Aceite de Oliva

DIFERENCIAS ENTRE DISTINTOS TIPOS DE ACEITES DE OLIVA VIRGEN EXTRA: PRODUCTO 4 VARIETALES

10 de febrero, 2017

Not all extra virgin olive oils are the same, their taste makes them different why? What sets them apart? Some are spicy, bitter, others sweet, some very aromatic, others more fruity …

We have chosen 4 varietals that we consider excellent and different from each other and define the olives that compose it:

  • Hojiblanca
  • Weevil
  • Arbequino
  • Coupage RS: Arbequino and Hojiblanca.

Arbequina:

Name: ARBEQUINA

Category: 1

Destination: Oil

Country Spain

Sinonimias: Arbequí, Arbequín, Blancal, Herbequín, Olive of Arbela, Olive of Borjas Blancas, of the Manglot.

Cultivation Geography: From its beginning of cultivation (not necessarily origin) in Lérida, it extended by Catalonia giving personality to its productions and at the moment by all Spain.

AGRONOMIC CONSIDERATIONS

RESISTANCE

1 = very low 5 = very high

  • COLD 3
  • REPILO 3
  • TUBERCULOSIS 2
  • VERTICILLIUM 2
  • FLY 2
  • DROUGHT 4
  • CALIZA 2

BEHAVIOR

  • VIGOR Medium-low
  • PORTE Open
  • DENS. VEG. Half
  • Early MATURATION
  • STRICT STRENGTH
  • PRODUCTIVITY High
  • REGULARITY Good
  • PRODUCT ENTRY Early
  • YIELD. Medium-low fat
  • ROOTING Good
  • FRUIT WEIGHT Low

Product: Its oil is one of the best produced in Spain, although its stability is low. Commercially it has become the biggest demand of production and consumption, thanks to its oil of low bitter and spicy and accented fruit notes. Locally also used dressing.

Other Data: Its main limitation, the low stability of its oil, can take it to an extension roof by the world as it is possibly happening already, although it announces its new implantation in countries and counties that competed little in the world of the olive tree and their productions. It is curious to read in ancient publications a century ago, how nurserymen were already advertising this variety by asserting its virtues. In fact there are plantations of almost century-old olive trees in Andalusia, for example near Linares.

Hojiblanca

AGRONOMIC CONSIDERATIONS

RESISTANCE

1 = very low 5 = very high

  • COLD 3
  • REPILO 2
  • TUBERCULOSIS 3
  • VERTICILLIUM 3
  • FLY 4
  • DROUGHT 4
  • CALIZA 5
  • LEPRA 4

BEHAVIOR

  • VALIDITY Medium
  • PORTE erguido
  • DENS. VEG. Half
  • Mature late
  • STRICT STRENGTH
  • PRODUCTIVITY High
  • REGULARITY Low
  • PRODUCT ENTRY Half
  • YIELD. Medium-low fat
  • ROOT Medium
  • WEIGHT FRUIT High 4.8 grs

Product: Its oil is very appreciated in quality, very interesting in coupages with other varieties. More stable than average. As a table variety, it is oxidized to the Californian type, or even green. Pulp-bone separation is difficult and their ratio is 7.9.

Other Data: Many plantations have been made to the claim to be an olive of greenery that resists the mistreatment in harvesting, even far from its area of ​​cultivation. The name comes from the color of the underside of the leaves.

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