MORRUDA VARIETY
The morruda variety is productive, alternating and slow entry into production. Very late maturation in the years of load. little rustic, not very resistant to drought and sensitive to cold. Moderately resistant to chipping. The attack of the fly is generally late, but its progression can be very rapid.
Sensory profile
bitten : Green fruit type virgin oil with a certain aromatic complexity, with secondary connotations of grass and hints of artichoke or vegetables. In mouth, it is spicy (without being unpleasant), so queer and astringent, which can cover the softness and reinforce a certain feeling of imbalance, although the final sensation is quite “fresh” because of the vegetal connotations.
FARGA VARIETY
The farga variety is very old and vigorous. Production is low and alternated. The start of production is late. Early and grouped ripening. Andro-sterile variety. Fruits have high retention force, which makes mechanized harvesting difficult. Susceptible to fly attack
Sensory profile
forge: Virgin oil with medium-high fruitiness with clearly green overtones (cut grass and notes of green banana and walnut, tomato and artichoke), with a tendency to give oils with a great balance between sweet, bitter and spicy, with a slight final astringency . . Farga oil is a very interesting oil, either in grape variety, either in cutting, and it keeps well, especially when harvested early.
SEVILLANCA VARIETY
Early entry into production is average, with average productivity and a little alternating. The Sevillanca is a not very hardy variety. Sensitive to drought, with medium frost resistance. Susceptible to the fly which lays explosively and causes serious damage
Sensory profile
Sevillenca : Medium fruity virgin oil of green type and great aromatic complexity, with ripe notes (apple, banana and strawberry) and plants (fennel, anis, almonds, mown grass). Sweet and nutty on the palate, it is an excellent base oil for blends. It is also very interesting for the Christmas markets. Its low stability limits marketing in distant markets and forces the adoption of extreme storage conditions. Oil very suitable for cooks looking for oils with a profile “little dominating”