Biancolilla olive tree is a variety of great rusticity and traditional presence in Central and Eastern Sicily (Italy).
Biancolilla has an olive grove area that exceeds 40,000 hectares (17%), being the main variety of Sicily.
The oil Biancolilla has peculiar characteristics for which it is well valued. It is one of the oldest varieties grown in Sicily and stands out for its high productivity and high resistance to drought. The olive boneis very large and prevents its use for dressing.
Curiosities: The name Biancolilla is due to the white color of the olives during the envero season.
Names or synonyms: Biancolilla olive tree is also called: Ogliara, Pruscarina, Janculitta, Siracusana, Jancuzza, Imperialidda, Nuciddara, Biancolina, Signura, < em>Nocellara, Biancuccia, Bruscarinu, Biancolella, Bianca, Bianchetta, Bianchetto, Bianculidda, Biancuzza, Gaetana, Giarraffa, Marmorina, Marmurina, Napoletana, Niccittisa, Rizza and Ugliara.
Characteristics of the Biancolilla Olive Tree
The Biancolilla olive tree stands out for its high rusticity and for the peculiarities of its olive oil.
Productivity: The Biancolilla olive variety has medium production input and is high productivity.
Regularity of bearing: the Biancolilla olive has low production after years of high load (it is vecera ).
Flowering: The variety of Biancolilla olives is partially self-compatible and intermediate flowering. It can produce a large amount of fertile pollen and of good quality. It is planted with other pollinators such as Moresca, Zaituna, Tonda Iblea, Nocellara Etnea, Morghetana and Ogliarola Messinese.
Vigor and bearing of the tree: the Biancolilla olive tree has high vigor, open bearing and has a low canopy density .
Leaf: The Biancolilla olive variety leaf is medium size and forms lanceolate.
Multiplication: The Biancolilla plant is capable of good rooting capacity rooting.
Biancolilla olive, morphological characteristics
The Biancolilla olive is destined in Sicily to produce olive oil in oil mills.
Maturation: The Biancolilla olive variety has early maturation.
Size: the Biancolilla olive tree produces olives of medium size (3 grams).
Shape: Biancolilla olive is slightly asymmetric, elliptical and with the presence of a nipple.
Skin color: Biancolilla olive, matures wine-red-pink and has few lenticels, but large size.
The color is comparable to that of the Rosciolavariety.
Pulp: the release of pulp and bone is easily performed, however, the pulp / bone ratio is low and insufficient for dressing.
Yield: Biancolilla olive has olives with low oil yield (17%). The oil produced has a color characteristic, clearer than usual.
Uses: Biancolilla is a variety suitable for the production of olive oil.
Advantages: peculiar and appreciated olive oil, good drought resistance.
Disadvantages: under fatty yields of olives, little regular production.
Extra Virgin Biancolilla olive oil
The Extra Virgin Biancolilla olive oil, is a color oilslightly greenish during extraction and that It clears up over time.
Taste: Biancolilla is a balanced and fluid olive oil, with a fruity flavor, bitterness of medium-low intensity and moderately spicy. It stands out for its aroma of fresh grass, followed by other less intense scents of green almonds, artichokes and tomatoes.
Properties: The Biancolilla olive oil has an average content of oleic acid (71%), on the other hand, it contains a medium-high presence of Polyphenols (330).
Price: Biancolilla Extra Virgin olive oil can be purchased at prices of € 25 / liter.
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