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Cazzinicchia

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Olea europaea L. Olive · Fruit crops

also searched as: каззиникчиа

Variety description

10 August 2026

The variety belongs to the local Italian cultivars of the Apulia region. It is used in olive production, and the resulting oil is used in cooking, in particular for pairing with fatty fish, legume soups, and chocolate desserts.

The name of the variety is found in scientific studies dedicated to the monitoring of phytopathogens, including Xylella fastidiosa, where plant samples were used to check the phytosanitary status. Detailed agronomic and morphological characteristics of the variety are absent in open sources.

Sources5
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Countries of admission

1 jurisdiction

Green indicates countries where the variety is listed in the national catalogue and its seeds are authorized for sale. Expired registrations are marked separately: the variety was previously admitted, but sale is no longer permitted.

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Variety in registries Regions of admission, rights holders, and status of plant breeders' rights

Records are sourced from official registry publications. Data sources and legal status

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Same species

Other varieties: Olive

All 1 620 varieties of species

I 15

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Olea europaea L. · Olive

TODOLIVO S.L.

ES
10 records

Vas One

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Olea europaea L. · Olive

VARIOS OBTENTORES

ES
7 records

I 42

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Olea europaea L. · Olive

Todolivo S.L.^^^Universidad de Córdoba

ES
11 records

Cayon

Active

Olea europaea L. · Olive

FR
2 records

Nearby in the species list CASTIGLIONESE, CASTRICIANA, Castula, CAVALIERI, Cayanne, Cayet Blanc, Cayet Rouge, Cayet roux, Cayon, CAZZARELLA, CAZZINICCHIO, CB01, CECIAROLA, CEFALUTANA, CELLACCHIA, CELLINA, CELLINA BARESE, CELLINA DELLE MURGE, CELLINA DI CASSANO, CELLINA DI NARDÒ

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