Olives
and olive oil

For Ciura olive oil is extremely important, both as land exploited and as agronomic attention

The extra virgin olive oil produced and marketed by the company is obtained from local varieties, skillfully blended. They give rise to “blends” characterized by intense colors with fruity fragrances, slightly almond flavors, with notes of artichoke and green tomatoes.

The olive oils produced reflect the intense fragrances of the fruits from which it is extracted. They maintain nutritional and healthy properties and enhance the flavors of the dishes, delighting even the most demanding palates.

OLIVES

Termite di Bitetto

HARVEST PERIOD
AUGUST / NOVEMBER

The sweet olive is a variety of sweet fruit predominantly grown as table olive. It is known for its particular organoleptic characteristics such as flavor, fragrance, consistent pulp, round shape, and preheminently green color.

Bella di Cerignola

(Grossa di Spagna)

HARVEST PERIOD
SEPTEMBER / OCTOBER

Widespread in Puglia, this variety has a medium-strong tree which grows upward. It is partly self-fertilized but it benefits from the pollination of the Mele, S. Agostino and Termite di Bitetto varieties. It comes into production not very soon and it has average and alternating productivity. The fruit weighs over 6 grams. It has an ellipsoidal shape and it is used for the preparation of mainly table olives. It is sensitive to the cold weather and to diseases, such as peacock spot and scab.

Nocellara del Belice

(Olive di Castelvetrano,
Nuciddara, Nebba, Nerba)

HARVEST PERIOD
SEPTEMBER / NOVEMBER

It is one of the best Italian table varieties. It is widespread mainly in the province of Trapani, in the territories of Castelvetrano, Partanna and Campobello di Mazara.  Its low-hanging medium strength make it remarkably adaptable. It is self-fertilized but it is well pollinated by the Giarraffa and Pidicuddara varieties. It comes early in the production and it has a high and steady productivity. The round fruit  weighs 5-7 grams and it is used for the preparation of green olives. This variety has a fair tolerance to flies but it is sensitive to peacock spot, to scab and to the salinity of water.

Maiatica di Ferrandina

(Sweet Olive, Pasola)

HARVEST PERIOD
AUGUST / OCTOBER

Variety of Basilicata, with high vigor and upward growing but with poor adaptability to different environments  than the usual one. It is self-fertilized and its productivity is high even if it is slightly alternating. The fruit has late ripening and an olive oil content of 17%. It is also often used for the preparation of dried olives. The variety is sensitive to peacock spot and scab.

Frantoio

(Frantoiano, Gentile)

HARVEST PERIOD
OCTOBER / DICEMBER

This typical Tuscan variety has been found in many other areas of Northern and Central Italy. The tree has a medium strength and its fruits tend to hang low. It is self-fertilized but it benefits from the pollination of the Leccino, Morchiaio, Pendolino varieties, with a high and steady productivity. The oil content is 19%. It is sensitive to cold weather, peacock spot and scab. It has a good tolerance to the salinity of water.

Ogliarola barese

(Cima di Bitonto,
Paesana di Bitonto) 

HARVEST PERIOD
OCTOBER / DICEMBER

Typical of Puglia, mainly in the province of Bari: it supplies the local prestigious “Bitonto Olive oil”. The tree is moderately vigorous, with long pendulous branches. It has a good production but an alternating variety. In the territory it is known as self-fertilized and the oil content is 16.5%. It is quite sensitive to scab and  to salty winds, but it tolerates peacock spot.

Leccino

(Leccio)

HARVEST PERIOD
SEPTEMBER / NOVEMBER

Originated in central Italy, it is a widespread variety everywhere thanks to adaptability to various environments and good tolerance to cold, peacock spot (peacock eye), scab and wood caries. It has  high vigor and pendant habit. It is self-infertile and it is well pollinated by Frantoio, Moraiolo, Pendolino, Razzo, Trillo. It comes early into production and it has a high and fairly steady productivity. Olives mature early and the oil content is 15.5%. An interesting selection is Leccio del Corno, with high and steady productivity, but with late ripening of olives.

Coratina

(Racioppa di Corato,
Cima di Corato)

HARVEST PERIOD
OCTOBER / DICEMBER

Apulian varieties of medium vigor and expanded growth, characterized by long and flexible branches. It is highly adaptable to various environments. It is self-infertile and well-pollinated by the Cellina di Nardò and Moraiolo varieties. It comes early into production and its productivity is high and steady. Its olive oil content of 22%  is particularly rich in polyphenols and it is known as “Andria oil”. When the tree is cultivated in fertile and fresh soils it can produce olives that reach 5 grams. Therefore they can also be used as green-leaf olives. It tolerates cold and saline water but it is sensitive to peacock spot.

Biancolilla 

(Buscionetto)

HARVEST PERIOD
OCTOBER / NOVEMBER

This variety is widespread especially in eastern and central Sicily (especially in the provinces of Catania and Siracusa). The tree has high vigor and  grows outwards. The variety is considered self-fertilized, but it benefits from the pollination of the Ogliarola Messinese, Tonda iblea, Moresca, Nocellara etnea varieties. Productivity is good although slightly alternating, the oil content is 16%; the quality is great. It tolerates drought, cold, peacock spot well enough, but it is sensitive to scab.

HARVEST PERIOD