White Leucocarpa
€23.00
Leucocarpa, also called Leucolea or olive tree of the Madonna, is an ancient olive cultivar that survives in the wild especially in Calabria and has the particularity of presenting white fruits. Before veraison, the olives appear a beautiful green color, like those of other varieties, but subsequently the exocarp does not pigment, it remains white. Usually, in fact, at the time of veraison inside the fruits there is a degradation of chlorophyll and an increase in the production of anthocyanins that give the olives their characteristic black-blue color. In Leucocarpa, on the other hand, the synthesis of pigments is blocked and in the face of a decrease in chlorophyll there is no increase in anthocyanins.
In terms of productivity and nutritional and organoleptic profile, Leucocarpa does not have particularly interesting aspects and can be assimilated to a large number of cultivars on the market today. The oil, instead of being yellow-green, is white, transparent, and for this reason it has less smoke production when burned. It was therefore used in church lights to avoid dirtying the walls with carbon black.
If in the production of Leucocarpa oil it cannot therefore be particularly valued, in the case of marketing as a table olive it can instead open up spaces to differentiate itself on the market.
Description
Leucocarpa, also called Leucolea or olive tree of the Madonna, is an ancient olive cultivar that survives in the wild especially in Calabria and has the particularity of presenting white fruits. Before veraison, the olives appear a beautiful green color, like those of other varieties, but subsequently the exocarp does not pigment, it remains white. Usually, in fact, at the time of veraison inside the fruits there is a degradation of chlorophyll and an increase in the production of anthocyanins that give the olives their characteristic black-blue color. In Leucocarpa, on the other hand, the synthesis of pigments is blocked and in the face of a decrease in chlorophyll there is no increase in anthocyanins.
In terms of productivity and nutritional and organoleptic profile, Leucocarpa does not have particularly interesting aspects and can be assimilated to a large number of cultivars on the market today. The oil, instead of being yellow-green, is white, transparent, and for this reason it has less smoke production when burned. It was therefore used in church lights to avoid dirtying the walls with carbon black.
If in the production of Leucocarpa oil it cannot therefore be particularly valued, in the case of marketing as a table olive it can instead open up spaces to differentiate itself on the market.
Quick Comparison
| White Leucocarpa remove | Lesckovatz Quince remove | Mareva remove | Platicarpa Babylone remove | San Castrese remove | Quince Portugal remove | |
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| Name | White Leucocarpa remove | Lesckovatz Quince remove | Mareva remove | Platicarpa Babylone remove | San Castrese remove | Quince Portugal remove |
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| Price | €23.00 | €18.00 | €20.00 | |||
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| Description | Leucocarpa, also called Leucolea or olive tree of the Madonna, is an ancient olive cultivar that survives in the wild especially in Calabria and has the particularity of presenting white fruits. Before veraison, the olives appear a beautiful green color, like those of other varieties, but subsequently the exocarp does not pigment, it remains white. Usually, in fact, at the time of veraison inside the fruits there is a degradation of chlorophyll and an increase in the production of anthocyanins that give the olives their characteristic black-blue color. In Leucocarpa, on the other hand, the synthesis of pigments is blocked and in the face of a decrease in chlorophyll there is no increase in anthocyanins. In terms of productivity and nutritional and organoleptic profile, Leucocarpa does not have particularly interesting aspects and can be assimilated to a large number of cultivars on the market today. The oil, instead of being yellow-green, is white, transparent, and for this reason it has less smoke production when burned. It was therefore used in church lights to avoid dirtying the walls with carbon black. If in the production of Leucocarpa oil it cannot therefore be particularly valued, in the case of marketing as a table olive it can instead open up spaces to differentiate itself on the market. | Fruit belonging to the Cydonia oblonga family with late ripening time, in late October. The fruit is meliform with medium size, yellow skin. Flesh very firm, compact and light yellow in color. Aromatic flavor, slightly, sweet, astringent. The plant has excellent productivity. | FLOWERING Intermediate, Feb. 25 FLOWERING vigorous, semi-open VIGORITY normal PRODUCTIVITY very good SHAPE round CALIBER A-2A COLOR COLOUR white COLOR deep red MATURATION June 10 | CHARACTERISTICS Ripening Time Samantha-cov +15 days Blossoming Time Samantha-cov +5 days Blossoming High Production High Vigorous Tree, Semi-Open FRUIT Shape Flat Consistency Excellent Cracking NO Skin Color Dark Red Flesh Color White Caliber AA-A Taste Very Good, Subacid and Aromatic | 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. |
It rightfully belongs to the category of “forgotten fruits.” Cultivated since the time of Ancient Greece, widespread in vegetable gardens and orchards until the early 1900s, now its cultivation is very limited. The scientific name Cydonia derives from Cidonia city on the island of Crete from which quinces known as “cydonee apples” came in Roman times. A very hardy, rustic plant, it prefers soils with little lime. In the past the fruits were used to perfume linens in drawers as an alternative to lavender, important, since Roman times, the phytotherapeutic use, which remained in folk medicine for a long time.
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