SikititaP (Uco & Ifapa)
A variety from the genetic improvement programme of the UCO-IFAPA and is the fruit of the crossing of picual and arbequina. It is a variety with reduced bearing, substantial thickness of foliage, very productive, it has a high fat yield and is easily extractable. It is optimum for high density olive grove plantations.
Characteristics
Principal characteristics
Árbol Porte Weeping Vigor Low
Fruit Weight of olive (g) 2,70 Ratio pulp/stone 5,50 Fat yield (% sms) 49,65
Oil Profile
Sikitita Oil
This is a smooth, very fluid oil, very balanced in the mouth. It has an intense fruity taste, with high values of sweet almond and apple and low levels of spiciness.
Fatty acids (%) Palmitic (C16:0) 13,69 Palmitoleic (C16:1) 2,09 Stearic (C18:0) 1,66 Oleic (C18:1) 70,21 Linoleic (C18:2) 10,55 Linolenic (C18:3) 0,82 Virgin Oil
Relation Monounsaturated / Polyunsaturated 4,64 Polyphenols (ppm caffeic acid) 323 Bitterness (K225) 0,172 Stability (hours at 120ºC) 9,99
This data may vary depending on the level of ripeness, the environmental conditions, the cultural techniques and the extraction system.
