Cerasuola Olive

Cerasuola Olive

General characteristics of the Cerasuola cultivar
The Cerasuola is definitely among the most popular cultivar in the Sicilian territory . The production areas of this variety, in fact, cover large sectors of the western side of the region, in particular in the province of Trapani (where it is also known as Ogliara or, near Castelvetrano, Palermitana ), cerasuola saleof Palermo (where it is also known by the synonym of Marfia) and in the Sciacca area where, due to its strong sensitivity to mange attacks, it is also called Purrittara . These olives have an exclusively oil vocation and, thanks to the excellent ratio between pulp and stone, the yield is quite high as it can even reach 20%.

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Among the numerous qualities of this cultivar we cannot forget the high degree of resistance to drought (a character that goes perfectly with the climate of Sicily , without rainfall for long stretches of the year) and the ability to thrive even in soils poor. This plant is androsterile and for this reason it is necessary to resort to pollination by other cultivars: for this purpose, the use of Nocellara del Belice , Biancolilla and Giarraffa is prevalent .

Morphological characteristics
The Cerasuola tree is characterized by medium vigor and upright posture (ie the branches tend to extend upwards, mainly) and has a medium-dense crown. cherry oliveThe leaf, lanceolate and asymmetrical, tends to have a greater than average width and is longitudinally curved downwards. The flowering occurs between late April and the first half of May, while the collection period is between October and December , and this operation is particularly important in determining the taste of the oil.

The Cerasuola olives have a large size as it can exceed 7 grams of weight without going under four grams. The shape of the drupes is elliptical, with a round apex, without umbo and with a rounded base, while the color in the ripening phase turns entirely to black or purple. The surface of the epicarp shows the presence of numerous large lenticels.
Organoleptic and nutritional characteristics of extra virgin olive oil
The characteristics of the oil obtained from the pressing of the olives of the Cerasuola cultivar vary according to the ripening phase in which the harvest is carried out, but the soil and cultivation methods can also be quite influential. In general, the extra virgin olive oil of Cerasuola cherry treealso sold online (which in the Trapani area is used to obtain some varieties of oil which has been granted the DOP certification ) determines a medium or intense fruitiness to the nose , together with sensations of fresh grass and in some cases tomato, artichoke and thistle. Where the ripening of the olives is more advanced, however, the fruit is more pronounced and a very aromatic shade ofripe tomato and thyme. The taste prevails between bitter and spicy, but there is also a hint of sweetness.

The color is yellow or green. This oil preserves its taste qualities very well over time and has a very beneficial nutritional content for the body due to the presence of beta-carotene , unsaturated fats and tocopherols which perform an effective action against cholesterol in the blood. as well as antioxidant and defense against cardiovascular diseases, cancer and against cellular aging. On the other hand, Cerasuola olives are also rich in vegetable fats and therefore are not very suitable for those who observe a low - calorie diet or for those suffering from arterial hypertension. In the kitchen, the extra virgin olive oil of this cultivar for saleit is widely used for seasoning meat dishes, both boiled and grilled, or soups and salads. It is therefore good for both raw and cooked foods and is therefore in great demand in the sale of extra virgin olive oil to the public.

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