[1] Harvesting and milling when overripe results in the olive oil exhibiting a fruity character of tropical fruit and peaches.

[2] The leaves of the Ascolano are broad, elliptic-lanceolate shaped, and of medium length.

The fruit is elliptically shaped, long, rounded at the apex, and with a truncated base.

[5] The bacterial pathogen, Xylella fastidiosa pauca (X. f. pauca), that causes "Olive Quick Decline Syndrome" (OQDS) and mainly affects the Apulia region has infected 200,000 hectares (490,000 acres) in Italy and is feared to be spreading, despite containment measures.

[6] The disease has been found in the regions of Apulia, Calabria, Basilicata, Sicily, Sardinia, coastal areas of Campania, Lazio, and in the south of Tuscany.