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Introducing new Paper mode
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10 questions
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- Multiple ChoicePlease save your changes before editing any questions.
This variety is the most common to produce stuffled table olives
FARGA
MANZANILLA
ARAUCO
- Multiple ChoicePlease save your changes before editing any questions.
It has a curved shape
MANZANILLA
FARGA
ARBEQUINA
- Multiple ChoicePlease save your changes before editing any questions.
It is very fruity with green apple hints
MANZANILLA
FARGA
FRANTOIO
- Multiple ChoicePlease save your changes before editing any questions.
It is called the CRIOLLA variety of Argentina
ARAUCO
MANZANILLA
FRANTOIO
EMPELTRE
- Multiple ChoicePlease save your changes before editing any questions.
These TWO varieties have to be consumed early because they tend to oxidize
MANZANILLA
FRANTOIO
ARBEQUINA
EMPELTRE
- Multiple ChoicePlease save your changes before editing any questions.
This variety is long shaped with intense green white spots
ARAUCO
FRANTOIO
EMPELTRE
FARGA
- Multiple ChoicePlease save your changes before editing any questions.
This variety can be used to produce a delicious mayonnaise
EMPELTRE
ARAUCO
MANZANILLA
- Multiple ChoicePlease save your changes before editing any questions.
This variety is generally harvested while green
ARAUCO
FRANTOIO
MANZANILLA
- Multiple ChoicePlease save your changes before editing any questions.
This native variety is very sensitive to cold and pests but very resistant to droughts
ARBEQUINA
ARAUCO
FARGA
- Multiple ChoicePlease save your changes before editing any questions.
The olives of this variety are generally very small
MANZANILLA
FARGA
ARBEQUINA