety
C18:1 (%)
Picual
80.24
Picual
78.28
Koroneiki
78.22
Arbosana
74.77
Leccino
76.33
Manzanilla
71.97
P. Marocaine
75.25
Mastoides
74.99
Kalamon
74.56
Frantoio
74.23
Hojiblanca
73.70
Arbequina
68.20
Empeltre
68.61
Arbequina
70.85
Blanquetta
61.23
Carolea
70.53
Tous, Romero, and Díaz IRTA, Reus-Constantí (Tarragona), Spain
Noureddine Ouazzani unpublished data. Département d’Arboriculture, Unité de Génétique
Ecole Nationale d’ Agriculture, Meknés, Maroc
Paul Vossen
OLIVE VAREITIES PERCENTAGE
OLEIC FATTY ACID CONTENT IN
FRANCE 1995-2004
OLIVE VAREITIES PERCENTAGE OLEIC
FATTY ACID CONTENT IN CÓRDOBA,
SPAIN 1989-1997
Variety
C18:1 (%)
Picual
78.34
Koroneiki
77.66
P. Marocaine
76.05
76.34
Manzanilla
75.33
Cayon
79.03
Hojiblanca
74.61
Grossane
68.72
Kalamon
74.56
Lucques
73.12
Cornicabra
74.30
P. du Languedoc
74.35
Frantoio
73.91
Salonenque
64.55
Pendolino
71.69
Tanche
79.44
Maurino
71.35
Arbequina
68.26
Leccino
70.82
Cornicabra
67.55
Empeltre
69.29
Frantoio
75.21
Arbequina
65.83
Moraiolo
65.09
Manzanillo
72.96
Picudo
63.29
Blanquetta
59.01
Variety
C18:1 (%)
Aglandau
73.41
Bouteillan
68.32
Cailletier
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
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
74.1-74.4
Susan 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. 120OC
Picual
14.0
Leccino
10.4
Koroneiki
9.22
P. Marocaine
8.25
P. Languedoc
6.83
Mastoides
6.68
Arbequina
6.55
Manzanillo
5.92
Frantoio
3.85
Carolea
3.35
Hojiblanca
1.58
Noureddine 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
7.80
Joan 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
36.37
Marino 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 ± 1.06
Canino
Marche
432.75 ± 58.63
76.92 ± 1.16
Frantoio
Marche
450.68 ± 75.83
77.39 ± 1.08
Leccino
Marche
308.34 ± 51.01
77.47 ± 0.79
Leccio del Corno
Marche
495.34 ± 7.83
82.12 ± 0.91
Maurino
Marche
324.76 ± 56.24
76.81 ± 2.38
Moraiolo
Marche
496.49 ± 38.68
76.97 ± 1.15
Pendolino
Marche
312.01 ± 78.22
75.94 ± 1.92
Coratina
Toscana
80.8 – 968.5
-
Frantoio
Toscana
173.0 – 501.4
79.1
Leccino
Toscana
146.0 – 354.0
79.9
Maurino
Toscana
147.0 – 290.6
76.6
Moraiolo
Toscana
190.0 – 499.0
78.9
Pendolino
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 Generalities
•
•
•
•
•
•
•
•
•
•
Mild
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 Olives
Hardy
• Arbequina
• Aglandau
• Ascolano
• Bouteillan
• Coratina
• Hojiblanca
• Leccino
• Maurino
• Mission
• Pendolino
• Picudo
• Picual
• Sevillano
Sensitive
• Empeltre
• Frantoio
• Koroneiki
• Manzanillo
• Moraiolo
• Taggiasca
Moderate
• Kalamon
• Picholine
Paul Vossen
Ripening 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 Tolerance
• Manzanillo: gets less leaf spot (susceptible
to cold olive knot and Verticillium wilt)
• Gordal Sevillano: cold hardy & less leaf spot
(susceptible to olive fly)
• Mission: cold hardy (susceptible to leaf spot)
• Ascolano: cold hardy & less leaf spot & less
olive knot
• 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
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 LópezVillalta, 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. 2005
Variety Comparison
CONCLUSIONS
Paul Vossen
Varieties - Superior
Productivity
1. Arbequina, Arbosana, and Koroneiki
2. Barnea, Blanqueta, Leccino,
Hojiblanca, Manzanillo, and ‘Picual.
Paul Vossen
Varieties – Superior
Oil 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 Pollination
•
•
•
•
•
•
•
Some varieties are very self fertile (maybe)
Most are self sterile
Barouni and Sevillano are incompatible
Manzanillo and Mission are incompatible
Frantoio and Leccino are incompatible
Some are somewhat self incompatible
Set better with cross pollination –
especially with bad weather
• Pollenizer within 200 feet
Paul Vossen
Paul Vossen
University of California
Cooperative Extension
133 Aviation Blvd.
Santa Rosa, CA 95403
(707) 565-2621
pmvossen@ucdavis.edu
http://cesonoma.ucdavis.edu
Paul Vossen