**" Olivago "**

*(synonymy: Selvatico)* 

Areal distribution or origin area: **Umbria** Flesh/pit weight ratio: **low (2,51 ± 0,06)**  Oil content (%): **medium (46,27 ± 0,08)** Purpose: **oil**

## *Morphological characters*

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

#### *Leaf characters*

*Biochemical Characters*

244 Olive Germplasm – Italian Catalogue of Olive Varieties

Myristic acid **0,00 ± 0,00**  Palmitic acid **11,79 ± 0,19** Palmitoleic acid **1,91 ± 0,35** Stearic acid **1,90 ± 0,36** Oleic acid **75,56 ± 0,39**

*Fatty Acid Composition* 

*Organoleptic oil values* 

Sensory Analysis (*Panel test*)

*Molecular Markers* 

**References:** 

Napoli, (2000).

**dium-high fluidity.**

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

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

Linoleic acid (ǚ6) **6,10 ± 0,14** Linolenic acid (ǚ3) **0,68 ± 0,01** Arachic acid **0,31 ± 0,16** Eicosenoic acid **0,02 ± 0,01** Behenic acid **0,03 ± 0,02**

*DCA09 DCA18 GAPU59 GAPU71A GUPA71B GAPU103A*  **182 - 206 181 - 185 214 - 218 218 - 218 126 - 126 159 - 159** 

1 - Pugliano G., Flaminio G., Pugliano M.L., *et al.* In: *La risorsa genetica dell'olivo in Campania,* SE. S.I.R.C.A. Ed.

*UDO01 UDO03 UDO12 UDO28 UDO39*  **144 - 144 150 - 150 164 - 164 143 - 143 200 - 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 **0,05 ± 0,02** 

Unsat./satured **6,11 ± 0,22** ǚ6/ǚ3 **8,95 ± 0,05**

> Blade length (cm): **medium (5,47 ± 0,42)** Blade width (cm): **medium (1,25 ± 0,12)** Shape (length/width): **elliptic-lanceolate**

#### *Inflorescence characters*

Inflorescence length (cm): **medium (2,50 ± 1,06)** Number of flowers: **low (17,84 ± 1,07)**

#### *Fruit characters*

Fresh weight of 100 fruits (g): **low (0,93 ± 0,12)** Shape (length/width): **elongated**  Symmetry: **symmetric**  Position of maximum transverse diameter: **towards apex**  Apex: **rounded**  Base: **rounded**  Niplle: **tenuous** Lenticels: **many and small** 

*Pit characters*  Weight of 100 pits (g): **low (0,27 ± 0,03)** Shape (length/width): **elliptic**  Mucron: **obvious**  Symmetry: **symmetric**  Position of maximum transverse diameter: **towards apex**  Apex: **rounded**  Base: **rounded**  Surface: **rugose**  Number of grooves: **medium** 

### *Fatty Acid Composition*

**" Olivastra seggianese "** *(synonymy: Giogliaia, Olivastra di Montalcino, Olivastra di Seggiano, etc.)* 

Innocenzo Muzzalupo 247

Areal distribution or origin area: **Toscana** Flesh/pit weight ratio: **high (7,94 ± 0,68)**  Oil content (%): **medium (47,20 ± 2,17)**

*Morphological characters* 

Blade length (cm): **medium (5,97 ± 0,49)** Blade width (cm): **medium (1,27 ± 0,12)** Shape (length/width): **elliptic-lanceolate** 

Inflorescence length (cm): **long (3,71 ± 0,67)** Number of flowers: **medium (18,25 ± 1,58)**

Position of maximum transverse diameter:

Weight of 100 pits (g): **medium (0,38 ± 0,03)**

Position of maximum transverse diameter:

Fresh weight of 100 fruits (g): **medium (2,73 ± 0,62)**

Purpose: **oil**

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

*Leaf characters*

*Fruit characters*

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

*Inflorescence characters*

Symmetry: **symmetric** 

Lenticels: **many and small** 

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

Number of grooves: **medium** 

*Pit characters* 

Mucron: **tenuous**  Symmetry: **symmetric** 

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

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 almond and aromatic herbs, read sensations of artichoke and grass. Balanced taste sensation with medium-light 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 - Preziosi P., Tini M. In: *Acta Horticulturae*, (1990), 286 pp. 85-88.

2 - Various authors. In: *Catalogo Nazionale delle Varietà di Olivo*, University of Bari (in press), ISBN 978-88-88793- 97-9.
