*Morphological characters*

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

#### *Leaf characters*

*Biochemical Characters*

290 Olive Germplasm – Italian Catalogue of Olive Varieties

Myristic acid **0,01 ± 0,01**  Palmitic acid **11,39 ± 0,15** Palmitoleic acid **0,74 ± 0,05** Stearic acid **2,36 ± 0,29** Oleic acid **70,75 ± 0,39**

*Fatty Acid Composition* 

*Organoleptic oil values* 

Sensory Analysis (*Panel test*)

*Molecular Markers* 

**fluidity.**

**References:** 

97-9.

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

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

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

Linoleic acid (ǚ6) **12,45 ± 0,15** Linolenic acid (ǚ3) **0,39 ± 0,02** Arachic acid **0,67 ± 0,10** Eicosenoic acid **0,44 ± 0,06** Behenic acid **0,08 ± 0,08**

*DCA09 DCA18 GAPU59 GAPU71A GUPA71B GAPU103A*  **198 - 206 181 - 181 214 - 214 218 - 224 124 - 130 159 - 159** 

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 - 144 135 - 135 166 - 166 182 - 210 200 - 232** 

1 - Pannelli G., Alfei B., Santinelli A. In: *Varietà di olivo nelle Marche. ASSAM* (2001), pp. 97-100.

*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 **0,08 ± 0,01** 

Unsat./satured **6,07 ± 0,27** ǚ6/ǚ3 **31,69 ± 1,10**

> Blade length (cm): **medium (6,38 ± 0,75)** Blade width (cm): **broad (1,54 ± 0,18)** Shape (length/width): **elliptic—lanceolate**

#### *Inflorescence characters*

Inflorescence length (cm): **medium (3,40 ± 1,21)** Number of flowers: **medium (22,34 ± 2,75)**

*Fruit characters* Fresh weight of 100 fruits (g): **medium (3,00 ± 0,24)** Shape (length/width): **ovoid**  Symmetry: **symmetric** Position of maximum transverse diameter: **central**  Apex: **rounded**  Base: **rounded**  Niplle: **absent**  Lenticels: **few and small**

*Pit characters*  Weight of 100 pits (g): **medium (0,38 ± 0,06)** Shape (length/width): **elliptic**  Mucron: **obvious** Symmetry: **asymmetric**  Position of maximum transverse diameter: **towards apex**  Apex: **rounded**  Base: **rounded**  Surface: **rugose**  Number of grooves: **low** 

### *Fatty Acid Composition*

**" Pignola "** *(synonymy: Crovia, Merletta, Negretta, Pignola doppia, Pinola, etc.)* 

Innocenzo Muzzalupo 293

Areal distribution or origin area: **Liguria** Flesh/pit weight ratio: **medium (6,26 ± 0,33)**  Oil content (%): **medium (40,20 ± 0,07)**

*Morphological characters* 

Blade length (cm): **medium (5,35 ± 0,42)**  Blade width (cm): **medium (1,21 ± 0,12)**  Shape (length/width): **elliptic - lanceolate** 

Inflorescence length (cm): **long (3,83 ± 0,29)**  Number of flowers: **high (29,72 ± 2,80)** 

Fresh weight of 100 fruits (g): **medium (2,35 ± 0,04)**

Position of maximum transverse diameter:

Weight of 100 pits (g): **medium (0,33 ± 0,02)** 

Position of maximum transverse diameter:

Purpose: **oil**

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

*Leaf characters*

*Fruit characters*

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

*Inflorescence characters*

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

Lenticels: **many and small** 

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

Number of grooves: **low** 

*Pit characters* 

Mucron: **absent**  Symmetry: **symmetric** 

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

*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, read sensations of tomato, grass, leaf and aromatic herbs. Balanced taste sensation with medium 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 - Caruso T., Cartabellotta D., Motisi A., *et all*. In: *Cultivar di olivo siciliane*, Università degli Studi di Palermo (2007), pp. 118-122.

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