Roggianella olive tree represents a millenary traditional olive grove (cultivation of around ten centuries of history). It is one of the most widespread varieties in Calabria, thanks to its good adaptation and resistance to diseases. Within Calabria, the variety is widespread in Cosenza, Ionian, Pollinica, Tirreno…
Curiosities: The name Biancolilla is due to the white color of the olives during the envero season.
Names or synonyms: The Roggianella olive tree is also known by: Rotondella, Amaro, Tondina, Gaetana, Spezzanota, Roggianese and Vernile.
Information on olive varieties of interest: Picual, Hojiblanca, Picudo, Cornicabra, Arbequina, Frantoio…
Characteristics of the Roggianella Olive Tree
The Roggianella olive tree is appreciated for its ease of cultivation and high quality olive oil. The olives are dressed in black and used in the elaboration of the traditional olive pate of Calabria.
Productivity: Roggianella is a good productivity olive variety.
Regularity of bearing: It is considered a variety of medium regularity.
Flowering: Roggianella is a variety of olives self-compatible and early flowering. Despite being compatible, to improve the setting it is pollinated with Dolce di Rossano, Corniola di Villapiana, Carolea and Cassanese.
Vigor and bearing of the tree: the plant is medium-low vigor and open bearing.
Leaf: The Tondina olive variety leaf is lanceolate, length long and small size.
Diseases: Roggianella olive tree is rustic and resistant to fly, tuberculosis and repilo.
Multiplication: The Roggianella plant has a capacity of high rooting.
Roggianella olive, morphological characteristics
The Roggianella olive variety is used both for table olives and for making olive oil.
Maturation: Roggianella is a olive variety of late and staggered maturation.
Size: Roggianella has medium size (3.5 grams).
Shape: Roggianella olive has spherical shape and slightly asymmetric.
Skin color: The Roggianella olive variety has bright black color when it reaches full maturity.
Pulp: in Calabria it is used for the production of crushed olives (style pate ).
Yield: Tondina olive olives have average yield (18%).
Collection:
Uses: Due to its characteristics, it is appreciated for the production of olive oil and table olives.
Advantages: rustic and productive variety.
Disadvantages: It may be somewhat true.
Roggianella Extra Virgin Olive Oil
The Roggianella Extra Virgin Olive Oil, is appreciated for its intense and pleasant taste.
Taste: Roggianella is a medium-fruity olive oil, with a bitter taste of medium-high intensity and a persistent spicy and of similar value.
The aroma has notes of bitter almond, artichoke, green grass and an interesting touch to berries.
Properties: The Roggianella olive oil has a good preservation capacity, with a high content of oleic acid (76%) and high presence of Polyphenols (430).
Price: Roggianella EVOO has a certain abundance and can be found at prices of € 10-15/liter.
Recommended reading
Spanish olive varieties
Prays Oleae
Olive tree erinosis
Verticillium Dahliae
Arbequina or Picual Olive
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.