This cultivar is typical of the Sabina area, and it is characterized by a low productivity as well as a low yield at the oil mill. However, the quality of the oil is very high.
These are the reasons why the Raja cultivar is not highly used.
It can be used as table olive.
It is widespread in Italy and abroad, in particular in the regions of Lazio, Umbria, Tuscany and Marche.
If blended with other varieties, the overall quality improves noticeably.
The oil has high polyphenols and chlorophyll contents.
The taste is characterized by green olive notes accompanied by a mild fruity tone; the aftertaste is moderately spicy-bitter.
It is widespread in the central part of Italy, and it maintains a good and constant productivity level.
The drupa can be used as table olive.
If harvested during the first part of the harvesting season, the organoleptic qualities get to be emphasized, with the highest possible polyphenols and chlorophyll contents.
Widely spread in the central part of Italy as well, it is well suited for dryland.
The drupe present a high resistance to detachment.
Its oil has a good harmony between the bitter-spicy parts and the sweet ones.
Like Frantoio, this cultivar is a good deal in terms of high production demand, good productivity level and high quality of its oil.
The Itrana olive, also called Trana, is a strong hardy plant, which produces fruits characterized by a unique taste.
Over the years, it has been sold with the name of Oliva di Gaeta; it produces a yellow-green oil, with an intense, fruity taste, slightly bitter and spicy; the hints of herbs and green tomatoes make this oil unique and very agreeable to the palate.
Its rounded-shape fruit is very small (1-1.5 grams), with medium-high productivity levels.
This variety of cultivars is self-sterile, with high and constant productivity levels and sensitive to cold temperatures.
Able to withstand drought, it is well-suited for dry and shallow lands.
The oil of this cultivar has a yellow-green color, with good density and clarity.
The smell is delicate, with scents of artichoke and freshly cut grass, followed by notes of hazelnut and sweet nuances of cinnamon.
In the mouth, the spicy and bitter sensations are in harmony with the complex, elegant and delicate body of this oil, closing with notes of mint.
With medium strength, it is assurgent, with dense and closed foliage, hanging branches with rising ends.
A hardy plant, its spread is due to its highly suitability for pollen production, which might also be functional to many other varieties of cultivars, including Moraiolo and Pendolino.
This cultivar produces high quality oil, slightly sweet and mildly fruity.