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.
[2] It is a cultivar of middle strength, with a spreading growth form and elliptic leaves that are short and of medium width.
The stone has a rounded apex and base, with a smooth surface and the presence of a mucro.
[4] The smell of the oil has been compared to pumpkin peel, while the taste is described as creamy, yet intense.