SYNONYMS: Anerina, Assisano, Bucino, Carboncella, Cimignolo, Corniolo, Fosco, Migno, Morella, Morellino, Morello, Morichiello, Morina, Morinello, Muragliola, Neraiolo, Nerella, Nerina, Neriolo, Nostrale, Ogliolo, Oliva nera, Oliva tonda, Oriolo, Petrosello, Ruzzolino, Tondello, Tondolina, Tondorina
ORIGIN: Central Italy and Tuscany
TREE: Of medium-low vigor with branches having a rising, spreading habit. The crown is gathered and has leaves which are elliptical-lanceolate in shape, of medium size and dark gray-green in color.
FRUIT: The fruit is small (1.5 to 2 grams), rounded and spheroid in shape. When mature, it is purple-black in color, but at the correct picking time it is purple-green. It has a good oil content, on average between 17 and 20%, but can often be much higher. Fruit maturation is generally premature.
AGRONOMY: This variety has a relatively high and constant fruit production. It is self-sterile and requires specific pollinators, which are Pendolino, Lazzero, Razziao and Maurino. It resists salty winds.
COMMENTS: Moraiolo is considered a rustic variety, ideal for planting in hilly zones subject to winds. For that reason it is very diffuse in the major olive growing regions of central Italy. Its oil is highly regarded, generally fruity with a slightly bitter aftertaste.