Fruit and vegetables

Biancolilla olive

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Botanical characteristics

The Biancolilla olive is a Sicilian cultivar, a land that has seen the growth of this plant for a very long time, although its oil production is not particularly widespread throughout the peninsula. In fact, biancolilla oil is processed, and therefore consumed, mainly in the western part of the island of Sicily, which provides the ideal climatic condition for its development. The denomination depends on the fact that the fruit changes color during the ripening cycle. In fact, in the first fruiting phase the berry has a very light green color, almost white, which then becomes intense red when it reaches maturity. This is an excellent variety resistant to diseases and pests so as to be used as a pollinator of other varieties. Although self-fertile, it is not uncommon to find in its cultivation the use of pollinators such as the Nocellara Messinese or the Tonda Iblea which also change the aromatic flavor of the oil produced.


Biancolilla olive

In addition to a specific cultivar of regional origin, this plant is also characterized by the particularity of its fruit. The olive of this type in fact has a little rich, almost inconsistent pulp, so as to provide a very low yield in terms of finished product. On the other hand, the easy detachment of the core from the pulp shortens the bottling time. Although the plant is accustomed to the hot sun of the island, it has a high tolerance for cold winter temperatures, but little resistance to mange and fly, on the main enemies. These pests in fact attack both the leaves and the fruit, causing poor harvests if they are not eradicated in time. As a pollinator, a considerable number of subtypes can arise from this plant, which vary according to the species with which it is crossed, producing olives of different colors and oil with a more or less aromatic flavor. Flowering takes place around May, while once the ripening is over, the fruit takes on the classic reddish color.

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