Olive cultivars in family farm Rakovac’s olive groves: Frantoio

Today we will write about the variety introduced from Italy, which is already quite widespread in Istrian olive groves ➡️ Frantoio. This cultivar is relatively widespread in our olive groves.

Frantoio – a cultivar fantastic oil is made of

About the cultivar in general

Frantoio is a cultivar very widespread in Tuscany and central Italy. It has been cultivated in Istria since the 1940s.

This variety is characterized by medium lushness and wide growth. It has an open crown shape and sparse, long, supple twigs. The fruits are ovoid and elongated, and usually change color from greenish-yellow to burgundy during October. Fruit ripening occurs from October to December. Fertility is good and lasting.

As with other varieties, for oil of the best organoleptic and chemical properties, harvesting is recommended at a time after the fruit has begun to change color, just before full ripening.

Frantoio is resistant to common olive pests, but is very susceptible to the peacock eye (olive leaf fungal disease), so care should be taken if you have this variety in your olive groves.

Oil quality

Frantoio is a highly valued cultivar precisely because of the exceptional quality of the oil that derives from it. Olive oil produced from this cultivar has a rich aroma and retronasal taste of fruit, especially fresh apple.

In our EVOO blend Bilini, of course, this variety is also represented. Along with fourteen other cultivars, which we plan to present one by one in our blog section. ? Therefore, stay tuned to our blog; we hope you’ll find it interesting.

Frantoio 360°

We have recorded a video for you to show you what a frantoio tree looks like, with focus on the fruit. This will come in handy for less experienced olive growers who may not know which varieties they have in the olive grove. Enjoy the video which we shot at the end of August 2020, during a summer windy evening: