*Morphological characters*

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

#### *Leaf characters*

*Biochemical Characters*

250 Olive Germplasm – Italian Catalogue of Olive Varieties

Myristic acid **0,01 ± 0,00**  Palmitic acid **11,50 ± 0,20** Palmitoleic acid **0,50 ± 0,01** Stearic acid **3,39 ± 0,35** Oleic acid **72,73 ± 0,06**

*Fatty Acid Composition* 

*Organoleptic oil values* 

Sensory Analysis (*Panel test*)

**spicy. Medium fluidity.**

*Molecular Markers* 

**References:** 

*Comment:* **fruity medium, with hints of grass and leaves, read sensations of almond and aromatic herbs. Balanced taste sensation with a medium bitter and medium-high** 

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

Linoleic acid (ǚ6) **9,97 ± 0,20** Linolenic acid (ǚ3) **0,41 ± 0,02** Arachic acid **0,49 ± 0,13** Eicosenoic acid **0,25 ± 0,05** Behenic acid **0,15 ± 0,01**

*DCA09 DCA18 GAPU59 GAPU71A GUPA71B GAPU103A*  **198 - 210 179 - 181 208 - 222 210 - 214 124 - 124 159 - 170** 

*UDO01 UDO03 UDO12 UDO28 UDO39*  **140 - 140 182 - 182 177 - 193 154 - 210 213 - 213** 

1 - Pietrangeli E., Russo A., In: *Olivi D'Abruzzo*, Grafiche di Prinzio (1997), pp. 50-51. 2 - Muzzalupo I., Salimonti A., Caravita M. A., *et al. Adv. Hort. Sci*. (2008), 22(2): pp. 129-135.

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 **0,10 ± 0,01** 

Unsat./satured **5,48 ± 0,07** ǚ6/ǚ3 **24,14 ± 0,89**

> Blade length (cm): **medium (5,22 ± 0,37)** Blade width (cm): **medium (1,45 ± 0,16)** Shape (length/width): **elliptic**

#### *Inflorescence characters*

Inflorescence length (cm): **medium (3,40 ± 0,55)** Number of flowers: **medium (18,48 ± 2,78)**

## *Fruit characters* Fresh weight of 100 fruits (g): **low (1,67 ± 0,01)** Shape (length/width): **ovoid**  Symmetry: **symmetric**  Position of maximum transverse diameter: **central**  Apex: **rounded**  Base: **truncate**  Niplle: **absent** Lenticels: **few and small**

*Pit characters*  Weight of 100 pits (g): **medium (0,31 ± 0,03)** Shape (length/width): **elliptic**  Mucron: **obvious**  Symmetry: **slightly asymmetric**  Position of maximum transverse diameter: **towards apex**  Apex: **pointed**  Base: **rounded**  Surface: **smooth**  Number of grooves: **low** 

#### *Fatty Acid Composition*

**" Olivo da olio "** *(synonymy: Cicinella, Minucciolo, Oliva a pasta gialla, Sessanella, etc.)* 

Innocenzo Muzzalupo 253

Areal distribution or origin area: **Campania** Flesh/pit weight ratio: **medium (6,91 ± 0,22)**  Oil content (%): **medium (46,08 ± 0,81)**

*Morphological characters* 

Purpose: **oil**

*Tree characters* 

*Leaf characters*

*Fruit characters*

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

Vigour: **medium-strong**  Growth habit: **spreading**  Canopy-density: **medium** 

*Inflorescence characters*

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

Lenticels: **many and small** 

*Pit characters* 

Mucron: **obvious** 

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

Blade length (cm): **medium (5,07 ± 0,44)** Blade width (cm): **medium (1,24 ± 0,12)** Shape (length/width): **elliptic-lanceolate** 

Number of flowers: **low (14,91 ± 0,95)**

Inflorescence length (cm): **medium (2,86 ± 1,81)**

Fresh weight of 100 fruits (g): **medium (2,19 ± 0,07)**

Position of maximum transverse diameter:

Weight of 100 pits (g): **low (0,28 ± 0,02)** Shape (length/width): **elliptic** 

Position of maximum transverse diameter:

Symmetry: **slightly asymmetric** 

Number of grooves: **medium** 

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


Sensory Analysis (*Panel test*)

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

## *Molecular Markers*

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

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


#### **References:**

1 - Pietrangeli E., Russo A., In: *Olivi D'Abruzzo*, Grafiche di Prinzio (1997), pp. 52-53.

2 - Muzzalupo I., Salimonti A., Caravita M. A., *et al. Adv. Hort. Sci*. (2008), 22(2): pp. 129-135.
