*Morphological characters*

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

#### *Leaf characters*

*Biochemical Characters*

130 Olive Germplasm – Italian Catalogue of Olive Varieties

Myristic acid **0,01 ± 0,00**  Palmitic acid **12,03 ± 0,53** Palmitoleic acid **1,22 ± 0,02** Stearic acid **2,15 ± 0,24** Oleic acid **75,80 ± 0,23**

*Fatty Acid Composition* 

*Organoleptic oil values* 

Sensory Analysis (*Panel test*)

*Molecular Markers* 

**fluidity.**

**References:** 

*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.

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

Linoleic acid (ǚ6) **6,93 ± 0,92** Linolenic acid (ǚ3) **0,63 ± 0,09** Arachic acid **0,28 ± 0,05** Eicosenoic acid **0,01 ± 0,00** Behenic acid **0,07 ± 0,02**

*DCA09 DCA18 GAPU59 GAPU71A GUPA71B GAPU103A*  **182 - 206 179 - 179 214 - 222 214 - 224 126 - 144 159 - 170** 

*UDO01 UDO03 UDO12 UDO28 UDO39*  **150 - 150 143 - 143 177 - 182 182 - 205 185 - 185** 

2 - Muzzalupo I., Lombardo N., Salimonti A., *et al. Adv. Hort. Sci*. (2008), 22(2): pp. 142-148.

1 - Carocci Buzi C. In: *Annali Istituto Sperimentale per l'Olivicoltura e l'Oleificio*, Ed. Bracco (1965), pp. 1-31.

*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 **5,90 ± 0,42** ǚ6/ǚ3 **11,08 ± 0,14**

> Blade length (cm): **medium (5,53 ± 0,57)** Blade width (cm): **medium (1,48 ± 0,23)** Shape (length/width): **elliptic**

#### *Inflorescence characters*

Inflorescence length (cm): **long (3,93 ± 2,88)** Number of flowers: **medium (19,16 ± 2,07)**

*Fruit characters* Fresh weight of 100 fruits (g): **medium (2,61 ± 0,44)** Shape (length/width): **spherical**  Symmetry: **symmetric**  Position of maximum transverse diameter: **central**  Apex: **rounded**  Base: **rounded**  Niplle: **absent** Lenticels: **few and small** 

*Pit characters*  Weight of 100 pits (g): **high (0,9 ± 0,00)** Shape (length/width): **ovoid**  Mucron: **absent**  Symmetry: **symmetric**  Position of maximum transverse diameter: **towards apex**  Apex: **rounded**  Base: **pointed**  Surface: **rugose**  Number of grooves: **high** 

#### *Fatty Acid Composition*

**" Gentile di Larino "** *(synonymy: Gentile di Trivento, Olivacchione, etc.)*  Innocenzo Muzzalupo 133

Areal distribution or origin area: **Molise** Flesh/pit weight ratio: **medium (6,45 ± 0,36)**  Oil content (%): **medium (44,75± 0,77)**

*Morphological characters* 

Canopy-density: **medium-sparse** 

Blade length (cm): **medium (5,49 ± 0,56)** Blade width (cm): **medium (1,17 ± 0,16)** Shape (length/width): **elliptic—lanceolate** 

Number of flowers: **low (17,16 ± 0,73)**

Inflorescence length (cm): **medium (3,21 ± 2,49)**

Fresh weight of 100 fruits (g): **medium (2,31 ± 0,10)**

Position of maximum transverse diameter:

Weight of 100 pits (g): **medium (0,31 ± 0,03)**

Position of maximum transverse diameter:

Purpose: **oil**

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

*Leaf characters*

*Fruit characters*

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

*Inflorescence characters*

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

Lenticels: **many and small** 

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

Number of grooves: **low** 

Symmetry: **slightly asymmetric** 

*Pit characters* 

Mucron: **obvious** 

**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:* **fruity medium - light, with hints of almond and read sensations of grass and artichoke. Balanced taste sensation with a medium - light 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. 42-43.

2 - Muzzalupo I., Lombardo N., Salimonti A., *et al. Adv. Hort. Sci*. (2008), 22(2): pp. 142-148.
