Grossane Explained

Grossane
Color:Black
Also Called:Groussan, Grossanne
Origin:France
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:Spreading
Leaf:Lanceolate
Weight:High
Shape:Spherical
Symmetry:Slightly asymmetrical

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.

Extent

The 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

This cultivar is not known under any synonyms, though the spelling differs somewhat locally (Groussan, Grossanne).[1]

Characteristics

It 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

Though 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 freestonethe 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

Its 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]

Notes and References

  1. Web site: Cultivar name: Grossane. OLEA Databases. 2009-01-20.
  2. Web site: Grossane. International Olive Council. 2009-01-20.
  3. Web site: Grossane. Santa Cruz Olive Tree Nursery. 2009-01-20.
  4. Web site: Grossane Olives. https://archive.today/20130131155908/http://www.practicallyedible.com/edible.nsf/encyclopaedia!openframeset&frame=Right&Src=/edible.nsf/list/Olives+--+Grossane!opendocument&keyword=Olives+--+Grossane%23olives+--+grossane#olives+--+grossane. dead. Practically Edible. 2009-01-20. 2013-01-31.
  5. Web site: Chateau D'Estoublon 'Grossane' Olive Oil. World Harvest International & Gourmet Foods. 2009-01-20. https://web.archive.org/web/20071213092053/http://www.worldsfoods.com/view.asp?prod_ID=3348. 2007-12-13. dead.
  6. Book: Courboulex, Michel. Les oliviers. Éditions Rustica. Paris. 2002. 43. 2-84038-635-6. French.
  7. Web site: Detailed information for cultivar: Grossane. 2005. Seed and Plant Genetic Resources Service - AGPS. 2009-01-20.