*Morphological characters*

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

#### *Leaf characters*

*Biochemical Characters*

140 Olive Germplasm – Italian Catalogue of Olive Varieties

Myristic acid **0,01 ± 0,00** Palmitic acid **11,11 ± 1,54** Palmitoleic acid **0,80 ± 0,23** Stearic acid **2,23 ± 0,45** Oleic acid **77,71 ± 0,51**

*Fatty Acid Composition* 

*Organoleptic oil values* 

Sensory Analysis (*Panel test*)

*Molecular Markers* 

**References:** 

**high.**

*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. Medium-**

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

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

Linoleic acid (ǚ6) **6,34 ± 1,28** Linolenic acid (ǚ3) **0,82 ± 0,05** Arachic acid **0,26 ± 0,04** Eicosenoic acid **0,02 ± 0,00** Behenic acid **0,06 ± 0,01**

*DCA09 DCA18 GAPU59 GAPU71A GUPA71B GAPU103A*  **176 - 182 179 - 179 212 - 212 214 - 214 144 - 144 157 - 184** 

*UDO01 UDO03 UDO12 UDO28 UDO39*  **140 - 140 150 - 150 166 - 193 182 - 182 108 - 108** 

1 - Bottari V., Spina P. In: *Le varietà di olivo coltivate in Sicilia*, Ann. Sper. Agr. (1953), 7: pp. 937-1004. 2 - Muzzalupo I., Lombardo N., Salimonti A., *et al. Adv. Hort. Sci*. (2008), 22(2): pp. 142-148.

*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 ± 0,00** 

Unsat./satured **6,37 ± 0,60** ǚ6/ǚ3 **7,68 ± 1,09**

> Blade length (cm): **medium (6,38 ± 0,59)** Blade width (cm): **medium (1,34 ± 0,26)** Shape (length/width): **elliptic-lanceolate**

#### *Inflorescence characters*

Inflorescence length (cm): **medium (2,56 ± 1,19)** Number of flowers: **low (15,28 ± 1,57)**

#### *Fruit characters*

Fresh weight of 100 fruits (g): **very high (8,25 ± 1,66)** Shape (length/width): **ovoid** Symmetry: **slightly asymmetric** Position of maximum transverse diameter: **towards base** Apex: **rounded** Base: **truncate** Niplle: **absent** Lenticels: **few and large**

*Pit characters*  Weight of 100 pits (g): **very high (0,82 ± 0,20)** Shape (length/width): **elliptic** Mucron: **obious** Symmetry: **slightly asymmetric** Position of maximum transverse diameter: **central** Apex: **rounded** Base: **rounded**  Surface: **scabrous** Number of grooves: **high** 

### *Fatty Acid Composition*

**" Giusta "** *(synonymy: Justa, Mezza oliva, Oliva tonda, Rizza, etc.)*  Innocenzo Muzzalupo 143

Areal distribution or origin area: **Basilicata** Flesh/pit weight ratio: **medium (6,94 ± 1,61)** 

*Morphological characters* 

Blade length (cm): **medium (5,98 ± 0,45)**  Blade width (cm): **broad (1,54 ± 0,15)**  Shape (length/width): **elliptic** 

Number of flowers: **low (14,34 ± 1,86)** 

Inflorescence length (cm): **medium (3,04 ± 1,23)** 

Fresh weight of 100 fruits (g): **medium (3,72 ± 0,06)** 

Position of maximum transverse diameter:

Weight of 100 pits (g): **high (0,48 ± ,011)** 

Position of maximum transverse diameter:

Oil content (%): **low (41,59 ± 2,66)**

Purpose: **dual purpose**

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

*Inflorescence characters*

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

Lenticels: **many and small**

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

Symmetry: **slightly asymmetric**

Number of grooves: **medium** 

*Pit characters* 

Mucron: **obvious**

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

*Tree characters* 

*Leaf characters*

*Fruit characters*

**central** Apex: **rounded** Base: **rounded** Niplle: **obvious**

*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-light, with taste of almond, read sensations of grass and leaves. Balanced taste sensation with medium-light 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. 100-104.

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