Salonenque
| Salonenque | |
|---|---|
| Olive (Olea europaea) | |
| Color of the ripe fruit | Green |
| Also called | Plant de salon, Courniand, Suren, Varagen |
| Origin | France |
| Notable regions | Provence |
| Hazards | Verticillium dahliae, Sooty moulds, Saissetia oleae |
| Use | Oil and table |
| Oil content | High |
| Fertility | Partially self-fertile |
| Growth form | Erect |
| Leaf | Elliptic-lanceolate |
| Weight | Medium/high |
| Shape | Ovoid |
| Symmetry | Slightly asymmetrical |
The Salonenque, carrying the name of Salon-de-Provence, is a cultivar of olives grown primarily in Provence. Though it is used for producing oil, and gives a good yield, it is valued primarily as a table olive. It is produced as a so-called cracked olive, which means that the fruit is cracked to speed up the curing process.
Extent[]
The Salonenque is particularly common in Provence, especially in the Bouches-du-Rhône. In the Vallée des Baux it makes up over 60% of planted trees (as of 2004).[1] It is also grown in South Australia, primarily in the area around Adelaide.[2]
Synonyms[]
The cultivar is also known locally under several other names, including Courgeole, Plant de Salon, Salonen, Sauren, Sauzen, Selounen and Varagen.[2]
Characteristics[]
It is a cultivar of weak vigour, with an erect growth form.[3] The leaves are short and narrow, with an elliptic-lanceolate form.[4] The olives are of medium-high weight, and of an ovoid quite symmetrical shape.[5] They are rounded both at the apex and the base.[3] The stone has a rugose, or wrinkled surface, with a rounded apex, a pointed base, and a mucro.[3]
For use as table olives, the fruit is harvested relatively early, around 10 September. For oil production the harvest is later, in early November.[6] When fully mature, the colour of the fruit is bright green.[6]
Processing[]
The primary use of the Salonenque is as a table olive, more specifically as cracked olives (olives that are slit during the curing for the process to go faster).[1] They cured olives are "fresh with a firm, meaty texture and a whiff of aromatic fennel".[7] It is also used for production of oil, and gives a high yield (22–25%).[6] The taste of the oil is sweet and delicate, and quite strong.[6] The olive is freestone – the stone does not cling to the flesh.[5] The Salonenque is used in several officially approved appellations: such as "AOC Vallée des Baux" and "AOC Pays d'Aix".[6]
Agronomy[]
Salonenque is considered a cultivar of high and constant production, but has a low rooting ability.[5] The Salonenque is partially self-fertile, but it can take advantage of nearby pollinators, among which are the Grossane and the .[6]
It has a high level of resistance to the major pests, with the exception of grubs of the olive moth Prays oleae and of the olive fruit fly Bactrocera oleae.[8] It has a good resistance also to cold, and can sustain temperatures down to −15 °C,[6] but it is highly sensitive to wind.[9]
References[]
- ^ Jump up to: a b "Salonenque Olives". Practically Edible. Archived from the original on 2013-02-01. Retrieved 2009-01-17.
- ^ Jump up to: a b "Cultivar name: Salonenque". OLEA Databases. Retrieved 2009-01-17.
- ^ Jump up to: a b c "Salonenque" (PDF). International Olive Council. Retrieved 2009-01-17.[permanent dead link]
- ^ "Morphological characters for cultivar Salonenque". OLEA Databases. Retrieved 2009-01-17.
- ^ Jump up to: a b c "Salonenque". Santa Cruz Olive Tree Nursery. Retrieved 2009-01-17.
- ^ Jump up to: a b c d e f g Courboulex, Michel (2002). Les oliviers (in French). Paris: Éditions Rustica. pp. 39–40. ISBN 2-84038-635-6.
- ^ Lebowitz, David (2006-04-28). "Salonenque Olives". David Lebowitz. Retrieved 2007-09-23.
- ^ "Susceptibility to biotic stress for cultivar Salonenque". OLEA Databases. Retrieved 2009-01-17.
- ^ "Susceptibility to abiotic stress for cultivar Salonenque". OLEA Databases. Retrieved 2009-01-17.
- Olive cultivars