*Morphological characters*

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

#### *Leaf characters*

*Biochemical Characters*

164 Olive Germplasm – Italian Catalogue of Olive Varieties

Myristic acid **0,01 ± 0,01**  Palmitic acid **10,12 ± 0,16** Palmitoleic acid **0,51 ± 0,08** Stearic acid **2,66 ± 0,33** Oleic acid **75,18 ± 0,49**

*Fatty Acid Composition* 

*Organoleptic oil values* 

Sensory Analysis (*Panel test*)

*Molecular Markers* 

**fluidity.**

**References:** 

*Comment:* **fruity medium-high, with good sensation of grass, artichoke and tomato. Balanced in flavours, with hints of bitter and spicy medium-high intensity. Medium-high** 

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

Linoleic acid (ǚ6) **9,62 ± 1,65** Linolenic acid (ǚ3) **0,86 ± 0,04** Arachic acid **0,49 ± 0,21** Eicosenoic acid **0,02 ± 0,00** Behenic acid **0,08 ± 0,01**

*DCA09 DCA18 GAPU59 GAPU71A GUPA71B GAPU103A*  **162 - 210 179 - 181 212 - 222 210 - 214 124 - 130 159 - 184** 

*UDO01 UDO03 UDO12 UDO28 UDO39*  **140 - 140 166 - 166 166 - 166 154 - 205 205 - 205** 

1 - Pietrangeli E., Russo A., In: *Olivi D'Abruzzo*, Grafiche di Prinzio (1997), pp. 44-45. 2 - Muzzalupo I., Salimonti A., Caravita M. A., *et al. Adv. Hort. Sci*. (2008), 22(2): pp. 129-135.

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 **0,04 ± 0,01** 

Unsat./satured **6,64± 0,39** ǚ6/ǚ3 **11,15 ± 1,37**

> Blade length (cm): **medium (5,80 ± 0,93)** Blade width (cm): **medium (1,40 ± 0,22)** Shape (length/width): **elliptic—lanceolate**

#### *Inflorescence characters*

Inflorescence length (cm): **medium (2,98 ± 0,97)** Number of flowers: **low (16,79 0,93)**

#### *Fruit characters*

Fresh weight of 100 fruits (g): **medium (3,03 ± 1,12)** Shape (length/width): **spherical**  Symmetry: **slightly asymmetric**  Position of maximum transverse diameter: **central**  Apex: **rounded**  Base: **rounded**  Niplle: **tenuous** Lenticels: **many and small** 

#### *Pit characters*

Weight of 100 pits (g): **high (0,51 ± 0,18)** Shape (length/width): **ovoid**  Mucron: **obvious**  Symmetry: **slightly asymmetric**  Position of maximum transverse diameter: **central**  Apex: **rounded**  Base: **pointed**  Surface: **rugose**  Number of grooves: **medium** 

### *Fatty Acid Composition*

**" Laurina "** *(synonymy: Carbonella, Laura, Mignola, etc.)*  Innocenzo Muzzalupo 167

Areal distribution or origin area: **Marche** Flesh/pit weight ratio: **medium (7,24 ± 1,20)**  Oil content (%): **medium (40,51 ± 0,09)**

*Morphological characters* 

Blade length (cm): **medium (6,15 ± 0,71)**  Blade width (cm): **medium (1,31 ± 0,15)**  Shape (length/width): **elliptic-lanceolate** 

Inflorescence length (cm): **long (4,45 ± 0,01)**  Number of flowers: **high (25,43 ± 0,27)** 

Fresh weight of 100 fruits (g): **low (1,28 ± 0,02)** 

Position of maximum transverse diameter:

Weight of 100 pits (g): **low (0,18 ± 0,02)** 

Position of maximum transverse diameter:

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

Symmetry: **slightly asymmetric** 

Number of grooves: **low** 

Purpose: **oil**

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

*Leaf characters*

*Fruit characters*

**central**  Apex: **pointed**  Base: **truncate**  Niplle: **obvious**

*Inflorescence characters*

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

Lenticels: **few and small** 

*Pit characters* 

Mucron: **tenuous** 

**central**  Apex: **pointed**  Base: **pointed**  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 hints of grass and tomato, read sensations of almond and artichoke. Balanced taste sensation with a medium-high bitter and spicy. Mediumhigh.**

## *Molecular Markers*

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

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


#### **References:**

1 - Parlati M.V., Pandolfi S. In: *Catalogo delle principali varietà di olivo del Lazio,* Ist. Sper. Olivic. (2003), pp. 15-16. 2 - Various authors. In: *Catalogo Nazionale delle Varietà di Olivo*, University of Bari (in press), ISBN 978-88-88793- 97-9.
