SikititaP (Uco & Ifapa)

A variety from the genetic improvement programme of the UCO-IFAPA and is the fruit of the crossing of picual and arbequina. It is a variety with reduced bearing, substantial thickness of foliage, very productive, it has a high fat yield and is easily extractable. It is optimum for high density olive grove plantations.


Principal characteristics

  • sikitita_todolivo_arbol

  • Árbol

    Weight of olive (g)2,70
    Ratio pulp/stone5,50
    Fat yield (% sms)49,65

Oil Profile

Sikitita Oil

This is a smooth, very fluid oil, very balanced in the mouth. It has an intense fruity taste, with high values of sweet almond and apple and low levels of spiciness.

  • Fatty acids (%)
    Palmitic (C16:0)13,69
    Palmitoleic (C16:1)2,09
    Stearic (C18:0)1,66
    Oleic (C18:1)70,21
    Linoleic (C18:2)10,55
    Linolenic (C18:3)0,82

    Virgin Oil

    Relation Monounsaturated / Polyunsaturated 4,64
    Polyphenols (ppm caffeic acid)323
    Bitterness (K225)0,172
    Stability (hours at 120ºC)9,99

  • Perfil del aceite (Variedades).indd

This data may vary depending on the level of ripeness, the environmental conditions, the cultural techniques and the extraction system.