*Morphological characters*

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

#### *Leaf characters*

*Biochemical Characters*

100 Olive Germplasm – Italian Catalogue of Olive Varieties

Myristic acid **0,01 ± 0,01**  Palmitic acid **12,46 ± 0,23** Palmitoleic acid **1,12 ± 0,17** Stearic acid **1,85 ± 0,09** Oleic acid **70,60 ± 0,35**

*Fatty Acid Composition* 

*Organoleptic oil values* 

Sensory Analysis (*Panel test*)

*Molecular Markers* 

**-high.**

**References:** 

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

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

Linoleic acid (ǚ6) **12,38 ± 0,42** Linolenic acid (ǚ3) **0,63 ± 0,04** Arachic acid **0,10 ± 0,03** Eicosenoic acid **0,04 ± 0,01** Behenic acid **0,02 ± 0,00**

*DCA09 DCA18 GAPU59 GAPU71A GUPA71B GAPU103A* 

**176 - 198 179 - 181 214 - 222 218– 224 124 - 144 157 - 170** 

*UDO01 UDO03 UDO12 UDO28 UDO39*  **150 - 150 150 - 150 177 - 182 182 - 210 164 - 164** 

1 - Pietrangeli E., Russo A., In: *Olivi D'Abruzzo*, Grafiche di Prinzio (1997), pp. 32-33. 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 **0,03 ± 0,00** 

Unsat./satured **5,89 ± 0,09** ǚ6/ǚ3 **19,65 ± 0,59**

> Blade length (cm): **medium (6,13 ± 0,82)** Blade width (cm): **medium (1,23 ± 0,17)** Shape (length/width): **elliptic**

#### *Inflorescence characters*

Lenticels: **many and small** 

Inflorescence length (cm): **medium (2,93 ± 2,81)** Number of flowers: **medium (17,95 ± 2,10)**

*Fruit characters* Fresh weight of 100 fruits (g): **medium (2,51± 0,29)** Shape (length/width): **ovoid**  Symmetry: **slightly asymmetric**  Position of maximum transverse diameter: **central**  Apex: **pointed**  Base: **truncate**  Niplle: **absent**

*Pit characters*  Weight of 100 pits (g): **medium (0,45 ± 0,13)** Shape (length/width): **elliptic**  Mucron: **obvious**  Symmetry: **asymmetric**  Position of maximum transverse diameter: **central**  Apex: **rounded**  Base: **rounded**  Surface: **rugose**  Number of grooves: **medium** 

### *Fatty Acid Composition*

**" Dolce Agogia "** *(synonymy: Agogia, Dolce, Nerello, Olivella.)*  Innocenzo Muzzalupo 103

Areal distribution or origin area: **Umbria** Flesh/pit weight ratio: **low (4,98 ± 0,06)**  Oil content (%): **medium (44,30 ± 1,80)**

*Morphological characters* 

Blade length (cm): **medium (5,95 ± 0,55)**  Blade width (cm): **medium(1,21 ± 0,10)**  Shape (length/width): **elliptic—lanceolate** 

Number of flowers: **low (15,36 ± 1,30)** 

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

Lenticels: **many and small** 

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

Number of grooves: **high** 

*Pit characters* 

Mucron: **obvious**  Symmetry: **symmetric** 

**central**  Apex: **rounded**  Base: **rounded**  Surface: **rugose** 

Inflorescence length (cm): **medium (2,90 ± 1,50)** 

Fresh weight of 100 fruits (g): **medium (2,12 ± 0,28)**

Position of maximum transverse diameter:

Weight of 100 pits (g): **medium (0,32 ± 0,01)** 

Position of maximum transverse diameter:

Purpose: **oil**

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

*Leaf characters*

*Fruit characters*

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

*Inflorescence characters*

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

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