*Morphological characters*

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

#### *Leaf characters*

*Biochemical Characters*

218 Olive Germplasm – Italian Catalogue of Olive Varieties

Myristic acid **0,01 ± 0,01**  Palmitic acid **9,57 ± 0,82** Palmitoleic acid **1,42 ± 0,62** Stearic acid **1,33 ± 0,00** Oleic acid **74,78 ± 1,46**

*Fatty Acid Composition* 

*Organoleptic oil values* 

Sensory Analysis (*Panel test*)

*Molecular Markers* 

**References:** 

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

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

Linoleic acid (ǚ6) **10,20 ± 1,71** Linolenic acid (ǚ3) **0,78 ± 0,12** Arachic acid **0,16 ± 0,00** Eicosenoic acid **0,04 ± 0,01** Behenic acid **0,06 ± 0,01**

*DCA09 DCA18 GAPU59 GAPU71A GUPA71B GAPU103A*  **162 - 172 185 - 185 212 - 212 214 - 221 126 - 144 170 - 203** 

1 - Mulas M., Agabbio M., Chessa I., In: *L'Olivo: le vecchie varietà della Sardegna*, Ed. Delfino (1994), pp. 310-338.

*UDO01 UDO03 UDO12 UDO28 UDO39*  **150 - 150 135 - 135 166 - 193 143 - 143 213 - 220** 

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 **0,03 ± 0,00** 

Unsat./satured **7,91 ± 0,78** ǚ6/ǚ3 **13,00 ± 0,23**

> Blade length (cm): **medium (6,39 ± 0,62)** Blade width (cm): **broad (1,55 ± 0,16)** Shape (length/width): **elliptic-lanceolate**

#### *Inflorescence characters*

Inflorescence length (cm): **medium (2,80 ± 1,55)** Number of flowers: **low (15,50 ± 3,92)**

#### *Fruit characters*

Fresh weight of 100 fruits (g): **high (4,58 ± 0,84)** Shape (length/width): **spherical** Symmetry: **slightly asymmetric** Position of maximum transverse diameter: **central** Apex: **rounded** Base: **truncate** Niplle: **absent** Lenticels: **many and small**

*Pit characters*  Weight of 100 pits (g): **high (0,53 ± 0,09)** Shape (length/width): **ovoid** Mucron: **obvious** Symmetry: **symmetric** Position of maximum transverse diameter: **central** Apex: **rounded** Base: **rounded**  Surface: **rugose** Number of grooves: **medium** 

### *Fatty Acid Composition*

**" Nocellara etnea "** *(synonymy: Augghialora, Nuciddara, Paturnisa, Pizzuta, Virdisa, etc.)* 

Innocenzo Muzzalupo 221

Areal distribution or origin area: **Sicilia** Flesh/pit weight ratio: **high (8,71 ± 1,01)**  Oil content (%): **high (51,59 ± 0,93)**

*Morphological characters* 

Blade length (cm): **medium (5,62 ± 0,63)**  Blade width (cm): **medium (1,15 ± 0,15)**  Shape (length/width): **elliptic-lanceolate** 

Inflorescence length (cm): **short (2,05 ± 0,43)**  Number of flowers: **low (14,27 ± 2,53)** 

Fresh weight of 100 fruits (g): **high (4,45 ± 1,25)** 

Position of maximum transverse diameter:

Weight of 100 pits (g): **high (0,47 ± 0,09)** 

Position of maximum transverse diameter:

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

Symmetry: **slightly asymmetric**

Number of grooves: **medium** 

Purpose: **table**

*Tree characters*  Vigour: **medium**

*Leaf characters*

*Fruit characters*

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

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

*Inflorescence characters*

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

Lenticels: **few and large**

*Pit characters* 

Mucron: **obvious**

**central** Apex: **pointed** Base: **rounded**  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.


Sensory Analysis (*Panel test*)

*Comment:* **fruity medium-high, with taste of artichoke, tomato, and grass-leaves. Balanced taste sensation with strong 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 - Caruso T., Cartabellotta D., Motisi A., *et all*. In: *Cultivar di olivo siciliane*, Università degli Studi di Palermo (2007), pp. 48-52.

2 - Muzzalupo I., Stefanizzi F., Perri E. *HortScience* (2009), 44: pp. 582-588.
