*Morphological characters*

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

#### *Leaf characters*

*Biochemical Characters*

128 Olive Germplasm – Italian Catalogue of Olive Varieties

Myristic acid **0,01 ± 0,01**  Palmitic acid **13,39 ± 1,67** Palmitoleic acid **1,03 ± 0,30** Stearic acid **1,90 ± 0,11** Oleic acid **74,83 ± 2,28**

*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) **6,70 ± 1,58** Linolenic acid (ǚ3) **0,79 ± 0,05** Arachic acid **0,33 ± 0,12** Eicosenoic acid **0,11 ± 0,17** Behenic acid **0,08 ± 0,02**

*DCA09 DCA18 GAPU59 GAPU71A GUPA71B GAPU103A*  **172 - 194 179 - 181 208 - 212 214 - 224 124 - 144 159 - 179** 

*UDO01 UDO03 UDO12 UDO28 UDO39*  **144 - 144 143 - 143 177 - 182 182 - 205 205 - 205** 

1 - Pannelli G., Alfei B., D' Ambrosio A., *et al.* In: *Varietà di olivo in Umbria*, Ed. Pliniana (2000), pp. 19-24. 2 - Various authors. In: *Catalogo Nazionale delle Varietà di Olivo* . University of Bari (in press), ISBN 978-88-88793-

*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 ± 0,02** 

Unsat./satured **5,42 ± 0,58** ǚ6/ǚ3 **8,49 ± 1,96**

> Blade length (cm): **medium (6,05 ± 0,47)** Blade width (cm): **broad (1,52 ± 0,20)** Shape (length/width): **elliptic**

#### *Inflorescence characters*

Lenticels: **many and large** 

Inflorescence length (cm): **medium (3,40 ± 0,78)** Number of flowers: **medium (18,51 ± 1,82)**

#### *Fruit characters*

Fresh weight of 100 fruits (g): **medium (2,43 ± 0,17)** Shape (length/width): **ovoid**  Symmetry: **slightly asymmetric**  Position of maximum transverse diameter: **central**  Apex: **rounded**  Base: **rounded**  Niplle: **tenuous**

*Pit characters*  Weight of 100 pits (g): **high (0,48 ± 0,06)** Shape (length/width): **elliptic**  Mucron: **obvious**  Symmetry: **symmetric**  Position of maximum transverse diameter: **towards apex**  Apex: **rounded**  Base: **pointed**  Surface: **rugose**  Number of grooves: **medium** 

### *Fatty Acid Composition*

**" Gentile di Chieti "** *(synonymy: Gentile, Nostrana, Olivastro.)*  Innocenzo Muzzalupo 131

Areal distribution or origin area: **Abruzzo** Flesh/pit weight ratio: **medium (5,30 ± 0,25)**  Oil content (%): **medium (41,98 ± 2,15)**

*Morphological characters* 

Blade length (cm): **medium (5,53 ± 0,57)** Blade width (cm): **medium (1,48 ± 0,23)**

Inflorescence length (cm): **long (3,93 ± 2,88)** Number of flowers: **medium (19,16 ± 2,07)**

Position of maximum transverse diameter:

Weight of 100 pits (g): **high (0,9 ± 0,00)**

Position of maximum transverse diameter:

Fresh weight of 100 fruits (g): **medium (2,61 ± 0,44)**

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

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

*Inflorescence characters*

Symmetry: **symmetric** 

Lenticels: **few and small** 

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

Number of grooves: **high** 

*Pit characters* 

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

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

Purpose: **oil**

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

*Leaf characters*

*Fruit characters*

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

*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-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 - Carocci Buzi C. In: *Annali Istituto Sperimentale per l'Olivicoltura e l'Oleificio*, Ed. Bracco (1965), pp. 1-31.

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