The Sabine is a cultivar of olives grown primarily in Corsica. In the Balagne region of Haute-Corse, it is the main variety. The olive yields an exceptionally high amount of oil; more than 30%. Vulnerable to certain biological pests, it is relatively tolerant of cold. The Sabine olive variety should not be confused with the olive oil produced in the Sabina region of Italy.
Sabine (or Sabina) olives are small to medium in size and have an elongated shape. They are typically harvested when fully ripe and have turned black. These olives can be used for both table olives and olive oil production.
Extra virgin olive oil extracted from Sabina olives is known for its delicate aroma, fruity taste, and low acidity. It is considered an important component of Corsican culinary traditions.
As with many olive varieties, the cultivation of Sabina olives requires suitable growing conditions, including a Mediterranean climate with mild winters and hot, dry summers. The olives are typically harvested by hand to ensure their quality.
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