uelije ii - oljčno olje uelije ii - olio d`oliva uelije ii - Ersa

Transcription

balzam za dušo in srce
piacere per anima e cuore
Projektni partnerji / Partner di progetto / Project partners:
Občina Brda (SLO)
Društvo oljkarjev Brda (SLO)
Goriško oljkarsko društvo (SLO)
LABS, d.o.o., Inštitut za ekologijo, oljčno olje in kontrolo (SLO)
Kmetijsko gozdarska zbornica Slovenije, Kmetijsko
gozdarski zavod Nova Gorica (SLO)
Regijska razvojna agencija Severne Primorske (SLO)
Univerza v Novi Gorici (SLO)
ERSA - Agenzia regionale per lo sviluppo rurale
del Friuli Venezia Giulia (ITA)
Istituto di Istruzione Superiore
“Paolino d’Aquileia” (ITA)
Università degli Studi
di Udine (ITA)
Associazione Interregionale
Produttori Olivicoli - A.I.P.O. (ITA)
Projekt sofinanciran v okviru Programa čezmejnega sodelovanja Slovenija-Italija 2007-2013
iz sredstev Evropskega sklada za regionalni razvoj in nacionalnih sredstev.
Progetto cofinanziato nell’ambito del Programma per la Cooperazione Transfrontaliera
Italia-Slovenia 2007-2013, dal Fondo europeo di sviluppo regionale e dai fondi nazionali.
Project co-funded by the Italy- Slovenia 2007-2013 Cross-Border Cooperation Programme,
the European Regional Development Fund and by national funds
ISBN: 978-88-89402-47-4
www.uelije.eu
Ministero
dell’Economia
e delle Finanze
UELIJE II - OLJČNO OLJE - OLIO D’OLIVA - OLIVE OIL
Šolski center Nova Gorica, Biotehniška šola (SLO)
UELIJE II - OLJČNO OLJE
SIMBOL KAKOVOSTI
V ČEZMEJNEM PROSTORU
UELIJE II - OLIO D’OLIVA
IL SIMBOLO DELLA QUALITÀ
NELL’AREA TRANSFRONTALIERA
UELIJE II - OLIVE OIL
THE SYMBOL OF QUALITY
IN THE CROSS-BORDER REGION
Avtorji/Autori/Authors: Davide Bianco, Markus Daniele
Castelluccio, Lanfranco Conte, Silva Knez, Milena
Miklavčič, Branka Mozetič, Paolo Parmegiani, Davis
Prinčič, Ennio Scarbolo, Paolo Sivilotti, Vilianka Vesel,
Borut Vrščaj
Koordinacija/Coordinamento/Coordination:
ERSA Agenzia regionale per lo sviluppo rurale
Pregled tekstov/Revisione testi/Text revision:
Stefano Barbieri, Tatjana Šundovski Bašin, Sonia Venerus
Prevod/Traduzioni/Translations: DEVIP, Denis Žganec s.p.
Fotografije/Fotografie/Photos: Davide Bianco, Lanfranco
Conte, Emanuela De Nobili, Franco Diacoli, Milena
Miklavčič, Branka Mozetič, Elizej Prinčič, Matjaž Prinčič,
Vilianka Vesel
Grafično oblikovanje/Progetto Grafico/Graphic design:
Interattiva Spilimbergo (PN)
Tisk/Stampa/Print: Tipografia Menini Spilimbergo (PN)
© Copyright ERSA 2014
Založnik/ Pubblicazione edita da/Publisher:
ERSA Agenzia regionale per lo sviluppo rurale
Vsebina te publikacije ne odraža nujno uradno mnenje
ali stališče Evropske skupnosti. Odgovornost za vsebino
pričujoče publikacije nosi Deželna agencija za razvoj
podeželja Furlanije Julijske krajine.
Publikacija sofinancirana v okviru Programa čezmejnega
sodelovanja Slovenija-Italija 2007-2013 iz sredstev
Evropskega sklada za regionalni razvoj in nacionalnih
sredstev.
Il contenuto della presente pubblicazione non
rispecchia necessariamente le posizioni ufficiali
dell’Unione europea. La responsabilità del contenuto
della presente pubblicazione appartiene all’Agenzia
regionale per lo sviluppo rurale del Friuli Venezia Giulia.
Pubblicazione finanziata nell’ambito del Programma per
la Cooperazione Transfrontaliera Italia-Slovenia 20072013, dal Fondo europeo di sviluppo regionale e dai
fondi nazionali.
The content of publication does not necessarily express
the official view of the European Union. The sole
responsibility for the content lies with the Regional
Agency for Rural Development of Friuli Venezia Giulia.
Publication financed in the frame of the Cross- Border
Collaboration Programme Italy -Slovenia 2007-2013,
from European Regional Development Fund and
national funds.
ISBN 978-88-89402-47-4
SIMBOL KAKOVOSTI
V ČEZMEJNEM PROSTORU
Projektni partnerji / Partner di progetto / Project partners:
Občina Brda (SLO)
Društvo oljkarjev Brda (SLO)
Goriško oljkarsko društvo (SLO)
Šolski center Nova Gorica,
Biotehniška šola (SLO)
LABS, d.o.o., Inštitut za ekologijo,
oljčno olje in kontrolo (SLO)
Kmetijsko gozdarska zbornica
Slovenije, Kmetijsko gozdarski zavod
Nova Gorica (SLO)
Regijska razvojna agencija
Severne Primorske (SLO)
Univerza v Novi Gorici (SLO)
UELIJE II - OLIO D’OLIVA
ERSA - Agenzia regionale
per lo sviluppo rurale
del Friuli Venezia Giulia (ITA)
IL SIMBOLO DELLA QUALITÀ
Istituto di Istruzione Superiore
“Paolino d’Aquileia” (ITA)
Università degli Studi di Udine (ITA)
Associazione Interregionale
Produttori Olivicoli - A.I.P.O. (ITA)
UELIJE II - OLIVE OIL
L’I.S.I.S. “P. d’Aquileia” è l’Istituto d’istruzione superiore di Cividale del Friuli che gestisce un frantoio per produzioni proprie e per conto terzi, nel quale sono stati installati l’impianto d’imbotti-
PROJECT PRESENTATION
gliamento e il separatore di nocciolino acquistati nell'ambito del progetto.
L’Università degli Studi di Udine ha effettuato le analisi chimiche degli oli d’oliva e il controllo
della loro qualità.
L’AIPO – Associazione Interregionale Produttori Olivicoli, che rappresenta i produttori olivicoli
delle regioni italiane partecipanti al progetto, si è occupata delle analisi del materiale genetico
delle varietà locali, della valutazione organolettica degli oli e della realizzazione di tre campi catalogo con le cultivar delle varietà autoctone individuate.
The basic objective of the UELIJE II project is acceleration and increase in the quality of the olive
oil industry in the cross-border area of Brda, Vipava Valley, Karst of Goriška region – Slovenia,
provinces of Trieste, Udine, Gorizia, Pordenone (Friuli Venezia Giulia region), Treviso, Padua
(Veneto) and Ravenna (Emilia-Romagna) – Italy.
The cross-border partnership had its roots already in the previously successful implementation of
the UELIJE project. The current project upgraded and geographically expanded the previous one.
The leading partner of the project is the Municipality of Brda; other partners include: Brda Olive
Growers Association, Goriška Olive Growing Association, Biotechnical School (The School Centre
of Nova Gorica), LABS Ltd, the University of Nova Gorica, the Agricultural and Forestry Institute
Nova Gorica – GO Institute, Regional Development Agency of the Northern Primorska Region
ERSA, the University of Udine and AIPO from Verona. The project enabled research, various
analyses and a year-long study of the quality of olive oil produced in this area. The potential
of the olive oil industry was examined and the indigenous varieties of olives propagated.
Collection groves were planted and local commissions trained for sensory evaluation as well as
cross-border panels of olive oil tasters.
New equipment was purchased (didactic olive press, two filling lines, a pitting machine and
equipment for sensory evaluation of olive oil). A marketing strategy was implemented for brand
protection UELIJE – extra virgin oil of our area, with which we are reviving indigenous fruit
farming in the cross-border area and rediscovering ancient and common heritage. A website
for the dissemination of the results of the project has been implemented (www.uelije.eu).
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OLIVE OIL INDUSTRY DEVELOPMENT
THE PARTNERS WITH
A SHORT DESCRIPTION OF ACTIVITIES
In the project area the tradition of olive oil industry development is spreading fast. There are
Within the UELIJE II project, all twelve project partners of the cross-border area played an im-
more and more olive tree growers and increasing awareness about the importance of this cul-
portant role. The Municipality of Brda, as a leading partner of the project, with the support
ture is ever more present. This presents an urgent reason for an organised approach to olive oil
of the Regional Development Agency of the Northern Primorska Region, administratively and
production and marketing and to building recognition among the general public.
technically led the project and at the same time worked closely with the Brda Olive Growers
During last three years, in the framework of the project, several actions aimed to meet the
Association and Goriška Olive Growing Association that, in accordance with the content, im-
needs of olive oil industry were implemented. The actions can be grouped in the following six
plemented the project and activities of olive growing development and promotion in the area.
thematic areas that will be described later in the text:
The Biotechnical School, under The School Centre of Nova Gorica, offers training, education and
• environment and territory;
vocational training in the fields of agriculture, food and catering as their primary activities. With-
• study and conservation of the indigenous plant varieties;
in the project, the school offered practical knowledge to the students and olive growers and for
• actions aimed at increasing product quality in the area;
this reason purchased a small olive press, i.e. torklja as it is called in the local dialect.
• studies and research on olive oil;
LABS Ltd is an institute for ecology, olive oil and production control. It cooperated in carrying
• value increase of the oil and the area;
out the analyses and the training of tasters.
• involvement of the area's key players.
The University of Nova Gorica cooperated in implementation of pedological, climate and environmental research (SW Slovenia).
The first step towards the revival of the olive oil industry started with the design of a common
KGZS, the Agricultural and Forestry Institute Nova Gorica – GO Institute performed the selec-
trademark “Uelije” in the context of a cross-border project under the programme Interreg IIIA
tion, preservation and distribution of indigenous varieties of olives.
Slovenia-Italy 2000-2006.
ERSA, the Regional Agency for Rural Development, supports development and innovation in
The trademark connects olive tree growers from both sides of the border and presents them
the field of agriculture and agricultural products in the Friuli Venezia Giulia Region. It executed
under a single name Uelije. In the first phase of the project, strong recognition of the brand in
preservation and propagation of the genetic inheritance, study of the land suitability for olive
the local and partly also in the wider area was achieved.
groves in Friuli Venezia Giulia Region, performed socio-economic studies on olive growing and
Today, we are at a point where we are giving a new impetus to the trademark, so that it can win
participated in defining a common regulation on production for the cross-border area.
recognition and reinforce itself even more on the market as a boutique product and as a prime
I.S.I.S. “P. d’Aquileia” Cividale has at their disposal an oil-extraction plant with an oil bottle filling
example of marketing. It is definitely a great challenge for all of us to preserve, protect and de-
machine and a separator, purchased within the project.
velop it together. All this takes place under the UELIJE II project – Olive oil, the symbol of quali-
The University of Udine performed chemical analyses of olive oil in the areas of the study of ge-
ty in the cross-border region (The Cross-border Cooperation Operational Programme Italy - Slo-
netic material and organoleptic assessment of oil.
venia 2007-2013).
AIPO – The Interregional Association of Olive Producers, representing olive producers of the italian regions involved in the project, carried out genetic material analisys for indigenous varieties,
sensory evaluation of olive oil and set up 3 grove collections with indigenous varieties.
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Olive oil
UELIJE II – OLIVE OIL:
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ENVIRONMENT AND TERRITORY
1
1.1 GROVES LAND SUITABILITY, FRIULI VENEZIA GIULIA
REGION CASE STUDY
Regional Agency for Rural Development ERSA
Purpose
The study of the suitability of the area for olive cultivation comes from the need to improve
production techniques and, consequently, to increase the production of extra virgin olive
oil of high quality.
This result is attainable through knowledge of all the factors in a specific local context that
enable better adaptation of olive trees to the environment and contribute to an increase
of the potential and production of olive groves.
Detailed knowledge of the characteristics of the terrain, soil composition, geomorphology
and climate in the selection of varieties and of the most suitable agronomic strategies contribute to the improvement of product quality and thus to a better outcome from an economic point of view as well as from the perspective of landscape development and tourism.
The suitability map of the area is intended to identify a suitable area on the basis of the
characteristics of the soil and the environment that would allow for optimal development
and cost-effective olive tree production.
Methodological measures
The methodology used to determine the terrain for olive groves is based on a system of
evaluation that takes into account some fundamental factors: soil characteristics (soil quality), geomorphological and climate features of the area.
The following characteristics of the soil are taken into account:
• surface stoniness that determines the proportion of the land surface covered with pebbles or stones;
• the depth suitable for roots, expressed as the depth the roots can reach without contact
with the rocks or coarse granulations;
241
• suitable water supply (Available Water Capacity – AWC), which consists of the quantity
of water in the ground that is available to the roots;
• soil drainage characteristics, i.e. the capability of the soil to remove excess water.
The morphological characteristics and changes taken into account are:
• altitude • exposure
• inclination
• depth of the aquifer.
Climate features include the amount of precipitation and the temperatures in a given area that apply through the entire year. Temperature, which is closely linked with the altitude
and exposure of the slope, is the most limiting factor especially due to the lowest winter
temperatures that present great danger for the grove.
Table 2 – Classes of suitability according to the soil quality
CLASSES OF SUITABILITY
S1
S2
S3
N
Most suitable
Suitable
Marginally
suitable
Not suitable
Stoniness (%)
< 0,3
0,3 - 15
15 - 50
> 50
Depth suitable for roots
(cm)
> 100
50 – 100
25 – 50
< 25
AWC – Available Water
Capacity (mm/100cm)
> 110
70 – 110
30 – 70
< 30
good; moderate
strong; extreme
not good
very bad
Soil quality
Drainage
The assessment model provides for the determination of suitability for individual characteristics (table 1 and 2):
• class S1: areas that are the most suitable for the olive oil industry;
• class S2: areas suitable for the olive oil industry;
• class S3: areas marginally suitable for the olive oil industry;
• class N: areas that are not suitable for the olive oil industry.
In table 3, minimum temperatures are shown under which certain features are slowed
down or prevented.
Table 3 – Climatic parameters and phenological stages of olive trees
CLIMATIC PARAMETERS
Table 1 – Classes of suitability according to the position characteristic
Phenological stage
Period
Minimum temperature
Sprouting - early blooming
March - April
10°C
Blooming
May - June
15° - 20°C
Fruit growth
July - August
20°C
Start of maturity
September - October
15°C
Maturity - harvest
November – December
5°C
End of the harvest - beginning of
sprouting
January - February
- 5°C
CLASSES OF SUITABILITY
CHARACTERISTICS
Altitude (mamsl)
Exposure
Inclination (%)
Depth of the
groundwater (cm)
S1
S2
S3
N
Most suitable
Suitable
Marginally
suitable
Not suitable
< 300
< 300
300-500
> 500
North-West;
from southeast to
southwest
East; West
North-East
North
20 – 35
> 35
> 100
> 100
> 100
< 100
North-East
North
Data are, on the basis of the calculations available (figure 1), prepared for the terrain in
the regional area (pedological information system ERSA: www.ersa.fvg.it/tematiche/suoli-e-carte-derivate, containing all the features and quality of the terrain).
For every individual feature and quality, a specific class of suitability has been determined.
For example: soil typological unit RUS1 “Russiz silt-clay little gravel” (Michelutti et. al, 2006):
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243
•
•
•
•
•
surface stoniness
the depth suitable for roots
available water capacity (AWC)
the depth of groundwater
drainage class S1
class S2
class S2
class S1
class S1
According to the presence of the soil, this cartographic unit classifies as class S2.
Due to some characteristics, this soil belongs to class S1, while other characteristics classify the soil into class S2; therefore, the soil RUS 1 is classified as a lower class, i.e. class S2.
Figure 2 – A section from a calculation of individual cartographic units according to the frequency
of soil in the region
Figure 1 – A section from a chart that shows types of soil with the belonging characteristics and qualities
In such a way, the class of suitability for all types of soil in the area was determined; morphological and climatic features haven’t been taken into account.
Afterwards, these data were processed according to the frequency (%) of individual soil
type in a particular area (cartographic unit – UC), from which the suitability of the soil was
clear, i.e. the suitability of the area according to the use of soil (figure 2).
The results obtained with the described procedure were then entered into a geographical information system where they were compared with morphological and climatic characteristics.
A more detailed analysis was performed using GIS software ArcView ©, which allows the
saving and processing of data in connection with the pedo-environmental and alphanumerical data (figure 3 - 6) for the preparation of the plan for soil use suitability in the area
(figure 15).
E.g. in cartographic unit A2 – terraced slopes in Ruttars and S. Floriano (Michelutti et. al,
2006), the following soil types are present:
• the soil RUS 1, clay loam, little gravel (50%): class S2
• the soil FLO 1, clay loam, mixed (35%): class S1
• the soil CAL 4, silt loam, little gravel (15%): class S2
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Figure 3 – A section from the Soil Map of the Friuli Venezia Giulia region (Pedological Soil Information
System ERSA)
Figure 5 – Slope map of the area, DTM
Figure 4 – Exposure map of the area, DTM
Figure 6 – G.I.S. for determining suitability for the olive oil industry in the regional area
247
In the given example (cartographic unit A2) we have the following results:
• suitability according to the characteristics of the soil: S2
• suitability according to the inclination: S1
• suitability according to the exposure: S1
• suitability according to the temperature: suitable (S1)
This area therefore belongs to class S2 - suitable for olive oil industry.
The map of suitable areas for olive cultivation
According to the research, the Friuli Venezia Giulia region does not have the pedological,
morphological and climatic features that would classify it as a “most suitable” area for olive cultivation. The area is positioned on the northern border of the Mediterranean zone,
where the climate is cold (figure 7).
In addition, pedological factors such as shallow soil, poor soil drainage, high inclination
and poor exposure to the sun can also affect cultivation.
Therefore, three classes of suitability have been determined in the region:
• suitable areas;
• marginally suitable areas;
• not suitable areas.
The “Map of suitable areas for olive cultivation” (figure 15) shows three previously presented classes that include 35,100 ha of the area (urban centres included). About 8% of the area
does not demonstrate characteristics that would oppose olive cultivation. These are hilly areas near the sea between Trieste and Muggia (figure 8 and 9), where the climate is much more
favourable due to the nearness of the sea, although it nevertheless changes because of larger or smaller exposure to the wind Bora. Certain areas of Collio are suitable as well because of
their characteristic hilly landscape (figure 10) and have favourable weather conditions – hot
summers and cold winters. Further suitable areas are Colli Orientali in the Friuli region (figure 11), the hills from Magnano in Riviera to Cividale (figure 12), and the hills between Buttrio
and Rosazzo, where the climatic features are very similar to Mediterranean ones.
Figure 8 – Usello mountain, Trieste
Figure 9 – Darsella of S. Bartolomeo, Muggia
Figure 10 – Ruttars, Collio goriziano
Figure 11 - Colli Orientali, Friuli
Figure 7 – The distribution of olive cultivation in the Mediterranean
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Figure 12 – Bottenicco (Cividale del Friuli)
The area between Tarcento and Gemona and the hills of morainic areas of Tagliamento
(figure 13) also proved to be suitable for olive cultivation, where the climate is favourable,
slopes are south and southwest oriented, temperatures are not too high and the annual
precipitation is lower than in the Pre-Alps.
For oil cultivation, the hilly landscape between Aviano and Caneva near Pordenone is also suitable (figure 14).
Less suitable areas for olive cultivation cover 206,194 ha, while unsuitable areas cover
207,634 ha.
However, within the suitable areas the local conditions vary and therefore different factors
need to be analysed and taken into account when planning to avoid negative effects on
olive cultivation.
Figure 15 – The map of suitable areas for olive cultivation in Friuli Venezia Giulia region
Table 4 – Spatial statistics - olive groves land suitability
Figure 13 – Rive d’Arcano
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Figure 14 – Polcenigo
SUITABILITY CLASS
HA
% OF THE AREA
Suitable
35,100
7.8
Marginally suitable
206,194
45.9
Not suitable
207,634
46.3
TOTAL
448,928
100.0
251
References
Michelutti G., Zanolla S., Barbieri S. (2003) – “Suoli e paesaggi del Friuli Venezia Giulia – 1. Pianura e colline del Pordenonese”. ERSA, Agenzia regionale per lo Sviluppo Rurale, Servizio
della sperimentazione agraria, Ufficio del Suolo, Pozzuolo del Friuli (UD).
Abramo E., Michelutti G. (1998) – “Guida ai suoli forestali della regione Friuli-Venezia Giulia”.
Regione Autonoma Friuli Venezia Giulia, Direzione Regionale delle Foreste, Servizio della Selvicoltura.
Michelutti G., Zanolla S., Bianco D., Barbieri S. (unpublished) – “Ambienti e suoli del Colli Orientali del Friuli”. Ufficio del Suolo, Servizio Ricerca e Sperimentazione, ERSA Pozzuolo del
Friuli (UD).
Barbieri S. (in progress) – “Suoli e paesaggi del Friuli Venezia Giulia – 3. Pianura e colline della provincia di Udine”. ERSA, Agenzia regionale per lo Sviluppo Rurale, Servizio fitosanitario e chimico, ricerca, sperimentazione e assistenza tecnica, Pozzuolo del Friuli (UD).
Michelutti G., Barbieri S., Bianco D., Zanolla S., Casagrande G. (2006) – “Suoli e paesaggi del Friuli Venezia Giulia – 2. Province di Gorizia e Trieste”. ERSA, Agenzia regionale per lo Svilup
po Rurale, Servizio ricerca e sperimentazione, Ufficio del Suolo, Pozzuolo del Friuli (UD).
Bianco D. (2013) – “Studio per la scelta del modello per la valutazione della vocazionalità del
territorio regionale alla coltivazione dell’olivo - Relazione tecnica”. Progetto UELIJE II, Interreg IVC Italia-Slovenia 2007-2013. ERSA, Agenzia regionale per lo sviluppo rurale, Pozzuolo del Friuli (UD).
Wolf U. (1972) – “Carta dei suoli del settore occidentale delle Prealpi Giulie (Catena Chiampon-Cuel di Lanis)”. Consiglio Nazionale delle Ricerche.
Comel A. (1938) – “Carta dei terreni agrari della provincia di Gorizia”. Consiglio Provinciale
delle Corporazioni di Gorizia.
Comel A. (1939) – “I terreni dell’Anfiteatro morenico del Tagliamento e dell’alta-media pianura del Friuli centro-orientale”. Annali della Stazione Chimico-Agraria sperimentale di
Udine, serie III, vol. IV. Libreria internazionale Ulrico Hoepli, Roma.
Comel A. (1955) – “Monografia sui terreni della pianura friulana. II. Genesi della pianura centrale connessa all’antico sistema fluvioglaciale del Tagliamento”. Nuovi annali dell’Istituto
Chimico-Agrario sperimentale di Gorizia, vol. VI Gorizia.
Comel A., Nassimbeni P., Nazzi P. (1982) – “Carta Pedologica della pianura friulana e del
connesso anfiteatro morenico del Tagliamento”. CRSA, Udine.
Costantini E.A.C., Barbetti R., Bucelli P., Cimato A., Franchini E., L’Abate G., Pellegrini S., Storchi P.,
Vignozzi N. (2006) – “Zonazione viticola e olivicola della provincia di Siena”. Grafiche Boccacci editore, Colle val d’Elsa (SI), 224 pp.
D’Ambrosi C. (1961) – “Resti di terrazzi ereditati nel Flysch lungo la riviera di Trieste”. Bollettino Società Geologica Italiana, n.4 pp. 165-181.
Isocrono D., De Maria A., Forni E. G. (2011) – “Olivicoltura in aree marginali. Ricerca e prospettive in nord Italia”. Dipartimento di Colture Arboree Università degli Studi di Torino.
Michelutti G., Barbieri S., Bianco D. (unpublished) – “Suoli e paesaggi del Friuli Venezia Giulia –
Alta pianura dell’udinese. Carta 1:100.000”. ERSA, Agenzia regionale per lo Sviluppo Rurale, Servizio della sperimentazione agraria, Ufficio del Suolo, Pozzuolo del Friuli (UD).
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1.2 OLIVE GROVES LAND SUITABILITY,
SW SLOVENIA CASE STUDY
Data sources and methods
University of Nova Gorica
Soil related information
Soil data
In the study on the Slovenian side of the border University of Nova Gorica experts worked
together with professionals from Agricultural Institute of Slovenia, who possess the appropriate databases, expertise and tools that were needed to meet the expected results of the
project. Their methods and results of the work (Vrščaj, 2014) are included in the presented
UELIJE II project report of the University of Nova Gorica.
Abstract
Main source of soil data was the digital Soil map of Slovenia in scale 1:25,000 (DSM25)
(MKGP and CPVO, 2001). The DSM25 is vector based – polygon soil maps elaborated in late
’90s by the University of Ljubljana. The data source used in this study was improved and
corrected DSM25(CTO/KIS, CPVO, 2006). The DSM25 structure is polygon based. The polygons represent soil mapping unit (SMU) which are composited of up to three most present soil types (Soil Typological units – STU) within the SMU. The structure of the database
is described in several publications (Vrščaj and Lobnik, 1999, 1997; Vrščaj, 1999; Vrščaj et al.,
2005) (figure 1). The DSM clipped by the study area borders was used as main source of soil
data for the study.
Olive production is becoming an important agricultural activity in South-Western Slovenia
– the coastal and wider Primorska region. Within the Slovenian-Italian cross border UELIJE
II research project the Italian partners set up the methodology and have assessed the suitability of the bordering Italian territory for olive production. This report presents the cross
border activity – the olive groves land suitability assessment of the SW Slovenia.
The assessment encompasses preparation, interpretation and spatial processing of suitability factors related to: a) soil (stoniness, soil depth, available water capacity and drainage),
b) land (aspect, slope and groundwater depth), and c) lowest temperatures. The assessment was carried out using GIS data and software.
Main output was digital raster layers presenting the land suitability for olive groves. Within the existing agricultural areas of SW-Slovenia 89 ha (0.2 %) was assessed as highly suitable areas (class S1), 7,471 ha (13.9%) as S2 - Suitable, 17,427 ha (32.6%) as marginally suitable (S3 class) and 28,569 ha (53 %) as not-suitable (N class).
Research goals
The main purpose of the work is to assess the suitability of the land in South-West Slovenia
for olive productions using the method – modelling approach as defined by the partners
of the UELIJE II project (ERSA, 2013).
Figure 1 – Soil Map of Slovenia
254
255
Stoniness
Soil Depth
Average SMU stoniness – skeleton content in topsoil was assessed using the DSM25 definition of soil depth classes of individual SMUs and adapted by expert – field surveyors knowledge (figure 2).
Average soil depth within the SMU Area. The DSM25 data were interpreted from the Slovenian soil depth classes to Depth classes as defined in the research report of the Italian UELIJE II project partners (ERSA, 2013). The Figure 3 represents average soil depth in SMU in
four classes from S1: Highly suitable to N – Non Suitable.
Figure 2 – Average SMU stoniness – skeleton content
Figure 3 – Average Soil depth
256
257
Available soil water
Drainage
The soil water holding capacity databases was elaborated with the national DROUGHT
project (Vrščaj et al., 2010a, 2010b).
Drainage within the SMU polygons of the DSM25 data was interpreted using soil map information and soil profile dataset. Four suitability classes were defined according to the
Italian UELIJE II project research report (ERSA, 2013). The Figure 5 represents average soil
depth in SMU in four classes from S1: Highly suitable (well drained) to N – Non Suitable
(very poorly drained).
Figure 4 – Available soil water capacity classes
Figure 5 – Soil drainage classes
258
259
Land related information
Aspect
Aspect class information has been generated from the elevation model database 12.5 m
resolution (GURS, 2006) using Arc Info GRID Integer and Aspect function. In the second
step it was reclassified to eight aspect classes main and reclassified to four olive groves suitability classes S1: Highly Suitable – N class: Not Suitable (figure 6).
Slope
Slope class information has been generated from the elevation model database 12.5 m
resolution (GURS, 2006) using Arc Info GRID Integer and Slope function. In the next step it
was reclassified to four olive groves suitability slope classes: S1 – Highly Suitable to N: Not
suitable (figure 7).
Figure 7 – Slope classes
Figure 6 – Aspect classes
260
261
262
Groundwater depth
Area of suitable temperatures
The Groundwater depth within the SMU areas was interpreted using the DSM25 database. The Groundwater depth classes defined by ERSA (2013) were used to elaborated olive groves suitability class 12.5 m grid (figure 8) in two classes: S1 - Highly suitable and N –
Non suitable.
The area of suitable temperatures regimes were elaborated on the basis of average lowest and temperature data available at the Environmental Atlas of Slovenia GIS portal (ARSO, 2014). In the first stage the polygon vector suitable area was digitized and converted to
12.5 m resolution temperature suitability grid (figure 9).
Figure 8 – Groundwater depth
Figure 9 – Area of suitable temperature regime
263
Land use
Methods
Agricultural land use polygon data base in the scale 1:5000 (MKO, 2014) has been used to
elaborate agricultural land use raster grid of resolution 12.5 m (figure 10).
Data formats and processing
The format of the above presented data / input information is exclusively Arc Info grid,
raster GIS layers. These layers are generated with 12.5 m resolution using the same origin
point to prevent cell overlapping.
The olive groves suitability model was elaborated and implemented using the ArcInfo AML
programming language. In total two main routines were developed:
• the routine for processing individual input layers of suitability factors;
• the routine for class recoding and total evaluation of all factors.
The main function to assess the total land suitability on cell-by-cell basis was:
OGS = Min(factor1, … ,factorN)
Where OGS = Olive Groves Suitability class
factor1,…. factorN = individual factors (soil, terrain, temperature)
The land use raster database was used to limit the area of land use suitability for olive production to the exiting agricultural area.
Processing SW
Main processing software was Arc GIS 9.2, ArcView and Arc Info / Arc Workstation 9.2, GRID
module.
Figure 10 – Land use
264
265
Results
Olive groves land suitability – land factors
Olive groves land suitability – soil factors
The land suitability for olive production as determined by land factors of the case study area exclusively is presented by the figure 12. The land factors are aspect, slope and groundwater depth.
The land suitability for olive production as determined by land factors of the case study
area exclusively is presented in the figure 11. The processed soil factors are stoniness, soil
depth, available water capacity and drainage in classes: S1-Highly suitable; S2-Suitable;
S3-Marginaly Suitable and N-Not Suitable.
Figure 12 – Olive groves land suitability – as assessed by land factors only
Figure 11 – Olive groves land suitability – as assessed by soil factors solely
266
267
Olive groves land suitability within the area of suitable temperature
Olive groves land suitability – area of agricultural land uses
The area suitable for olive production as determined by combined land and soil factors is
further reduced by the extent of the area with suitable temperatures. The figure 13 the suitable area as defined by soil, land and temperatures.
The land suitability for olive groves within the existing agricultural land uses is presented
in the figure 14.
The potential additional areas are nowadays spontaneously afforested areas and /or abandoned land, especially in Karts plateau, Vipava Valley and Goriška Brda/Collio area.
Figure 13 – Olive groves land suitability within the area of suitable temperatures
Figure 14 – Olive groves land suitability – area of agricultural land uses
268
269
References
The statistics of the area is presented by the table 1.
Table 1 – Spatial statistics - olive groves land suitability – area of agricultural land uses
Suitability Class
ha
% of the area
S1
89.0
S2
7,471.3
S3
17,437.1
N
28,569.4
0.2
13.9
32.6
53.3
Total
53,566.9
100.0
ARSO (2014) - “Atlas okolja [WWW Document]”. Agrencija Repub. Slov. - Atlas Okolja Slov..
URL: http://gis.arso.gov.si/atlasokolja/profile.aspx?id=Atlas_Okolja_AXL@Arso (accessed
6.24.14).
CTO/KIS, CPVO (2006) – “Digitalna pedološka karta Slovenije 1:25.000 (PK25)“. Relacijska zbirka podatkov tal Slovenije - Kmetijski inštitut Slovenije.
GURS (2006) – “Digitalni model višin 12.5 m (DEM5)“.
MKGP, CPVO (2001) – “Digitalna pedološka karta Slovenije 1:25.000 (PK25)“.
MKO (2014) – “Raba kmetijskih zemljišč Republike Slovenije 1:5.000“.
Vrščaj B. (1999) – “Digitalni podatki tal Slovenije. Zasnova, vsebina in možnosti uporabe”. Zb.
Bioteh. Fak. Univerze V Ljubljani 1999, 23.
Vrščaj, B. (2014) – “Olive Groves Land Suitability – SW Slovenia case study; Final report (Research Report No. 2014-06A)”. Kmetijski inštitut Slovenije, Oddelek za kmetijsko ekologijo in naravne vire, Center za tla in okolje, Ljubljana, Slovenija.
Vrščaj B., Lobnik F. (1997) - “Digitalni podatki tal Slovenije. /16”.
Vrščaj B., Lobnik F. (1999) - “Establishement of the Digital soil map of Slovenia in the scale
1:25.000”. Res. Rep. Biotech. Fac. Univ. Ljubl. - Agric. 73, 287–300.
Vrščaj B., Prus T., Lobnik F. (2005) - “Soil Information and Soil Data Use in Slovenia”. Soil Resour. Eur. 2005 331–344.
Vrščaj B., Vernik T., Bergant J., Čuden I. (2010a) -“Vzpostavitev sistema multidisciplinarnih informacij prostora za napovedovanje in ocenjevanje škod po naravnih nesrečah v kmetijstvu. Delovni sklop 2, Potrebe rastlin po vodi.“ (Raziskovalno poročilo), Raziskovalna poročila Kmetijskega inštituta Slovenije. Kmetijski inštitut Slovenije, Oddelek za kmetijsko
ekologijo in naravne vire, Center za tla in okolje, Ljubljana, Slovenija.
Vrščaj B., Vernik T., Bergant J., Čuden I. (2010b) - “Vzpostavitev sistema multidisciplinarnih informacij prostora za napovedovanje in ocenjevanje škod po naravnih nesrečah v kmetijstvu. Delovni sklop 1, Izboljšava podatkov tal.” (Raziskovalno poročilo), Raziskovalna poročila Kmetijskega inštituta Slovenije. Kmetijski inštitut Slovenije, Oddelek za kmetijsko
ekologijo in naravne vire, Center za tla in okolje, Ljubljana, Slovenija.
270
271
1.3 SOCIO-ECONOMIC STUDY IN THE FIELD OF OLIVE TREE
AND OLIVE OIL CULTIVATION AND PROCESSING
It is evident from the study that two methods are present in the cross-border olive tree cultivation: marginal and traditional.
It has been established that olive tree cultivation and processing in Friuli Venezia Giulia
and in the neighbouring areas of Brda and Vipavska Valley are gaining increasing importance both in the hilly areas and in the lowland despite high risk of production and survival of the trees.
At present, there are 335 ha of olive groves in the Friuli Venezia Giulia region and 205 ha in
the territory of Brda, Karst and Vipava Valley, distributed as follows:
Table 1 – Agricultural land intended for olive tree cultivation in the cross-border area
Area
Cultivated
ha
Trieste (Italy)
100
Udine (Italy)
160
Gorizia (Italy)
25
Pordenone (Italy)
50
Brda (Slovenia)
120
Vipava Valley (Slovenia)
80
Karst (Slovenia)
5
Together
540
Figure 1 – Marginal cultivation
Marginal cultivation is concentrated mainly in hilly areas, on the margins of vineyards
and in less accessible places (terraces) where cultivation and production are limited due to
morphologic characteristics.
Figure 3 – Collio (Italy)
272
Figure 2 – Traditional cultivation
Figure 4 – Goriška Brda (Slovenia)
273
Traditional cultivation is concentrated mainly on the hilly landscapes of the Trieste region (Muggia, S. Dorligo della Valle, Caresana) and Caneva (Pordenone province); where
such groves play an important role in regional olive production, but despite this the production costs are high due to the placement of oil groves in hanging areas and the large
number of workers needed for cultivation, pruning and picking.
Figure 5 – Traditional cultivation of olive trees in
the lowland (Cividale)
The whole area has a total of 16 olive presses: 14 in Italy and 2 in Slovenia. 9 olive presses
operate for external users and 7 are intended for own use (figure 7).
Figure 6 –Traditional cultivation of olive trees on
the hills (Trieste)
The increasing activity of olive cultivation in the cross- border region has contributed to
the establishment of various associations of producers.
Table 2 – Olive growers associations in the cross-border region
274
Title
No. of members
A.Fr.Ol. (Italy)
100
Tarcento Olive Growers Association (Italy)
20
Growers Association of hilly areas (Italy)
38
Caneva Olive Growers (unofficial association) (Italy)
39
D.O.P. Tergeste (Italy)
17
A.I.P.O. (Italy)
200
Brda Olive Growers Association (Slovenia)
245
Goriška Olive Growing Association (Slovenia)
182
Figure 7 – Olive presses in the cross-border area (green: external users, red: own use)
The survey was conducted among olive growers, associations and persons with olive presses in the cross-border region. The questionnaires contained questions needed for collecting all the information for the preparation of the socio-economic study and estimation of
costs for planting and management of olive groves.
The questionnaire contained information on surface ha, number of trees planted, olive tree
quantity, quantity of olive oil produced and costs of olive grove management.
275
In table 3, the data regarding the cross-border area in the years 2012 and 2013 are shown.
Table 3 – Olive and olive oil production in the years 2012 and 2013 (quantities relate to assessments)
Area
Olives
produced in
2012 (in 100
kg)
Olive oil
produced in
2012 (in 100 kg)
Olives
produced in
2013 (in 100 kg)
Olive oil
produced in
2013 (in 100 kg)
The activities prior to the planting of an olive grove
Friuli Venezia
Giulia
5,450
700
12,000
1,700
Interreg
region
(UELIJE
project)
6,300
800
15,000
2,100
Olive grove plantation
A second aim of the study was understanding the socio-economic aspects of the olive oil
industry, what the expenses of a new grove and its management are and future income in
subsequent years of production.
Productivity and, consequently, economic viability depend mostly on the geomorphologic features of the location and environment where the olive grove should be located and
the possibilities of fertilisation and of phyto-sanitary interventions. The method of olive
picking is also important.
The following elements stood out in particular: the costs of purchasing the equipment and
machinery needed for processing, cultivation and production of olive trees (tractor, olive
press and nets), in the event that the company does not own those yet, construction of
storage facilities and labour costs during different stages of production, especially during
harvesting (the highest from an organisational and economic point of view).
For these reasons, the profit differs depending on whether large companies employing agricultural workers, cultivating companies or small producers with family management are involved
(in the first case, labour costs present 70% of all costs and in the second case they are higher).
Before planting an olive grove
At this stage, we have to assess the suitability of the land for olive cultivation according to
the morphologic and climatic features that have a significant impact on the growth and
productivity of olive trees. The same variety can in fact behave very differently depending
276
on the environmental characteristics (differences in the quantity and quality).
Therefore, this stage requires precautions to obtain the highest possible productivity of an
olive grove. These measures are: proper soil preparation, arrangement of trees, implementation of potential irrigation and drainage systems, appropriate method of cultivation, etc.
Furthermore, the infrastructure in the area of the olive grove needs to be assessed: technology networks, roads, communication routes, distance from the oil press.
The activities do not differ much from the activities required prior to planting of any other
grove. These activities are:
• pruning and pit removal;
• cleaning (if weeds and other residuals of prior land cultivation exist);
• straightening of the terrain (removal of non-straight parts and holes to avoid standing
water, reduce erosion and facilitate the use of machinery);
• soil analysis;
• terracing of the part with a very high inclination (intensive olive oil production is not
possible in areas with an inclination higher than 20% due to high cultivation and management costs);
• ploughing of the soil (to allow better root development);
• deep ploughing (approx. 40-50 cm, which is necessary for crushing large lumps);
•harrowing;
• soil fertilising (other nutrients will be added after the chemical analysis of soil);
• irrigation system (if necessary).
It may be necessary to perform certain infrastructural interventions:
•roads;
• ditches and reservoirs for irrigation system;
• installation of reservoirs for water and a fountain.
The grove
After the preparation of the land, we continue with a geometrical arrangement of the trees
on the land. It is necessary to take into the account the nature of the soil and the accessibility of water (both from the point of view of precipitation and irrigation); this activity will
be followed by:
• designation of the land;
• excavation of holes for tree planting;
• purchasing of plants and supporting piles;
• tree planting;
• purchasing of tools and nets for olive picking (or pneumatic or electric pickers).
277
Regular treatment
Procedures to be carried out annually after planting an olive grove (they change in relation
to the characteristics of the site and for certain elements depending on the reference year).
• phyto-sanitary procedures;
•fertilizing;
• removing weeds;
• controlled mowing;
•pruning.
These activities are repeated every year, while in the 5th year the costs of picking (manual
or machine), transport to the oil press and bottling are taken into the account.
Endnotes
Research shows that it is possible to obtain quality extra virgin olive oil by investing in the
olive groves in the cross-border area and thus gaining positive economic effects provided
that suitable agronomic solutions for the geological-environmental context are applied,
reducing the costs per unit and enabling satisfactory yields. It is necessary, however, to take
into account the fact that the area belongs to a cold climate subzone, in the northernmost
area where olive cultivation is still possible (see the chapter on characteristics of the area).
For this reason, an “associative” structure or cooperation between the owners of private
companies is recommended.
The second option is purchasing modern equipment in an individual company, however
the costs are amortised over a relatively long period of time.
Based on the data, collected among the producers and processors, it is possible to correctly assess that the activity of the olive oil industry in the area is economically viable.
The olive tree is a product whose life expectancy can amount to centuries. However, in
cost calculation of planting and managing an olive grove, the duration is estimated at 25
years, because it is cyclical and there is a great danger of climate inconveniencies (intensive frosts) that cause plants to die off, especially at our latitudes.
The production of olive oil is not constant through the years but is dependent on the harvest, which can be more or less productive. Typically, the yield can increase substantially
from the 5th year onwards, with an annual increase of approx. 10%, which means maximum productivity at around 12th year. Later it can be considered that the annual production amounts to approx. 75% of the maximum.
Simulations have been carried out (table 4 and 5) that assume a constant number of olives
per hectare (300) every 25 years. The quantities of the produced olives, yield and sales price
(€/l) of extra virgin olive oil change.
278
Stages of olive groves:
• from year 1 to 4 • from year 5 to 12
• from year 13 to 25
unproductive stage
stage of production increase (max. production in the 12th year)
stage of constant production
Production of olives/ha in the 25-year period
The composition of the olive grove by varieties (300olives/ha – 6x5 m) in the cross-border area:
• 50 % of Belica variety;
• 25 % of Gorgazzo – Frantoio varieties;
• 25 % of Černica, Drobnica, Leccino, Maurino, Grignan and other varieties.
•
•
•
•
•
•
•
•
•
•
from year 1 to 4
minimum production
year 530% maximum production in year 12
year 6
40% maximum production in year 12
year 7
year 8
year 9
year 10
year 11
year 12
100% production
from year 13 to 25, 75% of maximum production in year 12
Amortisation rate for the projections in tables 4 and 5 is 4.5%.
Table 4 – Profit, production, yield and price of olive oil
Maximum
production
(year 12)
Yield
Olive oil
price
Year
Profit
2000 kg/ha
10 %
16 €/l
year 5
- 3297.72 €
6000 kg/ha
10 %
16 €/l
from the year 6
97.14 €
2000 kg/ha
10 %
22 €/l
Positive values from years 11 to 12
and from year 23
6000 kg/ha
10 %
22 €/l
from year 6
2000 kg/ha
14 %
16 €/l
Positive values from years 10 to 12
and from years 22 to 25
6000 kg/ha
14 %
16 €/l
from year 6
1433.76 €
2000 kg/ha
14 %
22 €/l
from year 7
69.97 €
6000 kg/ha
14 %
22 €/l
from year 5
231.09 €
1416.18 €
279
Table 5 – Profit in the 12th year in relation to production, yield and price of the olive oil
Maximum
production
(year 12)
Yield
Olive oil
price
Profit (in
the 12th
year)
2000 kg/ha
10 %
16 €/l
-549.15 €
6000 kg/ha
10 %
16 €/l
3258.21 €
2000 kg/ha
10 %
22 €/l
555.55 €
6000 kg/ha
10 %
22 €/l
6555.81 €
2000 kg/ha
14 %
16 €/l
570.28 €
2.1.1DESCRIPTION OF ITALIAN BORDER AREA CULTIVARS
6000 kg/ha
14 %
16 €/l
6599.78 €
2000 kg/ha
14 %
22 €/l
2116.85 €
6000 kg/ha
14 %
22 €/l
11216.42 €
The simulations showed that two main factors – constant olive yields during the years and
high quality of olive oil – are critical for reducing amortisation times and allow olive producers to sell olive oil at a profitable price.
280
STUDY AND CONSERVATION
OF THE INDIGENOUS PLANT
VARIETIES
2
2.1 CULTIVAR DESCRIPTION
Interregional Association of Olive Producers AIPO
Analysis of indigenous varieties
The indigenous plant varieties studied in the project originate from the provinces of Ravenna, Padua and Treviso.
A survey of the groves was conducted with the help of olive growers of the area, especially members of the ATO – Associazione Trevigiana Olivocoltori (Treviso Olive Growers Association), who are familiar with the area, the problems of production and climatic and soil
conditions.
The varieties were analysed from a morphological (pomological description) and physiological (agronomic description) point of view, on the basis of criteria that have been described and used in the study on indigenous genetics of olive trees in Tuscany (Cimato et
al., Arsia, 2004).
The research focused mainly on the main morphological features of flowers, leaves, fruits
and pits. From a physiological point of view, the plant’s own reproductive capacity was analysed. For the purpose of the study, four varieties were defined: Segalina, Padanina, Tonda
di Villa and Belvedere. Individual plants are historically validated on the spot; the diameter of
their trunk is adequate. For each plant, specific geographical coordinates were determined
based on GPS technology. A number of periodic visits during the vegetative season were
performed with the aim of determining the main morphological parameters of the plant.
A similar activity has been carried out by AIPO on varieties originating from the provinces
of Ravenna (Ghiacciola, Nostrana di Brisighella) and Padua (Rasera).
The data, collected on a sample of 50 flowers, leaves, fruits and pits, were statistically processed and are presented in this report.
The research, carried out in the year 2012, was repeated in 2013 in order to compare two
sets of data and this confirms the results obtained.
281
In the analysis of oils carried out in 2012, the results were not reliable due to a poor harvest and lack of adequate quantities. Analysis was conducted on approx. 1,500 kg of olives,
using research equipment of the laboratory of the Institute of Agriculture in Poreč (Istria –
Croatia), which provided its own personnel and equipment.
In 2013, the production of olives was treated in the laboratory of Institute of Agriculture
and Forestry Nova Gorica (Agricultural Advisory Service Koper), where green and ripe olives were processed separately to obtain two types of oil from the same variety with different chemical and organoleptic characteristics. The only exception was the variety Tonda di
Villa, where the produced quantity was significantly lower.
The oils produced were chemically analysed according to major parameters, from which
the most important were chosen, such as the content of polyphenols, alpha-tocopherol,
oleic acid and palmitic acid.
For the same oils, organoleptic tests and sensory evaluation were applied to determine the
difference in the flavour between two harvests.
From an agronomic point of view, the varieties proved to be very suitable for the area in
which they have thrived already for centuries, producing oils with valued chemical and organoleptic characteristics.
Considering the genetic similarity with the Frantoio and Buga varieties, the following varieties can be considered as local ones which have adapted to the new natural and cultural
environment and are suitable for propagation.
The SEGALINA variety
It originates from the town Crespignano (Maser – Treviso), a hilly and grassy area intended mostly for grazing, exposed to the southeast. The original trunk is elliptical in shape and
measures 220x180 cm along the axis east-west and north-south. It is genetically connected with the Tonda di Villa and Buga varieties.
Position
Latitude
Longitude
Altitude
Flower
Average length (mm)
Average number of flowers
Ratio length / flower
282
45° 48' 28.93'' N
11° 56' 18.60'' E
262 m
30.44 ± 5.00
15.42 ± 5.16
1.97 ± 0.97
Leaf
Length (mm)
Width (mm)
Ratio length / width
59.36 ±4.60
12.82 ±1.40
4.68 ± 0.55
Fruit
Weight (g)
Length (mm)
Width A (mm) Width B (mm)
Average width (mm)
Ratio A/B
3.51 ± 0.42
21.53 ± 1.23
16.99 ± 0.75
16.68 ± 0.76
16.83 ± 0.74
1.02 ± 0.02
1.28 ± 0.07
Pit
Weight (g)
Length (mm)
Width A (mm)
Width B (mm)
Ratio A/B
0.62 ± 0.08
15.70 ± 1.07
9.04 ± 0.65
8.30 ± 0.42
1.09 ± 0.04
1.82 ± 0.16
283
Agronomic characteristics:
• Characteristics of the tree: a medium vigorous plant with a crown of medium density.
• Pollination: partly self-fertile.
• Resistance to cold: good; during the study period, it did not show any cold-related injuries.
• Resistance to diseases: medium sensitivity to olive peacock spot.
The PADANINA variety
The original plant comes from the hills above the town Maser (TV) positioned towards the
southeast. The trunk is elliptical in shape and measures 340x230 cm along the axis eastwest and north-south. It is genetically similar to the Frantoio variety.
Oil characteristics:
parameter
I. period
II. period
Yield of oil
9.80 %
11.06 %
Polyphenols
697 mg/kg
290 mg/kg
Alpha - tocopherol
220.99 mg/kg
314.71 mg/kg
Oleic acid
76.96 %
76.01 %
Palmitic acid
10.85 %
12.33 %
Oil with characteristics of fruit, bitter and spicy well balanced taste, developing fully in final maturity.
Other
fruits
Walnut
Aromatic
herbs
Fruity
5
4
3
2
1
0
Other
fruits
Bitter
Pungent
Almond
Citrus
fruits
Green
leaf
Aromatic
herbs
Green
grass
Almond
Sweet
Artichoke
Vegetables
Fluidity
In the first period (the beginning of maturity)
284
Walnut
Fruity
5
4
3
2
1
0
Bitter
Pungent
Green
leaf
Green
grass
Citrus
fruits
Sweet
Artichoke
Vegetables
Fluidity
In the second period (final maturity)
Position
Latitude
Longitude
Altitude
45° 48' 43.54'' N
11° 57' 51.86'' E
270 m
Flower
Average length (mm)
36.12 ± 5.52
15.90 ± 4.62
2.27 ± 1.19
Leaf
Length (mm)
Width (mm)
66.88 ± 6.23
14.86 ± 1.97
4.57 ± 0.69
Fruit
Weight (g)
Length (mm)
Average width (mm)
Ratio A/B
2.51 ± 0.39
20.09 ± 1.83
14.59 ± 0.80
14.36 ± 0.77
14.48 ± 0.78
1.02 ± 0.01
1.39 ± 0.12
Pit
Weight (g)
Length (mm)
Width A (mm)
Width B (mm)
Ratio A/B
0.44 ± 0.06
15.00 ± 0.92
7.56 ± 0.33
7.29 ± 0.28
1.04 ± 0.02
2.02 ± 0.09
285
The TONDA DI VILLA variety
•
•
•
•
Characteristics of the tree: a robust plant with a densely branched crown.
Pollination: self-fertile.
Resistance to cold: poor.
Resistance to diseases: highly sensitive to olive peacock spot.
The variety is prevalent in the province of Treviso in the area surrounding Vittorio Veneto; its
name comes from the toponym Villa di Villa which is situated in the municipality of Cordignano. The analysed plant is located near the Municipality of Sarmede, in the town of Montaner. It is a plant with a trunk, elliptical in shape; dimensions are 240x200 cm along the axis east-west and north-south. It is genetically comparable to the Buga variety from Istria.
parameter
I. period
II. period
Yield of oil
13.73 %
20.13 %
Polyphenols
419 mg/kg
376 mg/kg
Alpha - tocopherol
172.57 mg/kg
191.01 mg/kg
Oleic acid
76.37 %
75.58 %
Palmitic acid
11.85 %
12.33 %
Oil of a distinctive grassy taste with shades of almonds and hazelnuts; it develops in its full
maturity.
Other
fruits
Walnut
Aromatic
herbs
Fruity
5
4
3
2
1
0
Other
fruits
Bitter
Pungent
Almond
Citrus
fruits
Green
leaf
Aromatic
herbs
Green
grass
Almond
Sweet
Artichoke
Vegetables
Fluidity
286
Walnut
Fruity
5
4
3
2
1
0
Bitter
Pungent
Green
leaf
Green
grass
Citrus
fruits
Sweet
Artichoke
Vegetables
Fluidity
In the second period (full maturity)
Position
Latitude
Longitude
Altitude
45° 59' 26.93'' N
12° 23' 05.86'' E
301 m
Flower
Average length (mm)
23.08 ± 4.49
12.88 ± 3.89
1.79 ± 1.15
Leaf
Length (mm)
Width (mm)
62.10 ± 4.98
10.20 ± 1.20
6.15 ± 0.71
Fruit
Weight (g)
Length (mm)
Average width (mm)
Ratio A/B
4.06 ± 0.52
22.50 ± 1.32
17.80 ± 0.74
17.25 ± 0.82
17.53 ± 0.76
1.03 ± 0.02
1.28 ± 0.06
Pit
Weight (g)
Length (mm)
Width A (mm)
Width B (mm)
Ratio A/B
0.80 ± 0.13
16.76 ± 1.34
10.16 ± 0.70
8.92 ± 0.52
1.14 ± 0.06
1.76 ± 0.14
287
The BELVEDERE variety
•
•
•
•
Characteristics of the tree: a medium robust plant with a densely branched crown.
Pollination: not self-fertile.
Resistance to cold: medium.
Resistance to diseases: sensitive to olive peacock spot.
This variety is prevalent in the area of Vittorio Veneto. The result refers to the plant from the
town of Carpesica in the Municipality of Conegliano. The stem has a diameter of 62 cm
and is surrounded by shoots. The dimensions are 200x130 cm along the axis east-west and
north-south. It is genetically connected to the Frantoia variety from Istria.
parameter
II. period (maturity)*
Yield of oil
7.84 %
Polyphenols
285 mg/kg
Alpha - tocopherol
306.57 mg/kg
Oleic acid
76.53 %
Palmitic acid
12.27 %
Oil of a medium fruit flavour with the aroma of grass and artichoke and with balanced characteristics of bitterness and pungency.
Other
fruits
Walnut
Aromatic
herbs
Fruity
5
4
3
2
1
0
Bitter
Position
Latitude
Longitude
Altitude
45° 56' 59.70'' N
12° 17' 28.35'' E
167 m
Flower
Average length (mm)
37.88 ± 4.80
16.70 ± 3.34
2.27 ± 1.44
Leaf
Length (mm)
Width (mm)
69.66 ± 7.95
16.14 ± 2.38
4.36 ± 0.50
Pungent
Green
leaf
Green
grass
Almond
Citrus
fruits
Sweet
Artichoke
Vegetables
Fluidity
* The test was made only on mature fruits due to climatic conditions and a limited amount of production
Fruit
Weight (g)
Length (mm)
Average width (mm)
Ratio A/B
288
2.50 ± 0.36
20.82 ± 1.15
14.33 ± 0.77
14.15 ± 0.75
14.24 ± 0.75
1.01 ± 0.01
1.46 ± 0.04
Pit
Weight (g)
Length (mm)
Width A (mm)
Width B (mm)
Ratio A/B
0.50 ± 0.08
15.70 ± 0.95
7.71 ± 0.37
7.36 ± 0.32
1.05 ± 0.03
2.09 ± 0.12
289
The GHIACCIOLA variety
•
•
•
•
Characteristics of the tree: a robust plant with a densely branched crown.
Pollination: self-fertile.
Resistance to cold: poor.
Resistance to diseases: very sensitive to olive peacock spot.
The plant is located in the towns of Fognano in Brisighella (Ravenna) on a hilly slope intended mostly for grazing and with a southern exposure.
parameter
I. period
II. period
Yield of oil
9.15 %
13.33 %
Polyphenols
365 mg/kg
321 mg/kg
Alpha - tocopherol
228.95 mg/kg
195.88 mg/kg
Oleic acid
76.14 %
73.43 %
Palmitic acid
12.88 %
13.14 %
Oil of grassy flavours with a distinctive aroma of herbs, almonds and citrus; with full maturity develops a sense of sweetness with mild bitter and spicy tones.
Other
fruits
Walnut
Aromatic
herbs
Fruity
5
4
3
2
1
0
Other
fruits
Bitter
Pungent
Almond
Citrus
fruits
Green
leaf
Aromatic
herbs
Green
grass
Almond
Sweet
Artichoke
Vegetables
Fluidity
290
Walnut
Fruity
5
4
3
2
1
0
Bitter
Pungent
Green
leaf
Green
grass
Citrus
fruits
Sweet
Artichoke
Vegetables
Fluidity
Position
Latitude
44°11' 29.66'' N
Longitude
11°42' 55.19'' E
Altitude100
Flower
Average length (mm)
Leaf
Length (mm)
Width (mm)
23.60 ± 2.73
10.78 ± 1.67
2.19 ± 1.64
54.82 ± 3.17
10.76 ± 1.19
5.15 ± 0.61
Fruit
Weight (g)
Length (mm)
Average width (mm)
Ratio A/B
3.06 ± 0.52
22.20 ± 1.32
17.55 ± 0.74
17.00 ± 0.82
17.28 ± 0.76
1.03 ± 0.02
1.29 ± 0.06
Pit
Weight (g)
Length (mm)
Width A (mm)
Width B (mm)
Ratio A/B
0.78 ± 0.10
16.23 ± 1.70
10.05 ± 0.78
8.90 ± 0.52
1.12 ± 0.08
2.10 ± 0.20
291
• Main characteristics: medium sized plant with a densely branched crown. Leaves are
lance-shaped, dark green on the upper side and silver on the underside. It has low productivity.
• Flowering period: the 3rd decade in March (one week before the “Leccino” variety).
• Pollination: self-fertile.
• Period of harvest: the 3rd decade in November (late).
• Fruit: medium-sized (2.0 to 2.5 g) of oval shape. During harvest, the fruit is of a violet-green colour.
• Resistance to diseases: resistant to cold. Excellent resistance to olive parasites.
The NOSTRANA DI BRISIGHELLA variety
A plant from the towns of Fognano at Brisighella (Ravenna), on hilly and grassy slopes, exposed to the south.
parameter
I. period
II. period
Yield of oil
11.3 %
13.5 %
Polyphenols
355 mg/kg
184 mg/kg
Alpha - tocopherol
187 mg/kg
152 mg/kg
Oleic acid
76.3 %
76.4 %
Palmitic acid
13.4 %
12.55 %
Oil with balanced features of a delicate fruit flavour, with a harmonious bitterness and pungency and a fine aroma of almonds and herbs; it develops already at the beginning of maturity.
Sensory Profile
Other
fruits
Fruity
4
3
Walnut
Pungent
2
Aromatic
herbs
Other
fruits
1
0
Almond
Citrus
fruits
Aromatic
herbs
Green
grass
Almond
Sweet
Artichoke
Vegetables
Fluidity
In the first period (beginning of maturity)
292
Bitter
3
Walnut
Green
leaf
Fruity
4
Pungent
2
Flower
Average length (mm)
Leaf
Length (mm)
Width (mm)
Sensory Profile
Bitter
Position
Latitude
44°11' 29.66'' N
Longitude
11°42' 55.19'' E
Altitude100
30.62 ± 4.25
11.02 ± 2.06
2.78 ± 2.07
61.32 ± 3.50
10.10 ± 1.69
6.27 ± 1.28
Fruit
Weight (g)
Length (mm)
Average width (mm)
Ratio A/B
3.26 ± 0.52
22.40 ± 1.32
17.90 ± 0.74
17.35 ± 0.82
17.63 ± 0.76
1.03 ± 0.02
1.27 ± 0.06
Pit
Weight (g)
Length (mm)
Width A (mm)
Width B (mm)
Ratio A/B
0.88 ± 0.12
17.10 ± 1.70
11.05 ± 0.85
9.90 ± 0.60
1.11 ± 0.09
1.63 ± 0.23
Green
leaf
1
0
Green
grass
Citrus
fruits
Sweet
Artichoke
Vegetables
Fluidity
Second phase (full maturity)
293
• Characteristics of the tree: It is a medium sized plant. Leaves are distinct, dark green on the
upper side, lance-shaped. It has a long period leading up to the productive period; productivity is not very high; it matures late and produces high-quality fruits.
• Flowering period: the 3rd decade in May (one week before the “Leccino” variety).
• Pollination: yes.
• Period of harvest: late.
• Fruit: medium-sized fruit (2.5 to 3.5 g) of oval shape. In harvest, the fruit is of a violet-green
colour.
• Resistance to diseases: excellent resistance to cold, good resistance to parasites.
The RASARA variety
The plant comes from the town of Arquà Petrarca (Padova) and grows on hilly and grassy
slopes with a southern exposure.
parameter
I. period
II. period
Yield of oil
13.2 %
14.6 %
Polyphenols
425 mg/kg
238 mg/kg
Alpha - tocopherol
232 mg/kg
115 mg/kg
Oleic acid
75.3 %
75.8 %
Palmitic acid
12.4 %
12.67 %
Oil is of delicate flavour, harmoniously bitter and pungent with the taste of green leaves
and grass with shades of citrus, almonds and herbs that are developed in partial and full
maturity.
Sensory Profile
Other
fruits
Walnut
Aromatic
herbs
Fruity
5
4
3
2
1
0
Other
fruits
Pungent
Almond
Citrus
fruits
Green
leaf
Aromatic
herbs
Green
grass
Almond
Sweet
Artichoke
Vegetables
Fluidity
294
Walnut
Fruity
5
4
3
2
1
0
Flower
Average length (mm)
Leaf
Length (mm)
Width (mm)
Sensory Profile
Bitter
Position
Latitude
45°16' 38.53'' N
Longitude
11°43' 06.70'' E
Altitude200
Bitter
Pungent
54.88 ± 3.01
14.46 ± 3.05
3.80 ± 0.99
62.22 ± 3.59
10.02 ± 1.25
6.31 ± 0.88
Fruit
Weight (g)
Length (mm)
Average width (mm)
Ratio A/B
3.66 ± 0.52
22.45 ± 1.32
14.50 ± 6.97
17.10 ± 0.82
15.80 ± 3.44
0.85 ± 0.41
1.53 ± 0.54
Pit
Weight (g)
Length (mm)
Width A (mm)
Width B (mm)
Ratio A/B
0.80 ± 0.13
16.10 ± 1.65
10.05 ± 0.75
8.92 ± 0.55
1.12 ± 0.10
1.69 ± 0.22
Green
leaf
Green
grass
Citrus
fruits
Sweet
Artichoke
Vegetables
Fluidity
295
• Characteristics of the tree: The tree is robust and very productive, despite its longer productivity period. Branches are drooping; leaves are of elliptic - lanceolate shape, relatively large, dark green on the upper side.
• Flowering period: It blooms early.
• Pollination: self-fertile; however, pollination is desirable.
• Period of harvest: late.
• Fruit: The fruit is of symmetrical egg-like shape, sometimes also ellipsoidal and elongated, slightly flattened on one side. In full maturity, they are dark red to violet colour, and
they maintain yellow or green colour for a long time.
• Resistance to diseases: very sensitive to olive cancer, olive peacock spots and cold.
parameter
I. period
II. period
Yield of oil
14.5 %
16.2 %
Polyphenols
325 mg/kg
280 mg/kg
Alpha - tocopherol
210 mg/kg
185 mg/kg
Oleic acid
76.3 %
76.8 %
Palmitic acid
11.4 %
11.80 %
Conclusion
The conducted surveys and analysis of indigenous species showed some important aspects regarding the current state and potential of the olive oil industry of the north Adriatic.
In the analysed area, the olive oil industry has a long tradition that dates back to Roman
times. Under those circumstances, with a diverse microclimate, the olive oil industry survived thanks to good productivity and symbolism connected with the olive tree. In the
20th century, the olive oil industry was gradually abandoned, and the rediscovery of the
nutritional value of oil contributed to a new impetus of the activity. Besides the varieties
that were imported from other regions of Italy and have become ubiquitous, discovering
and strengthening of indigenous olive trees took place, which left an impact on the region’s culture.
It is especially important to create an attitude towards the typicality and exclusivity of the
area that would otherwise not exist. It is necessary to promote the culture and local traditions connected with the area and the olive trees. And last but not least, the objective is also choosing the most appropriate varieties that would adapt to the different climatic conditions and contribute to agricultural production, quality of the landscape and management of the area.
Oil has a delicate flavour, gently bitter and pungent, with the taste of green leaves and
grass with shades of almonds and herbs, developed at the beginning of maturity.
Sensory Profile
Other
fruits
Fruity
4
Sensory Profile
3
Walnut
Pungent
2
Aromatic
herbs
Other
fruits
Bitter
1
0
Almond
Citrus
fruits
Aromatic
herbs
Green
grass
Almond
Sweet
Artichoke
Vegetables
Fluidity
296
Bitter
3
Walnut
Green
leaf
Fruity
4
Pungent
2
Green
leaf
1
0
Green
grass
Citrus
fruits
Sweet
Artichoke
Vegetables
Fluidity
297
2.1.2DESCRIPTION OF SLOVENIAN BORDER AREA CULTIVARS
KGZS, the Agricultural and Forestry Institute Nova Gorica – GO
Analysis of indigenous varieties
Through the UELIJE project, we started to identify the varieties growing in the area of Goriška Brda. Within this project, we have described some varieties that are widespread in the
area (Istrska belica, Črnica and Drobnica). Due to the fact that olive trees have been present
in this area already for a longer period, we were aware that we probably hadn’t detected all
the different varieties or clones. Thus, we decided, after the termination of the mentioned
project of cooperation with olive growers associations that operate in the area, to conduct
a thorough review of the territory and try to find other old olive trees that could present a
yet undiscovered variety. Within the UELIJE II project, we searched for older trees of undefined varieties both in the Goriška Brda area as well as on the periphery of the Vipava Valley.
In cooperation with the Brda Olive Growers Association, the Goriška Olive Growing Association and the local community, we searched for old olive trees. According to the obtained
data on the approximate locations, we found the trees, marked their locations and measured the coordinates. We gave working names to the discovered accessions. In this way,
we recorded 27 accessions that we started to describe in 2012. Many trees were difficult to
reach and overgrown, which prevented accurate morphological and agronomic characterization. Due to the poor condition of the trees, we were unable to perform fruit and pit
measurements in four accessions. Some of the sample trees were overgrown and in general in poor condition, so the owners decided to transplant the old trees to a new and more
suitable location. The transplanted trees did not flower in the 2014 season, so we were unable to perform those measurements. Some trees in poor condition have bloomed and
have had fruit during at least one of the years they were observed.
For the trees where we managed to pick enough fruit, we analysed the yield of the oil in
the laboratory of the Abencor oil-extraction mill. In 2012, we completed testing of the oil
yield for eight accessions and in 2013 for twenty. For those accessions where the crop was
suitable, we gained a big enough sample to conduct a chemical analysis. We determined
the quantity of biophenols, tocopherols and sterols and the fat-acid composition of individual samples. In 2012, we managed to perform this for six accessions and in 2013 for nine.
Due to the small oil quantity, sensory analysis was not carried out.
In describing individual accessions, we noticed great morphological similarities among
some of them, so the checking of genetic similarity was vital. In 2013, we sampled the accessions and performed genetic analyses for 27 accessions, which confirmed the hypothe-
298
sis that we included only different phenotypes in our observations and not also genotypes.
Under the influence of the environment, large differences occur in some cases between
the same genotypes. We discovered that the morphological observation included two accessions of the Istrska belica variety, four accessions of the Briška drobnica variety and fifteen accessions of the Briška črnica variety that were completely identical. Two accessions
differed slightly from the Briška črnica variety and were not much different from each other, suggesting the possibility of different clones of the Briška črnica variety. In addition to
these, we discovered three genotypes that are completely different.
299
Buga (synonyms: Črnica, Briška Črnica)
POSITION
AquisitionPosition
Leaves
Length (mm)
59.06 +/- 2.73
Width (mm)
13.28 +/- 1.25
Length of stalk (mm)
3.94 +/- 0.66
4.48 +/- 0.42
Bending
not present
Abnormal shapes
not present
Upper surface colour
light green
Lower surface colour
light green
Curvature
not present
BAR-1 45°59'41.34'' S, 13°29'27.01'' E
CEG-1
45°58'49.92'' S, 13°31'06.22'' E
GCE-2
45°58'21.38'' S, 13°34'06.13'' E
HRU-2
46°00'57.39'' S, 13°30'18.87'' E
POD-1
46°00'26.21'' S, 13°35'47.72'' E
POD-2
45°59'18.73'' S, 13°36'34.11'' E
ŠMA-1
46°00'13.50'' S, 13°33'18.63'' E
VAR-1
45°58'00.29'' S, 13°39'24.68'' E
VIŠ-1
46°01'10.53'' S, 13°31'58.86'' E
Fruits
VKO-1
46°02'49.26'' S, 13°31'15.83'' E
Weight (g)
3.42 +/- 0.62
NN Dolfo
45°58'35.60'' S, 13°31'06.00'' E
Length (mm)
19.76 +/- 1.56
NN Elizej Črn-sp
46°00'01.60'' S, 13°33'00.74'' E
Width (mm) 16.83 +/- 1.26
NN Emiran BČ
45°58'19.40'' S, 13°33'17.20'' E
1.17 +/- 0.04
NN Zdravko BČ
46°01'14.00'' S, 13°31'11.80'' E
Shaperound
Glossmedium
The widest part
central
DESCRIPTIONS AND MEASUREMENTS
Inflorescences
Symmetry, position A
slightly asymmetric
Symmetry, position B
symmetric
The position of the largest crosss-section
central
Length (mm)
23.70 +/- 3.62
non accentuated
Width (mm)
12.26 +/- 1.97
Form of the top, position A
Number of blossom
14.36 +/-3.01
non acentuated
6.70 +/- 1.39
Form of the top, position B
Extend of branches
medium
Wart slight
Structure
short and sparcely
Shape of the base, position A
spherical
truncated
Sizemedium
Lateral shoots
not present
Shape of the base, position B
Aksilary buds
not present
Width of the steam cavity medium
Width of the stam cavity
round
Depth of the stem cavity medium
Shape of the cross section round
300
Presence of the lenticels
large
Size of lenticels
small
301
Coloringevenly
Colour during the technological maturity
black
Marbling
not present
Pruina
medium to strong
Pit
Acquisition HRU-1
Acquisition is genetically similar to Briška Črnica. The olive tree is located above the village Hruševlje on the steep meadows, southern exposure. It is an old olive tree, which until recently has not give birth because of the absence of pollinator. The problem has been
solved with the expansion of olive trees in the vicinity, and the olive tree has began to born.
Mass (g)
0.43 +/- 0.06
Length (mm)
12.67 +/- 0.90
Width (mm)
8.34 +/- 0.40
AcquistionsPosition
Ratio length /width
1.52 +/- 0.11
HRU-1 45°59'41.34'' S, 13°29'27.01''E
Weightmedium
Altitude m. 135
Shapeovoid
symmetrical
symmetrical
Shape of the cross-section round
Position of the largest cross-section
central
Shape of the distal part, position A
rounded
Shape of the distal part, position B
rounded
Tippresent
POSITION
Inflorescences
Length (mm)
18.46 +/- 3.29
Width (mm)
10.96 +/- 2.65
Number o blooms
11.42 +/- 3.13
4.30 +/- 1.98
Extend of branches
medium
Structure
short and sparcely
Sizemedium
Lateral shoots
not present
Aksilary buds
not present
rounded
rounded
Leaves
Number of furrows in the basal part
middle
Length (mm)
57.81 +/- 6.34
Allocation of furrows
evenly
Width (mm)
12.20 +/- 2.59
Distinctness of stitch
medium
3.94 +/- 0.90
4.88 +/- 0.78
Bending
not present
Abnormal shapes
not present
light green
light green
Curvature
not present
Surfacefurrowed
Glossmedium
The widest part
302
medium
303
Fruits
slightly asymmetric
Mass (g)
4.06 +/- 0.46
slightly asymmetric
Length (mm)
20.58 +/- 1.15
oval
Width (mm) 18.15 +/- 0.94
Shape of the cross-section
1.14 +/- 0.06
The position of largest cross-section
central
Shape distal part, position A
rounded
Shape distal part, position B
rounded
Shaperound
slightly
asymmetrical
symetrical
central
non accentuated
rounded
non accentuated
rounded
Wart
not present
medium
truncated
equally
truncated
clearly visible
Tippresent
Surfacefurrowed
Width of the stem cavity medium
Shape of the stem cavity round
large
Size of the lenticels
small
Colouringevenly
black
Marbling
not present
Pruinastrong
Pit
Mass (g)
0.50 +/- 0.06
Length (mm)
12.69 +/- 1.73
Width (mm)
9.14 +/- 0.63
Ratio length /Width
1.40 +/- 0.24
Weighthigh
Parameter
Accession
Measurement
uncertainty
BAR-1
Zdr BČ
ŠMA-1
CEG-1
Maturity index
(1-7)
1.78
1.84
3.32
3.67
Oil content –
Abencor (%)
8.2
6.0
8.0
5.8
Biophenols –
HPLC (mg/kg)
579
490
545
343
Alfa tocopherol
(mg/kg)
243
268
220
243
± 35
Oleic acid (%)
74.57
74.97
74.48
73.75
± 0.74
Palmitic acid (%)
13.60
13.74
13.73
15.12
± 0.35
Linoleic acid (%)
6.60
6.02
6.51
5.62
± 0.39
Sterols (mg/kg)
2352
2581
2093
2261
± 148
Shapeovoid
304
305
Acquisitons VKO-2
Fruits
Acquisitons is genetically similar to Briška Črnica. The olive tree is located under the village
Vrhovlje of Kožbana on a steep grassy area, southern exposure.
POSITION
3.85 +/- 0.60
Length (mm)
20.22 +/- 1.60
Width (mm) 18.04 +/- 1.18
Ratio length / Width
1.12 +/- 0.05
Shaperound
asymmetrical
symmetrical
central
accentuated
Inflorescences
accentuated
AcquisitonsPosition
VKO-2
46°02'45.66'' S, 13°31'10.88'' E
Altitude m. 401
Length (mm)
27.08 +/- 4.32
Wart
present - lightly
Width (mm)
13.78 +/- 2.60
spherical
Number of blossom
14.18 +/- 3.08
8.86 +/- 3.14
truncated
Extend of branches
medium
Structure
short and sparcely
Sizemedium
Lateral shoots
not present
Axsilary buds
not present
Leaves
large
small
Length (mm)
55.40 +/- 6.47
Colouringevenly
Width (mm)
13.14 +/- 1.81
black
3.72 +/- 1.24
4.29 +/- 0.76
Marbling
not present
Bending
not present
Abnormal shapes
not present
lightly green
lightly green
Curvature
not present
Glossmedium
Widest part
306
Mass (g)
center
Pruinamedium
Pit
Mass (g)
0.39 +/- 0.06
Length (mm)
11.26 +/- 0.91
Width (mm)
7.99 +/- 0.52
Ratio length /Width
1.41 +/- 0.09
Weightmedium
Shapeovoid
symmetrical
307
symmetrical
Shape of the cross-section
round
central
rounded
rounded
Briška Drobnica
POSITION
AcquisitonsPosition
NN Elizej Črn-zg
NN Toroš-M
Tippresent
rounded
rounded
medium
equally
medium
46°00'05.40'' S, 13°33'12.40'' E
NN Toroš-V
45°59'40.20'' S, 13°29'27.60'' E
NN Zdravko Dr
46°01'12.60'' S, 13°31'09.40'' E
Inflorescences
Surfacefurrowed
Length (mm)
30.27 +/- 5.09
Width (mm)
14.53 +/- 2.65
Number of blossom
13.60 +/- 4.61
8.85 +/- 2.31
Extend of branches
medium
Structure
short and sparcely
Sizemedium
Measurement
uncertainty
Parameter
Maturity index (1-7)
3.77
Oil content – Abencor (%)
8.8
Biophenols – HPLC (mg/kg)
498
Alfa tocopherol (mg/kg)
286
± 37
Oleic acid (%)
75.10
Palmitic acid (%)
Lateral shoots
not present
Axsilary buds
not present
Leaves
Length (mm)
52.72 +/- 8.55
Width (mm)
12.94 +/- 1.19
3.95 +/- 0.77
± 0.74
4.09 +/- 0.66
13.43
± 0.35
Bending
not present
Linoleic acid (%)
5.85
± 0.39
Abnormal shapes
not present
Sterols (mg/kg)
1964
± 148
lightly green
lightly green
Curvature
not present
Glossmedium
Widest part
308
center
309
Fruits
symmetrical
Mass (g)
2.38 +/- 0.60
Length (mm)
18.50 +/- 2.28
central
Width (mm) 14.49 +/- 1.59
1.28 +/- 0.03
rounded
rounded
Shapeelliptical
slyghtly asymmetrical
symmetrical
Tippresent
central
rounded
non accentuated
rounded
non accentuated
medium
Wartlightly
evenly
spherical
Distinchess of stitch
medium
truncated
Surfacesmooth
Width of the stem cavity wide
large
small
Colouringevenly
black
Marbling
not present
Pruinamedium
Pit
Mass (g)
0.29 +/- 0.04
Length (mm)
11.83 +/- 0.65
Width (mm)
7.05 +/- 0.30
Ratio length /Width
1.68 +/- 0.08
Weightmedium
Shapeovoid
slightly asymmetric
310
Parameter
Accession
Measurement
uncertainty
M Toroš-M
NN Zdravko Dr
1.00
1.13
8.2
7.8
539
436
247
226
± 32
Oleic acid (%)
77.45
79.13
± 0.74
Palmitic acid (%)
11.87
11.45
± 0.35
Linoleic acid (%)
5.58
4.49
± 0.39
Sterols (mg/kg)
2758
2804
± 148
311
Bianchera / Istrska Belica POSITION
AcquisitonsPosition
PRE-1 45°51'37.83'' S, 13°48'32.57'' E
VAR-2
45°57'59.42'' S, 13°39'29.33'' E
Inflorescences
Mass (g)
2.44 +/- 0.29
Length (mm)
19.13 +/- 1.41
Width (mm) 15.18 +/- 0.71
1.26 +/- 0.04
Shapeelliptical
slightly asymmetrical
symmetrical
central
accentuated
Length (mm)
25.00 +/- 1.84
Width (mm)
10.11 +/- 0.89
10.54 +/- 1.61
accentuated
Number of blossom
6.62 +/- 0.14
Wart
light, unfeatured
Extend of branches
medium
truncated
Structure
short and sparcely
truncated
Sizemedium
Lateral shoots
not present
Axsilary buds
not present
Leaves
Length (mm)
63.14 +/- 2.44
Width (mm)
16.11 +/- 1.64
3.82 +/- 0.92
3.94 +/- 0.30
Bendingpresent
Abnormal shapes
not present
lightly green
lightly green
Curvature
not present
Glossmedium
Widest part
center
312
Fruits
large
small
Colouring
from base
dark purple
Marblingmedium
Pruinaunnoticeable
Pit
Mass (g)
0.35 +/- 0.00
Length (mm)
11.86 +/- 1.43
Width (mm)
6.82 +/- 0.35
Ratio length /Width
1.74 +/- 0.12
Weightmedium
Shapeelliptical
slyghtly asymmetric
313
Acquisitons BIL-1 symmetrical
central
rounded
rounded
The olive tree is located in the village of Biljana in the immediatee vicinity of residental building,
with the exposition to the south. Five years ago it was transplanted from the area, where it has
been implemented renewal of vineyards.
POSITION
Tippresent
AcquisitonsPosition
rounded
rounded
medium
equally
Inflorescences
not evident
Length (mm)
24.49 +/- 4.78
Width (mm)
11.56 +/- 1.59
Number of blossom
11.92 +/- 2.72
5.30 +/- 2.37
Extend of branches
medium
Structure
short and sparcely
Surfacesmooth
Parameter
accession
Measurement
uncertainty
Strun 1
Strun 2
Ankar 1
Ankar 2
Maturity index
(1-7)
1.01
2.12
1.16
282.00
Oil content –
Abencor (%)
13.7
21.5
16.0
20.3
Biophenols –
HPLC (mg/kg)
940
625
1036
675
Alfa tocopherol
(mg/kg)
124
113
109
106
Oleic acid (%)
75.26
75.99
75.58
76.42
± 0.74
Palmitic acid (%)
12.78
11.75
12.99
11.98
± 0.35
Linoleic acid (%)
5.46
5.73
5.18
5.60
± 0.39
BIL-1
45°59'50.63'' S, 13°32'03.76'' E
Altitude m. 163
Sizemedium
Lateral shoots
not present
Axsilary buds
not present
Leaves
± 35
Length (mm)
66.75 +/- 12.17
Width (mm)
17.94 +/- 3.11
4.50 +/- 1.71
3.75 +/- 0.54
Bending
not present
Abnormal shapes
not present
lightly green
lightly green
Curvature
not present
Glossmedium
Widest part
center
314
315
Fruits
symmetrical
Mass (g)
7.09 +/- 1.77
Length (mm)
26.50 +/- 2.50
central
Width (mm) 20.83 +/- 1.88
1.27 +/- 0.06
rounded
rounded
Shapeelliptical
slyghtly asymmetric
symmetric
Tippresent
base
tapered
rounded
rounded
rounded
medium
Wart
weak, mostly present
equally
flat
medium
flat
Surface
very forrowed
Shape of the stem cavity round (mostly)
Depth of the stem cavity deep
Shape of the cross-section oval
Measurement
uncertainty
Parameter
2.26
3.8
59
175
± 23
Oleic acid (%)
75.23
± 0.74
small
medium to large
Colouring
from top
black
Marbling
medium (to strong)
Palmitic acid (%)
12.72
± 0.35
Pruina
medium Linoleic acid (%)
7.22
± 0.39
Sterols (mg/kg)
2080
± 148
Pit
Mass (g)
0.6 +/- 0.19
Length (mm)
15.59 +/- 2.07
Width (mm)
8.45 +/- 0.98
Ratio length /Width
1.85 +/- 0.19
Weighthigh
Shapeovoid
slightly asymmetric
316
317
Acquisitons GCE-1
Fruits
Mass (g)
4.47 +/- 0.64
The olive tree is located in the village Gornje Cerovo below a house on the edge of the forest.
Length (mm)
23.42 +/- 1.31
Eksposition is south, it is a very old olive tree. Recently, the surrowding was cleaned up and oli-
Width (mm) 18.79 +/- 1.07
ve was trimmed.
1.25 +/- 0.06
Shape
round to eliptical
lightly asymmetrical
symmetrical
central
non accentuated
non accentuated
POSITION
AcquisitonsPosition
GCE-1
45°59'10.75'' S, 13°34'30.89'' E
Altitude m. 235
Inflorescences
Length (mm)
22.97 +/- 4.66
Width (mm)
12.03 +/- 2.25
Number of blossom
15.52 +/- 3.54
7.22 +/- 2.95
Extend of branches
medium
Structure
short and sparcely
Sizemedium
Lateral shoots
not present
Axsilary buds
not present
Leaves
Wartlightly
spherical
truncated
large
small
Colouringevenly
black
Marbling
not present
Pruina
from medium
to strong
Length (mm)
57.85 +/- 6.36
Width (mm)
13.19 +/- 2.04
3.95 +/- 0.83
4.48 +/- 0.78
Bending
not present
Abnormal shapes
not present
Pit
lightly green
Mass (g)
0.44 +/- 0.06
lightly green
Length (mm)
13.07 +/- 0.95
Curvature
not present
Width (mm)
8.19 +/- 0.63
Glossmedium
Ratio length /Width
1.61 +/- 0.18
Widest part
Weightmedium
center
Shapeovoid
318
319
symmetric
symmetric
Acquisitons NN Zvonko
central
The olive tree is located in the village of Biljana by the residential house with exposition to
the west. Years ago it was transplanted from the vegetation in the village Drnovk.
rounded
POSITION
rounded
AcquisitonsPosition
NN Zvonko
45°59'46.55'' S, 13°32'05.04'' E
Tippresent
Altitude m. 154
rounded
rounded
medium
Inflorescences
equally
medium
Surfacefurrowed
Length (mm)
28.72 +/- 5.52
Width (mm)
13.66 +/- 2.49
Number of blossom
14.44 +/- 3.33
5.42 +/- 1.98
Extend of branches
medium
Structure
short and sparcely
Sizemedium
Lateral shoots
not present
Axsilary buds
not present
Leaves
Length (mm)
53.58 +/- 6.49
Width (mm)
12.00 +/- 1.54
4.14 +/- 1.06
4.51 +/- 0.60
Bending
not present
Abnormal shapes
not present
lightly green
lightly green
Curvature
not present
Glossmedium
Widest part
center
320
321
Fruits
slightly asymmetric
symmetrical
Mass (g)
2.51 +/- 0.34
Length (mm)
19.0 +/- 1.12
Width (mm) 14.71 +/- 0.76
central
1.29 +/- 0.08
rounded
rounded
Shapeelliptical
slightly
asymmetrical
symmetrical
central
rounded
flat
Wartpresent
spherical
truncated
Tippresent
tapered
rounded
little
equally
medium
Surfacesmooth
large
small
Colouringevenly
black
Marbling
not present
Pruinastrong
Pit
Mass (g)
0.37 +/- 0.07
Length (mm)
12.88 +/- 0.86
Width (mm)
7.59 +/- 0.34
Ratio length /Width
1.70 +/- 0.10
Measurement
uncertainty
Parameter
1.95
8.1
215
214
± 28
Oleic acid (%)
78.89
± 0.74
Palmitic acid (%)
11.35
± 0.35
Linoleic acid (%)
4.63
± 0.39
Sterols (mg/kg)
2504
± 148
Weightmedium
Shapeovoid
322
323
2.2 ACTIONS AIMED AT BIODIVERSITY CONSERVATION
In the provinces of Treviso, Padua and Ravenna, three collection groves were planted with
several hundred plants of twenty different varieties in order to preserve the genetic material.
Three separate collection groves were also planted, within the UELIJE project: one at I.S.I.S.
in Cividale del Friuli, to complete the Campo Regionale di piante Madri di Olivo, one by a
member of Brda Olive Growers Association and the last one at the Biotechnical School in
Nova Gorica.
The result of activities within the UELIJE II project is a collection grove of twenty indigenous
varieties that from an agronomic and organoleptic point of view form the basis for planting
new olive groves, where indigenous varieties will be prevalent in a proportion of at least
50%. This will have positive effects both on characteristics of olive trees as well as on the
quality and the recognisability of olive oils.
324
ACTIONS AIMED AT INCREASING
PRODUCT QUALITY IN THE AREA
3
3.1 THE CROSS BORDER PANEL FOR OLIVE OIL QUALITY EVALUATION
Regional Agency for Rural Development ERSA,
Institute for ecology, olive oil and production control LABS
In the course of the UELIJE and UELIJE II projects, almost 100 members of the two olive
growers associations in the northern Primorska region (DOB and GOD) participated in a basic course of sensory evaluation of olive oil. The majority participated in the course only according to their own interests and needs; some, however, upgraded their knowledge with
additional training and participation in guided tastings. We have thus gained enough qualified olive oil tasters in the area that we started thinking about registration of a local panel and together with the local partners of the UELIJE II project about forming a cross-border project.
For now, twelve tasters from Slovenia and eleven tasters from Italy qualify for participation
in such a panel. Twelve tasters from that group together attended a seminar for panel leader that was organised in Šmartno between 23 and 27 June 2014. The main task of the panel in the making will be sensory evaluation of the oils that will be marketed under a common trademark of Uelije.
With the degustation room for olive oil assessment in Višnjevik where an official opening
took place on the 9 May 2014 in the context of the Days of Ribolla and olive oil, the panel
had an adequate space with all the technical support for quality performance. The equipment for the room was purchased with funds from the UELIJE II project. 15 tasting tables
with heaters, a small kitchen, refrigeration chamber for storing oils, laboratory equipment
and tasting glasses for oil were purchased.
325
3.2 FROM OLIVES TO OIL: OLIVE PROCESSING EQUIPMENT
Year 2013
I.S.I.S. "P. d’Aquileia", Municipality of Brda, Biotechnical of Nova Gorica
The agricultural school I.S.I.S. “P. d’Aquileia” with the Tenuta San Paolino olive press processes olives produced both on the estate itself as well as those produced by farmers from other parts of the area.
By purchasing the equipment provided under the project, the production line of the oil
press has been complemented, which presents the mechanisation of the last part of the
grinding process.
The filling line ensures the preserving of high quality oil and enables optimal conditions for
the manipulation of the final products, which are very competitive on the market.
The olive pit remover removes the pits from the paste and allows the extraction of two
products: olive pomace, which is a highly appreciated fertiliser for the soil on the property, and the pit residues, which are, according to the latest statutory provision, useful as a
source of ecological energy.
The new equipment and opportunity for personnel training have contributed immensely
to the development of the productive potential of the Tenuta San Paolino oil press.
In addition, the oil press stands at the company I.S.I.S. “P. d’Aquileia” also as a laboratory for
training students attending the Institute. The purchased equipment provides a complement to the training on the production process of oil and offers possibilities to deepen
knowledge regarding energy production and by-products of the company.
Information on the activities of the oil press
External clients
Produced OLIVES (kg)
2300
181900
Produced OIL (l)
186
19239
The amount of ground olives from 2007 to 2013 for external clients:
2000
1819
1800
1600
1400
1208
1200
1000
1145
900
800
Processed
olives (q)
946
861
Clients
600
400
280
380
200
68
0
332
333
358
209
2008
2007
283
2009
2010
2011
2012
2013
Information on external clients:
PRODUCTION (kg)
NO. COMPANIES
%
To 100
126
35
To 200
53
14.8
To 300
33
9.2
To 1000
102
28.5
To 2000
28
7.8
0.83
PRODUCTION
Tenuta San
Paolino (kg)
PRODUCTION
EXTERNAL CLIENTS
(kg)
NUMBER OF
CLIENTS
2007
2000
38000
6800
To 3000
3
2008
3300
90000
20900
To 4000
7
2
2
0.6
YEAR
326
Tenuta San Paolino
2009
1600
120800
28000
To 5000
2010
2300
86100
28300
To 6000
2
0.6
2011
4400
114500
33200
To 7000
2
0.6
2012
2100
94600
33300
2013
2300
181900
35800
The data show an increase in activity of the oil press from the date of installation until today. There is an increased demand from producers who produce for their own needs.
327
The main technical characteristics:
•
•
•
•
•
semi-automatic line for filling/corking bottles (from 0.25 to 2 litres) with aluminium corks
4 filling valves with 4 plates, operating in pairs or simultaneously
device for liquid level control
filter plates and electric pump
hourly capacity: 300 bottles of 0.75 l per hour
Purchase of olive pit remover:
Basic technical characteristics:
• working capacity from 700 to 800 kg/hour
• power of olive pit remover – 11 kW
• power of the pump – 1.5 kW
The equipment on Dobrovo
Within the project, the Municipality of Brda purchased the equipment and in the Village
hall in Višnjevik set up a laboratory and a room for sensory evaluation of oil. That is the first
such equipment for olive oil assessment in our area. In addition, a filling line for half-litre
bottles has been purchased with the capacity of 500 bottles per hour. It is set up in the
Wine Cellar Dobrovo – along with the oil press that was purchased under the UELIJE project within the Interreg IIIA Slovenia-Italy 2000-2006 programme. At the same time, the
Municipality of Brda has, by purchasing the olive pit remover and calibrator, contributed to
the establishment of a true olive oil industry centre in the cross-border area that will only
expand and complement cross-border cooperation in the future.
Didactic oil extraction mill
According to the olive oil industry development in the northern Primorska region, one of
the requirements of the project has also been the purchasing of an oil-extraction mill in
the School Centre of Nova Gorica – the Biotechnical school in Šempeter.
Between 27 and 30 June 2012, training for the use of the filling line was carried out for 4
workers of the Tenuta San Paolino oil press.
Friday, 5 October 2012:
• Meeting with the olive growers who use the Tenuta San Paolino olive press for milling
their olives.
• Practical demonstration of the functioning of filling line.
• Participation of 60 olive growers.
328
Objectives:
• Enable students’ cooperation in the process of olive processing.
• Adult education (training adults in courses, also with the possibility of promoting and
introducing new knowledge) and thereby strengthening the economic power and increasing marketable products.
• Enable research in determining quality parameters of individual varieties of olive oils.
• Meet the needs of smaller local olive growers.
• A demonstration of olive cultivation and processing to the pupils from primary and secondary schools with workshops, excursions, sightseeing…
329
Realisation
• A modern oil-extraction mill from the OLIMIO manufacturer has been purchased, with a
capacity of 250 kg/h and three separated malaxing machines (each of 150kg), with easy
control of the entire process of processing and electronic temperature control in all intermediate stages.
• In August and September 2013, installation, control of all stages, dismantling and an updated installation was performed. The oil-extraction mill was on 21 October ready for a
test launch and on 8 November for the official opening.
• In the mill, all the olives from the school groves and olives from smaller local producers were processed, primarily with the intention of quality research that was carried out
both in the national as well as in the school laboratory. Students participated in all the
activities. In theoretical classes, they were acquainted with the production and processing of olives, and in the practical classes they picked olives and participated in olive
pressing.
• We informed the visitors of the biotechnical school open day about the operation of the
mill, olive milling and olives and made an appearance in the media as well.
In the future, we wish for a greater cooperation with primary schools and kindergartens in
our area. With the help of local communities, we desire to encourage olive tree planting in
the surroundings of schools and kindergartens and thus enable contact with olives and olive oil to the youngest. For this purpose, the mill will dedicate one particular day for primary schools, kindergartens and biodynamic producers.
330
STUDIES AND RESEARCH
ON OLIVE OIL
4
University of Udine, Institute for ecology, olive oil and control LABS
4.1 CHEMICAL FEATURES
Fatty acid methyl and fatty acid ethyl esters in olive oil
In 2011 Reg(UE)61/2011 was published, introducing the evaluation of alkyl esters (methyl
and ethyl esters of fatty acids, namely FAME and FAEE) as a new analytical parameter suitable to check for quality of virgin olive oils.
Alkyl esters are synthesized already in olive fruits during oil production. The synthesis is in
particular intensive in damaged fruits, in which free fatty acids are formed from triacylglycerols and methanol and ethanol are formed from pectin hydrolysis and fermentation processes. Esters are then formed from free fatty acids and alcohols.
When the oil is classified as Lampante on the basis of sensory defects origining by poor
fruits management before extraction, high concentration of alkyl esters are usually present: REg(UE)61/2011 established a limit of 75 mg/kg for the sum ethyl + methyl esters or
between 75 and 150 mg/kg, but in this case, the ratio FAEE/FAME must be lower than 1,5.
Later , in 2013, the Reg(UE)1348/2013 modified these limits, deleting the determination of
methyl esters and consequentely the ratio FAEE/FAME; the new limit for FAEE was established at 40 mg/kg for the year 2013/2014, 35 mg/kg for the year 2014/2015 and 30 mg/
kg for years 2015 and following. Deletion of methyl esters was proposed and adopted on
the basis of several experimental results that demonstrated that their concentration can
increase during oil storage.
Non filtered oils can undergo more easily to an increase of alkyl esters concentration as depending on the presence of enzymes and pectins (associated to cytoplasma traces) and
water that can catalyse the formation of free methanol in the case of methyl esters, while
ethyl esters can be formed as a consequence of lipase activity, as ethanol cannot be newly formed inside the oil.
During three-year project alkyl esters content was determined in olive oils produced in
Slovenska Istra and Goriška Brda (30 samples per year) and in the Friuli Venezia Giulia and
Veneto region (25 samples per year). The analysis of alkyl esters was carried out both on
331
fresh oils and on stored oils, so that the first year samples were analysed three times and
the second year samples twice.
In the case of Slovenian oils, the amount of alkyl esters in oils from crop years 2011 and
2013 were similar, oils from crop year 2012 on the other hand showed higher amounts of
methyl and ethyl esters, which might be a consequence of drought. Alkyl esters amounts
in olive oils from crop years 2011, 2012 and 2013 are showed in figure 1.
In relationship to the improvement of alkyl esters concentration during oil storage, another part of project was monitoring of alkyl esters in olive oil, stored at room temperature for
two years. It was shown that alkyl esters contents increased during storage. Methyl esters
content was lower than ethyl esters content in fresh oils from crop year 2011. During the
first year of storage ethyl esters content increased slightly while the increase of methyl esters content was bigger – after one year the methyl esters contents were already slightly
higher than ethyl esters contents. During the third year of storage both methyl and ethyl
esters further increased while the ratio between them was approximately 1 (figure 2).
In the case of Italian oils, unlike what was observed for the Slovenian oils, the amount of
FAME was practically the same in the first two years, while the concentration of FAEE was
higher in the first year, even if within the limit.
The behaviour of alkyl esters during oil storage was studied, too. Results highlighted that
methyl esters increase, while ethyl esters do not change during storage. It must be considered, however, that the observed variations are within the methodological error and that
the low concentrations can influence the conclusions.
Nevertheless, no values exceeding the legal limit was detected.
14.00
12.00
10.00
8.00
40
2.5
mg/kg
1.5
20
4.00
1.0
10
0
6.00
2.0
30
2.00
0.5
methyl esters
ethyl esters
2011
2012
the sum of methyl esters
and ethyl esters
0.0
the ratio between methyl
and ethyl esters
2013
mg/kg
40
2.0
30
1.5
20
1.0
10
0.5
methyl esters
fresh oils
332
ethyl esters
after 1 year
the sum of ethyl
and methyl esters
after 2 years
the sum of methyl and
ethyl esters (mg/kg)
2011
Figure 1– Methyl esters, ethyl esters and the ratio between methyl and ethyl esters in fresh extra virgin
olive oils (crop years 2011, 2012 and 2013) produced in Slovenija. Minimum and maximum determined
values are shown with red colour
0
0.00
0.0
methyl esters (mg/kg)
2012
ratio between methyl
and ethyl esters
2013
Figure 3 – Methyl esters, ethyl esters, their sum and the ratio between methyl and ethyl esters in extra
virgin olive oils produced in Italy in the crop year 201, 2012 and 2013
the ratio between methyl
and ethyl esters
Figure 2– Methyl esters, ethyl esters and the ratio between methyl and ethyl esters in extra virgin olive
oils from crop year 2011 (fresh oils produced in Slovenia in comparison with oils after one year and two
years of storage at room temperature)
333
16.00
14.00
12.00
10.00
8.00
6.00
4.00
2.00
0.00
the sum of methyl and
fresh olive oil
methyl esters (mg/kg)
after 1 year
ratio between methyl
and ethyl esters
after 2 years
Figure 4 – Methyl esters, ethyl esters and the ratio between methyl and ethyl esters in extra virgin olive
oils from crop year 2011 (fresh oils produced in Italy in comparison with oils, after one yearand two years
of storage at room temperature)
Importantly, during pressing process or if the drupes are injured, ligstroside and oleuropein in the fresh drupes can enter three possible transformation-reaction pathways. The
first two pathways are enzymatic and chemical transformation of ligstroside and oleuropein to aldehydic or hydroxy forms. The third pathway is the autooxidative decay as a consequence of protection of biophenols against harmful oxidative changes. The conversion
is gradual and gently accompanies the olive oil during its whole life cycle. As long as secoiridoids do not get transformed into their final forms (aromatic alcohols tyrosol and hydroxytyrosol) the oils can preserve their freshness, fruitiness and harmony. It should be emphasised that when the transformation pathway is reaching its end and the oil already lost his
freshness and antioxidative properties, the total biophenols content can be relatively high.
Therefore, it is crucial to determine relative amounts of each compounds and not just the
total sum of all determined biophenols.
Considering the above described transformation of biophenols over the time, within the
project it was considered important to evaluate their variation during storage, in relationship to shelf life of oil, too.
The results of the evaluation of biophenols in oils subjected to sampling within the project
are reported in the following paragraph.
250.0
Biophenols in olive oil
200.0
150.0
In 2012 the Reg(UE)432/2012 was published that established rules for the use of health
claims in several foods, within this frame, in the case of olive oils, polyphenols can be cited
by using the claim “Olive oil polyphenols contribute to the protection of blood lipids from
oxidative stress” .
The Regulation also states that “The claim may be used only for olive oil which contains at
least 5 mg of hydroxytyrosol and its derivates (e.g. oleuropein complex and tyrosol) per 20
g of olive oil. In order to bear the claim information shall be given to the consumer that the
beneficial effect is obtained with a daily intake of 20 g of olive oil”.
This claim and related rules demonstrates the importance of these compounds that are also named biophenols or polyphenols which are secondary metabolites. Therefore, they are
conversion products of complex substances produced in the olive tree. The olive oil biophenols are lignans, flavonoids and secoiridoids. The most common lignans found in the olive
oil are pinoresinol, acetoxypinoresinol and hydroxypinoresinol and the most common flavonoids are luteolin and apigenin. While lignans and flavonoids are found also in other foodstuff such as wine, secoiridoids are specific for olive oil. The conversion products of the two
main secoiridoids ligstroside and oleuropein give the olive oils the unique aroma and taste.
334
100.0
50.0
0.0
initial state
OH-TYR + TYR (mg/kg)
after 1 year
total assigned biophenols (mg/kg)
after 2 years
secoiridoids (mg/kg)
Figure 5 – Slovenian olis levels of tyrosol and hydroxytyrosol, secoiridoids (DMO-Agl-dA), (DMO-Agl-dA)
ox, O-Agl-dA, DML-Agl-dA, (DML-Agl-dA)ox, L-Agl-dA, O-Agl-A, L-Agl-A) and total assigned biophenols at
initial state, after one year and after two years
335
The results for tyrosol and hydroxytyrosol, assigned secoiridoids and total assigned biophenols at initial state, after one year and after two years in Slovenian oils are shown in the Figure 5 While secoiridoids significantly decreased, the end step compounds tyrosol and hydroxytyrosol increased after two years. Therefore, the total assigned biophenols decreased
only slightly after two years.
The levels of specific biophenolic compounds especially secoiridoids in fresh olive oil vary
according to the cultivar (figure 6, 7 and 8).
The determination of specific compounds show predomination of certain secoiridoids
transformed species, especially DMO-Agl-dA, DML-Agl-dA, L-Agl-dA in the cultivar “Istrska Belica”, DMO-Agl-dA in the cultivar “Leccino” and DMO-Agl-dA, O-Agl-A in the cultivar
“Maurino”.
The total content of biophenols can vary greatly on yearly basis (figure 9). The highest levels of total assigned biophenols were found in fresh olive oils from crop year 2012. This
could be due to the extreme weather conditions, such as draught in the crop year 2012.
450.0
“Istrska Belica”
80,0
L-Agl-A
TyrOH
L-Agl-A
Tyr
60,0
40,0
20,0
O-Agl-A
DMO-Agl-dA
0,0
O-Agl-A
“Leccino”
400.0
TyrOH
350.0
120,0
100,0
80,0
60,0
40,0
20,0
0,0
300.0
Tyr
250.0
DMO-Agl-dA
200.0
150.0
100.0
L-Agl-dA
O-Agl-dA
Lignans
L-Agl-dA
O-Agl-dA
Lignans
DML-Agl-dA
DML-Agl-dA
50.0
0.0
2011
Figure 6 – Slovenian oils: the levels of various
biophenolic compounds (mg/kg) in fresh olive oil
from the cultivar “Istrska Belica”
“Maurino”
80,0
L-Agl-A
TyrOH
Tyr
60,0
40,0
O-Agl-A
20,0
DMO-Agl-dA
0,0
L-Agl-dA
total assigned biophenols (mg/kg)
2013
Figure 9 – Slovenian oils: levels of tyrosol and hydroxytyrosol, secoiridoids (DMO-Agl-dA, (DMO-Agl-dA)
ox, O-Agl-dA, DML-Agl-dA, (DML-Agl-dA)ox, L-Agl-dA, O-Agl-A, L-Agl-A) and total assigned biophenols in
fresh olive oil produced in 2011, 2012 and 2013
As it was observed for the Slovenian oils, in the Italian oils the content of total biophenols
and secoiridoids is greatly affected by the crop year, as highlighted by the figure 10, while
the content of free hydroxytyrosol and tyrosol does not vary.
This depends on the fact that free phenols are not so much represented in fresh extracted oils, as they usually origin by complex phenols hydrolysis. It’s worthwhile to note that
in crop yeras 2011 and 2013 the concentration of phenolic compounds in Italian oils was
lower than in 2012, maybe depending on climatic factors.
O-Agl-dA
Lignans
DML-Agl-dA
Figure 8 – Slovenian oils: the levels (mg/kg) of
various biophenolic compounds in fresh olive oil
from the cultivar “Maurino”
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Figure 7 – Slovenian oils: the levels of various
biophenolic compounds (mg/kg) in fresh olive oil
from the cultivar “Leccino”
2012
Results for Italian oils concerning evolution of concentration of tyrosol and hydroxytyrosol, assigned secoiridoids and total assigned biophenols at initial state and after one and
two years are reported in the figure 11: a light decrease after one year can be observed for
complex phenols, as well as for secoiridoids, that is somehow recovered by the increase of
simple phenols as expected.
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VALUE INCREASE
OF THE OIL AND THE AREA
300.0
250.0
200.0
5
150.0
5.1 PRODUCTION REGULATION OF THE OLIVE OIL “UELIJE”
100.0
50.0
0.0
2011
2012
biophenols (mg/kg)
2013
Figure 10 – Italian oils : levels of tyrosol and hydroxytyrosol, secoiridoids (DMO-Agl-dA), (DMO-Agl-dA)
ox, O-Agl-dA, DML-Agl-dA, (DML-Agl-dA)ox, L-Agl-dA, O-Agl-A, L-Agl-A) and total assigned biophenols in
fresh olive oil produced in 2011, 2012 and 2013
Differences in data between results of figure 10 and figure 11 can be noted, this depends
on the fact that the shown data are means from 20 different samples (single data not reported for problems of space in this brochure).
The main product of the hilly landscape of Friuli Venezia Giulia, Brda, Vipava Valley and Karst
is the vine and to a lesser extent also olives. The surface planted with olive trees in this area covers almost 600 ha and increases annually by approx. 30–40 ha. Indigenous varieties
are present, especially Belica, known also at the international level as a great producer of
olive oil of distinctive flavour. The majority of producers produce high-quality oil with values that are much lower than the statutory limits, therefore they decided to create a trademark of quality and determine the specification for improvement and preserving product
quality. The oil is of medium to high price range, which enables a good source of income
for farmers and quality assurance to the customers.
250.0
The use of the trademark
200.0
The trademark “Uelije” can be used for marketing olive oil produced in accordance with the
production regulations.
150.0
Olive varieties
100.0
50.0
0.0
fresh olive oil
after 1 year
biophenols (mg/kg)
after 2 years
The varieties of olives that can be used for the production of “Uelije” oils are: Bianchera/Istrska Belica, Drobnica, Črnica and Gorgazzo as the indigenous varieties, and Maurino, Frantoio, Leccino and Grignan as non-indigenous varieties. In the oil production, the mentioned varieties must represent at least 70% of the whole. Varieties Buga, Carbona, Drobnica FVG, Monticala, Piasò, Rocca Bernarda and Simiaka can be used. In flavoured oil production, at least 80% of the Bianchera/ Istrska belica variety must be used.
Figure 11 – Italian oils: levels of tyrosol and hydroxytyrosol, secoiridoids (DMO-Agl-dA), (DMO-Agl-dA)
ox, O-Agl-dA, DML-Agl-dA, (DML-Agl-dA)ox, L-Agl-dA, O-Agl-A, L-Agl-A) and total assigned biophenols at
initial state, after 12 and 24 months
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Area of cultivation
Olives used for the production of “Uelije” oil must be cultivated in the following areas: Provinces of Trieste, Udine, Gorizia and Pordenone for the Friuli Venezia Giulia region (Italy) and
the Goriška statistical region and Coastal-Karst region in Slovenia.
Characteristics of production
For the improvement of production, a high or low polyconical vase canopy shape is adopted. For ensuring optimal exposure to sunlight, the density of planting on the plains must
be minimum 6x3m per cultivar and 5x3m on the hilly areas with good sun exposure.
Pruning can take place in the spring with or without the use of mechanisation; as an alternative, pruning can be carried out also in the summer.
In recent groves, the indigenous varieties must represent minimum 60-70% of all trees.
Methods of harvesting and oil production
Picking can be performed mechanically or manually, with the use of nets and tools for
maintaining the natural characteristics. In the harvest period, recommendations of the relevant advisory services are taken into account.
After harvesting, olives need to be stored in crates or perforated boxes, in layers that do not
exceed 30 cm and for a period not longer than 48 hours (in manual picking) and 24 hours
(in mechanical picking).
Oil presses used for processing must be in the area that is covered by this regulation (see
chapter Area of Cultivation) and must have a business and processing permit.
The system must have a good practice manual and HACCP certificate.
Washing in water and leaves removal must be performed.
Extraction should be performed continuously in 2-3 phases at the temperature lower than
27°C.
Product characteristics
Extra virgin olive oil “Uelije” that is intended for sale must undergo a test of sensory evaluation. The controls will be carried out at least 2 times a year for each producer (at bottling
and 6 months afterwards).
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• oil of “Gentle flavour” typology: fruit intensity green or mature, median ≥ 2.0, bitter or
pungent median < 4.0;
• oil of “Strong flavour” typology: fruit intensity green, median ≥ 4.0 bitter or pungent median ≥ 4.0;
• acidity max. ≤ 0.3 (in wt%, expressed as oleic acid);
• peroxide value ≤ 12 (mmol O2/kg of oil);
• K232: ≤ 2.00;
• K270: ≤ 0.15;
• contains Hydroxytyrosol and oleuropein derivatives > 25 mg/100 g of oil (in accordance
with Commission Regulation (Reg UE 432/2012) a statement must be quoted: “Beneficial effect is obtained with daily intake of 20 g of extra virgin olive oil”);
• total polyphenols (on HPLC according to the method COI/T.20/Doc. No. 29).
Labelling and presentation
The label of a bottle of oil must contain:
• the trademark “Uelije”;
• website address: www.uelije.eu;
• a label of product’s typology (gentle or strong flavour);
• year of production.
Use of dark or black bottles is allowed (content of 50, 100, 250 and 500 ml) with a stopper
for easier pouring.
Control
Monitoring will be conducted by an official cross-border panel, confirmed by the Ministry
of Agriculture and Food of Italy or the National Association of Olive Oil Tasters of Italy (COI).
Olive growers associations must keep a register of all the data of the producers that use
the trademark “Uelije”. The producer must keep all the documentation about the traceability and evidence on the oil quality, which must be shown on request.
For each produced batch, the following information must be registered:
• the beginning of olive oil production;
• the beginning and end date of the harvest;
• yield of oil in %;
• labels according to the residues of pesticides as provided in the Regulation.
It is necessary to mark the number of the batch or batches (in case of mixtures).
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5.2UELIJE BRAND
Municipality of Brda
The “Uelije” commercial brand brings back both the importace of the olive growing tradition and the awareness of the precious cultural heritage of the two bordering areas. It reinforces the reputation and recognisability of the olive oil industry in the larger area and at
the same time the recognisability of the area itself from which it originates.
Due to the specificity of the position and cultivation, the core value of the oil is its quality.
Manual olive picking, fast processing of olives into olive oil and northernmost position of
olive groves in the Mediterranean form the basis for olive oil of superior quality.
With sustainable cultivation of oil, preserving of natural wealth and cultivation of our heritage, we will provide the basis for a bright future in our area for future generations.
We will develop and protect a unified brand “Uelije” and encourage planting of the indigenous varieties of olive trees. This is vital due to a number of abuses that are increasingly
present.
The goal of the brand is:
• to build a high-quality brand reputation with added value;
• to ensure quality control;
• to connect and attract oil producers and providers to cooperate for common good;
• to build recognisability and identification of all producers by creating a unified graphic
image;
• to recover the forgotten heritage.
The oil of the brand “Uelije” from the Friuli Venezia Giulia region (Italy) and Brda, Vipava Valley, Karst of Goriška region (Slovenia) falls in the category of extra virgin oils due to:
• the processing technologies adopted and
• quality that it achieves.
The particularity of the extra virgin olive oil is that it is obtained directly from the olives and
solely by mechanical procedures. It is neither chemically nor heat treated and it does not
contain any additions or additives. It is well known that the protective effects of extra virgin olive oil are the following:
• It is easy to digest;
• It is suitable for diets for diabetics and infants;
• It stimulates the secretion of gastric juices and bile;
• It reduces the risk for: gastritis, stomach and duodenum ulcer, gallstones, rectum cancer
and cardiovascular diseases.
Under the UELIJE project, a survey has been conducted in the area of Goriška Brda and
eastern hills of Friuli Venezia Giulia that identified the indigenous varieties that always grew
in this area, and these are Črnica, Drobnica and Gorgazzo (synonym: Frantoio).
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Competitive advantages of the oil Uelije
Extra virgin olive oil Uelije is olive oil of a higher quality, obtained directly from olives and
only with mechanical procedures. Olives are picked manually, with nets or other utilities.
Before pressing, they are stored in a cool place. Olives are processed at a temperature lower than 27 °C.
The main advantages of “Uelije” oil are:
• superior quality and extremely full flavour;
• extremely low acidity and high content of antioxidants.
Due to the combined effects of vitamin E and polyphenols (antioxidants) “Uelije” oil has a
very positive and beneficial effect on health. Recent findings in research and testing have
shown that oil from Brda has approx. 0.30% acidity, which is well below the upper limit for
the extra virgin olive oil label (where the required acidity according to the current legislation is 0.8%).
To the listed advantages of olive oil, the following factors and circumstances also contribute:
• favourable climatic conditions and natural resources (the northernmost position in the
Mediterranean and the Mediterranean influence, the influence of the continental climate, plenty of sunshine and precipitation);
• groves are mostly young and not yet in full fertility;
• hand picking of olives (the only way that the fruit is not damaged and is not oxidised);
• short time from harvesting to processing, a maximum of 48 hours;
• adequate and controlled technologies.
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5.3 MARKETING STRATEGY
Under the UELIJE II project, a strategy for trademark Uelije marketing was also prepared. It
includes all the necessary information on olive oil that belongs to this brand for the product to be marketed properly. The strategy contains everything, from the starting points of
the brand Uelije to the strategic definitions of the mission, vision and development of the
brand and includes the objectives as well. In the strategy, the details of the product itself
(olive varieties for Uelije oil production, target groups, sales programme, competitive advantages, quality and quality control) as well as the identity of the trademark, including the
entire graphic image, recognisability of the brand and communication concept, are presented. Sales routes and channels are presented as well as communication tools and brand
positioning and valuation.
The marketing strategy is in the case of the Uelije trademark one of the most important
documents, since it contains everything a producer producing for this brand as well as the
seller must know in order to bring the olive oil as close as possible to the final consumer.
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INVOLVEMENT OF THE
AREA'S KEY PLAYERS
6
Regional Agency for Rural Development ERSA, University of Udine
6.1 INFORMATION ALONG THE PRODUCTION PROCESS
The olive grower in the cross-border Friuli Venezia Giulia region and Goriška region who
produces his oil under the trademark Uelij is a “young” entrepreneur, not from the point
of view of age but regarding his ability to adopt innovative techniques of cultivating and
managing an olive grove. The olive oil industry only re-established itself at the beginning
of the 80s (1985). Today, there are approx. 400 ha of olive groves in Friuli Venezia Giulia and
200 ha in the Goriška region. In the past, before the great frost in 1929 that crushed the olive oil industry in the area included in the UELIJE project, olive groves were present in all
hilly areas of Friuli Venezia Giulia, Brda and the Vipava Valley but not in Karst and the hills
of Maniago. At the time, there was no regular farming in specialised and organised groves
with separate varieties but only individual olive trees mixed with other cultures.
The olive tree is a culture that has been recently re-established in the area with the first
groves in Brda at the beginning of the 80s (25 olive trees) and in Friuli Venezia Giulia at the
end of the 80s, when ERSA presented a plan to revive the olive groves that was implemented in two ways:
• collecting of indigenous material in the region,
• establishing of experimental olive groves on farms in different areas of the region.
The result of these activities is a catalogue of the grove with the indigenous material of the
Institute for Agriculture of Friuli “Paolino d’Aquileia” in Cividale. It was planted in 1991 and
consists of approx. 20 trees that were researched, catalogued, described and published in
the publication “Olive trees in the history, the landscape and the economy of the Brda area
and on the hills of Eastern Friuli: conservation and development” that presents a basis for
the cross-border olive oil industry.
In addition to these activities, technical support was very important, both in terms of the
selection of the area as well as of the most suitable treatments and training activities.
ERSA has, from the very beginning of the olive oil industry in the area, organised technical
meetings intended for the public, fruit growers, farmers, olive growers, amateurs and consumers. The lecturers were experts in the field of olive oil industry, both from Italy as well as
345
from other foreign countries where olive growing has already been present for centuries.
The UELIJE project has contributed a great deal to the training process and improvements
of the know-how of cross-border olive growers, since a large number of top experts, university professors and organisations of olive oil tasters were included.
The olive oil presser carries probably the greatest responsibility in the whole process from
olive to oil. In Friuli Venezia Giulia and in the Goriška region, there was no such person,
since the olives produced in this area were taken to oil presses in Bassano del Grappa or
Koper. In 1985, the first oil presses in Trieste, San Dorligo della Valle, Ragogna, Cividale del
Friuli, Brda etc. were opened. Today, there are seven oil presses in Friuli Venezia Giulia and
two in the Goriška region that operate for external clients. Ten oil presses operate for their
own use; the most important are in Caneva and Faedis.
The level of qualification of olive oil pressers and the employees is highly satisfactory. An
important contribution towards this level was also made by the meetings, organised within the UELIJE project, which were led by top experts in the field of olive oil industry. The
participation has always been excellent.
The olive growers and the olive oil pressers have built a very reliable relationship through
the years, the goal of which is an excellent final product.
One of the critical points of oil production is the period between harvesting and pressing the olives. To ensure high quality oil, this period must be as short as possible, which requires coordinated activities between the olive grower and olive oil pressers.
In the bottling area, the filling of oil into bottles is carried out. Smaller producers use the
bottling services at oil presses where a bottling plant is available. In some cases, manufacturers have their own bottling plant; these are mostly large farms.
The producers of olive oil in Friuli Venezia Giulia and in the Goriška region produce mainly extra virgin olive oil without major faults in density or fruitiness. The oils are divided into two typologies: “gentle flavour” and “strong flavour”. The Bianchera/Istrska Belica variety plays an important role. It is increasingly present in new olive groves and produces olive oil of a distinctive flavour with hints of tomato and artichoke and above all a high content of polyphenols in comparison with other varieties. In smaller quantities of the mixture,
it can be classified as a “gentle flavour” category and in large quantities as a “strong flavour”.
The packaging, labelling and quality of the bottles are always at a very high level. The bottles are very dark, usually with a volume of 250 ml or 500 ml, with a stopper for easier pouring, in a separate packaging of three or six bottles.
Due to continuous planting of new olive groves, consumers of extra virgin olive oil, local
residents and tourists can avail themselves of an always larger quantity of locally produced
olive oil, as production increases annually. Consumers have high demands and much
knowledge and the ability to recognise different flavours.
With its production regulation that provides a large number of controls of various production parameters, the Uelije trademark ensures final products of high quality and traceabili-
346
ty of the process from the olive grower to the consumer. As a result, the price is higher, on
average between 15 and 20 €/l, however the quality is also much higher than that of the
competition.
6.2 CONSUMER INFORMATION
Despite the well-known positive characteristics of olive oil, contrary to popular belief consumers, even those from Italy which is a homeland of olive oil, are not entirely familiar with
this product or at least not enough to choose correctly between products of different quality, so they often choose on the basis of price, which consequently means low quality.
Under the UELIJE II project, we have dedicated a lot of attention to the activities of promotional tasting of extra virgin olive oil at meetings, presentations and conferences. In some
cases, consumers were able to taste the oil together with professional olive oil tasters during official sensory evaluations and compare their conclusions. Especially at the beginning
of tasting, the perception of the consumers and professional tasters differed greatly, so we
tried to explain to consumers the differences among different oils.
Consumers first tried olive oil of the highest price class from the shop and an olive oil of exceptional characteristics. According to expectations, consumers instinctively focused their
attention towards oil of poorer quality simply because they were more accustomed to the
taste. At this point, we explained the differences between the aroma and flavour of both olive oils, making it possible for them to perceive bitterness and pungency in the high-quality oil in correlation with the presence of antioxidants and to compare their perception with
the oil from the shop. Gradually, most consumers perceived the differences and became
aware that their original choice was conditioned by them being “accustomed” to the taste.
These activities achieved a great response and success, this proven by the fact that the consumers participated in the events repeatedly, with some of them even attending courses
on olive tasting.
Consumer education activities were carried out also in primary schools, where students of
nine and ten years of age tasted two different kinds of olive oil, one with faults and the other of top quality. After we repeated the tasting one year later, we discovered that the children knew immediately which oil had faults and were even able to identify them.
This activity was carried out in a large number of schools throughout the region and was
very successful both from the point of view of pupils as well as their teachers, who often
showed an interest in repeating the activities in the following years.
It should be pointed out that the majority of oils from the high price class from the shop
demonstrate faults due to “overheating” that derives from the fermentation of olives that
347
were stored for a long time before pressing. The taste that fermentation gives to the olive is
reminiscent of the taste of olives from brine that consumers know well, and they are therefore confident that this is the true taste of olives.
An important activity of consumer education is giving information about the indications
on oil labels. It may sound strange but consumers rarely pay attention to the indications
saying “blend of Community olive oils”, “blend of non-Community olive oils”, etc. They are
often convinced that every product that is packed in Italy is of fully Italian origin.
The other indication on the label that is often overlooked is the expiration date. At meetings, it became evident that consumers are not well informed in this regard.
General conclusions at the end of the activities were that the majority of consumers
changed their shopping habits once they discovered the sensory characteristics of oils.
This is an important step, because higher sensory quality means also higher nutritional
quality, and therefore the choice of a higher quality olive oil also means a contribution to
health improvement for consumers.
KAZALO / INDICE / CONTENTS
Predstavitev projekta . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Razvoj projekta . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Partnerji in njihove aktivnosti . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
6
7
Presentazione del progetto . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Sviluppo del progetto . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . I partner e le loro attività . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
10
11
Project presentation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Olive oil industry development . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . The partners with a short description of activities . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
14
15
SIMBOL KAKOVOSTI V ČEZMEJNEM PROSTORU
1. ZNAČILNOSTI OBMOČJA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
1.1 PRIMERNOST OBMOČJA Furlanije-julijske krajine ZA OLJKARSTVO . . . . . . . 19
Deželna Agencija za Razvoj Podeželja ERSA
Namen . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Metodološka merila . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Zemljevid primernosti območja za pridelavo oljk . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Viri . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
19
26
30
1.2 PROMERNOST KMETIJSKIH ZEMLJIŠČ ZA OLJČNIKE ŠTUDIJA OBMOČJA JUGOZAHODNE SLOVENIJE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32
Univerza v Novi Gorici
Izvleček . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Cilji raziskave . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Viri podatkov in metode dela . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 348
32
32
33
349
Rezultati . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Viri . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44
49
1.3 DRUŽBENO – EKONOMSKA ŠTUDIJA NA OBMOČJIH PRIDELAVE IN
PREDELAVE OLJK TER OLJČNEGA OLJA NA ČEZMEJNEM OBMOČJU . . . . . . . . . . . . . . 50
2.2 Dejanja za ohranjanje biodiverzitete . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 102
Zasaditev oljčnega nasada . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Pred zasaditvijo oljčnega nasada . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Aktivnosti pred zasaditvijo oljčnega nasada . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Nasad . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Redna obdelava . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Končne opombe . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2. Študija in ohranjanje avtohtonega
rastlinskega materiala . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 54
54
55
55
56
56
350
93
96
99
3. POSEGI ZA DOSEGANJE KVALITETE NA TERITORIJU . . . . . . . . . . . . . . . . . . . . . . . . . . . 103
3.1 ČEZMEJNI PANEL ZA OCENJEVANJE KVALITETE OLJ . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 103
Deželna Agencija za Razvoj Podeželja ERSA,
Labs d.o.o. - Inštitut za ekologijo, oljčno olje in kontrolo
3.2 OD OLJK DO OLJA: POTREBNA STROJNA OPREMA ZA PREDELAVO . . . . . . . . . . . . . . . 104
59
2.1 OPIS KULTIVARJEV . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 59
2.1.1 OPIS KULTIVARJEV NA ITALIJANSKEM ČEZMEJNEM OBMOČJU . . . . . . . . . . . . . . . . . . . . . . AIPO – Medregionalno združenje oljkarjev
59
Analiza avtohtonih sort . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Sorta SEGALINA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Sorta PADANINA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Sorta TONDA DI VILLA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Sorta BELVEDERE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Sorta GHIACCIOLA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Sorta NOSTRANA DI BRISIGHELLA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Sorta RASARA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Zaključek . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 59
61
63
65
67
69
71
73
75
2.1.2 OPIS KULTIVARJEV NA SLOVENSKEM ČEZMEJNEM OBMOČJU . . . . . . . . . . . . . . . . . . . . . . . KGZS – Zavod GO
76
Akcesija BIL-1 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Akcesija GCE-1 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Akcesija NN Zvonko . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Analiza Avtohtonih Sort . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 76
Buga (sinonim Črnica, Briška črnica) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 78
Akcesija HRU-1 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 81
Akcesija VKO-2 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 84
Briška Drobnica . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 87
Istrska Belica . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 90
I.S.I.S. “P. d’Aquileia”, Občina Brda, ŠC Biotehniška šola
Podatki o aktivnostih oljarne . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 104
Oprema na Dobrovem in v Višnjeviku . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 107
Didaktična oljarna – s kulturo oljčnih olj v šole in vrtce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 107
4. ŠTUDIJE IN RAZISKAVE OLJČNEGA OLJA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 109
Videmska univerza, Labs d.o.o. - Inštitut za ekologijo, oljčno olje in kontrolo
4.1 KEMIČNE LASTNOSTI . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 109
Metilni in etilni estri maščobnih kislin v oljčnem olju . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 109
Biofenoli v oljčnem olju . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 112
5. VALORIZACIJA OLJA IN TERITORIJA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 117
5.1 PROIZVODNI PRAVILNIK OLJČNEGA OLJA »UELIJE« . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 117
Uporaba blagovne znamke . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Sorte oljk . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Območje pridelave . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Gojitvene oblike . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Način obiranja in proizvodnja olja . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Značilnosti produkta . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 117
117
118
118
118
118
351
Označevanje in predstavitev . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 119
Kontrola . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 119
Risultati . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 154
Bibliografia . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 159
5.2 BLAGOVNA ZNAMKA UELIJE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 120
1.3 STUDIO SOCIO-ECONOMICO NELLE AREE VOCATE ALLA
PRODUZIONE DI OLIVO e oLIO, DELL’AREA TRANSFRONTALIERA . . . . . . . . . . . . . . . . . . . 160
Občina Brda
Konkurenčne prednosti olja »Uelije« . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 121
5.3 STRATEGIJA TRŽENJA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 122
Občina Brda
6. VKLJUČENOST TERITORIJA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 123
Deželna Agencija za Razvoj Podeželja ERSA, Videmska univerza
6.1 INFORMACIJE V PROIZVODNI VERIGI . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 123
6.2 INFORMACIJE ZA POTROŠNIKE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 125
1. AMBIENTE E TERRITORIO . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 129
1.1 VOCAZIONE OLIVICOLA DEL TERRITORIO
DEL FRIULI VENEZIA GIULIA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 129
Agenzia regionale per lo sviluppo rurale ERSA
Finalità . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Criteri metodologici . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Carta della vocazione del territorio alla coltivazione dell’olivo . . . . . . . . . . . . . . . . . . . . . . Bibliografia . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 129
129
136
140
1.2 VOCAZIONE OLIVICOLA DEL TERRITORIO DELLA
SLOVENIA SUD-OCCIDENTALE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 142
352
Realizzazione di un impianto olivicolo . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Pre impianto di un oliveto . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Operazioni preliminari all’impianto di un oliveto . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Impianto . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Lavorazioni ordinarie . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Note finali . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 164
165
165
166
166
166
2. Studio e conservazione del materiale
vegetale autoctono . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 169
2.1 DESCRIZIONE DELLE CULTIVAR . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 169
2.1.1 DESCRIZIONE DELLE CULTIVAR DELL’AREA TRANSFRONTALIERA ITALIANA . . . . . . . 169
UELIJE II - OLIO D’OLIVA: IL SIMBOLO DELLA QUALITÀ
Università di Nova Gorica
Riassunto . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 142
Scopi della ricerca . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 142
Origine dei dati e metodi . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 143
Associazione Interregionale Produttori Olivicoli AIPO
Analisi delle varietà autoctone . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Varietà SEGALINA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Varietà PADANINA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Varietà TONDA DI VILLA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Varietà BELVEDERE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Varietà GHIACCIOLA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Varietà NOSTRANA DI BRISIGHELLA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Varietà RASARA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Considerazioni conclusive . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 169
171
173
175
177
179
181
183
185
2.1.2 DESCRIZIONE DELLE CULTIVAR DELL’AREA TRANSFRONTALIERA SLOVENA . . . . . . 186
Istituto agricolo forestale di Nova Gorica KGZS, Zavod GO
Analisi delle varietà autoctone . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 186
Buga (sinonimi Črnica, Briška Črnica) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 188
Accesso HRU-1 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 191
Accesso VKO-2 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 194
Briška Drobnica . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 197
Bianchera istriana . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 200
353
2.2
Accesso BIL-1 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 203
Accesso GCE-1 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 206
Accesso NN Zvonko . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 209
Caratteristiche al consumo . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 229
Designazione e presentazione . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 229
5.2 IL MARCHIO COMMERCIALE UELIJE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 230
AZIONI PER LA CONSERVAZIONE DELLA BIODIVERSITÀ . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 212
Comune di Brda
Vantaggi concorrenziali dell’olio “Uelije” . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 231
5.3 STRATEGIE DI MERCATO . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 232
3. INTERVENTI A FAVORE DELLA QUALITÀ SUL TERRITORIO . . . . . . . . . . . . . . . . . . . 213
3.1 IL PANEL TRANSFRONTALIERO PER LA VALUTAZIONE
DELLA QUALITÀ DEGLI OLI . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 213
Agenzia regionale per lo sviluppo rurale ERSA,
Istituto per l’ecologia, l’olio d’oliva e il controllo LABS
Comune di Brda
6. COINVOLGIMENTO DEL TERRITORIO . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 233
Agenzia regionale per lo sviluppo rurale ERSA, Università di Udine
6.1 L’INFORMAZIONE LUNGO LA FILIERA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 233
3.2 DALLE OLIVE ALL’OLIO: LE ATTREZZATURE NECESSARIE ALLE LAVORAZIONI . . . . 214
I.S.I.S. “P. d’Aquileia”, Comune di Brda, Scuola di Biotecnologie di Nova Gorica
6.2 FORMAZIONE/INFORMAZIONE DEL CONSUMATORE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 236
Alcuni dati dell’attività del frantoio . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 215
Le attrezzature a Castel Dobra . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 217
Frantoio didattico . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 218
UELIJE II – OLIVE OIL: THE SYMBOL OF QUALITY
4. STUDI E RICERCHE SULL’OLIO D’OLIVA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 219
4.1 CARATTERISTICHE CHIMICHE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 219
Contenuto di esteri etilici e metilici negli oli extra vergini di oliva . . . . . . . . . . . . . . . . . . 219
Biofenoli e oli extra vergini di oliva . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 222
5. VALORIZZAZIONE DELL’OLIO E DEL TERRITORIO
354
1. ENVIRONMENT AND TERRITORY . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 241
Università di Udine, Istituto per l’ecologia, l’olio d’oliva e il controllo del prodotto LABS
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 227
1.1 GROVES LAND SUITABILITY, FRIULI VENEZIA GIULIA
REGION CASE STUDY . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 241
Purpose . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Methodological measures . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . The map of suitable areas for olive cultivation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 241
241
248
252
5.1 IL DISCIPLINARE DI PRODUZIONE DELL’OLIO “UELIJE” . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 227
1.2 OLIVE GROVES LAND SUITABILITY, SW SLOVENIA CASE STUDY . . . . . . . . . . . . . . . . . . . . . 254
Utilizzo del marchio . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Varietà di olivo . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Zona di produzione . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Caratteristiche di coltivazione . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Modalità di raccolta e oleificazione . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 227
227
228
228
228
University of Nova Gorica
Abstract . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Research goals . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Data sources and methods . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Results . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 254
254
255
266
271
355
1.3 SOCIO-ECONOMIC STUDY IN THE FIELD OF OLIVE TREE AND OLIVE
OIL CULTIVATION AND PROCESSING IN THE CROSS-BORDER REGION . . . . . . . . . . . . . 272
2.2 ACTIONS AIMED AT BIODIVERSITY CONSERVATION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 324
Olive grove plantation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 276
Before planting an olive grove . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 276
The activities prior to the planting of an olive grove . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 277
The grove . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 277
Regular treatment . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 278
Endnotes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 278
3. ACTIONS AIMED AT INCREASING PRODUCT QUALITY IN THE AREA . . . . 325
3.1 THE CROSS BORDER PANEL FOR OLIVE OIL QUALITY EVALUATION . . . . . . . . . . . . . . . . . 325
Regional Agency for Rural Development ERSA,
Institute for ecology, olive oil and production control LABS
3.2 FROM OLIVES TO OIL: OLIVE PROCESSING EQUIPMENT . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 326
2. STUDY AND CONSERVATION OF THE INDIGENOUS PLANT VARIETIES . . . 281
2.1 CULTIVAR DESCRIPTION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 281
2.1.1 DESCRIPTION OF ITALIAN BORDER AREA CULTIVARS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 281
I.S.I.S. “P. d’Aquileia”, Municipality of Brda, Biotechnical of Nova Gorica
Information on the activities of the oil press . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 326
The equipment on Dobrovo . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 329
Didactic oil extraction mill . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 329
Interregional Association of Olive Producers AIPO
Analysis of indigenous varieties . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . The SEGALINA variety . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . The PADANINA variety . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . The TONDA VILLA variety . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . The BELVEDERE variety . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . The GHIACCIOLA variety . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . The NOSTRANA DI BRISIGHELLA variety . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . The RASARA variety . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Conclusion . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 356
281
283
285
287
289
291
293
295
297
4. STUDIES AND RESEARCH ON OLIVE OIL . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 331
University of Udine, Institute for Ecology, Olive Oil and Control LABS
4.1 CHEMICAL FEATURES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 331
Fatty acid methyl and fatty acid ethyl esters in olive oil . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 331
Biophenols in olive oil . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 334
5. VALUE INCREASE OF THE OIL AND THE AREA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 339
2.1.1 DESCRIPTION OF SLOVENIAN BORDER AREA CULTIVARS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 298
KGZS, the Agricultural and Forestry Institute Nova Gorica – GO
5.1 PRODUCTION REGULATION OF THE OLIVE OIL “UELIJE” . . . . . . . . . . . . . . . . . . . . . . . . 339
The use of the trademark . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Olive varieties . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Area of cultivation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Characteristics of production . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Methods of harvesting and oil production . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Product characteristics . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Labelling and presentation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Control . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Analysis of indigenous varieties . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 298
Buga (synonyms: Črnica, Briška Črnica) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 300
Acquisition HRU-1 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 303
Acquisitons VKO-2 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 306
Briška Drobnica . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 309
Bianchera / Istrska belica . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 312
Acquisitons BIL-1 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 315
Acquisitons GCE-1 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 318
Acquisitons NN Zvonko . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 321
339
339
340
340
340
340
341
341
357
5.2 UELIJE BRAND . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 342
Competitive advantages of the oil Uelije . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 343
5.3 MARKETING STRATEGY . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 344
6. INVOLVEMENT OF THE AREA’S KEY PLAYERS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 345
Regional Agency for Rural Development ERSA, University of Udine
6.1 INFORMATION ALONG THE PRODUCTION PROCESS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 345
6.2 CONSUMER INFORMATION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 347
358
359

uelije ii - oljčno olje uelije ii - olio d`oliva uelije ii - Ersa

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