*Morphological characters*

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

#### *Leaf characters*

*Biochemical Characters*

302 Olive Germplasm – Italian Catalogue of Olive Varieties

Myristic acid **0,02 ± 0,01**  Palmitic acid **14,63 ± 0,22** Palmitoleic acid **5,26 ± 0,30** Stearic acid **1,22 ± 0,18** Oleic acid **51,47 ± 0,29**

*Fatty Acid Composition* 

*Organoleptic oil values* 

Sensory Analysis (*Panel test*)

*Molecular Markers* 

**References:** 

**idity.**

*Comment:* **medium fruity, with good sensation of almond and aromatic herbs, less grass and artichoke. Balanced taste sensation, with bitter and spicy medium. Medium-high flu-**

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

Linoleic acid (ǚ6) **20,78 ± 0,14** Linolenic acid (ǚ3) **0,85 ± 0,06** Arachic acid **0,23 ± 0,07** Eicosenoic acid **0,02 ± 0,01** Behenic acid **0,04 ± 0,00**

*DCA09 DCA18 GAPU59 GAPU71A GUPA71B GAPU103A*  **182 - 206 173 - 181 212 - 218 214 - 214 124 - 144 170 - 184** 

*UDO01 UDO03 UDO12 UDO28 UDO39*  **144 - 144 135 - 166 166 - 193 154 - 205 213 - 213** 

1 - Pietrangeli E., Russo A., In: *Olivi D'Abruzzo*, Grafiche di Prinzio (1997), pp. 54-55. 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 **0,03 ± 0,01** 

Unsat./satured **4,90 ± 0,11** ǚ6/ǚ3 **24,60 ± 1,74**

> Blade length (cm): **medium (5,50 ± 0,38)** Blade width (cm): **medium (1,00 ± 0,12)** Shape (length/width): **elliptic—lanceolate**

#### *Inflorescence characters*

Inflorescence length (cm): **long (3,53 ± 1,28)** Number of flowers: **medium (18,79 ± 1,69)**

#### *Fruit characters*

Fresh weight of 100 fruits (g): **low (1,60 ± 0,07)** Shape (length/width): **ovoid**  Symmetry: **slightly asymmetric**  Position of maximum transverse diameter: **central**  Apex: **rounded**  Base: **rounded**  Niplle: **absent** Lenticels: **many and small** 

*Pit characters*  Weight of 100 pits (g): **low (0,26 ± 0,01)** Shape (length/width): **ovoid**  Mucron: **obvious**  Symmetry: **slightly asymmetric**  Position of maximum transverse diameter: **towards apex**  Apex: **rounded**  Base: **rounded**  Surface: **smooth**  Number of grooves: **medium** 

### *Fatty Acid Composition*

**" Provenzale "** *(synonymy: Olivastro, Olivone, etc.)*  Innocenzo Muzzalupo 305

Areal distribution or origin area: **Campania** Flesh/pit weight ratio: **medium (7,05 ± 1,00)**  Oil content (%): **medium (41,78 ± 0,43)**

*Morphological characters* 

Purpose: **dual purpose**

Growth habit: **spreading-erect**  Canopy-density: **dense** 

Blade length (cm): **medium (5,44 ± 0,46)** Blade width (cm): **medium (1,06 ± 0,10)** Shape (length/width): **elliptic-lanceolate** 

Number of flowers: **low (13,49 ± 1,59)**

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

Inflorescence length (cm): **medium (2,60 ± 0,86)**

Fresh weight of 100 fruits (g): **medium (2,83 ± 0,08)**

Position of maximum transverse diameter:

Weight of 100 pits (g): **medium (0,36 ± 0,04)**

Position of maximum transverse diameter:

*Tree characters*  Vigour: **strong** 

*Leaf characters*

*Fruit characters*

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

*Inflorescence characters*

Symmetry: **symmetric** 

Lenticels: **many and small** 

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

Symmetry: **slightly asymmetric** 

Number of grooves: **medium** 

*Pit characters* 

Mucron: **tenuous** 

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

*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:* **medium-high fruity , with good sensation of almond, less grass, tomato and artichoke. Balanced taste sensation, with bitter and spicy medium. 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 - Pietrangeli E., Russo A., In: *Olivi D'Abruzzo*, Grafiche di Prinzio (1997), pp. 56-57.

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