Rosciola olive tree, has its origin in the Italian region of Lazio (region where Rome is located). The Rosciola olive variety is characteristic of central Italy, being specially cultivated in the regions of Abruzzo, Lazio, Marches and Umbria.
Rosciola is a rustic, productive and regular olive variety, it is used for oil production.
Curiosities: The name Rosciola refers to the pink color that olives take during the ripening process.
Names or synonyms: Rosciola is also know as Rasciola, Risciola, Rusciola, Ragiola, Rossaia, Rossastro, Razzetta, Ricciuta, Rossa, Rossellino, Rossolino, Rossolo, Caprigna, Caprigne, Caprino, Ogliarola, Procanica, Tordino.
Characteristics of the Rosciola Olive Tree
Rosciola olive tree, adapts well to soils of different characteristics, is regular and productive, however, it is sensitive to various diseases.
Productivity: the variety of Rosciola olive tree, is not very early, but of high productive capacity.
Regularity of bearing: Rosciola is a variety of olive trees with constant productions (not very long ).
Flowering: the Rosciola olive variety is self-incompatible and flowering medium. Among others, it can pollinate with olive varieties Leccino and Moraiolo. Low ovarian abortion.
Vigor and bearing of the tree: the Rosciola variety has medium vigor and erect port.
Leaf: Rosciola has sheets of elliptical-lanceolate, medium length and narrow.
Diseases: The Rosciola variety is rustic, with high resistance to cold. It is sensitive to tuberculosis, repilo and fly.
Multiplication: Rosciola olive has good rooting capacity, being suitable for multiplication by fogging.
Rosciola olives, morphological characteristics
Maturation: the Rosciola olive variety is of early maturation.
Size: Rosciola olives have medium size (2-3 grams).
Shape: The Rosciola olive tree produces olives with elliptical and slightly asymmetric.
Skin color: when ripe, the Rosciola olive, has pink that changes to wine red .
Yield: Rosciola olive produces olives with average oil yield (20%).
Harvest: Rosciola olives have low resistance to shedding.
Positive aspect for harvesting with vibrators and olive harvesters.
Uses: Rosciola olives are used only for the olive oil production.
Advantages: Rusticity and good productive characteristics.
Disadvantages: On the other hand, it is not very early and sensitive to diseases.
Extra Virgin Olive Oil Rosciola (EVOO)
The Extra Virgin olive oil Rosciola is somewhat softer than other Italian oils, but it is equally appreciated For its quality.
Taste: among the characteristics of olive oil Rosciola, it stands out for its fluid consistency and fruity flavor with a medium bitter level and hot spicy. We can detect in this oil, aromas light to green almonds, and very subtle to artichokes and fresh grass.
Properties: on the other hand, it has a medium content of polyphenols and medium in oleic acid (74%).
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