Olive Cultivars Register

Understanding Olive Cultivars

🫒 Oil 🥗 Table ⚖️ Dual-Purpose

Olive cultivars (varieties) are the foundation of olive oil and table olive production. Each cultivar has unique characteristics that determine flavor, aroma, oil content, and best use. Explore over 1,200 cultivars grown worldwide.

🫒
Oil Cultivars
High oil content
Varieties bred specifically for olive oil production, featuring high oil yield (20-27%), exceptional flavor profiles, and optimal chemical composition for extra virgin olive oil.
Examples: Picual, Koroneiki, Arbequina produce oils with distinct flavor characteristics from peppery to mild and fruity.
🥗
Table Cultivars
For eating
Large, fleshy olives with high pulp-to-pit ratio, ideal for brining, curing, and direct consumption. These varieties prioritize size, texture, and table quality over oil content.
Examples: Kalamata, Manzanilla, Cerignola are prized table olives enjoyed in salads, antipasti, and Mediterranean cuisine.
⚖️
Dual-Purpose
Versatile varieties
Versatile cultivars suitable for both oil production and table use. These varieties offer good oil yield while maintaining size and flesh quality for table consumption.
Examples: Nocellara del Belice, Leccino, Picholine excel in both applications depending on harvest timing and processing.
0 cultivars
Name ▼ Use ▼ Origin ▼ Oil % ▼
0 Oil 0 Table 0 Dual-Purpose 0 origins
Page 1 of 1