Origins and characteristics of the Carolea cultivar
The Carolea olive has experienced an enormous diffusion throughout the south of Italy. In fact, it has been present for centuries in the olive groves of Puglia, Calabria, Basilicata and, last but not least, Sicily . This character is mainly due to the main feature of this cultivar, namely its canteen olive particular resistance to both cold (a characteristic that determines its presence even on mountain ranges up to about 800 meters above sea level ), and to drought. However, this remarkable thermal resistance is offset by a certain sensitivity to diseases such as Lead Sickness, Moth, Cycloconioand the peacock's eye and the fly attacks of the olive tree, a factor that makes the Carolea a variety that needs continuous and careful agronomic care .
Furthermore, the high rhizogenesis means that this crop can easily take root even on stony, impervious or steeply sloping soils. Also known as Becco (or Muso) di Corvo, Verdella, Nicastrese, Calabrese and Catanzerese , Carolea is an olive with a double vocation as from it an extra virgin Sicilian oil of superior quality is extracted and excellent for sale . it can also be eaten at the table after being prepared with the natural method or dried in the oven or, finally, according to the Sevillano method. Furthermore, this variety is not self-compatible therefore it requires pollination by other cultivars and generally for this operation theNocellara Messinese , Piricuddara and Itrana.
The Carolea olive has experienced an enormous diffusion throughout the south of Italy. In fact, it has been present for centuries in the olive groves of Puglia, Calabria, Basilicata and, last but not least, Sicily . This character is mainly due to the main feature of this cultivar, namely its canteen olive particular resistance to both cold (a characteristic that determines its presence even on mountain ranges up to about 800 meters above sea level ), and to drought. However, this remarkable thermal resistance is offset by a certain sensitivity to diseases such as Lead Sickness, Moth, Cycloconioand the peacock's eye and the fly attacks of the olive tree, a factor that makes the Carolea a variety that needs continuous and careful agronomic care .
Furthermore, the high rhizogenesis means that this crop can easily take root even on stony, impervious or steeply sloping soils. Also known as Becco (or Muso) di Corvo, Verdella, Nicastrese, Calabrese and Catanzerese , Carolea is an olive with a double vocation as from it an extra virgin Sicilian oil of superior quality is extracted and excellent for sale . it can also be eaten at the table after being prepared with the natural method or dried in the oven or, finally, according to the Sevillano method. Furthermore, this variety is not self-compatible therefore it requires pollination by other cultivars and generally for this operation theNocellara Messinese , Piricuddara and Itrana.
Morphological characteristics
The Carolea olive tree has an upright posture, a medium-dense crown and is very vigorous, with a wide and very developed trunk even in height. The leaves have an elongated spearhead shape, with longitudinal curvature facing downwards and medium in size. carolea oilFlowering is early and productivity is abundant and constant , a factor that makes this cultivar one of the favorite varieties of growers due to its regularity. The fruits ripen late and with a gradual rhythm gradually assuming the typical black color , and for this reason it is preferable to harvest them starting from the month of November, or when the fruits are still green if you prefer to allocate the harvest to the production of green table olives .
The shape of the drupes is mainly elliptical, with a round apex, a truncated base and the presence of umbo, and their size is large , with a weight that can even reach eight grams. On their surface you can see the presence of numerous large lenticels , while the pulp is rather firm and consistent, therefore also perfect for table consumption. The yield is also very good, which is constantly around 20-25 percent . The size of the fruit and the bearing of the plant allow an effective use of mechanized harvesting methods.
The Carolea olive tree has an upright posture, a medium-dense crown and is very vigorous, with a wide and very developed trunk even in height. The leaves have an elongated spearhead shape, with longitudinal curvature facing downwards and medium in size. carolea oilFlowering is early and productivity is abundant and constant , a factor that makes this cultivar one of the favorite varieties of growers due to its regularity. The fruits ripen late and with a gradual rhythm gradually assuming the typical black color , and for this reason it is preferable to harvest them starting from the month of November, or when the fruits are still green if you prefer to allocate the harvest to the production of green table olives .
The shape of the drupes is mainly elliptical, with a round apex, a truncated base and the presence of umbo, and their size is large , with a weight that can even reach eight grams. On their surface you can see the presence of numerous large lenticels , while the pulp is rather firm and consistent, therefore also perfect for table consumption. The yield is also very good, which is constantly around 20-25 percent . The size of the fruit and the bearing of the plant allow an effective use of mechanized harvesting methods.
Organoleptic characteristics
The Sicilian extra virgin olive oil obtained from the pressing of Carolea olives is characterized first of all carolea cultivarby its low percentage of acidity. The general quality of the oil obtained from this cultivar is always highly appreciated and is notable above all for the yellow color in which distinct greenish reflections can be glimpsed. This oil has a medium or intense fruitiness in which you can perceive the flavors of apple, almond, artichoke and grass leaf , and the taste can be bitter and a little spicy. The low acidity and the elaborate taste, combined with the unmistakable scent make Carolea's extra virgin single variety oilan excellent condiment for both raw and cooked foods and is therefore an excellent product to be sold to the public.
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