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The different faces of The different faces of
ArbequinaArbequinaSensory Short CourseSensory Short Course
Paul VossenPaul Vossen
Why Arbequina?Why Arbequina?•• Precocious Precocious •• Low vigorLow vigor•• Very fruity flavorVery fruity flavor•• Cold hardyCold hardy
OverOver--thethe--row grape harvesterrow grape harvester
OLIVE VAREITY VIGOR (TREE VOLUME) IN THE 9TH YEAR AT A
DENSITY OF 286 TREES/ha IN CATALUÑA, SPAIN
Variety Volume m3/treeMorrut 48.0
Changlot Real 47.0Empeltre 42.0
Manzanilla 41.0Blanqueta 39.0
Picual 34.0Arbequina 34.0Palomar 32.0Joanenca 29.0
Santa Caterina 25.0Arbosana 24.0
i-50 23.0Joan Tous, Agustí Romero, and Joan Plana. Dept. d’ Arboricultura Mediterránia, Centre “Mas Bové”, IRTA, Reus-Constantí (Tarragona), Spain
Carmen del Río, Juan M. Caballero and Ma Dolores García-Fernández. CIFA “Alameda del Obispo”, IFAPA, Junta de Andalucía, Córdoba, Spain
16.8Coratina 20.2Cornicabra 22.5Hojiblanca 24.2Manzanilla 27.1Empeltre 30.6Picudo 31.0Gordal (Sevillano)40.3Frantoio 40.5Leccino 42.2Blanqueta 43.0Maurino 66.7Moraiolo
Volume m3/treeVariety
OLIVE VAREITY VIGOR (TREE VOLUME) IN THE 10TH YEAR AT A
DENSITY OF 204 TREES/ha IN ANDALUCIA, SPAIN
OLIVE VAREITY PRECOCITY AND PRODUCTION 1991- 2001 IN CATALUÑA, SPAIN
VarietyYears to produce
Yield first 3 yrs. kg/tree Ave. yield 7th-
10th yrs. kg/tree
Efficiency kg fruit/m3 tree
volume
Blanqueta 2 27.6 25.2 3.2
Arbequina 2 22.7 27.1 4.1
Arbosana 2 18.0 18.0 4.8
Palomar 2 9.0 17.2 2.6
Picual 3 24.3 19.9 2.7
Joanenca 3 23.4 20.2 4.0
Manzanilla 3 10.7 21.1 2.0
Empeltre 4 15.0 14.0 1.5
Santa Caterina 6 8.8 3.6 0.4Joan Tous, Agustí Romero, and Joan Plana. Dept. d’ Arboricultura Mediterránia, Centre “Mas Bové”, IRTA, Reus-Constantí (Tarragona), Spain
VARIETY COMPARISONS FOR PRECOSITY IN AUSTRALIA
Early bearing
Picual, Barnea, Hojiblanca, Arbequina, Koroneiki, Leccino, and Manzanillo
Mid bearing Mission, Pendolino, Columella, FS-17, and Coratina
Late bearing Ascolano, Frantoio, Gordal, Kalamon, I-77, and Souri
Susan Sweeney, Plant Research Center, Waite Research Precinct; Rural Industries Research and Development Corporation; Hartley Grove, Urrbrae, 5064, Australia
OLIVE VAREITY PRECOCITY, PRODUCTIVITY, FRUIT WEIGHT, AND OIL CONTENT IN CATALUÑA, SPAIN 1988-01
VarietyYield*
first 2 yrs. kg/tree
Average Productivity 8th-11th yrs.
kg/tree
Fruit Weightg/fruit
Oil content % dry wt. basis
Arbequina 23.4 29.8 1.2 50.5Manzanilla 10.1 19.3 3.7 50.4Villalonga 18.5 25.7 3.5 48.3Ayvalik 1.2 5.6 3.4 52.4Carolea 5.8 23.2 4.4 53.3
Koroneiki 4.1 8.5 0.8 49.3Leccino 13.5 31.8 2.5 47.1
Picholine 10.2 31.5 3.8 50.7P. Marocaine 4.9 13.5 3.6 46.9
Joan Tous, Juan F. Hermoso, Joan Plana, and Agustí Romero. Dept. d’ Arboricultura Mediterránia, Centre “Mas Bové”, IRTA, Reus-Constantí (Tarragona); Estación Experimental del Ebro, IRTA, Amposta (Tarragona), Spain.
OLIVE VAREITY FRUIT WEIGHT, PULP TO PIT RATIO, AND OIL CONTENT IN CATALUÑA SPAIN
VarietyFruit
weight in grams
Pulp to pit ratio
Oil content % dry wt.
basisArbosana 1.4 4.6 54.3Blanqueta 2.0 4.7 53.8Arbequina 1.4 4.2 52.9Empeltre 2.9 5.5 50.5
Picual 4.1 4.8 50.1Manzanilla 4.7 8.0 48.3Hojiblanca 4.8 5.4 44.3
Palomar 3.0 5.0 42.2Joanenca 1.4 2.4 37.4
Joan Tous and Agustí Romero. Dept. d’ Arboricultura Mediterránia, Centre “Mas Bové”, IRTA, Reus-Constantí (Tarragona), Spain
YIELD OF OLIVES (KG/HA) FROM THE 2ND TO THE 6TH YEAR IN A SUPER-HIGH-DENSITY SYSTEM (1.35 x 3.75 m – 1,975 trees/ha) BY VARIETY.
TREES PLANTED 3/2000 IN ANDALUCIA, SPAIN
Variety Year 2 Year 3 Year 4 Year 5 Year 6 Ave. 3rd to 6th yrs.
Arbequina 0 16,641 17,219 21,552 6,347 15,440
Arbequina I-18 0 14,798 14,041 20,127 6,186 13,788
Arbosana 306 17,155 8,956 19,367 7,378 13,214
FS-17 0 4,359 2,829 8,767 690 4,161
Koroneiki 3,601 20,738 6,098 12,520 4,512 10,968Diego Barranco – Unpublished Data - Dept. de Agronomía, Universidad de Córdoba, Spain
Diego Barranco – Unpublished Data - Dept. de Agronomía, Universidad de Córdoba, Spain
2,0078262,2901,1163,795660Koroneiki (18.3% oil – 54.0% water)
6121001,2904166400FS-17 (14.7% oil – 66.2% water)
2,5241,4093,7001,7103,27758Arbosana (19.1% oil – 55.5% water)
2,1809803,1802,2202,3400Arbequina I-18 (15.8% oil – 59.9% water)
2,2709303,1702,5302,4500Arbequina (14.7% oil – 60.0% water)
Ave. 3rd to 6th yrs.Year 6Year 5Year 4Year 3Year 2Variety (% oil wet basis -% water)
YIELD OF OIL (LITERS/HECTARE) 2ND TO THE 6TH YEAR IN A SUPER-HIGH-DENSITY SYSTEM (1.35 x 3.75 m – 1,975 trees/ha) BY VARIETY.
TREES PLANTED 3/2000 IN ANDALUCIA, SPAIN
OLIVE VAREITIES PERCENTAGE OLEIC
FATTY ACID CONTENT IN CATALUÑA , SPAIN 1993-98
Variety C18:1 (%)
Picual 78.28
Arbosana 74.77
Manzanilla 71.97
Hojiblanca 73.70
Arbequina 68.20
Empeltre 68.61
Blanquetta 61.23
Tous, Romero, and Díaz IRTA, Reus-Constantí (Tarragona), Spain Noureddine Ouazzani unpublished data. Département d’Arboriculture, Unité de GénétiqueEcole Nationale d’ Agriculture, Meknés, Maroc
70.53Carolea
70.85Arbequina
74.23Frantoio
74.56Kalamon
74.99Mastoides
75.25P. Marocaine
76.33Leccino
78.22Koroneiki
80.24Picual
C18:1 (%)Variety
OLIVE VAREITIES PERCENTAGE OLEIC FATTY ACID CONTENT IN
MEKNES, MOROCCO
OLIVE VAREITIES PERCENTAGE OLEIC FATTY ACID CONTENT IN
FRANCE 1995-2004
Variety C18:1 (%)
Aglandau 73.41
Bouteillan 68.32
Cailletier 76.34
Cayon 79.03
Grossane 68.72
Lucques 73.12
P. du Languedoc 74.35
Salonenque 64.55
Tanche 79.44
Arbequina 68.26
Cornicabra 67.55
Frantoio 75.21
Manzanillo 72.96
Natalie Moutier, Christian Pinatel, André Martre, and Jean-Paul Roger. 2004. INRA de Montpellier, AFIDOL d’ Aix-en-Provence; CBNM de Porquerolles -France.
Uceda, Beltran, Jiménez. Estacion de Olivicultura y Elaiotecnia, Junta de Andalucía, Mengíbar (Jaén), Spain
59.01Blanquetta
63.29Picudo
65.09Moraiolo
65.83Arbequina
69.29Empeltre
70.82Leccino
71.35Maurino
71.69Pendolino
73.91Frantoio
74.30Cornicabra
74.56Kalamon
74.61Hojiblanca
75.33Manzanilla
76.05P. Marocaine
77.66Koroneiki
78.34Picual
C18:1 (%)Variety
OLIVE VAREITIES PERCENTAGE OLEIC FATTY ACID CONTENT IN CÓRDOBA,
SPAIN 1989-1997
OLIVE VAREITIES % OLEIC FATTY ACID CONTENT IN AUSTRALIA 2000-04
Variety C18:1 (%)
Arbequina 68.9-70.7
Ascolano 75.8-77.8
Barnea 72.8-75.1
Blanqueta 57.8-75.2
Bouteillan 73.8-74.1
Columella 60.2-64.6
Coratina 74.6-82.7
Frantoio 72.8-74.2
FS-17 72.2-75.5
Gordal 68.3-70.2
Hojiblanca 75.3-76.9
I-77 78.3-78.4
Kalamon 76.2-81.0
Koroneiki 79.1-80.5
Leccino 77.3-77.6
Manzanillo 72.4-74.7
Mission (CA) 77.0-77.6
Pendolino 72.7-73.6
Picual 77.0 -78.7
Souri 74.1-74.4Susan Sweeney, Plant Research Center, Waite Research Precinct; Rural Industries Research and Development Corporation Hartley Grove, Urrbrae, 5064, Australia.
OLIVE VAREITIES - OIL OXIDATIVE STABILITY IN MEKNES, MOROCCO
Variety Hrs. O2 Stab. 120OCPicual 14.0
Leccino 10.4Koroneiki 9.22
P. Marocaine 8.25P. Languedoc 6.83
Mastoides 6.68Arbequina 6.55Manzanillo 5.92
Frantoio 3.85Carolea 3.35
Hojiblanca 1.58Noureddine Ouazzani unpublished data. Département d’Arboriculture, Unité de Génétique Ecole Nationale d’ Agriculture, Meknés, Maroc
POLYPHENOL CONTENT, BITTERNESS, AND STABILITY OF SELECTED VARIETIES IN CATALUÑA, SPAIN 1996-1998
Variety Polyphenols ppm K225 Bitterness Hrs. O2 Stab. 120OC
Villalonga 887 0.72 10.28
Picual 509 0.42 21.45
Blanquetta 491 0.43 10.26
Joanenca 367 0.38 13.40
Manzanilla 321 0.27 15.35
Hojiblanca 273 0.27 6.25
Arbosana 269 0.24 12.90
Palomar 248 0.29 8.41
Empeltre 238 0.21 7.82
Arbequina 201 0.19 7.80Joan Tous, Agustí Romero, and Isabel Díaz. Dept. d’ Arboricultura Mediterránia, Centre “Mas Bové”, IRTA, Reus-Constantí (Tarragona) and Centro Tecnología de la Carne, IRTA, Monells (Girona), Spain.
POLYPHENOL CONTENT, BITTERNESS, AND STABILITY OF SELECTED VARIETIES IN ANDALUCIA, SPAIN 1989-1997
Variety Polyphenols ppm K225 Bitterness Hrs. O2 Stab. 98OC
Chetoui 1,240 0.82 75.1
P. Marocaine 787 0.52 94.8
Picual 664 0.45 140.6
Cornicabra 464 0.48 118.7
Manzanilla 461 0.2 57.8
Empeltre 420 0.22 57.5
Koroneiki 411 0.36 71.9
Frantoio 382 0.21 64.6
Maurino 334 0.21 46.1
Kalamon 332 0.27 49.3
Leccino 302 0.25 56.3
Blanquetta 293 0.25 34.8
Picudo 246 0.19 38.03
Hojiblanca 187 0.19 51.0
Arbequina 181 0.16 38.31
Moraiolo 175 0.13 36.37Marino Uceda, Gabriel Beltrán, and Antonio Jiménez. Estacion de Olivicultura y Elaiotecnia, Junta de Andalucía, Mengíbar (Jaén), Spain.
Cold Hardiness in OlivesCold Hardiness in OlivesHardyHardy
• Arbequina• Aglandau• Ascolano• Bouteillan• Coratina
• Hojiblanca• Leccino• Maurino• Mission
• Pendolino• Picudo• Picual
• Sevillano
SensitiveSensitive• Empeltre • Frantoio
• Koroneiki• Manzanillo• Moraiolo
• Taggiasca
ModerateModerate• Kalamon• Picholine
Ripening SeasonRipening Season
Early• Arbequina• Ascolana• Empeltre• Farga• Leccino• Picual• Sevillano
Medium• Arbosana• Barnea• Bouteillan• Manzanillo• Mission• Moraiolo• Pendolino
Late• Bosana• Cornicabra• Coratina• Frantoio• Hojiblanca• Kalamon• Koroneiki• Picholine• Picudo• Taggiasca
Average Yield 3Average Yield 3rdrd to 6to 6thth years years t/ha (Spain)t/ha (Spain)
Catalonia• Arbequina = 8.7• Arbosana = 7.4• Joanenca = 6.7• Koroneiki = 6.3• FS-17 = 3.8
Córdoba• Arbequina = 15.5• Arbosana = 13.2• Koroneiki = 4.9• FS-17 = 11.0
Joan Tous 2006Joan Tous 2006Joan Tous 2006
0 2,000 4,000 6,000 8,000 10,000
Kg fruits/haKg fruits/ha Kg fruits /haKg fruits /ha
Catalonia(3rd-6th years)
Catalonia(3rd-6th years)
Tous et al. (2006)Tous et al. (2006)Planted in October 1998Planted in October 1998
Córdoba(3rd-6th years)
Córdoba(3rd-6th years)
León et al. (2006)León et al. (2006)Planted in March 2000Planted in March 2000
0 5,000 10,000 15,0000 5,000 10,000 15,000
Arbequina i·18
Arbosana
Koroneiki
FS-17
Arbequina i·18
Arbosana
Koroneiki
FS-17
Average Yield kg/haAverage Yield kg/ha
Joan Tous 2006Joan Tous 2006Joan Tous 2006
VARIETY FLAVORSVARIETY FLAVORS•• ArbequinaArbequina – Aromatic, nutty, buttery, fruity,
sweet, artichoke, ripe apple, almond
Style GeneralitiesStyle GeneralitiesMild
• Arbequina• Ascolana• Empeltre• Kalamon• Leccino• Pendolino• Maurino• Picudo• Sevillano• Taggiasca
Medium• Aglandau• Barnea• Bosana• Bouteillan• Farga• Hojiblanca• Manzanillo• Mission
Strong• Arbosana• Chemlali• Coratina• Cornicabra• Frantoio• Koroneiki• Moraiolo• Picual• Picholine
SENSORY ATTRIBUTES OF OILS FROM SELECTED VARIETIES IN AUSTRALIA 2002-03
Fruitiness Bitterness Pungency
2002 2003 2002 2003 2002 2003
Arbequina 5.0 2.8 4.2 3.6 4.7 5.2
Barnea 4.8 - 4.7 - 4.7 -
Coratina 5.4 3.7 6.7 4.5 7.0 5.4
Paragon 4.6 - 3.8 - 4.9 -
Pendolino - 3.1 - 5.3 - 5.7
Picual 5.1 3.5 4.7 2.8 4.6 3.8
Richard Gawel, P. Cox, and S. Sweeney. Recognose Pty Ltd P.O. Box 487, Unley, South Australia, 5061; Plant Research Center, Waite Research Precinct, Hartley Grove, Urrbrae, 5064; Rural Ind. R and D Corporation
Variety
Ripe Arbequina MI: 2.8Ripe Arbequina MI: 2.8
Varietal Trial C Valley Arbequina MI: 2.8 (11-09-05)
0 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15
Astringency Average
Sweetness Average
Pungency Average
Bitterness Average
Fruit Intensity Average
Total Flavor Intensity Average
Aroma Intensity Average
Complexity Average
Balance Average
Overall Quality Average
Paul VossenUniversity of California University of California
Cooperative ExtensionCooperative Extension133 Aviation Blvd.
Santa Rosa, CA 95403(707) 565-2621
http://cesonoma.ucdavis.edu