Salonenque

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Salonenque
Olive (Olea europaea)
Color of the ripe fruitGreen
Also calledPlant de salon, Courniand, Suren, Varagen
OriginFrance
Notable regions Provence
Hazards Verticillium dahliae , Sooty moulds, Saissetia oleae
UseOil and table
Oil contentHigh
FertilityPartially self-fertile
Growth formErect
LeafElliptic-lanceolate
WeightMedium/high
ShapeOvoid
SymmetrySlightly 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.

Contents

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 Berruguette. [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]

Related Research Articles

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Bosana Olive cultivar

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Lucques Olive cultivar

The Lucques is a cultivar of olives grown primarily in Languedoc in France. It is primarily used as a green table olive. It can also produce high quality oil, but this is hard to extract. Though vulnerable to certain pests, it is relatively resistant to cold and drought.

Aglandau Olive cultivar

The Aglandau is one of the more important of approximately a hundred cultivars of olives in France. It is grown primarily in Provence, but also as far away as Azerbaijan and Ukraine. The 'Aglandau' is primarily used for production of oil, but can also be eaten. When used as table olives, the fruit is normally called Beruguette. The oil is highly valued for its fruity taste.

Picholine Olive cultivar

The Picholine is a French cultivar of olives. It is the most widely available cultivar in France. Though originally from Gard in southern France, it is today grown all over the world. The Picholine is best known as a cocktail olive, though it is also used to make olive oil. It is the most common variety of olive used for oil from Morocco.

The Olivière is a cultivar of olives grown primarily in the Pyrénées-Orientales region of southern France, where it is the most prevalent variety of olives. It is highly valued for its exceptionally high tolerance to cold. The Olivière is primarily used for oil, and even though the fruit yields a low percentage, the trees carry large quantities of olives, and the oil is of high quality.

Tanche Olive cultivar

The Tanche, probably the best known French olive cultivar, is grown primarily in the Drôme and Vaucluse regions of southern France. It is often referred to as a perle noire, the "Black Pearl of Provence". The Tanche is said to have been introduced to France by the Greeks of Massilia, around the fourth century BC.

The Bouteillan is a cultivar of olives grown primarily in Provence. Originally from the town of Aups in the Var département, it is today grown also in Australia and the United States. It is mostly used for the production of oil. The Bouteillan is vulnerable to certain pests, but has a good resistance to cold.

Cailletier Olive cultivar

The Cailletier, also known in English by the Italian name Taggiasca, is a cultivar of olives grown primarily in the Alpes-Maritimes region near Nice and the Riviera di Ponente, Italy. It is best known under the name Niçoise, which signifies its curing method. It is commonly used as an important ingredient in the salade niçoise. It can also be used for the production of oil. This cultivar is particularly susceptible to the olive fruit fly.

Grossane Olive cultivar

The Grossane is a cultivar of olives grown primarily in the Vallée des Baux and Bouches-du-Rhône regions of southern France. Though it can be used to produce oil, it is primarily used as a black table olive. Vulnerable to certain biological pests, it is highly resistant to cold and drought.

The Germaine, also Ghjermana, Ghermana, Germana, and sometimes as Romana, is a cultivar of olives grown primarily in Corsica, but also in parts of northern Italy. Genetically it is close to the cultivar Frantoio, that is grown in the Italian region of Tuscany. The Germaine has a good yield of oil, and the plant is resistant to cold weather.

Sabine olive Olive cultivar

The Sabine is a cultivar of olives grown primarily in Corsica. In the Balagne region of Haute-Corse it is the main variety. The olive yields an exceptionally high amount of oil; more than 30%. Vulnerable to certain biological pests, it is relatively tolerant of cold. The Sabine olive variety should not be confused with the olive oil produced in the Sabina region of Italy.

The Cayon is a cultivar of olives grown primarily in the Var region of southern France. It is used primarily for the production of olive oil. The Cayon is highly valued for its role as a pollinator of other olive varieties.

Ascolano (olive) Olive cultivar

Ascolano is a cold-hardy table variety olive cultivar from the Marche and Tuscany regions of Italy that is also grown in California for olive oil.

Manzanilla olive Type of olive

Manzanilla olives ("man-zah-nee-ya") or Manzanillo, also Manzanilla de Sevilla, originally from the area of Seville, Spain, are sometimes referred to as Spanish olives but along with Arbosana, Arbequina, Cacereña, Hojiblanca, Empeltre, and Gordal there are over two hundred varieties grown in Spain as well as other areas.

References

  1. 1 2 "Salonenque Olives". Practically Edible. Archived from the original on 2013-02-01. Retrieved 2009-01-17.
  2. 1 2 "Cultivar name: Salonenque". OLEA Databases. Retrieved 2009-01-17.
  3. 1 2 3 "Salonenque" (PDF). International Olive Council . Retrieved 2009-01-17.[ permanent dead link ]
  4. ↑ "Morphological characters for cultivar Salonenque". OLEA Databases. Retrieved 2009-01-17.
  5. 1 2 3 "Salonenque". Santa Cruz Olive Tree Nursery. Retrieved 2009-01-17.
  6. 1 2 3 4 5 6 7 Courboulex, Michel (2002). Les oliviers (in French). Paris: Éditions Rustica. pp. 39–40. ISBN   2-84038-635-6.
  7. ↑ Lebowitz, David (2006-04-28). "Salonenque Olives". David Lebowitz. Retrieved 2007-09-23.
  8. ↑ "Susceptibility to biotic stress for cultivar Salonenque". OLEA Databases. Retrieved 2009-01-17.
  9. ↑ "Susceptibility to abiotic stress for cultivar Salonenque". OLEA Databases. Retrieved 2009-01-17.
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