Sant’Agostino olives, have Italian origin with a presence mainly in the region of Apulia. It produces very high quality table olives. However, its low capacity to adapt to existing cultivation conditions outside Apulia makes it impossible to expand.
Names or synonyms: Sant’Agostino olive tree is also known for: Cazzarola, Oliva di Andria, Oliva Grossa, Olive Grossa Andriesana, Grossa di Andria, Olive dolce di Andria, Olive Andriesana, Olive Pane, Oliva Senza Pane and Oliva di Andria,.
Characteristics of Sant’Agostino Olive Tree
Sant’Agostino olive tree is not very rustic and the plant is difficult to adapt to other olive growing areas.
Productivity: Sant’Agostino olive variety is late production, the production capacity is good (although, only in irrigated conditions).
Flowering: Sant’Agostino has a late olive tree blossom. The variety is considered self-incompatible. The following pollinator varieties are used: Mele, Termite di Bitetto and Oliva di Cerignola
Vigor and bearing of the tree: The Sant’Agostino olive tree has high vigor, is open-weeping freight and has a medium glass density.
Leaf: Sant’Agostino has the leaf of form elliptic-lanceolate, of medium size.
Diseases: The Sant’Agostino variety is very resistant to the ring. It also has a certain tolerance for Verticillium, olive knot disease, bold and spring cold.
Multiplication: The Sant’Agostino plant has a low rooting capacity.
Sant’Agostino olives, morphological characteristics
The Sant’Agostino olive is an excellent variety as a table olive.
Maturation: Sant’Agostino olive variety is early maturation.
Size: The fruit of the Sant’Agostino olive tree is homogeneous and very large size (7 grams). Similar to the size of the Verdial olive, although it is smaller than others like Ascolana Tenera and Gordal Sevillana.
Shape: the olive is ovoidal and slightly asymmetrical.
Skin color: Although olives are harvested green, they reach full maturity of the black color. They have large and numerous lenticels
Pulp: of excellent quality for dressing, thanks to its high size, very high pulp / bone ratio (9) and good ease of bone-pulp separation. Diluted caustic soda is usually used to remove bitterness from olives.
Yield: Sant’Agostino olive produces olives with low yield.
Uses: mainly used for the production of olives seasoned in green for table.
Advantages: Excellent features for table olives.
Disadvantages: low productivity in dry land. Rustic
Recommended reading
How can olives be cured without using soda?
Arbequina Olives
Cornicabra olive tree
Xylella Fastidiosa
Olive grove in hedge, planting frames, profitability…
Most profitable olive variety
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.