Santa Caterina Olive tree

Santa Caterina olive tree, Santa Caterina olives

Santa Caterina olive tree is a variety of Italian table olives. The olives are very large in size, but smaller than Ascolana Tenera. The Santa Caterina olive grove is spread throughout Tuscany, with its origin in Lucca.

Curiosities: the variety is considered rustic because of its good adaptability.

Names or synonyms: The Santa Caterina olive tree is also known for: Oliva di San Giacomo, Oliva di Lucchese, Oliva di San Biagio and Oliva da Indolcire.

Characteristics of the Santa Caterina Olive Tree

Santa Caterina olive tree has a high capacity for growth, an aspect that helps rapid development and increases precocity.

Productivity: Santa Caterina is a variety of olives of high productivity and early.

Regularity of bearing: Santa Caterina has regular productions (shortly).

Flowering:  Santa Caterina olive tree has medium flowering and pollen self-sterile. It has a high percentage of ovarian abortion (60%).

Vigor and bearing of the tree: The Santa Caterina olive variety has high vigor and open-weeping bearing. The cup density is thick.

Leaf: Santa Caterina has the leaf of elliptical-lanceolate form and medium size.

Diseases: the Santa Caterina is resists winter cold well and is sensitive to tuberculosis.

Multiplication: The Santa Caterina olive plant has average rooting capacity.

Santa Caterina olive, morphological characteristics

The Santa Caterina olive is appreciated for dressing, this being its main use.

Maturation: Santa Caterina olive has a time of early maturation. Harvesting takes place at the end of September, presenting the olives an intense green color.

Size: Santa Caterina olives has very large size (8 grams).

Shape: Santa Caterina produces olives of elongated and asymmetrical shape.

Skin color: Santa Caterina olive is harvested with green skin. In addition, the skin has large and numerous lenticels. Due to its early maturation, it is collected at the end of September.

Pulp: of very good quality, with excellent pulp / bone ratio. In addition, the bone easily detaches itself from the pulp of the olive.

Yield: Santa Caterina olive has a medium-low fat yield (17%) of oil.

Collection: Santa Caterina has medium resistance to detachment.

Uses: its good dressing characteristics and low oil yield make its main use as a table olive.

Advantages: high and regular productivity. Big size and good for dressing.

Recommended reading

Surely you are interested in learning more about other olive varieties: Cornicabra, Leccino, Picual, Hojiblanca, Picudo, Arbequina


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.

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