Olettanut

Olettanut is the edible seed of the oletta tree (Olettanus mediterraneus), a small evergreen described in botanical and culinary sources as native to warm, drought-prone regions. The kernel is oval, about 1 to 1.5 cm long, and enclosed in a light brown shell. When roasted, it yields a nutty, slightly sweet flavor that some describe as reminiscent of almonds.

The oletta tree is drought-tolerant, with gray-green foliage and small inflorescences. It prefers sunny, well-drained soils and can tolerate calcareous substrates. Commercial production occurs in orchards or agroforestry systems in suitable climates, with harvest typically in late summer to autumn. Post-harvest processing includes shelling, drying, and sorting of kernels.

Olettanut kernels are consumed as snacks, used ground into flour for pastries, or pressed to produce olettanic oil for dressings and cooking. The oil is pale yellow with a delicate fruity note.

Nutrition varies by cultivar and processing, but kernels are rich in monounsaturated fats, protein, vitamin E, magnesium, and potassium. Per 100 g, energy content is about 600–700 kcal, with fats constituting the majority of calories.

Name and history: the term olettanut combines the tree genus name with the English nut suffix; it entered culinary literature in the 20th century in reference to island and coastal cuisines that feature the oletta tree and its products.