*Morphological characters*

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

#### *Leaf characters*

*Biochemical Characters*

170 Olive Germplasm – Italian Catalogue of Olive Varieties

Myristic acid **0,01 ± 0,00**  Palmitic acid **13,68 ± 0,25** Palmitoleic acid **1,57 ± 0,01** Stearic acid **1,92 ± 0,04** Oleic acid **70,61 ± 0,46**

*Fatty Acid Composition* 

*Organoleptic oil values* 

Sensory Analysis (*Panel test*)

**sity, medium fluidity.**

*Molecular Markers* 

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

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

**References:** 

97-9.

*Comment:* **fruity medium - light, with hints of artichoke and almond. Balanced in flavours, with hints of bitter and spicy medium inten-**

Linoleic acid (ǚ6) **9,82 ± 0,53** Linolenic acid (ǚ3) **0,84 ± 0,07** Arachic acid **0,22 ± 0,02** Eicosenoic acid **0,02 ± 0,01** Behenic acid **0,05 ± 0,01**

*DCA09 DCA18 GAPU59 GAPU71A GUPA71B GAPU103A*  **172 - 176 179 - 181 212 - 212 123 - 123 210 - 214 130 - 144** 

1 - Cimato A., Cantini C., Sani G. In: *Atti 4° Convegno Nazionale sulla Biodiversità,* Alghero (2000), pp. 497-500. 2 - Various authors. In: *Catalogo Nazionale delle Varietà di Olivo*. University of Bari (in press), ISBN 978-88-88793-

*UDO01 UDO03 UDO12 UDO28 UDO39*  **144 - 144 150 - 182 166 - 193 143 - 205 213 - 232** 

*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 **0,02 ± 0,01** 

Unsat./satured **5,27 ± 0,11** ǚ6/ǚ3 **11,65 ± 0,26**

> Blade length (cm): **medium (5,10 ± 0,39)** Blade width (cm): **broad (1,53 ± 0,13)** Shape (length/width): **elliptic**

#### *Inflorescence characters*

Inflorescence length (cm): **medium (2,90 ± 1,67)** Number of flowers: **low (12,83 ± 1,91)**

#### *Fruit characters*

Fresh weight of 100 fruits (g): **medium (2,41 ± 0,19)** Shape (length/width): **ovoid**  Symmetry: **slightly asymmetric**  Position of maximum transverse diameter: **central**  Apex: **rounded**  Base: **rounded**  Niplle: **absent** Lenticels: **many and small** 

*Pit characters*  Weight of 100 pits (g): **high (0,52 ± 0,06)** Shape (length/width): **elliptic**  Mucron: **obvious**  Symmetry: **asymmetric**  Position of maximum transverse diameter: **central**  Apex: **rounded**  Base: **rounded**  Surface: **smooth**  Number of grooves: **high** 

#### *Fatty Acid Composition*

**" Lezze "** *(synonymy: Oliastro, Olivastro di Conversano.)*  Innocenzo Muzzalupo 173

Areal distribution or origin area: **Puglia** Flesh/pit weight ratio: **low (4,46 ± 0,64)**  Oil content (%): **medium (40,01 ± 0,59)**

*Morphological characters* 

Blade length (cm): **medium (5,96 ± 0,40)** Blade width (cm): **medium (1,38 ± 0,12)** Shape (length/width): **elliptic-lanceolate** 

Number of flowers: **high (22,84 ± 1,97)**

Inflorescence length (cm): **medium (2,99 ± 0,56)**

Fresh weight of 100 fruits (g): **medium (2,05 ± 0,34)**

Position of maximum transverse diameter:

Weight of 100 pits (g): **medium (0,41 ± 0,05)**

Position of maximum transverse diameter:

Purpose: **oil**

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

*Leaf characters*

*Fruit characters*

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

*Inflorescence characters*

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

Lenticels: **many and small** 

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

Number of grooves: **low** 

*Pit characters* 

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

**central**  Apex: **rounded**  Base: **rounded**  Surface: **smooth** 

*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 almond and read sensations of grass and artichoke. Balanced taste sensation with a 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 - Pannelli G., Alfei B., Rosati S., *et al.* In: *Varietà di olivo in Umbria*. Ed. Pliniana (2000), pp.25-30.

2 - Muzzalupo I., Stefanizzi F., Salimonti A., *et al. Sci. Agric.* (2009), 66 (5): pp. 685–690.
