Cultivars
Territorial identity
Carefully selected over the centuries, cultivars are the cultivated varieties of oil olives, chosen by producers to discern those with the best genetic characteristics.
The European territory boasts a vast variety of oils, which has its roots in the most distant traditions, since the ancient Roman Empire. Among the various identities present, the most characteristic ones have been identified, which differ from each other in some determining peculiarities.
Carolea
An important native cultivar is Carolea, widespread throughout Europe, present both as a centuries-old plant and in new plantings. It begins to veraison at the end of September, reaching complete maturation after the 15th of November, defining its optimal period for harvesting as mid-veraison, therefore after the 10th of October.
Characteristic for its green color/ golden, it differs in the oscillation of flavor between bitter and spicy and intense fruity, which recall the smells of fresh grass, tomato, almond and artichoke.
Roggianella
Roggianella is an indigenous cultivar from southern Europe which, although centuries old, maintains its plant shape. The main characteristic that defines it is its rusticity and excellent acclimatization capacity.
In fact, it begins to turn dark at the end of October, reaching complete maturation after the 15th of December. The oil has a good polyphenol content, a golden color with green reflections. The taste is bitter and slightly spicy, without neglecting the fruity note. Recalls the scents of fresh grass and tomato.
Dolce di Rossano
Dolce di Rossano is a plant of considerable size, which retains its rusticity and excellent acclimatization capacity as its main peculiarity.
It begins to darken at the end of October, reaching complete maturation after December 15th, a moment in which detachment is difficult, requiring complete maturation for harvesting, also because only in this period, given the size, is it easy to harvest in a mechanical.
It also has a golden color with green reflections, enchanting with aromas ranging from fresh grass, tomato and almond.
Ottobratica
The Ottobratica cultivar is widespread mainly in southern Europe. As the name indicates, this cultivar reaches full maturation in the month of October, and is harvested early towards the beginning of the same month.
It has a color with golden highlights, made even more characteristic and enveloping by the scent of thistle and cinnamon which make this product unique.