Cultivar Peranzana

CULTIVAR PERANZANA

MAIN PLACE OF CULTIVATION: Italy, particularly the Daunia region and the Upper Tavoliere of Apulia, in the northwestern area of the region—specifically in the province of Foggia.

AROMAS: Very intense and lively, with hints of tomato, berries, and fresh cut grass.

FLAVOR: A medium, harmonious fruitiness, with balanced bitter and spicy notes, and herbaceous hints of almond, artichoke, and tomato.

TYPICAL AROMAGRAM:

CONSERVATION: Store in a cool, dry place, away from light and heat sources. Once opened, minimize exposure to air to preserve its quality.

USE IN THE KITCHEN: Because of its high pulp-to-pit ratio, this cultivar is well suited for dual-purpose use—both for oil production and as a table olive. Excellent when used raw on vegetables and salads, and remarkable on meat and fish dishes.

AGRONOMIC CHARACTERISTICS:
This cultivar has a very low self-fertilization index.
Therefore, in groves, it is common to plant highly fertile pollinator cultivars alongside
Peranzana trees to promote fruit set through open pollination. An interesting feature is
its high content of chlorophyll and carotene, which helps delay oil rancidity.