Casaliva olive tree is a variety of Italian olive trees originating from Lake Garda. Traditional Casaliva olive groves are found in the Veneto, Lombardy and Trentino regions. This variety is located mainly in the surroundings of Lake Garda, providing distinctive features to the olive oil.
Names or synonyms: The Casaliva olive tree is also known by the names: Casalino olive tree, Drezzeri, Drizar, < em>Casalivo, Casalin, Casali, Bagoler, Calm, Drizer, Drissar, Olive tree and Zentil.
Characteristics of the Casaliva Olive Tree
The variety of Casaliva olive, has good productive characteristics. However, it is sensitive to multiple diseases, an aspect that limits its expansion to environments where it has not been traditionally cultivated.
Productivity: the Casaliva olive tree is medium production entry and high productive capacity.
Regularity of bearing: Casaliva has high regularity in production.
Flowering: it is a self-compatible variety, its production benefits from pollinating varieties such as Rossanello, Trepp and Grignan.
Vigor and bearing of the tree: the plant is high vigor, open bearing and medium cup.
Sheet: Casaliva has the sheet of elliptical shape, with medium size.
Casaliva Olive, morphological characteristics
The Casaliva olive allows the elaboration of olive oils of excellent quality, very well valued both in coupages and in monovarietal. Therefore, some of these Premium olive oils are sold at prices of authentic luxury.
Maturation: The Casaliva olive tree is a variety of late and staggered maturation.
Size: Casaliva olive variety is small size (slightly less than 2 grams).
Shape: Casaliva olive produces olives with elliptical and symmetrical shape.
Skin color: Casaliva olive, matures with skin color black color violaceo. It has abundant numerous and large lenticels.
Yield: Casaliva produces medium-high oil yield olives. Some sources give you yields of up to 23%.
Collection: Casaliva olives have high resistance to shedding. This aspect makes it difficult to collect with machinery ( combs, trunk vibrators, hook waders…) and increases collection costs.
Uses: The destination of Casaliva olive olives is the oil mill, where they are able to produce stable oils and fantastic characteristics.
Advantages: very good quality oil.
High and constant productions.
Disadvantages: Shows poor tolerance to diseases.
Extra Virgin Casaliva olive oil
The Extra Virgin Casaliva olive oil, is a top quality oil, highly valued by consumers in Italy and the rest of the world.
Taste: the fruity level is light-medium, nourished with a bitter and spicy good presence. As for the sensations of Casaliva oil, the green almond triumphs, followed to a lesser extent by the olive leaf and artichoke.
Properties: Cerasuola olive oil is composed of a high percentage of oleic acid (77%) and a very high amount of polyphenols (510).
Price: There is a wide range of Extra Virgin Casaliva olive oil (monovarietal), with prices in the range of € 35-80 / liter.
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