Arbosana

OVERALL EVALUATION

A variety well suited for the SHD system.
Medium vigour: the final size will depend on soil and climatic conditions and agronomic management.
Consistent, high yield.
Early entry into production.
Ripening in the northern hemisphere:

  • Starts in October in the earliest areas.
  • Ends in December in the latest areas.

Relatively tolerant to cold.

OVERALL OIL PROFILE

Corresponds to a green type of virgin oil with a strong personality, good harmony at the aromatic level and high levels of bitterness, spiciness and astringency. Persistent.

*green almond, walnut, banana, artichoke and tomato.

MAIN FEATURES

TREE

Structure OPEN
Vigour LOW

FRUIT

Olive weight (g) 1.43
Pulp/weight ratio 4.65
Fat yield (% dry matter) 51.80

VIRGIN OIL

Mono/polyunsaturated ratio 10.23
Polyphenols (ppm of caffeic acid) 680
Bitterness (K225) 0.289
Stability (hours at 120 °C) 15.79
FATTY ACIDS (%)
Palmythic (C16:0) 13.40
Palmitoleic (C16:1) 1.44
Stearic (C18:0) 2.14
Oleic (C18: 1) 74.28
Linoleic (C18:2) 6.88
Linolenic (C18:3) 0.58

Samples from the 2013 crop, analysed by the “Unió Corporació Alimentària”, Vilallonga del Camp (Tarragona). The data may vary depending on environmental conditions, growing techniques, degree of ripening and extraction system




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