Wednesday, April 10, 2013
Journal April 10, 2013
There seems to be conflicting information regarding this variety online, so I am not sure who to believe. The variety seems to have been developed from a volunteer found in an orchard near Corning, California around 1940. The USDA claims to have performed a DNA analysis, and claims that Oblonga and Frontoio are really one and the same. Others claim that Oblongo is related to Picholine, and still others think it is a separate variety altogether.
As far as I can tell it seems mostly used for a rootstock, as it has excellent resistance to root rot. Having said that, it does have a decent sized olive, and will also produce a decent tasting oil, so as far as I am concerned it meets my criteria for being a table olive and a source of oil.