Todolivo I-15P (Todolivo)
This variety comes from the Todolivo Genetic Improvement Programme. It was naturally obtained in 2008 by directed crossing between Arbosana I-43® and Koroneiki I-38®. This variety has a small size and an early, high and constant production. It has a very high fat yield both in early and late harvesting. It is tolerant of leaf spot, Tuberculosis and Verticillium.
Tree Bearing Semi-open Vigour Medium/Low
Fruit Olive weight (g) Medium Pit weight Medium Fat yield (% sms) 49,65
Oil with intense fruitiness and apple-green colour. It has aromas of banana, apple and hints of almond shells. It is sweet and balanced on the palate, slightly bitter and slightly spicier.
Fatty acids (%) Palmitic (C16:0) 12,70 Palmitoleic (C16:1) 0,83 Stearic (C18:0) 2,55 Oleic (C18:1) 75,53 Linoleic (C18:2) 6,37 Linolenic (C18:3) 0,71
Mono/Polyunsaturated Relation 10,85 Biophenols (mg of tyrosol/kg of oil)
261 Bitterness (K225) 2,70 Stability (hours at 120ºC) 11,38
These data may vary depending on the degree of ripeness, the environmental conditions, the farming techniques and the extraction system.