| Aglandau | |
|---|---|
 | |
| Olive (Olea europaea) | |
| Color of the ripe fruit | Green |
| Also called | Beruguette, Blanquette, Plant d'Aix, Verdale de Carpentras |
| Origin | France |
| Notable regions | Provence |
| Hazards | Saissetia oleae, sooty mold, Spilocaea oleaginea |
| Use | Oil and table |
| Oil content | High |
| Fertility | Self-sterile |
| Growth form | Spreading |
| Leaf | Elliptic-lanceolate |
| Weight | Medium |
| Shape | Ovoid |
| Symmetry | Slightly asymmetrical |
The Aglandau is one of the more important of approximately a hundred cultivars of olives in France.[1] It is grown primarily in Provence, but also as far away as Azerbaijan and Ukraine. The 'Aglandau' is primarily used for production of oil, but can also be eaten. When used as table olives, the fruit is normally called Beruguette. The oil is highly valued for its fruity taste.
- ^ "Il existe une centaine de variétés cultivées en France" (There are around one hundred cultivated varieties in France); Courboulex, Michel (2002). Les oliviers (in French). Paris: Éditions Rustica. pp. 29, 43. ISBN 2-84038-635-6.
© MMXXIII Rich X Search. We shall prevail. All rights reserved. Rich X Search