Sikitita
It is a good option in areas without the risk of frost to diversify varieties in large fields.
‘Picual’ x ‘Arbequina’ crossing done by the University of Córdoba.
OVERALL EVALUATION
A highly productive and optimal variety for high density plantations.
Dwarf and weeping structure.
Early entry into production.
Ripens one week earlier than Arbequina.
Good performance as regards fat and extractability.
Good behaviour in non-irrigated ground.
Relatively tolerant to cold.
OVERALL OIL PROFILE
Corresponds to a sweet type of virgin oil with an intense fruity flavour with low levels of bitterness and spiciness. A soft oil,very fluid and well balanced in the mouth.
MAIN FEATURES
TREE
| Structure | WEEPING |
| Vigour | LOW |
FRUIT
| Olive weight (g) | 2.70 |
| Pulp/weight ratio | 5.50 |
| Fat yield (% dry matter) | 49.65 |
VIRGIN OIL
| Mono/polyunsaturated ratio | 4.64 |
| Polyphenols (ppm of caffeic acid) | 323 |
| Bitterness (K225) | 0.172 |
| Stability (hours at 120 °C) | 6.99 |
| FATTY ACIDS (%) | |
| Palmythic (C16:0) | 16.69 |
| Palmitoleic (C16:1) | 2.09 |
| Stearic (C18:0) | 1.66 |
| Oleic (C18: 1) | 64.21 |
| Linoleic (C18:2) | 13.55 |
| Linolenic (C18:3) | 0.82 |
Samples from the 2009 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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