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THE LOCAL VARIETY

The most commonly grown variety is the Bianchera-Belica, selected down the centuries within the San Dorligo della Valle – Dolina area. It probably owes its name to the fact that the colour changing of the fruit takes place at a late stage yet step by step, and it is almost never complete, not even in the last phases of the ripening. It grows well on the marnous-sandy hills surrounding the gulf of Triest, but also on the most exposed calcarious soils of the Carso plateau. The main agronomic features of such local variety are a high resistance to low temperatures, a sound strength of the tree and a late ripening, from the 15th of November onwards. The production of oil is high, and profits are usually above 20%. The bianchera oil has a certain number of very significant particular features: a high percentage of oleic acid and a high content of polifenoly (antioxidant), besides a very low acidity. From an organoleptic point of view, the oil has an intense fruity fragrance whereas it has a bitter and spicy flavour.

Another local variety, the Carbona-Èrnica, sporadically spread over the territory, especially in Muggia, still has to be analysed and enhanced.

Next to these two main local varieties accounting for much more than 60% of the oil-growing estate, there are other common varieties, such as Leccino, Pendolino, Maurino, Frantoio and Leccio del Corno, which are well known and present all over Italy. They have been added to the plants to complete ripening and harvesting, increasing this way the production of the Triest area.

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