| Origins : |
Kairouan |
| Cultivation area : |
Kairouan and South of Siliana |
| Use : |
olive oil, can be used as well for food |
| Production : |
average (high and alternate) |
| Maturity period : |
late |
| Entry into production : |
3rd year |
| Tree Vigor : |
weak |
| Fruits : |
ripen early, weak resistance to detachment from tree |
| Oil content : |
high |
| Acidic composition : |
- percentage of oleic acid (C18:1) : 76%
- percentage of linoleic acid (C18:2) : 11%
- percentage of palmitic acid (C16:0) : 9%
|
| Organoleptic characteristics : |
bitter oil, spicy with green Almond aroma. |
| Disease susceptibility : |
- very resistant to Tuberculosis attacks
|
| Other characteristics : |
- foliage at very reduced volume
|
