Olives and Olive Oil - Tropical and Subtropical Fruits: Postharvest Physiology, Processing and Packaging - page 491

Table 26.4. Use and characteristics of the main olive cultivars.

# Fruit
Weight

§ Fat
Yield

Resistance to Biotic Factors Facility for

Cultivars Origin Use

Rp 1 Tb 2 Vt 3 Mh 4 Mp 5

Aloreña Spain

T
O
T
O&T
O
O&T
O&T
O
O
T
O
O
O&T
T
O
O
O
O&T
T

Arbequina Spain

Ascolana Italy

Ayvalik Turkey

Blanqueta Spain

Carraquenha Portugal

Conservolea Greece

Coratina Italy

Cornicabra Spain

Chalkidiki Greece

Changlot Real Spain

Chemlali Tunisia

Chétoui Tunisia

Domat Turkey

Empeltre Spain

Farga Spain

Frantoio Italy

Galega vulgar Portugal

Gordal Sevillana Spain

Hojiblanca Spain O&T

O&T

Kalamon Greece

O
O
O

Koroneiki Greece

Lechín de Granada Spain

Lechín de Sevilla Spain

Manzanilla Cacereña Spain O&T

Spain

Manzanilla de Sevilla T

Turkey

Memecik O&T

O&T

Memeli Turkey

Meski Tunisia

T
T

Meslala Morocco

Moraiolo Italy O

O&T
O
T
O&T
O
O
O&T
T
O
O
O
O&T

Morisca Spain

Morrut Spain

Nocellara del belice Italy

Nocellara etnea Italy

Picual Spain

Picudo Spain

Picholine marocaine Morocco

Sant'Agostino Italy

Sevillenca Spain

Verdial de Badajoz Spain

Verdial de Huevar Spain

Villalonga Spain

1 O

Table olive, 2 repilo, 3 tuberculosis, 4 verticilosis, 5 mechanical harvesting, 5 mechanical pitting, # High: − Olive oil, T − > 4 g, Medium: 2-4 g,

2g; § High: Low: < > 22%, Medium: 18-22%, Low: < 18%

Coding: High Medium Low
Source: Adapted from IOC data (Barranco et al., 2000).