**" Olivo della Madonna "**

Areal distribution or origin area: **Toscana** Flesh/pit weight ratio: **low (3,87 ± 0,44)**  Oil content (%): **low (39,38 ± 0,08)** Purpose: **oil**

*Biochemical Characters*

256 Olive Germplasm – Italian Catalogue of Olive Varieties

Myristic acid **0,01 ± 0,00**  Palmitic acid **12,39 ± 0,79** Palmitoleic acid **1,92 ± 0,17** Stearic acid **2,08 ± 0,81** Oleic acid **68,81 ± 0,14**

*Fatty Acid Composition* 

*Organoleptic oil values* 

Sensory Analysis (*Panel test*)

**Medium-high fluidity.**

*Molecular Markers* 

**References:** 

Napoli, (2000).

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

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

Linoleic acid (ǚ6) **12,01 ± 1,24** Linolenic acid (ǚ3) **0,60 ± 0,00** Arachic acid **0,31 ± 0,08** Eicosenoic acid **0,03 ± 0,00** Behenic acid **0,08 ± 0,01**

*DCA09 DCA18 GAPU59 GAPU71A GUPA71B GAPU103A*  **162 - 194 179 - 181 214 - 222 214 - 214 126 - 130 150 - 157** 

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*  **140 - 140 135 - 135 123 - 123 166 - 177 200 - 200** 

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 **0,03 ± 0,01** 

Unsat./satured **5,70 ± 0,39** ǚ6/ǚ3 **20,13 ± 1,91**
