| Origin : |
Sfax |
| Cultivation area : |
South and center of Tunisia |
| Use : |
Oil Olive |
| Production : |
Very high and alternate |
| Ripening period : |
Late |
| Entry into production : |
3rd year |
| Tree vigor : |
high |
| Fruits : |
ripen late, are small and come in compact clusters |
| Rooting capacity : |
low |
| Oil content : |
medium to high (23% to 27%) |
| Acid composition : |
- Percentage of oleic acid (C18:1) : 53% to 56%
- Percentage of linoleic acid (C18:2) : 20%
- Percentage of palmitic acid (C16:0) : 21%
|
| Organoleptic characteristics : |
Sweet oil with a slightly fruity taste of dried almonds |
| Disease susceptibility : |
- Susceptible to tuberculosis
|
| Other features : |
- Self-compatible
- Drought resistant
- moderately tolerant to salinity
- Very rich in saturated fatty acids, therefore congealable from 12°C
|
