Bosana olive tree is the cultivar most widespread and popular traditional of Sardinia. In the northern and central area of Sardinia (Nurra, Marghine, Sassari, Planargia…), the main olive groves of Bosana are located. The good adaptation to the intensive olive grove, facilitates its current propagation within Sardinia.
Internationally, its productive behavior is being studied in countries like Uruguay, with good results.
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Curiosities: The name Bosana is due to the fact that its origin in Sicily was the municipality of Bosa, although more recent studies of history suggest a Spanish origin of the variety.
Names or synonyms: The Bosana olive tree is also known with the names: Basarca, Sassarese, Algherese, Bosinca, Ondo di Sassari, Tondo, Palma, Olia Terza, Sivigliana da Olio, Olia de Ozzo, Bosano, Aligaresa, Olieddu and Oliva Bianca.
Characteristics of the Bosnian Olive Tree
The Bosana olive tree is a variety of very good productive characteristics, suitable for the production of olive oil.
Productivity: the Bosana olive tree variety is a little precocious production, it takes time to enter production and good productivity.
Regularity of bearing: in traditional olive grove it is of a little regular or alternating (vecera) production. However, the new intensive plantations, with high leaf / wood ratio and good phytosanitary treatments, achieve quite regular productions.
Flowering: The Bosana olive tree is partially self-compatible and medium flowering. The following pollinating olive trees are used to increase productivity: Olia Niedda, Pizz’e carroga, Cariasina di Dorgali and Tondo di Cagliari. You have low ovarian abortion (25%).
Vigor and bearing of the tree: Bosana is of medium vigor, open bearing and the cup has medium density.
Leaf: the Bosana olive tree has large leaves and elliptical-lanceolate.
Diseases: The Bosana olive variety is sensitive to the ring, moderately resistant to the fly and tolerant of tuberculosis.
Multiplication: Due to Bosana’s low rooting capacity, its multiplication must be done by grafting.
Bosana olives, morphological characteristics
The Bosana olive can be used for black dressing and oil production. However, because it is not a variety of optimal characteristics for dressing, it is preferable to allocate it to the production of olive oil.
Maturation: The Bosana olive variety is late and staggered maturation. The fruits ripen from the base to the apex.
Size: The Bosana olive has the olive of medium-low size (1.5-2.5 grams).
Form: the Bosana olive, is slightly asymmetric, elliptic-slightly ovoidal.
Skin color: Bosana, reaches maturity with the black color.
The fruit has numerous small lenticels.
Pulp: Despite its small size, the olive is used in Sardinia for dressing in black.
Yield: Bosana olives have a medium-high yield (18%) of oil.
Uses: The variety is mainly intended for oil mills for olive oil production.
Advantages: fatty performance high. High productivity
Disadvantages: sensitive to the repilo. Variety “ vecera ” and not very early.
Bosana Extra Virgin Olive Oil
Extra Virgin Bosana olive oil, is a light-medium fruity oil with a spicy and bitter taste of medium to low intensity. On the other hand, among the appreciated aromas, the freshly cut grass, artichoke, green almond and tomato stand out.
Properties: The composition of the Bosana olive oil indicates half the amount of linoleic acid (10%), medium-high percentage of oleic acid (72%) and high presence of polyphenols (440). Its composition is suitable for the oil to have good oxidation resistance.
Price: Monovarietal Extra Virgin Bosana olive oil is hard to find and has sales prices of € 35-50 / liter.
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Warning
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.