The Germaine, also Ghjermana (Corsican pronunciation:[ˈdjɛrˈmana]; Ghjermana di Balagna), Ghermana, Germana, and sometimes as Romana, is a cultivarofolives grown primarily in Corsica, but also in parts of northern Italy. Genetically it is close to the cultivar Frantoio, that is grown in the Italian region of Tuscany.[1] The Germaine has a good yield of oil, and the plant is resistant to cold weather.
The name of the olive is spelt in a number of different ways, including Ghjermana (or Ghjermana de Balagne), Ghermana and Germana. In some parts of Corsica and in Perugia, it is also referred to as Romana.[2]
It is a cultivar of middle strength, with a spreading growth form and elliptic leaves that are short and of medium width. The olives are of medium weight, their shape is ovoid and they are symmetrical. The stone has a rounded apex and base, with a smooth surface and the presence of a mucro. When fully mature, the colour of the fruit is black.[3]
The Germaine is a dual use cultivar, that can be used both for extraction of oil, and as a table olive. Its yield of oil can be very high; more than 30%.[1] It is considered a cultivar of good and constant production.[4] The smell of the oil has been compared to pumpkin peel, while the taste is described as creamy, yet intense.[5] The Germaine is valued for its good resistance to cold weather.[6]
