**" Salvia "**

*(synonymy: Salvia Montelibretti)* 

Areal distribution or origin area: **Lazio** Flesh/pit weight ratio: **medium (6,59 ± 0,72)**  Oil content (%): **medium (41,11 ± 0,84)** Purpose: **oil**

## *Morphological characters*

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

#### *Leaf characters*

*Biochemical Characters*

342 Olive Germplasm – Italian Catalogue of Olive Varieties

Myristic acid **0,01 ± 0,01**  Palmitic acid **12,08 ± 1,00** Palmitoleic acid **1,81 ± 0,26** Stearic acid **1,47 ± 0,15** Oleic acid **78,50 ± 1,46**

*Fatty Acid Composition* 

*Organoleptic oil values* 

Sensory Analysis (*Panel test*)

*Molecular Markers* 

**fluidity.**

**References:** 

97-9.

*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** 

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

Linoleic acid (ǚ6) **3,08 ± 0,30** Linolenic acid (ǚ3) **0,74 ± 0,12** Arachic acid **0,25 ± 0,05** Eicosenoic acid **0,19 ± 0,14** Behenic acid **0,09 ± 0,04**

*DCA09 DCA18 GAPU59 GAPU71A GUPA71B GAPU103A*  **198 - 206 179 - 181 212 - 213 218 - 218 126 - 144 157 - 159** 

1 - Various authors. In: *Catalogo Nazionale delle Varietà di Olivo*, University of Bari (in press), ISBN 978-88-88793-

*UDO01 UDO03 UDO12 UDO28 UDO39*  **140 - 140 143 - 150 164 - 182 150 - 205 205 - 232** 

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 ± 0,04** 

Unsat./satured **6,14 ± 0,54** ǚ6/ǚ3 **4,29 ± 0,98**

> Blade length (cm): **short (4,89 ± 0,42)** Blade width (cm): **medium (1,23 ± 0,13)** Shape (length/width): **elliptic**

*Inflorescence characters*

Inflorescence length (cm): **short (2,04 ± 0,57)** Number of flowers: **low (17,32 ± 2,29)**

*Fruit characters* Fresh weight of 100 fruits (g): **low (1,60 ± 0,14)** Shape (length/width): **ovoid**  Symmetry: **symmetric**  Position of maximum transverse diameter: **central**  Apex: **rounded**  Base: **truncate**  Niplle: **absent** Lenticels: **many and small** 

*Pit characters*  Weight of 100 pits (g): **low (0,26 ± 0,07)** Shape (length/width): **ovoid**  Mucron: **absent**  Symmetry: **symmetric**  Position of maximum transverse diameter: **towards apex**  Apex: **rounded**  Base: **rounded**  Surface: **rugose**  Number of grooves: **medium** 

### *Fatty Acid Composition*

**" Sammartinara "** *(synonymy: San Martinara)* 

Innocenzo Muzzalupo 345

Areal distribution or origin area: **Sicilia** Flesh/pit weight ratio: **high (7,87 ± 1,09)**  Oil content (%): **medium (47,43 ± 2,06)**

*Morphological characters* 

Blade length (cm): **medium (6,27 ± 0,50)** Blade width (cm): **medium (1,47 ± 0,15)** Shape (length/width): **elliptic-lanceolate** 

Number of flowers: **low (14,46 ± 0,60)**

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

Lenticels: **many and large** 

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

Symmetry: **slightly asymmetric** 

Number of grooves: **medium** 

*Pit characters* 

Mucron: **absent** 

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

Inflorescence length (cm): **medium (3,03 ± 2,45)**

Fresh weight of 100 fruits (g): **high (4,04 ± 0,37)**

Position of maximum transverse diameter:

Weight of 100 pits (g): **high (0,46 ± 0,06)**

Position of maximum transverse diameter:

Purpose: **oil**

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

*Leaf characters*

*Fruit characters*

**central**  Apex: **rounded**  Base: **truncate**  Niplle: **absent** 

*Inflorescence characters*

*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 read sensations of aromatic herbs, almond, 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 - Parlati M. V., Pandolfi S. In: *Olivo e Olio*, (2001), 4: pp. 67-72.

2 - Various authors. In: *Catalogo Nazionale delle Varietà di Olivo*, University of Bari (in press), ISBN 978-88-88793- 97-9.
