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.
| Grossane | |
|---|---|
_CL2._J_Weber_(23158697812).jpg) Grossane from France | |
| Olive (Olea europaea) | |
| Color of the ripe fruit | Black |
| Also called | Groussan, Grossanne |
| Origin | France |
| Notable regions | Vallée des Baux, Bouches-du-Rhône |
| Hazards | Olive fruit fly, Prays oleae, Sooty moulds |
| Use | Oil and table |
| Oil content | Low |
| Fertility | Self-sterile |
| Growth form | Spreading |
| Leaf | Lanceolate |
| Weight | High |
| Shape | Spherical |
| Symmetry | Slightly asymmetrical |
Extent
editThe Grossane is particularly common in the Vallée des Baux and Bouches-du-Rhône regions of southern France. It can also be found as far away as China.[1]
Synonyms
editThis cultivar is not known under any synonyms, though the spelling differs somewhat locally (Groussan, Grossanne).[1]
Characteristics
editIt is a cultivar of middle strength, with a spreading growth form and leaves of lanceolate shape and medium length and width. The olives are of high weight, ovoid shape and slightly asymmetrical. The stone has a rounded apex and a pointed base, with a rough surface and a mucro.[2]
The Grossane an intermediate cultivar in terms of flowering and ripening.[3] When fully mature, the colour of the fruit is black.[4]
Processing
editThough a dual use cultivar, the Grossane is primarily used as a table olive.[3] The black olives have a sweet taste, and the fruit is freestone—the stone does not cling to the flesh.[3] It can also be used for the extraction of oil, but it gives a poor yield, and the oil has a short shelf-life.[3] The oil is said to have a "delicate flavor with a citrus aroma and slight fruitiness",[5] while others compare it to tomatoes.[6]
Agronomy
editIts productivity is only intermediate, but this can be improved by the use of irrigation and fertilization. The Grossane has poor rooting ability, and is often grafted.[3] It is self-sterile, and needs other pollinators. Cultivars used for pollination are the Boutellian and Aglandau.[3]
It has low resistance to certain biological pests, such as the olive fruit fly, Bactrocera oleae and sooty moulds.[7] On the other hand, it has high tolerance to cold and drought.[3]
References
edit- ^ a b "Cultivar name: Grossane". OLEA Databases. Retrieved 2009-01-20.
- ^ "Grossane" (PDF). International Olive Council. Retrieved 2009-01-20.[permanent dead link]
- ^ a b c d e f g "Grossane". Santa Cruz Olive Tree Nursery. Retrieved 2009-01-20.
- ^ "Grossane Olives". Practically Edible. Archived from the original on 2013-01-31. Retrieved 2009-01-20.
- ^ "Chateau D'Estoublon 'Grossane' Olive Oil". World Harvest International & Gourmet Foods. Archived from the original on 2007-12-13. Retrieved 2009-01-20.
- ^ Courboulex, Michel (2002). Les oliviers (in French). Paris: Éditions Rustica. p. 43. ISBN 2-84038-635-6.
- ^ "Detailed information for cultivar: Grossane". Seed and Plant Genetic Resources Service - AGPS. 2005. Retrieved 2009-01-20. [dead link]