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OVERVIEW OF THE PHYSICAL CHARACTERISTICS OF THE MAIN TUNISIAN OLIVE VARIETIES
Varieties Maturity Stage T.F.M P/C C16/0 C18/1 C18/2 STA(H)
Oueslati Beginning of Maturity 20% 4.5 12 71 13 64
End of Maturity 31% 6.0 9 76 11 48
Chemlali Sfax Beginning of Maturity 20% 5.0 21 53 20 30
End of Maturity 29% 6.5 17 56 21 17
Chemlali Djerba Beginning of Maturity 20% 3.8 18 68 8.5 48
End of Maturity 31% 4.3 13 74 7.0 48
Chetoui Beginning of Maturity 19% 5.8 15 63 18 36
End of Maturity 28% 7.0 10.5 70 16 35
Chemchali Beginning of Maturity 19% 6.0 18 62 15 48
End of Maturity 28% 8.3 13 70 12.5 40
Zalmati Beginning of Maturity 20% 5 22 54 18 37
End of Maturity 30% 6 17 62 16 26
Zarrai Beginning of Maturity 20% 6 12 70 14 35
End of Maturity 35% 7 8 76 12 30
Jarboui Beginning of Maturity 22% 4.6 14 63 18 30
End of Maturity 30% 5.6 13 68 14 26

(T.F.M): Total Fatty Material (oil rate)

(P/C): Pulp / Core

(C16:0): Palmitic Acid

(C18:1): Oleic Acid

(C18:2): Linoleic Acid

(STA) Stability