Villalonga olive, is a traditional variety of the Valencian Community. It receives its name by the municipality of Villalonga (Valencia).
The province of Valencia has more than half of the area of olive grove Villalonga, is followed by Alicante (northern area) with just over 10,000 hectares and to a lesser extent Castellón. In Spain it also has a certain presence in Albacete and Cuenca. Internationally we can find the Villalonga olive variety in Italy and in the region of Elvas (Portugal), very close to Badajoz.
It is a variety resistant to moisture, early and high and constant productivity. Its easy detachment, helps in mechanized harvesting by means of umbrellas or trunk vibrators, interesting aspect and that is helping to increase your plantation.
Curiosities: The Villalonga variety is productive, but it is demanding in terms of cultivation conditions, reaching its maximum potential only in certain areas. It prefers fertile soils with water availability.
Names or synonyms: Villalonga olive tree is also known with the following names: Forna, Manzanet, Manzanilla, Valenciana, Manzanel, Manzanella, Mançanet gros, Llonguera, Spartan and Orxana. In Portugal, this olive tree is known by the names Branquita (Branquinha) and Blanqueta de Elvas.
Characteristics of the Villalonga Olive Tree
Villalonga olive tree has very suitable characteristics for mechanized harvesting with vibrators. The olive is easy to detach and its erect bearing helps in the collection with trunk vibrators.
Productivity: the variety of olive Villalonga , is early and productive
Regularity of bearing: this Valencia olive is a little bit.
Flowering: Villalonga olive tree blooms in average season. It presents little ovarian abortion, being a variety of easy pollination. It is partially self-compatible, Arbequina is recommended for pollination.
Vigor and bearing of the tree: It has vigor medium and erect bearing. An annual clearing pruning is recommended.
Leaf: the olive variety Villalonga has large-sized leaves, with elliptical shape – lanceolate, long and half width.
Diseases: Villalonga olive tree is very sensitive to repilo, Verticillium, tuberculosis, drought and winter cold. It has good adaptation to limestone soils and is interesting because it is one of the most moisture resistant olive trees. It is also sensitive to other diseases such as Prays and fly.
Its low general resistance to diseases makes the cultivation of the Villalonga olive tree demanding and requires optimal phytosanitary management.
Multiplication: Villalonga olive plant has low or high rooting capacity depending on the source.
Villalonga olives, morphological characteristics
The characteristics of the Villalonga olives, allow it to be used in green or black dressing and for oil production.
Maturation: Villalonga olive variety is of ripening early (harvested early to prevent the olive from falling to the ground and improving regularity) .
Size: olives Villalonga have the olive of medium-large size (3-5 grams) .
Shape: Villalonga olives are ovoidal and slightly asymmetrical.
Skin color: The Villalonga variety, reaches maturity the black color.
Pulp: The relationship bone pulp is good, but the shedding of the bone is difficult. Although it is used for table olives, it has a lower recognition than varieties such as the Manzanilla Sevillana olive,, Hojiblanca, Manzanilla Cacereña and Verdial de Badajoz.
Yield: Villalonga olives have high fat yield (22 -25%).
Collection: Villalonga olive tree has low shedding resistance. The ease of collection by machinery (Umbrellas, trunk vibrators…) makes its plantation continue to increase.
Uses: Although the main use of the Villalonga olive is to produce olive oil, it is also appreciated for dressing in green and black.
Advantages: Villalonga olive tree has an”easy mechanized harvest”. Precocious, productive and high performance.
Disadvantages: High sensitivity to diseases, winter cold and drought.
Villalonga Extra Virgin Olive Oil (EVOO)
With the olive picked in green, Villalonga Extra Virgin olive oil is intensely fruity and ideal quality.
When the collection is not done at the right time, it becomes a medium quality oil. The variety is protected by the PDO Oil of the Valencian Community.
Taste: Villalonga EVOO is slightly bitter and spicy, with a persistent taste in the mouth. The aroma is intensely fruity. You can see smells of freshly cut grass, almond or apple.
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.