Aglandau
The Aglandau is one of the more important of approximately a hundred cultivars of olives in France. It is grown primarily in Provence, but also as far away as Azerbaijan and Ukraine. The 'Aglandau' is primarily used for production of oil, but can also be eaten. When used as table olives, the fruit is normally called Beruguette. The oil is highly valued for its fruity taste. Extent The 'Aglandau' is common in Provence, particularly in the counties of Aix-en-Provence and Salon-de-Provence. It can also be found in Australia, as well as in Azerbaijan and Ukraine. Synonyms Locally, this cultivar is known under a number of different names, including Beruguette, Blanquette, Plant d'Aix, Verdale de Carpentras. In Azerbaijan and Ukraine it is known as Nichitskaia 7. Beruguette is the common name when the 'Aglandau' is served as a table olive. Characteristics The 'Aglandau' is a cultivar of medium-to-weak vigour. Its growth form is spreading with a dense canopy, and the leaves are flat and elliptic-lanceolate, of medium length and width. The olives are of relatively low weight, with a rounded apex and a truncated base. They are slightly asymmetrical, and ovoid in shape. The stone has a rugose surface, with a