**" Provenzale "**

*(synonymy: Olivastro, Olivone, etc.)* 

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

## *Morphological characters*

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

#### *Leaf characters*

*Biochemical Characters*

304 Olive Germplasm – Italian Catalogue of Olive Varieties

Myristic acid **0,01 ± 0,00**  Palmitic acid **12,44 ± 0,85** Palmitoleic acid **0,96 ± 0,18** Stearic acid **1,81 ± 0,15** Oleic acid **73,15 ± 1,55**

*Fatty Acid Composition* 

*Organoleptic oil values* 

Sensory Analysis (*Panel test*)

*Molecular Markers* 

**idity.** 

**References:** 

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

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

Linoleic acid (ǚ6) **9,47 ± 0,21** Linolenic acid (ǚ3) **0,82 ± 0,06** Arachic acid **0,27 ± 0,05** Eicosenoic acid **0,02 ± 0,00** Behenic acid **0,05 ± 0,01**

*DCA09 DCA18 GAPU59 GAPU71A GUPA71B GAPU103A*  **194 - 206 173 - 185 214 - 218 214 - 214 126 - 144 159 - 159** 

*UDO01 UDO03 UDO12 UDO28 UDO39*  **144 - 144 150 - 150 177 - 193 154 - 205 213 - 213** 

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.

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 **0,04 ± 0,03** 

Unsat./satured **5,88 ± 0,49** ǚ6/ǚ3 **11,64 ± 0,80**

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

#### *Inflorescence characters*

Inflorescence length (cm): **medium (2,60 ± 0,86)** Number of flowers: **low (13,49 ± 1,59)**

#### *Fruit characters*

Fresh weight of 100 fruits (g): **medium (2,83 ± 0,08)** Shape (length/width): **spherical**  Symmetry: **symmetric**  Position of maximum transverse diameter: **central**  Apex: **rounded**  Base: **truncate**  Niplle: **absent** Lenticels: **many and small** 

#### *Pit characters*

Weight of 100 pits (g): **medium (0,36 ± 0,04)** Shape (length/width): **ovoid**  Mucron: **tenuous**  Symmetry: **slightly asymmetric**  Position of maximum transverse diameter: **towards apex**  Apex: **rounded**  Base: **pointed**  Surface: **rugose**  Number of grooves: **medium** 

### *Fatty Acid Composition*

**" Puntella "**

Innocenzo Muzzalupo 307

Areal distribution or origin area: **Abruzzo** Flesh/pit weight ratio: **medium (5,08 ± 0,31)**  Oil content (%): **medium (45,09 ± 0,66)**

*Morphological characters* 

Purpose: **oil**

*Tree characters* 

*Leaf characters*

*Fruit characters*

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

Vigour: **medium-strong**  Growth habit: **erect** 

*Inflorescence characters*

Symmetry: **asymmetric** 

Lenticels: **many and small** 

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

Symmetry: **slightly asymmetric** 

Number of grooves: **medium** 

*Pit characters* 

Mucron: **obvious** 

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

Canopy-density: **medium-dense** 

Blade length (cm): **medium (5,78 ± 0,45)**  Blade width (cm): **broad (1,53 ± 0,22)**  Shape (length/width): **elliptic** 

Inflorescence length (cm): **medium (3,13 ± 0,36)**  Number of flowers: **medium (21,00 ± 0,87)** 

Fresh weight of 100 fruits (g): **low (1,66 ± 0,17)** 

Position of maximum transverse diameter:

Weight of 100 pits (g): **low (0,28 ± 0,03)** 

Position of maximum transverse diameter:

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

*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, with taste of artichoke and tomato, read sensations of almond. Balanced taste sensation with medium 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 - Cimato A., Cantini C., Sani G., In: *L'olivo in Toscana: il germoplasma autoctono*, Ed. ARSIA (2001).

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