Carolea Olive tree

Carolea olive tree, Carolea olivesCultivation of Olive Carolea is of Italian origin, the variety stands out for its resistance to cold and good adaptation to the olive grove in height (800 meters of altitude). It has good features both for the production of table olives (green and black dressing), and for oil extraction. The olive grove of Carolea is mainly concentrated in the Italian provinces of Calabria, Apulia, Basilicata and Sicily.

Because of its high productivity and good aptitude for mechanized harvesting, the olive cropCarolea is currently expanding.

Curiosities: Although it is productive, it is sensitive to diseases and requires advanced agronomic management.

Synonyms: other names that can receive the variety of Carolea olives are: Caroleo, Colarè, Cortalese, Convitè, Corbarica Coriolese, Catanzarese, Cumignana, Becco di Corvo, Borgese, Calabrese, Calamignana, Camignaria, Marinotto, Muso di Corvo (Crow’s Peak), < strong> Nicastrese, Oliva Dolce, Olive di Calabria, Olive di Sorta, Olivona, Pizzu’di Corvu, Squillaciota, Verdella.

Characteristics of the Carolea Olive Tree

The variety of Olive Carolea has very good characteristics to obtain good olive productions.

Productivity: the Carolea olive, has high production capacity.

Regularity of bearing: Carolea makes it possible to obtain a regular olive production (shortly due).

Flowering: It is self-incompatible and flowering early. The Carolea olive tree can be pollinated with Nocellara Messinese, Piricuddara, Itrana, Cassanese or Picholine. Carolea pollen is very fertile and suitable to pollinate other varieties.

Vigor and bearing of the tree: Carolea is a vigorous olive, erect bearing and half a thick crown.

Leaf: The tree has the leaf of medium size and shape elliptical-lanceolate.

Diseases: The Carolea olive variety is resistant to cold and drought. However, it is quite sensitive to repilo, Prays and fly.

Multiplication: It has a very good rooting capacity, an aspect that facilitates a better adaptation to hard and stony terrain.

Carolea olive, morphological characteristics

Carolea olives are used in Italy both for table olives and for producing olive oil.

Maturation: Carolea is a variety of olives with delayed maturation. In Italy it is harvested from November.

Size: the olives produced by the Carolea olive are large size (5 grams).

Ripe Carolea OliveShape: the Carolea olive is shaped elliptical and asymmetric, with pronounced nipple.

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

Pulp: good pulp / bone ratio (4.5), bone pulp does not come off well.

Yield: Olives are harvested from the Carolea olive tree with medium-high yield (20-25%).

Harvest: Olives from the Carolea olive tree easily come off the tree. Being therefore a very suitable variety for mechanical harvesting.

Uses: The Carolea olive variety has double aptitude ( dressing and olive oil). The dressing of the olives can be made for both green and black.

Advantages: adapts to cold climates, has double aptitude, good productive characteristics, suitable for harvest mechanized.

Disadvantages: sensitive to diseases.

Extra Virgin Carolea olive oil

The Extra Virgin Carolea olive oil, is fruity, sparse acidity and good organoleptic features.

Extra Virgin Olive Oil Carolea, tasting panel, Carolea EVOOTaste: the fruity flavor of Carolea olive oil is mixed with a spicy and bitter medium intensity. Aromatically it is fresh, appreciating smells of green grass, apple, almond, artichoke. Due to these characteristics, it is an oil highly prized to be consumed raw or cooked.

Properties: The Carolea olive oil has a high amount of polyphenols and medium-high content of oleic acid (74%). Thanks to this, it can be considered a good olive oil for frying.

Price: Carolea Extra Virgin olive oil can be purchased at prices of € 15-20 / liter.

Recommended reading

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List of olive pests

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.

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