Ascolana Olive Tree

The cultivation of Ascolana Tenera olive tree, also known as Ascolano, has its origin in the Italian territory of Ascoli Piceno, in the Italian region of Marche (Marche). The main olive groves are found in the Marche region, with little diffusion through central Italy. The Ascolana variety has as its main use the production of olives for table consumption (ascolana olives).

Curiosities: the variety needs loose and fresh limestone soils to reach its productive potential.

Synonyms: other names with which Ascolana Tenera olive is known are: Oliva Dolce, Ascolano and Ascolana.

Characteristics of the Ascolana Tenera Olive tree 

The variety of Olive Ascolana allows to obtain olives of size very large (with similar or superior caliber to Spanish varieties such as Gordal Sevillana, Alfafara, Verdial, Picudo and Birdhouse).

Productivity: the Ascolana Tenera olive tree, has medium productivity. It can be elevated under optimal culture conditions.

Regularity of bearing: Ascolano has a good productive regularity.

Flowering: It is self-incompatible and flowering late. The Ascolana Tenera olive tree can be pollinated with Santa Caterina, Itrana, Rosciola, Morchiaio and Giarraffa. In addition, he has a high ovarian abortion.

Vigor and bearing of the tree: the Ascolano olive tree is vigorous, of erect bearing and high glass thickness.

Leaf: The Ascolana leaf is shape elliptical-lanceolate and medium size .

Diseases: Ascolana Tenera olive variety is repilo resistant, cold, limestone soils, tuberculosis and black scale. It is especially sensitive to the fly attack, which is attracted by its large size.

Multiplication: The plant has good rooting capacity.

Ascolana olive, morphological characteristics

The Ascolana olive is appreciated in Italy, where it is seasoned in green and with traditional recipes (olive all’ascolana).

Maturation: Ascolana Tenera is a variety of ripening olives early.

Size: The Ascolana olive tree has olives of very large size (average 7 grams). Some fruits can reach 10 grams. Thanks to their size, the ascolana olives are well known internationally.

Shape: Ascolana olive is shaped elliptical and slightly asymmetric, with nipple absent. >

Skin color: when ripe, the Ascolana olive reaches the black color. It has numerous and large lenticels.

Pulp: good pulp / bone ratio (6) and it is easy to detach the pulp from the bone.

The usual way to remove the bitterness is cook the olives with caustic soda.

Yield: Ascolana Tenera olive produces olives of average yield (17%).

Collection:

Uses: Ascolana olives have good aptitude for dressing.

Advantages: Olive variety very well valued to eat”ascolana olives“. In addition, it is resistant to several diseases.

Disadvantages: Fly sensitive. Its production decreases if the land is not suitable.

Recommended reading

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Most planted super high density olive tree
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We have translated the information on our website from Spanish to English. Note that some words may have seen their meaning altered during their translation.