**" Ogliastro grande "**

*(synonymy: Ogliastro di Torre Orsaia)* 

Areal distribution or origin area: **Campania** Flesh/pit weight ratio: **high (9,29 ± 1,74)**  Oil content (%): **medium (46,83 ± 1,22)** Purpose: **oil**

## *Morphological characters*

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

#### *Leaf characters*

*Biochemical Characters*

242 Olive Germplasm – Italian Catalogue of Olive Varieties

Myristic acid **0,01 ± 0,01** Palmitic acid **10,00 ± 1,13** Palmitoleic acid **0,55 ± 0,04** Stearic acid **2,41 ± 0,17** Oleic acid **80,23 ± 1,09**

*Fatty Acid Composition* 

*Organoleptic oil values* 

Sensory Analysis (*Panel test*)

*Molecular Markers* 

**References:** 

(2007), pp. 60-64.

**ity.**

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

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

Linoleic acid (ǚ6) **4,08 ± 0,44** Linolenic acid (ǚ3) **0,72 ± 0,30** Arachic acid **0,45 ± 0,04** Eicosenoic acid **0,19 ± 0,25** Behenic acid **0,11 ± 0,02**

*DCA09 DCA18 GAPU59 GAPU71A GUPA71B GAPU103A*  **162 - 162 169 - 181 208 - 212 214 - 214 124 - 144 159 - 184** 

1 - Caruso T., Cartabellotta D., Motisi A., *et al*. In: *Cultivar di olivo siciliane*, Università degli Studi di Palermo

*UDO01 UDO03 UDO12 UDO28 UDO39*  **144 - 144 166 - 182 166 - 193 182 - 182 108 - 205** 

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 **0,09 ± 0,07** 

Unsat./satured **6,76 ± 0,62** ǚ6/ǚ3 **6,38 ± 3,26**

> Blade length (cm): **medium (6,56 ± 0,54)** Blade width (cm): **medium (1,14 ± 0,14)** Shape (length/width): **elliptic-lanceolate**

#### *Inflorescence characters*

Inflorescence length (cm): **medium (2,80 ± 0,75)** Number of flowers: **low (16,43 ± 1,87)**

#### *Fruit characters*

Fresh weight of 100 fruits (g): **high (4,15 ± 0,33)** 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): **medium (0,41 ± 0,04)** Shape (length/width): **elongated**  Mucron: **obvious**  Symmetry: **slightly asymmetric**  Position of maximum transverse diameter: **towards apex**  Apex: **rounded**  Base: **pointed**  Surface: **smooth**  Number of grooves: **low** 

### *Fatty Acid Composition*

**" Olivago "** *(synonymy: Selvatico)*  Innocenzo Muzzalupo 245

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

*Morphological characters* 

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

Number of flowers: **low (17,84 ± 1,07)**

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

Inflorescence length (cm): **medium (2,50 ± 1,06)**

Fresh weight of 100 fruits (g): **low (0,93 ± 0,12)**

Position of maximum transverse diameter:

Weight of 100 pits (g): **low (0,27 ± 0,03)** Shape (length/width): **elliptic** 

Position of maximum transverse diameter:

Purpose: **oil**

*Tree characters* 

*Leaf characters*

*Fruit characters*

**towards apex**  Apex: **rounded**  Base: **rounded**  Niplle: **tenuous**

*Pit characters* 

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

**towards apex**  Apex: **rounded**  Base: **rounded**  Surface: **rugose** 

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

*Inflorescence characters*

Symmetry: **symmetric** 

Lenticels: **many and small** 

Number of grooves: **medium** 

*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 hints of almond and read sensations of leaves, artichoke and grass. 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 - Pugliano G., Flaminio G., Pugliano M.L., *et al.* In: *La risorsa genetica dell'olivo in Campania,* SE. S.I.R.C.A. Ed. Napoli, (2000).

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