Origin and spread of the Cipressino olive tree
The cultivation of the olive Cipressino is present above all in Puglia and Sardinia. It is a fairly recent variety and was initially used more than anything else as a windbreak plant, to protect other crops. Until the 1960s, this olive tree had not yet been cultivated. Later, Pietrafitta di Palagiano quickly spread to its homeland, from which the name Olivo di Pietrafitta also derives.
From the Puglia region the plant has slowly spread to Sardinia, where extensive cultivation for oil production has begun. In this way, the Cipressino has lost its original windbreak function. It is a very beautiful tree, it grows very slowly, is very long-lived and reaches an age of several centuries. This olive tree is also cultivated as an ornamental plant in parks and gardens.
Characteristics of the olive tree Cipressino
This olive tree is characterized by a thick and compact hair with upright posture, that is, its ramifications grow sharply upwards, like the cypress tree. For this reason the name of Cipressino was given to the olive tree. The foliage develops very quickly with implants so tight that it was initially used as a hedge.
This particularity is the reason why the plant adapts well to the mechanically performed harvest. On the other hand, sprouting tends to occur downwards. Cases of ovarian abortion are usually quite frequent, around 50-60%. The bark is smooth and gray up to ten years, after which it becomes knotty and black. The trunk reaches considerable dimensions and can be branched up to the base. The leaves are small and lanceolate. The olive is fleshy, at first green and after black-reddish.
Other peculiarities of the olive tree Cipressino
The olive tree Cipressino is a tree very robust and strong, although it may be attacked by the olive fly. It is also able, however, to withstand brackish living conditions very well. The fruit ripens during the period between November and December. Another peculiarity of the plant is to be self-sterile, which leads it to offer great productivity, as well as regular and frequent.
This makes it very popular on the market. Furthermore, the tree can be pollinated by the main and other famous olive varieties present in our country. the olive oil yield is around 15%, that is a medium level, lower than several other varieties. In addition to producing oil, olives are used for sale as a fresh fruit, given their excellent taste. In this case, however, the time of collection must be anticipated.
Cipressino olive: The oil produced by Cipressino
The fruits of the olive tree Cipressino are roundish and of medium size, with a weight of about 2 grams and a half, which can also take the red-violet color and have a pleasant bitter taste. The resulting oil has a golden color and various green shades. The scent is rather fruity, with a spicy and slightly spicy flavor.
It contains excellent amounts of salts and beneficial fats which also give it an intense taste. This excellent variety of olive trees in recent times has slowly managed to conquer a large slice of the market in the sector, with constant growth that is not yet over. The producers consider the olive an irreplaceable variety for the great quality of the oil and the fresh fruit and for the high production that has been achieved in recent years.