*Morphological characters*

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

## *Leaf characters*

*Biochemical Characters*

112 Olive Germplasm – Italian Catalogue of Olive Varieties

Myristic acid **0,01 ± 0,00**  Palmitic acid **13,88 ± 1,19** Palmitoleic acid **1,12 ± 0,03** Stearic acid **2,61 ± 0,03** Oleic acid **71,61 ± 0,03**

*Fatty Acid Composition* 

*Organoleptic oil values* 

Sensory Analysis (*Panel test*)

*Molecular Markers* 

**References:** 

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

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

Linoleic acid (ǚ6) **9,26 ± 0,06** Linolenic acid (ǚ3) **0,64 ± 0,02** Arachic acid **0,03 ± 0,03** Eicosenoic acid **0,08 ± 0,09** Behenic acid **0,09 ± 0,11**

*DCA09 DCA18 GAPU59 GAPU71A GUPA71B GAPU103A*  **172 - 176 169 - 179 208 - 212 214 - 214 124 - 130 159 - 170** 

*UDO01 UDO03 UDO12 UDO28 UDO39*  **140 - 140 143 - 143 166 - 193 182 - 182 220 - 220** 

1 - Pietrangeli E., Russo A., In: *Olivi D'Abruzzo*, Grafiche di Prinzio (1997), pp. 38-39. 2 - Muzzalupo I., Lombardo N., Salimonti A., *et al. Adv. Hort. Sci*. (2008), 22(2): pp. 142-148.

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 **0,07 ± 0,08** 

Unsat./satured **5,13 ± 0,26** ǚ6/ǚ3 **14,17 ± 0,59**

> Blade length (cm): **medium (5,72 ± 0,64)**  Blade width (cm): **medium (1,31 ± 0,20)**  Shape (length/width): **elliptic-lanceolate**

### *Inflorescence characters*

Inflorescence length (cm): **medium (2,57 ± 1,83)**  Number of flowers: **low (17,66 ± 2,40)** 

## *Fruit characters*

Fresh weight of 100 fruits (g): **low (1,97 ± 0,22)**  Shape (length/width): **ovoid** Symmetry: **slightly asymmetric** Position of maximum transverse diameter: **towards apex**  Apex: **pointed**  Base: **truncate**  Niplle: **absent** Lenticels: **many and small** 

## *Pit characters*

Weight of 100 pits (g): **medium (0,40 ± 0,01)**  Shape (length/width): **elliptic**  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*

**" Faresana "** *(synonymy: Baresana, Cellara, Farasano, Pierasana, Varesana etc.)* 

Innocenzo Muzzalupo 115

Areal distribution or origin area: **Basilicata**  Flesh/pit weight ratio: **medium (5,59 ± 0,28)**  Oil content (%): **medium (40,87 ± 1,49)**

*Morphological characters* 

Purpose: **dual purpose**

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

*Inflorescence characters*

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

Lenticels: **large and few**

*Pit characters* 

Mucron: **absent**

**central** Apex: **pointed** Base: **rounded**  Surface: **scabrous**

Blade length (cm): **medium (6,44 ± 0,50)**  Blade width (cm): **medium (1,45 ± 0,17)**  Shape (length/width): **elliptic-lanceolate** 

Inflorescence length (cm): **long (4,41 ± 1,70)**  Number of flowers: **medium (21,79 ± 1,64)** 

Fresh weight of 100 fruits (g): **high (4,64 ± 1,04)**

Position of maximum transverse diameter:

Weight of 100 pits (g): **high (0,59 ± 0,05)** 

Position of maximum transverse diameter:

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

Symmetry: **slightly asymmetric**

Number of grooves: **medium** 

*Tree characters*  Vigour: **medium**

*Leaf characters*

*Fruit characters*

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

*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 taste of almond and artichoke, with read sensations of aromatic herbs. Balanced taste sensation with medium bitter and spicy. Medium-high.**

## *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. 152-156.

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