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

pmvossen@ucdavis.edu

http://cesonoma.ucdavis.edu