Biosasun-Oleohealth has as its premise the consumption of local organic produce, with its organic extra virgin olive oils of the olive variety Arroniz, This olive variety has nothing to envy to other olive varieties at national level and to other varieties from other European countries. The main olive varieties at European level from other countries are listed below:
The main Italian olive varieties are:
- Frantoio: Typical of the Tuscany region. Its productivity is high and constant and its entry into production is early. The oil content of the olives is medium and the flavour is fruity and stable over time.
- Moraiolo: It is found in almost all Italian olive-growing areas, but particularly in Tuscany, Umbria, Marche and Abruzzo. It comes into production early, has a high oil content and a fruity flavour.
- Leccino: It is found mainly in Tuscany, Abruzzi, Campania and Umbria. It is easy to adapt to the different cultivation areas, with an early entry into production and high productivity, but with a low fat content.
- Coratina: In the Apulia region. Easily adaptable to different growing regions and very early entry into production. Its productivity is high and constant and its oil content is high.
The main Greek olive varieties are:
- Koroneiki: It is the main Greek variety. It has an early entry into production, high and constant productivity and a high oil content.
- Kalamata: Also known as Calamón. The oil content of the olive is medium, but of good quality. It is also used as a table olive. It is appreciated for black dressing and has a high pulp to stone ratio.
The main Portuguese olive varieties are:
- Galega: It occupies a high % of the Portuguese olive-growing area. It comes into production early and its productivity is high and neighbouring. The fruit has a low fat content. Its oil is quite fruity and is also appreciated as a table olive.
- Negrinha: It produces good quality oils and has high productivity. Like the Spanish picual olive variety, the oils have a slight bitterness.
The main French olive varieties are:
- Aglandau: Also known as beruguette, blanquette and plant d'aix. It occupies a high % of the olive-growing area in Haute Provence and Vaucluse.
- Picholine: It is a rustic variety of medium and early entry into production, as well as high productivity. In France, its oil is considered to be the best quality in the country.
