Variety traits

Olive Oil Content

Olea europaea L.

Olive oil content is the proportion of oil in the fruit mesocarp, which determines its economic value and cultivar classification. This indicator peaks at full maturity and serves as the primary criterion for categorizing cultivars into oil, table, and dual-purpose varieties.

In the reference 134 varieties crop Olive, where this is mentioned in the description.

Oil content is expressed as a percentage of the fresh fruit mass or the dry matter of the pulp. Fat content in ripe fruit varies from 12 to 70% depending on varietal characteristics. Cultivars specialized for industrial oil production exhibit high oil content, whereas table cultivars are characterized by different pulp structural properties.

The lipid accumulation process is intrinsically linked to the physiology of drupe ripening; therefore, harvest dates are planned to coincide with the achievement of maximum oil content, which usually corresponds to the stage when fruit color changes from green to black. The level of oil accumulation depends on varietal genetics, irrigation conditions, and temperature regimes during the growing season.

General information about the subject — on the page Oil content.

Sources8

Varieties of Olive mentioned in the description

Selection based on the description text, not on official evaluation: these data are absent from registers. For specific variety details, please refer to its profile.