Cypress
€18.00
The Cipressino is one of the many Italian cultivars of the large olive family, grown mainly in Puglia and Sardinia. This cultivation is relatively recent, and initially its use was as a windbreak tree, a purpose for which it has also been nicknamed windbreak. Almost completely absent until the 60s of the last century, the Cipressino spread very quickly from its original area, the Apulian Pietrafitta di Palagiano, which provided the other synonym of the Pietrafitta Olive Tree. From Puglia it then spread to Sardinia, where it began to be exploited also for the production of oil, thus decreasing its importance as a windbreak.
The olives of the cypress are medium and round, weighing about 2.5 grams, with colors ranging from green to black up to the classic red-violet of the particularly bitter olives. In oil processing, this takes on golden colors, with green shades. The taste is well fruity with a strong savory component and a spicy and spicy finish. Olives transmit high contents of salts and vegetable fats to the oil, making it particularly rich. It is therefore not recommended for those people who follow diets or have problems with hypertension. The sale of fresh fruit is also excellent, of good taste even if in this case the harvest must be anticipated.
Description
The Cipressino is one of the many Italian cultivars of the large olive family, grown mainly in Puglia and Sardinia. This cultivation is relatively recent, and initially its use was as a windbreak tree, a purpose for which it has also been nicknamed windbreak. Almost completely absent until the 60s of the last century, the Cipressino spread very quickly from its original area, the Apulian Pietrafitta di Palagiano, which provided the other synonym of the Pietrafitta Olive Tree. From Puglia it then spread to Sardinia, where it began to be exploited also for the production of oil, thus decreasing its importance as a windbreak.
The olives of the cypress are medium and round, weighing about 2.5 grams, with colors ranging from green to black up to the classic red-violet of the particularly bitter olives. In oil processing, this takes on golden colors, with green shades. The taste is well fruity with a strong savory component and a spicy and spicy finish. Olives transmit high contents of salts and vegetable fats to the oil, making it particularly rich. It is therefore not recommended for those people who follow diets or have problems with hypertension. The sale of fresh fruit is also excellent, of good taste even if in this case the harvest must be anticipated.
Quick Comparison
| Cypress remove | San Castrese remove | Pompadour remove | Giant Quince of Vranja remove | Tirynthos remove | Quince Champion remove | |
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| Name | Cypress remove | San Castrese remove | Pompadour remove | Giant Quince of Vranja remove | Tirynthos remove | Quince Champion remove |
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| Price | €18.00 | €18.00 | €20.00 | €18.00 | €20.00 | |
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| Description | The Cipressino is one of the many Italian cultivars of the large olive family, grown mainly in Puglia and Sardinia. This cultivation is relatively recent, and initially its use was as a windbreak tree, a purpose for which it has also been nicknamed windbreak. Almost completely absent until the 60s of the last century, the Cipressino spread very quickly from its original area, the Apulian Pietrafitta di Palagiano, which provided the other synonym of the Pietrafitta Olive Tree. From Puglia it then spread to Sardinia, where it began to be exploited also for the production of oil, thus decreasing its importance as a windbreak. The olives of the cypress are medium and round, weighing about 2.5 grams, with colors ranging from green to black up to the classic red-violet of the particularly bitter olives. In oil processing, this takes on golden colors, with green shades. The taste is well fruity with a strong savory component and a spicy and spicy finish. Olives transmit high contents of salts and vegetable fats to the oil, making it particularly rich. It is therefore not recommended for those people who follow diets or have problems with hypertension. The sale of fresh fruit is also excellent, of good taste even if in this case the harvest must be anticipated. | Intermediate-maturing plant identified in the Vesuvian area but of unknown origin and first described by Fideghelli and Monastra in 1968. It presents tree of strong vigor, expansive habit and high and constant productivity . It fructifies on both mixed and one-year-old branches. The fruit is normally medium to large in size (if well thinned they reach a large size), round-elliptical shape, deep yellow ground color with light and shaded orange overcoloring extended for 10-20% of the surface. The light orange flesh has high texture, stands out and has medium and sour taste and poor aroma. | FLOWERING early, Feb. 15 FLOWERING vigorous, semi-open HIGH VIGORITY PRODUCTIVITY very good SHAPE round CALIBER A COLOR COLOUR yellow pulp COLOR dark red MATURATION May 10 | Fruit belonging to the species Cydonia oblonga with autumn ripening time, from October. Ancient variety of Serbian origin from the city of Vranja. The tree is vigorous and robust, rounded with dense branches bearing broadly ovate, dark green leaves with a gray fuzz on the lower page, up to 10 cm long. In late summer it produces solitary, pale pink to white flowers, 5cm wide, at the leaf axils. The fruit, characterized by high productivity, is meliform, aromatic, edible, light golden yellow, 8cm long, used for flavoring and preserves. | Plants with very high vigor, needs careful pruning otherwise manifests alternating production. Very large ovoid-shaped fruits, low in sugar but very early. Ripens around June 5-10. | Consistent, quality production for the meliform quince variety with ripening starting in the 3rd decade of September. Also an ornamental plant, given its more horizontally expanding foliage, creating large shady areas with beautiful dense dark green foliage. Meliform variety, medium coarseness, deep yellow color when ripe, very firm flesh, aromatic, with hints of honey. The plant should be cared for with targeted pruning, the greatest production is on the one-year horizontal branches, fertilization in spring with mature manure allows. |
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