Pisciottana olive tree is a variety of Italian olive. Olive trees of this variety are very long and can be found millenary trees. It is a typical variety of the Campania region, in Cilento and other areas the olive groves are located in areas with important outstanding .
Curiosities: The name Pisciottana derives from the Italian town of Pisciotta, where the Greeks settled and began to cultivate this variety.
Names or synonyms: The Pisciottana olive tree is also known with the names: Olivo dell’Ascea and Ogliastrina.
Characteristics of the Pisciottana Olive Tree
The Pisciottana olive, has good productive characteristics for the production of olive oil, recognized by the PDO Cilento.
Productivity: The Pisciottana olive variety is medium production input and good productivity.
Regularity of bearing: The Pisciottana olive variety is of alternating production (vecera).
Flowering: Pisciottana is a variety of early flowering. The percentage of ovarian abortion is low (less than 20%), however, the pollen produced is of low germination capacity. Production increases with the use of pollinators, typical of the area are Racioppa and Oliva Grossa (Grossale).
Vigor and bearing of the tree: the variety of Pisciottana olive has high vigor and weeping bearing. The cup density is thick.
Leaf: the Pisciottana olive tree has leaves of elliptic-lanceolate and large size.
Diseases: the olive tree Pisciottana Pisciottana supports drought well and the sea breeze (salinity). In addition, it has some tolerance for common diseases such as the repilo, tuberculosis and Bold (Black olive scale). On the other hand, it is somewhat sensitive to cold and attacks of fly.
Multiplication: The Pisciottana olive plant has good rooting capacity.
Pisciottana olive, morphological characteristics
The Pisciottana olive is mainly used in the production of oil. However, in their traditional cultivation area, they prepare an ancestral recipe for the dressing of this variety (the olives are crushed and bathed in oil).
Maturation: The Pisciottana olive variety has medium and staggered maturation.
Size: Pisciottana has the olive small size (2 grams)
Shape: the Pisciottana olive, is slightly asymmetric, elliptical and with no nipple.
Skin color: the Pisciottana olive, matures with the skin violet color. It has abundant small and numerous lenticels.
Yield: Pisciottana olive has a medium-high fat yield (19%).
Collection: Pisciottana olive has a high resistance to detachment. The agricultural machinery requires support beating for collection.
Uses: The variety of Pisciottana olives is destined for oil mill for the olive oil production.
Advantages: high productivity. Good tolerance to various diseases.
Disadvantages: high resistance to detachment.
Extra Virgin Olive Oil Pisciottana
The Extra Virgin Olive Oil Pisciottana, is highly valued and appreciated for its organoleptic qualities. It is protected by the protected designation of origin (DOP ) Cilento.
Taste: In the mouth, the Pisciottana oil is spicy and bitter, together with a fruity flavor of medium-high value >.
Properties: Pisciottana olive oil is made up of a medium-high percentage of oleic acid (73%) and has a very high amount of polyphenols (600).
Price: Pisciottana monovarietal olive oil is priced between € 10 and € 40 / liter.
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