Arbosana
OVERALL EVALUATION
A variety well suited for the SHD system.
Medium vigour: the final size will depend on soil and climatic conditions and agronomic management.
Consistent, high yield.
Early entry into production.
Ripening in the northern hemisphere:
- Starts in October in the earliest areas.
- Ends in December in the latest areas.
Relatively tolerant to cold.
OVERALL OIL PROFILE
Corresponds to a green type of virgin oil with a strong personality, good harmony at the aromatic level and high levels of bitterness, spiciness and astringency. Persistent.
MAIN FEATURES
TREE
| Structure | OPEN |
| Vigour | LOW |
FRUIT
| Olive weight (g) | 1.43 |
| Pulp/weight ratio | 4.65 |
| Fat yield (% dry matter) | 51.80 |
VIRGIN OIL
| Mono/polyunsaturated ratio | 10.23 |
| Polyphenols (ppm of caffeic acid) | 680 |
| Bitterness (K225) | 0.289 |
| Stability (hours at 120 °C) | 15.79 |
| FATTY ACIDS (%) | |
| Palmythic (C16:0) | 13.40 |
| Palmitoleic (C16:1) | 1.44 |
| Stearic (C18:0) | 2.14 |
| Oleic (C18: 1) | 74.28 |
| Linoleic (C18:2) | 6.88 |
| Linolenic (C18:3) | 0.58 |
Samples from the 2013 crop, analysed by the “Unió Corporació Alimentària”, Vilallonga del Camp (Tarragona). The data may vary depending on environmental conditions, growing techniques, degree of ripening and extraction system
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