Ogliarola Barese olive tree is a variety of Italian origin. The olive grove of Ogliarola Barese is situated in the region of Apulia. It has about 35,000 hectares of cultivation, mainly located northwest of Bari. Currently its cultivation area is shrinking in favor of more productive varieties such as Cellina di Nardò.
Names or synonyms: The olive tree Ogliarola Barese, is also known by: Ogliarola di Molfetta, Nostrale Bitontina, Olive Acolana, Marinese di Lavello, Ogliarola di Bitonto, Paesana di Bitonto, Baresano olive tree, Paesano olive tree, Bitontina, Baresana, Marinese della Capitanata, Olivo d’Ascoli, Castellaneta, Aliva Barsana, Ascolana, Cima di Bitonto, Nostrale di Venosa, Ogliarola di Venosa and Nostrale olive.
Characteristics of the Ogliarola Barese Olive Tree
The olive tree Ogliarola Barese, produces an oil of good organoleptic characteristics, a few years ago it was much appreciated. However, more intense bitter and spicy flavors are currently being sought, where the Olive Coratinafinds no competition.
Productivity: The Ogliarola Barese variety is of medium-high precocity and of medium production.
Regularity of bearing: Ogliarola Barese olive has a tendency to be vecera.
Flowering: Blooms in early-middle ages and is self-incompatible or partially self-sterile depending on the source. The variety is good for pollinating and has a low percentage of ovarian abortion. Its flowering coincides with varieties such as Coratina, Cellina barese, Termite di Bitetto and Mele.
Vigor and bearing of the tree: Ogliarola is medium vigor, open bearing and medium density cup.
Leaf: The Ogliarola Barese olive variety has the leaf of elliptic-lanceolate form and medium size.
Diseases: Ogliarola Barese olive tree is repile resistant, but nevertheless is susceptible to cold, the fly and the tuberculosis.
Ogliarola Barese olive, morphological characteristics
The Ogliarola Barese olive has as its only destination the oil production in oil mill.
Maturation: Ogliarola Barese olive tree has late maturation.
Size: the olives produced by the Ogliarola olive tree are size reduced (less than 1 gram).
Shape: Ogliarola Barese olive has shape elliptical and slightly asymmetric, absent.
Skin color: when ripe, the Ogliarola olive is black. With numerous and small lenticels.
Pulp: insufficient size for dressing.
Yield: Ogliarola Barese olive contains a high fat yield.
Collection: the resistance to detachment is high. The olives of Ogliarola Barese come off with difficulty from the tree, resulting in the most difficult collection compared to other varieties.
Uses: the variety is used exclusively to obtain olive oil.
Advantages: Resistance to the ring. High fat yield
Disadvantages: lower productivity than other varieties of Apulia.
Extra Virgin Olive Oil Ogliarola Barese
The Extra Virgin Olive Oil Ogliarola Barese, is a good quality oil, but of secondary paper compared to Coratin.
Taste: fruity of medium-high intensity, bitter and spicy.
With aromas of fresh grass, green almond and artichoke.
Properties: The Ogliarola Barese olive oil has a high composition in oleic acid (74%) and has a high-very high concentration of polyphenols (480).
Price: Ogliarola Barese Extra Virgin olive oil is usually mixed (coupages), with other varieties grown in Aplugia (Frantoio, Leccino, Fazio and mainly Coratina).
The coupages can be found at retail prices of € 5-15 / liter and some select monovarietals at € 45 / liter. The oil Ogliarola Salentina at € 15 / liter.
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