THE NERA CULTIVAR: BIOAGRONOMIC CHARACTERISTICS AND FRUIT SUITABILITY FOR TABLE-OLIVE PROCESSING

The main bioagronomic characteristics of ‘Nera’ olive in a 6-year observation period, from 1982–87, are here described. The results of various tests of table-olive processing of ‘Nera’ fruit are moreover reported. Particularly, four methods of processing have been compared: the traditional one (storage in brine at 10%) and Sevillan method for green olives, as well as Californian and Greek methods for black olives. The results of analysis and organoleptic tests showed the good fruit suitability for all processing systems, with better results obtained for the traditional and Greek systems.