*Morphological characters*

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

### *Leaf characters*

*Biochemical Characters*

376 Olive Germplasm – Italian Catalogue of Olive Varieties

Myristic acid **0,01 ± 0,00** Palmitic acid **12,25 ± 0,83** Palmitoleic acid **0,96 ± 0,30** Stearic acid **2,49 ± 0,88** Oleic acid **75,52 ± 1,28**

*Fatty Acid Composition* 

*Organoleptic oil values* 

Sensory Analysis (*Panel test*)

*Molecular Markers* 

**References:** 

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

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

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

Linoleic acid (ǚ6) **6,46 ± 2,20** Linolenic acid (ǚ3) **0,70 ± 0,15** Arachic acid **0,36 ± 0,16** Eicosenoic acid **0,10 ± 0,16** Behenic acid **0,11 ± 0,07**

*DCA09 DCA18 GAPU59 GAPU71A GUPA71B GAPU103A*  **162 - 198 177 - 179 212 - 214 212 - 212 124 - 130 170 - 184** 

1 - Lombardo N., Perri E., Muzzalupo I., *et al.* In: *Il germoplasma olivicolo calabrese*, Ist. Sper. Olivic.(2003), pp: 13.

*UDO01 UDO03 UDO12 UDO28 UDO39*  **144 - 144 143 - 143 177 - 193 154 - 210 164 - 205** 

2 - Perri E., Mazzotti F., Muzzalupo I., *et al.* In: *Relazione attività, CO.R.ASS.OL.* (2003).

3 - Muzzalupo I., Chiappetta A., Benincasa C., *et al Sci Hortic-Amsterdam*, (2010), 126: pp. 324-329.

*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 **0,04 ± 0,02** 

Unsat./satured **5,66 ± 0,86** ǚ6/ǚ3 **9,42 ± 2,97**

> Blade length (cm): **short (4,57 ± 0,39)**  Blade width (cm): **medium (1,12 ± 0,18)**  Shape (length/width): **elliptic-lanceolate**

### *Inflorescence characters*

Inflorescence length (cm): **short (2,45 ± 0,10)**  Number of flowers: **low (14,73 ± 1,80)** 

#### *Fruit characters*

Fresh weight of 100 fruits (g): **medium (2,34 ± 0,37)** Shape (length/width): **elongated**  Symmetry: **slightly asymmetric**  Position of maximum transverse diameter: **central**  Apex: **rounded**  Base: **truncate**  Niplle: **absent** Lenticels: **few and large** 

#### *Pit characters*

Weight of 100 pits (g): **medium (0,33 ± 0,09)**  Shape (length/width): **elongated**  Mucron: **absent**  Symmetry: **slightly asymmetric**  Position of maximum transverse diameter: **towards apex**  Apex: **pointed**  Base: **pointed**  Surface: **smooth**  Number of grooves: **medium** 

### *Fatty Acid Composition*

**" Sperone di gallo "** *(synonymy: Oliva torta, Olivona, Tortarella, Zampa di gallo, etc.)* 

Innocenzo Muzzalupo 379

Areal distribution or origin area: **Molise** Flesh/pit weight ratio: **high (9,82 ± 1,01)**  Oil content (%): **medium (48,86 ± 0,46)**

*Morphological characters* 

Purpose: **dual purpose**

Canopy-density: **medium-sparse** 

Blade length (cm): **long (7,48 ± 0,98)** Blade width (cm): **broad (2,06 ± 0,35)** Shape (length/width): **elliptic** 

Inflorescence length (cm): **medium (2,58 ± 0,92)** Number of flowers: **medium (19,85 ± 2,32)**

Fresh weight of 100 fruits (g): **high (4,21 ± 007)**

Position of maximum transverse diameter:

Weight of 100 pits (g): **medium (0,39 ± 0,03)**

Position of maximum transverse diameter:

*Tree characters*  Vigour: **medium**  Growth habit: **erect** 

*Leaf characters*

*Fruit characters*

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

*Inflorescence characters*

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

Lenticels: **few and large** 

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

Symmetry: **slightly asymmetric** 

Number of grooves: **medium** 

*Pit characters* 

Mucron: **obvious** 

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

*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, leaves, and artichoke. Balanced taste sensation with a medium-high bitter and spicy. Mediumhigh 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.
