Biancolilla olive

Biancolilla olive

The origins and characteristics of the Biancolilla cultivar
Also known under other denominations ( Bianca, Bianchetto, Biancolina, Imperialidda, Jancuzza, Marmorina, Napoletana, Pruscarina, Siracusana , to name only the most famous), biancolilla selling oilthe Biancolilla cultivar is considered one of the oldest varieties among those currently existing in Italian olive groves. Listed among the Sicilian indigenous cultivars (it is believed that it is native to the Caltabellotta area , in the Agrigento area), the Biancolilla olive is highly appreciated for its great productivity and remarkable rusticity. It owes its name to the fact that during the ripening phase the drupes change from the typical green color of the unripe fruit to a shade of red tending to purplish. Biancolilla olive trees are self-fertile species , i.e. they do not require pollination by other cultivars and for this reason it is often used as a pollinator for Nocellara del Belice which is instead self-sterile.

However, it is common to use cultivars such as Cerasuola and Nocellara Messinese which are associated with Biancolilla as pollinators and which significantly influence the flavors of the oil obtained from it. Cultivated mainly in the provinces of Western Sicily ( Palermo and Agrigento ) it is however possible to note its presence also on the eastern side of the island. It is a rather resistant cultivar even on high-hilly areas and with scarce availability of water, a factor that makes it excellent to be hosted on arid soilstypical of Sicily, thanks above all to one of its main peculiarities, namely the ability to expand very deep roots that allow it to reach the water sources necessary for its sustenance. The sale of Sicilian extra virgin olive oil of Biancolilla cultivar proved to be very solid.

olive-biancolilla         biancolilla-olives        olive-biancolilla-tree

Morphological characteristics
The Biancolilla olive trees are notable for their majesty. They are in fact very vigorous plants, whose trunk develops quite broadly and whose crown tends to widen both in height and in width. The crown has however one little harmonic development and trees of this cultivar biancolilla saletend to have gaps between the fronds. This is accompanied by a considerable strength of the branches. The number of flowers of the Biancolilla is relatively low, while the leaf, dark green in color and lanceolate , measures an average of five to seven centimeters in length and around one centimeter in width.

The drupe of this cultivar reaches a maximum of four grams in weight and takes on a slightly asymmetrical elliptical shape, with a pointed apex and rounded base. The surface of the fruit has rare large lenticels . This variety of olive tree produces in alternate years and ensures a not very high yield that can reach a maximum of 20% , probably due to the fact that the pulp of the fruit is not very consistent. The Biancolilla , being a cultivar suited to hilly areas, tolerates low temperatures and frosts and good resistance to olive leaf spot , however, is quite exposed to attacks of mange and the olive fly.
Organoleptic characteristics
This cultivar is disposable: it is not, in fact, used for table consumption but is highly appreciated for oil production. L ' extra virgin olive oil Biancolilla is considered very valuable and is very suitable to vendit a. By pressing the olives of this cultivarbiancolilla oil , an oil is obtained that contains many of the typical flavors of Sicilian food production. Green or straw yellow in color with vaguely golden hues, this oil is in fact characterized by a light , slightly spicy and very aromatic fruitiness in which the fragrances of almond, tomato and artichoke are perceived combined with the flavors of fresh grass and green olive, although there may be differences based on thesubtype and depending on the pollinators adopted.

Biancolilla is often used both for the production of single- variety extra virgin olive oil and in blends, in order to harmonize the flavor of other varieties of oils. In the kitchen, the Biancolilla cultivar oil is excellent for seasoning fish or vegetable dishes, and can also be used for making desserts as it effectively replaces butter or seed oil.
Discover more about olive oil tasting...

olive-oil-tastingClick here to taste extra virgin olive oil

Leave a comment

Please note, comments must be approved before they are published