Ocal olive tree variety is used as table olives (green dressing) and for the production of oil.
The Ocal olive oil is highly appreciated among the olive oils Gourmet for its excellent flavor and aroma.
With more than 5,000 hectares it is a growing olive variety in Córdoba, where it is seeking to distinguish Ocal oil from more abundant ones such as Picual.
Ocal variety, is distributed mainly in Córdoba and Sevilla (Estepa and Campiña regions), we can also find Ocal olive groves in Badajoz, Cádiz and Salamanca.
Curiosities: in the Sierra de Salamanca they confuse the Ocal olive tree with the variety of Verdial olive from Badajoz.
Names or synonyms of the Ocal olive
In Hinojosa del Duque (Córdoba), the Ocal olive tree is known with the so-called Cártama Olive.
In the municipality of Cabra (Córdoba), they refer to the Ocal variety with the name Gordal.
Gordal Castellana is the name given by the inhabitants of La Roda (Albacete).
In Écija (Sevilla), the Ocal olive tree is known with the name Gordal Ecijano.
Pudriaco is the name given by the population of Olvera (Cádiz)
In the Extremadura population of Castuera (Badajoz), the variety is known as Llorón.
Characteristics of the Ocal Olive Tree
The Ocal olive presents good characteristics productive, a fundamental aspect that makes this variety a complement of growing interest compared to other olives better known as Hojiblanca or Picual.
Productivity: the variety of Ocal olive tree, has medium-high production capacity.
Regularity of bearing: Ocal achieves a constant or regular olive production.
Flowering: The olive flowering Ocal is early or very early. Ocal blooms 3 days before Frantoio, Empeltre or Farga.
Vigor and bearing of the tree: Ocal is an olive tree of medium vigor and erect bearing, with medium glass density.
Sheet: Ocal has the medium size sheet and shape elliptical-lanceolate.
Diseases: The Ocal olive variety tolerates cold and drought well, however, it is fly sensitive, repilo and tuberculosis.
Multiplication: It has good rooting ability.
Ocal Olives, morphological characteristics
The Ocal olives has double aptitude, presenting good characteristics for the production of olive oil and table olives.
Maturation: Ocal is a variety of olives with early ripening.
Size: the olives harvested from the Ocal olive tree are large.
Shape: Ocal olives are oval-elongated and asymmetric.
Skin color: when ripe, the Ocal olive is black.
It has abundant and small lenticels.
Pulp: It is considered of good quality for consumption.
Yield: from the Ocal olive tree collect olives of high yield.
Collection: Ocal has low resistance to shedding.
Uses: Ocal olives are of double aptitude (dressing and olive oil).
Advantages: Good appreciation of Ocal oil. Ease of collection. Good productivity
Disadvantages: is sensitive to several diseases.
Ocal Extra Virgin Olive Oil (EVOO)
The Ocal Extra Virgin Olive Oil is very fluid and with excellent organoleptic characteristics. Little known until recently, the efforts made in Salamanca place the oil of the variety Ocal in the area of reference in in terms of quality
Taste: Ocal olive oil, when the olive has been harvested in envero, has an intense fruity, reminiscent of artichoke, Vegetables, vegetables, peas, tomatoes and ripe fruits, apples and grapes… Something sweet, with medium bitterness and astringency values, its spicy is intense and persistent, pleasant nutty flavor.
Properties: The Ocal olive oil is very high in polyphenols and has an average content of oleic acid (71.5% ).
Price: Ocal oil can be purchased in Spain at prices up to € 28 / liter.
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