*Morphological characters*

*Tree characters*  Vigour: **medium** Growth habit: **spreading**  Canopy-density: **medium-dense**

### *Leaf characters*

*Biochemical Characters*

114 Olive Germplasm – Italian Catalogue of Olive Varieties

Myristic acid **0,01 ± 0,00** Palmitic acid **11,67 ± 0,45** Palmitoleic acid **1,25 ± 0,01** Stearic acid **1,95 ± 0,08**

*Fatty Acid Composition* 

Linoleic acid (ǚ6) **73,04 ± 0,08** Linolenic acid (ǚ3) **9,15 ± 0,25** Arachic acid **0,82 ± 0,08** Eicosenoic acid **0,31 ± 0,08** Behenic acid **0,37 ± 0,04**

*DCA09 DCA18 GAPU59 GAPU71A GUPA71B GAPU103A*  **172 - 182 173 - 177 212 - 212 210 - 212 124 - 144 159 - 159** 

1 - Caruso T., Cartabellotta D., Motisi A., *et all*. In: *Cultivar di olivo siciliane*, Università degli Studi di Palermo

*UDO01 UDO03 UDO12 UDO28 UDO39*  **140 - 140 150 - 150 177 - 193 182 - 182 108 - 108** 

2 - Muzzalupo I., Stefanizzi F., Perri E. *HortScience* (2009), 44: pp. 582-588.

For each *locus* the allele size (expressed in base pairs) is reported.

*Table 1.* Average values (express in % ± standard deviations) of the fatty acids methyl esters and nutritional ratios obtained from single cultivar olive oils.

Lignoceric acid **0,06 ± 0,02** 

Unsat./satured **6,08 ± 0,23** ǚ6/ǚ3 **11,23 ± 1,47**

Oleic acid **±** 

*Organoleptic oil values* 

Sensory Analysis (*Panel test*)

*Molecular Markers* 

**References:** 

(2007), pp. 152-156.

*Comment:* **fruity medium-high, with taste of almond and artichoke, with read sensations of aromatic herbs. Balanced taste sensation with medium bitter and spicy. Medium-high.**

*Table 2.* Microsatellites (SSR) *loci* analyzed.

Blade length (cm): **medium (6,44 ± 0,50)**  Blade width (cm): **medium (1,45 ± 0,17)**  Shape (length/width): **elliptic-lanceolate** 

### *Inflorescence characters*

Inflorescence length (cm): **long (4,41 ± 1,70)**  Number of flowers: **medium (21,79 ± 1,64)** 

#### *Fruit characters*

Fresh weight of 100 fruits (g): **high (4,64 ± 1,04)** Shape (length/width): **ovoid**  Symmetry: **symmetric** Position of maximum transverse diameter: **central** Apex: **rounded** Base: **truncate** Niplle: **absent** Lenticels: **large and few**

#### *Pit characters*

Weight of 100 pits (g): **high (0,59 ± 0,05)**  Shape (length/width): **elliptic** Mucron: **absent** Symmetry: **slightly asymmetric** Position of maximum transverse diameter: **central** Apex: **pointed** Base: **rounded**  Surface: **scabrous** Number of grooves: **medium** 

### *Fatty Acid Composition*

**" Favarol "** *(synonymy: Favar, Favera, Perlarol, etc.)*  Innocenzo Muzzalupo 117

Areal distribution or origin area: **Veneto** Flesh/pit weight ratio: **low (4,95 ± 0,75)**  Oil content (%): **medium (49,05 ± 1,07)**

*Morphological characters* 

Blade length (cm): **short (4,71 ± 0,25)**  Blade width (cm): **medium (1,40 ± 0,11)** 

Inflorescence length (cm): **medium (3,39 ± 0,41)** Number of flowers: **medium (23,17 ± 1,45)**

Fresh weight of 100 fruits (g): **medium (2,20 ± 0,33)** 

Position of maximum transverse diameter:

Weight of 100 pits (g): **medium (0,37 ± 0,03)**

Position of maximum transverse diameter:

Shape (length/width): **elliptic** 

Shape (length/width): **spherical**  Symmetry: **slightly asymmetric** 

Lenticels: **many and small** 

Shape (length/width): **ovoid** 

Symmetry: **slightly asymmetric** 

Number of grooves: **medium** 

*Pit characters* 

Mucron: **obvious** 

**towards apex**  Apex: **rounded**  Base: **rounded**  Surface: **smooth** 

*Inflorescence characters*

Purpose: **oil**

*Tree characters*  Vigour: **medium-weak**  Growth habit: **erect-spreading**  Canopy-density: **medium-dense** 

*Leaf characters*

*Fruit characters*

**central**  Apex: **rounded**  Base: **rounded**  Niplle: **tenuous**

*Table 1.* Average values (express in % ± standard deviations) of the fatty acids methyl esters and nutritional ratios obtained from single cultivar olive oils.


#### *Organoleptic oil values*

Sensory Analysis (*Panel test*)

*Comment:* **fruity medium-high, with hints of almond and read sensations of grass and artichoke. Balanced taste sensation with a medium-high bitter and spicy. Medium-high fluidity.**

## *Molecular Markers*

*Table 2.* Microsatellites (SSR) *loci* analyzed. For each *locus* the allele size (expressed in base pairs) is reported.


#### **References:**

1 - Rotundo A., Marone E*.* In: *Il germoplasma olivicolo lucano*, Olita-Potenza (2002), pp. 81-84.

2 - Rotundo A., Perri E.,Muzzalupo I., *et al.* In: *Il germoplasma olivicolo meridionale*, (2012 in press).

3 - Muzzalupo I., Stefanizzi F., Perri E. *HortScience* (2009), 44: pp. 582-588.
