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The Olallieberry was released by the USDA-ARS which was a selection of a cross between the ‘Black Logan’ (syn. ‘Mammoth’), developed by Judge James Logan in California, and the ‘youngberry’, developed by Byrnes M. Young in Louisiana.

OLALLIEBERRY presents thorns.

The fruit is of large size (3 / 4gr) long up to 2,5 / 3cm, conical-elongated shape; black, with a savory, very aromatic taste.

Olallieberry is rich in beneficial properties:

  • ANTOCIANI: they are natural antioxidants that protect against brain aging by maintaining healthy brain cells. This leads to greater protection against degenerative brain disorders such as Alzheimer’s disease.
  • VITAMIN C: can be one of the most useful nutrients that human beings need to take. Vitamin C increases the protection offered by the immune system, and can also prevent cardiovascular disease;
  • VITAMIN K: known to decrease the risk of thickened arteries and osteoporosis. It has also been shown to reduce the risk of Alzheimer’s disease, kidney stones and to have a positive effect on diabetes prevention. Vitamin K is an essential vitamin for maintaining health.
  • FOOD FIBER: known to prevent the formation of gallstones and kidney stones. It also aids in digestion and can reduce or even eliminate many digestive problems, such as diarrhea and constipation.

The fruits of Olallieberry capture the best of the two crossed varieties with an intense berry flavor, with high juiciness and high levels of vitamin C, gallic acid, rutin and antioxidants. In addition, Olallieberry berries can be frozen beautifully and, when defrosted, retain their shape and consistency.

It prefers sunny areas, fits well in all types of terrain.

The berries ripen during late spring and early summer. The harvesting season is typically between the end of July and the beginning of August.


Additional information

Weight 1 kg
Pot: CM/LT

POT: Ø CM 14 – Liters: 1,2, POT: Ø CM 19 – Liters: 3,5


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