‘Arbosana’ x ‘Koroneiki’ crossing.


In its first year of harvest, oleic content already exceeds 70; ‘Arbequina’ and ‘Sikitita’ don’t make it to 2nd-3rd harvest. It is on par with the ‘Lecciana.’

Total polyphenols close to 400 mg/kg, more than twice that of Arbequina; apart from stability, that is what gives it that interesting bitterness and spiciness.


Low vigor, similar to ‘Arbosana.’

Its branching is good, not erect, with many fruitful branches.


High productivity, generally higher fat yield than Arbequina.

Also consistent over the years.

For fat yield, it can do more than Arbequina, similar to Arbosana as explained in the “Ideal Harvest Time” section.


In terms of cold tolerance, we can safely say it behaves similar to the Arbequina; it is being studied in colder areas to see its potential.

Ideal harvest time

It reaches its maximum fat yield 1-2 weeks after the Arbequina (with a higher fat yield), thus providing an oil that has shifted from green to ripe tomato.

However, when harvested at the same time as Arbequina (with a similar fat yield), it yields an exceptional oil with a high polyphenol content and a flavor profile that is spicy, fruity, and almondy.


Flavor profiles of different olive tree varieties. Average values corresponding to tasting panel evaluations in Puglia (Italy) in November 2020. Olives from the test field at the Olmas Cooperative (harvested October 16, 2020).


The data and results shown in these graphic resources are made for informative purposes only and it is not guaranteed to they will be achieved in all cases, due to several facts influencing plant growth such as climatic and geographical circumstances, soil characteristics, as well as use conditions and agricultural habits.


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