Olive Germplasm - Italian Catalogue of Olive Varieties


In-process monitoring in industrial olive mill by means of near infrared spectroscopy (FT-NIR). 

Introduction

It is of great importance to evaluate and characterize the existing genetic diversity of the crop species, mainly for those, such as the case of olive, which still have a well preserved great cultivar patrimony, in spite of the disturbance of the environments where they are cultivated. This issue is of particular importance in areas where a number of varieties show adaptation to the difficult local environmental conditions. 
The genetic patrimony of the Mediterranean Basin's olive trees are very rich and is characterised by an abundance of varieties. Based on estimates by the FAO Plant Production and Protection Division Olive Germplasm (FAO, 2010), the world's olive germplasm contains more than 2.629 different varieties, with many local varieties and ecotypes contributing to this richness. 
The problem of olive germplasm classification is not only complicated by the richness of its genetic patrimony, but also by the absence of reference standards and by the confusion regarding the cultivar names, with numerous cases of homonymy (one denomination for several genotypes) and synonymy (one genotype with several denominations). 
The Italian olive germplasm is estimated to include about 800 cultivars, most of them landraces vegetatively propagated at a farm level since ancient times. The number is probably underestimated because of the scarce information on minor local varieties widespread in the different olive growing areas. The study of these less-common cultivars is important because they may have traits not considered important in the past but necessary to meet the challenges of modern olive growing. Low vigour, resistance to low temperatures, salinity tolerance, adaptability to low pruning systems, late ripening and fatty-acid content are important traits for olive or olive oil quality. Additionally, morphological characters are sometime correlated or associated with disease susceptibility and can be used as markers in breeding. 
The largest olive collection (accounting for 17 percent of the total olive trees with more than 500 varieties) is held by Agricultural Research Council -Olive growing and oil industry research centre (CRA-OLI) in Italy, followed by the collections of the Centro de Investigación y Formación Agroalimentaria Córdoba (CIFACOR) in Spain. The systematic collection of Italian olive varieties for deposit into specific catalogue fields began in Italy in the 1980s. A similar international collection was begun in 1997 by CRA-OLI of Rende, Italy. Collection entailed the following steps: a survey of the territory, individuation, basic characterization, and introduction into the gene bank field. Material identified by other international scientific institutions (International Treaty on Plant Genetic Resources for Food and Agriculture -Plant Genetic Resources RGV-FAO Projects) was also included. To date, roughly 500 varieties have been introduced into the CRA-OLI collection, and this list has been published (web site http://apps3.fao.org/wiews/olive/oliv.jsp). The goal of such collections is to safeguard all cultivars, and particularly the minor ones, to avoid a loss in genetic diversity and to offer an interesting genetic basis for breeding programs. Knowledge of genetic diversity in a crop species is fundamental to its improvement. A variety of molecular, chemical and morphological descriptors are used to characterize the genetic diversity among and within crop species. 
Morphological and biological characters have been widely used for descriptive purposes and are commonly used to distinguish olive cultivars. Agronomic characterization also allowed the classification of different olive cultivars. Different molecular markers have recently been used to characterize and distinguish the olive cultivars. 
Management of the CRA-OLI collection includes a description of its genetic diversity for a reliable characterization of all accessions since several cases of mislabelling, homonymy and synonymy could exist. 
In the present work, we used morphological characterization and molecular markers and to characterize all accessions present in the CRA-OLI collection, to build a first molecular and morphological data-base and to analyze the genetic relationships between cultivars. 
We used SSR markers for genotyping the complete collection of the olive germplasm. The experimental approach was based on using the parameters as recommended by International Olive Council (COI) for characterization and the bio-agronomic observations concerned the morphological characteristic of the trees, leaves, fruit and inflorescence and the flowering period. The fruits were examined for their morphology and oil composition and for endocarp characteristics. 
Over 200 elaiographic cards with colour photos, graphs and tables and with full details relating to the identification the olive varieties growing in the CRA-OLI olive germplasm collection in Calabria, Italy were reported in annex. Additional information about agronomic behaviour of the plants, and the organoleptic oil values, as determined by a panel test, were also recorded. 

Materials and methods

The passport data of the olive cultivars has permitted the unequivocal classification and location of all identified genotypes. The information provided in the passport data has the aim of integrating the morphological, agronomic, and molecular data of the olive genetic resources; this information has been complemented by the photographic documentation of each accession recovered. 
The elaiographical cards were made up according to the International Union for the Protection of New Varieties of Plants -UPOV method and the biometric and morphological parameters evaluated for each of the accessions were as follows: trees, leaves; inflorescences; fruits and stones. 
The agronomic characteristics have been evaluated on the observations of 4-5 trees over a period of 4-5 years. Additional information about cold and agronomic behaviour of the plants, and the organoleptic oil values, as determined by a panel test, were also recorded. All the olives varieties analysed were growing in the CRA-OLI olive germplasm collection at Mirto-Crosia (Cosenza, Italy). 

Morphological characterization

The systematic utilization of descriptive morphological characters of the tree and various tree organs has enabled the characterization and discriminatory identification of varieties. The methodology used for describing the olive biodiversity recovered has considered a set of 24 morphological characters (tree: 3 characters; leaf: 3; inflorescence: 2; fruit: 8; endocarp: 8). 

Characters of the tree

Three qualitative characters (vigour, growth habit, and canopy-density) are considered. 

Plant vigour

This refers to both the size of the tree and the intrinsic ability of the scaffold branches and shoots to grow in length and width. It is divided into the following categories: a. Weak. Tree whose growth is modest even under optimal agronomic conditions. When mature, the trunk and the area projected by the canopy of the tree are distinctly less than what is expected of a specimen of this species. b. Medium. Tree which, in each area and when normal cultural practices areapplied, displays the average development expected of an olive tree. c. Strong. Tree which, in each area and when normal cultural practices areapplied, displays strong growth, marked trunk and canopy development in terms of both height and volume, and vigorous, long branches. 

Growth habit

This character describes the natural distribution of the scaffold branches and shoots before there is interference from the training shape adopted and when vigour exerts little influence. 
Growth habit is divided into three categories (Figure 1): a. Drooping. Natural growth habit that can be characterized by plagiotropic branching, i.e. by shoots and limbs which are small in diameter and bend downwards from the outset. b. Spreading. Characterized by initial orthotropic branching. The weight of the canopy and/or of the crop subsequently forces the limb to bend down and turn in the direction in which the greatest amount of light and space is available. The canopy thus becomes hemispherical in shape (even when the olive has several trunks, they always remain quite distinct from each other). c. Erect. Habit characteristic of certain cultivars whose branches tend to grow vertically and have a strong apical dominance. The tree acquires a fairly pronounced conical shape which becomes cylindrical on reaching maturity. As a rule, cultivars which have an erect growth habit are also vigorous although there are some major exceptions. 

a b c

Figure 1. Categories of growth habit of the olive trees 

Growth habit

Indicates the extent of canopy vegetation and can be measured by the possibility of light penetration. Result of the interaction between the length of the internodes, the number and vigour of the shoots and the size of the leaves. It is classified into three categories: a. Sparse. This is normally associated with fast-growing cultivars with long internodes. From any point "space" is observed through which light can penetrate. b. Medium. Density typical of the species. Vegetation is abundant but internode length and growth always leave internal space which produce a shading effect. c. Dense. This is characteristic of cultivars with short internodes, abundant branching and heavy foliage. The canopy displays a compact surface, the inner section of which is shaded. 

Characters of the leaf

Three quantitative characters (length, width, and shape) are considered. Observed in samples of about 100 adult leaves and taken from the middle section of 8-10 one year old shoots chosen from the most representative shoots on the south facing side of the tree at shoulder level. 

Blade length

Observed in samples of about 100 adult leaves taken from the middle section of 8-10 one year old shoots chosen from the most representative shoots on the south facing side of the tree at shoulder level. 
Blade length (L) is classified into three categories: a. Short (< at 5 cm) b. Medium (from 5 to 7 cm) c. Long (> at 7 cm) 

Blade width

Observed in samples of about 100 adult leaves taken from the middle section of 8-10 one year old shoots chosen from the most representative shoots on the south facing side of the tree at shoulder level. Blade width (W) is classified into three categories: a. Narrow (< at 1 cm) b. Medium (from 1 to 1.5 cm) c. Broad (> 1.5 cm) 

Shape

This is determined by the ratio between the length and width. Shape is divided into three categories: 
a-Elliptic (<4) b-Elliptic-Lanceolate (4 ↔ 6) c-Lanceolate (> 6) 

Characters of the inflorescence

Two quantitative characters (length and number of flowers for inflorescence) are considered (Figure 2). Observed in samples of about 100 inflorescence at bud stage, taken from the middle section of 8-10 fruiting shoots chosen from the most representative shoots on the south facing side of the tree. It is classified into three categories: 
a. Short (< at 2.5 cm) b. Medium (from 2.5 to 3.5 cm) c. Long (> at 35 cm) 

Number of flowers for inflorescence

Observed in samples of about 100 inflorescence at bud stage, taken from the middle section of 8-10 fruiting shoots chosen from the most representative shoots on the south facing side of the tree. It is classified into three categories: a. Low (< at 18 flowers) b. Medium (from 18 to 25 flowers) c. High (> 25 flowers) 

Characters of the fruits

Two quantitative characters (weight and shape) and six qualitative characters (symmetry, position of maximum transverse diameter, apex, base, nipple, and lenticels) are considered. Some characters refer to two positions: 
Position A in which the fruit generally displays the greatest asymmetry when held by either and between the index finger and thumb. 
Position B is reached by turning 90° from position A. 

Weight

Determined in a sample of 100 fruits taken from the middle section of fruiting shoots chosen from the most representative shoots on the south facing side of the tree. It is classified into four categories: a. Low (< at 2 g) b. Medium (from 2 to 4 g) c. High (from 4 to 6 g) d. Very high (> at 6) 

Shape (position A)

Ratio between the length and width of fruits. Determined in a sample of 100 fruits taken from the middle section of fruiting shoots chosen from the most representative shoots on the south facing side of the tree. Shape is classified into three categories: 

. Characters of the endocarp (stone)

The endocarp is the internal, woody part ofthe fruit that encloses the seed. Three quantitative characters (weight, shape, and number of grooves) and five qualitative characters (symmetry, position of maximum transverse diameter, apex, base, and surface) are considered. These are evaluated in the afore-mentioned sample of 100 fruits. As in the case of the fruit, some characters also refer to two positions. Position A is normally the position of maximum asymmetry and is that in which the carpel suture faces the observer. Position B is reached by turning 90° from position A. 

Weight

The weight is evaluated on the afore-mentioned sample of 100 fruits. It is classified into four categories: 
a. Low (< at 0.3 g) b. Medium (from 0.3 to 0.45 g) c. High (from 0.45 to 0.7 g) d. Very high (> at 0.7) 

Shape

Ratio between the length and width of endocarps. Shape is classified into four categories: 

Pomological characterization and oil quality

To complete the description of the varieties recovered a methodology has also been adopted for the secondary characterization (pomological and oil quality) of the varieties held in the CRA-OLI collections; this characterization had the aim of providing reliable data on the pomological value of the varieties identified and a common method has been used, the object being to unify the criteria for evaluating these parameters. This will help to minimize the differences that the use of different methods of study could cause in the characterization of world germplasm. 

Average fresh weight of fruit

This parameter is calculated from 100 olives harvested at the black stage of maturation. The following categories have been established. 
a. Very low (< at 2 g) b. Low (from 2 at 4 g) c. Medium 
(from 4 at 6 g) d. High 
(from 6 at 8 g) e. Very high (> at 8 g) 

Average fresh weight of stone

This parameter is calculated from 100 stones obtained from the fruit and after removing the flesh. The following categories have been established. 
a. Very low (< at 0.2 g) b. Low (from 0.2 at 0.4 g) c. Medium (from 0.4 at 0.6 g) d. High (from 0.6 at 0.8 g) e. Very high (> at 0.8 g) 

Flesh/Stone ratio of the fruit

This parameter is calculated from the fruit and stone weight data obtained from samples. 
The following categories have been established. 
a. Low (< at 5.0) b. Medium (from 5.0 at 7.5) c. High (from 7.5 at 10.0) d. Very high (> at 10.0) 

Percentage of oil in the fruit

This parameter is calculated from 0.3 kg paste olive samples that was milled for 1 min (standardized time to obtain a homogeneous sample and to minimize heating of the olive paste) in a small hammer mill. For oil content determination, the sample was analyzed using a Fourier Transform Near-InfraRed instrument (MPA Multi Purpose AnalyzerFT-NIR spectrometer system (Bruker Optics, Milan,Italy), according to Bendini et al., 2007 

Olive oil extraction

F o r e a c h s a m p l e 5 k g o f o l i v e s w e r e p i c k e d f r o m f i v e t r e e s g r o w n i n t h e C R A -O L I germplasm collection, and then milled in a laboratory scale hammer mill (Oliomio, Toscana Enologica Mori, Tavernelle Val di Pesa, Italy). After 30 minutes of malaxation at room temperature the oil was separated by centrifugation in the same operative conditions (Figure 3). Then the oil was filtered and stored in the dark at 8 °C until analysis. 

Oil determinations

The quality of the oil has been determined according to its fatty acid composition (Muzzalupo et al., 2011). Expressed as a percentage and determined according to the official method of European Community (Commission Regulation No 61/2011). 

Sensory analysis

Quantitative descriptive analysis was carried out by a total of 9 assessors, members of staff of the CRA-OLI of Rende (CS), using the procedure reported in a later chapter ("sensory properties of virgin olive oils"). The assessors had experience in Qualitative Data Analysis -QDA (Stone and Sidel, 2004) and virgin olive oil sensory evaluation in accordance with the current UE Regulation (N. 61/2011). 
Virgin olive oil samples (15 g) were served to the assessors in clear glass tumblers (100 mL), covered with watch glasses at room temperature (approximately 28 °C). The samples were presented in duplicate, in balanced order to each assessor. 
For a description of the virgin olive oils, the following terms were used: yellow, yellowgreen, intense green, musk-green to describe the virgin olive oil colour; fruity, cut-grass, floral, hay-like, almond, apple, and artichoke for the virgin olive oil olfactory profile; pungent, bitter, greasy, and sweet to define the virgin olive oil taste notes. 
The intensity of those sensations was graded using a line scale and thus converted into a numerical score by measuring the position of the placed mark along a 10 cm line. The results were calculated as the medianamong assessor sensory scores. 

Molecular markers

The total genomic DNA was isolated from fresh, young leaves following a CTAB protocol originally developed by Murry and Tompson (1980) and further modified by Muzzalupo and Perri (2002). The olive trees were genotyped at 11 nuclear microsatellite loci, selected among those available in literature and proved to be suitable for the characterization and identification of olive varieties in previous papers (Baldoni et al., 2009;Muzzalupo et al., 2009). The loci used were four (GAPU59, GAPU71A, GAPU71B and GAPU103A) among those described by Carriero et al. (2002) five (UDO01, UDO03, UDO12, UDO28 and UDO39) among those described by Cipriani et al. (2002) and two (DCA9 and DCA18) among those described by Sefc et al. (2000). Four loci of the selected markers (GAPU71B, GAPU103A, DCA9 and DCA18) were chosen from the common list reported by Baldoni et al. (2009) for use in a future comparison of data, while others (Gapu59, GAPU71A, UDO01, UDO03, UDO12, UDO28 and UDO39) were chosen as in other recent studies they were found to be very suitable for Italian intra-cultivars characterization and for characterization of olive germplasm collections (Muzzalupo et al., 2009;Muzzalupo et al., 2010). Electrophoresis and detection of PCR products were carried out according to Muzzalupo et al.(2007). 

Conclusion

The morphological and molecular characterizations (elaiographic cards) are efficient for olive germplasm management, including the characterisation of varieties and the establishment of relationships between cultivars in the CRA-OLI olive collection. Beyond this identification, we constructed a data base that can be used to make a reference collection of Italian olive germplasm by comparing the morphological and molecular pattern of each identified varieties with samples from different areas. 
Introducing new accessions by prospecting in different Mediterranean areas is currently in progress. The choice of which new varieties enter into the CRA-OLI collection can now take into account our results, both by avoiding duplicates and also by maximising genetic diversity. 

Biochemical Characters

Myristic acid 0,01 ± 0,00 Table 1. Average values (express in % ± standard deviations) of the fatty acids methyl esters and nutritional ratios obtained from single cultivar olive oils. 
Palmitic

Organoleptic oil values

Sensory Analysis (Panel test) 
Comment: fruity medium-light, with taste of almond. Balanced taste sensation with medium-light bitter and spicy. Medium-light fluidity. For each locus the allele size (expressed in base pairs) is reported. 

Molecular Markers


Fatty Acid Composition

" Arnasca " 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 artichoke and almond. Balanced in flavours, with hints of bitter and spicy medium intensity. Medium fluidity. References: 

Molecular Markers

1 -Cimato A., Cantini C., Sani G. In: Atti 4° Convegno Nazionale sulla Biodiversità, Alghero (2000), pp. 497-500. 2 -Muzzalupo I., Lombardo N., Salimonti A., et al. Adv. Hort. Sci. (2008), 22(2): pp. 142-148. 
Table 2. Microsatellites (SSR) loci analyzed. 
For each locus the allele size (expressed in base pairs) is reported. 

Fatty Acid Composition

" Ascolana dura " 
(synonymy: Ascolana semidura, Gentile, Oliva di San Francesco, etc.) 

Biochemical Characters

Myristic acid 0,01 ± 0,00 Unsat./satured 4,76 ± 0,03 6/ 3 14,00 ± 0,30 
Palmitic
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 good sensation of grass, artichoke and tomato. Balanced in flavours, with hints of bitter and spicy medium-high intensity. Medium-high fluidity. For each locus the allele size (expressed in base pairs) is reported. 

Molecular Markers


Fatty Acid Composition


Biochemical Characters

Myristic acid 0,01 ± 0,00 

Palmitic


Organoleptic oil values

Sensory Analysis (Panel test) 
Comment: fruity medium-high, with good sensation of grass, artichoke and tomato. Balanced in flavors, with hints of bitter and spicy medium-high intensity. Medium-high fluidity. 

Molecular Markers


References:

1 -Jacoboni N., Fontanazza G. In: Le Cultivar, Ed. Reda l'Olivo (1981), pp. 9-52. 2 -Muzzalupo I., Lombardo N., Salimonti A., et al. Adv. Hort. Sci. (2008), 22(2): pp. 142-148. For each locus the allele size (expressed in base pairs) is reported. 

Fatty Acid Composition

" Ascolana tenera " 

Organoleptic oil values

Sensory Analysis (Panel test) 
Comment: medium fruity , with good sensation of grass, less almond and artichoke. Balanced taste sensation, with bitter and spicy medium. Medium fluidity. For each locus the allele size (expressed in base pairs) is reported. 

Molecular Markers


Fatty Acid Composition


Biochemical Characters

Myristic 

Organoleptic oil values

Sensory Analysis (Panel test) 
Comment: fruity medium, with hints of soft fruits and read sensations of almond and grass. Balanced taste sensation with a medium-high bitter and spicy. Medium-high fluidity. 

Molecular Markers


Fatty Acid Composition

" Aurina " 

Organoleptic oil values

Sensory Analysis (Panel test) 
Comment: fruity medium, with hints of almond and read sensations of grass and artichoke. Balanced taste sensation with a medium bitter and spicy. Medium fluidity. For each locus the allele size (expressed in base pairs) is reported. 

Molecular Markers


Fatty Acid Composition

" Bianchera " 

Biochemical Characters

Myristic acid 0,01 ± 0,00 

Palmitic


Organoleptic oil values

Sensory Analysis (Panel test) 
Comment: fruity medium-high, with good sensation of grass, artichoke and almond. Balanced in flavours, with hints of bitter and spicy medium-high intensity. Medium-high fluidity. For each locus the allele size (expressed in base pairs) is reported. 

Molecular Markers


Fatty Acid Composition

" Borgese " 

Biochemical Characters

Myristic 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 tomato, read sensations of grass and leaves. Balanced taste sensation with a light bitter and spicy. Medium fluidity. For each locus the allele size (expressed in base pairs) is reported. 

Molecular Markers


Fatty Acid Composition

" Borgiona " 

Biochemical Characters

Myristic acid 0,01 ± 0,00 For each locus the allele size (expressed in base pairs) is reported. 

Palmitic


Molecular Markers


Fatty Acid Composition

" Bosana " 

Biochemical Characters

Myristic acid 0,02 ± 0,00 

Palmitic


Organoleptic oil values

Sensory Analysis (Panel test) 
Comment: medium fruity , with good sensation of grass, less almond and artichoke. Balanced taste sensation, with bitter and spicy medium. Medium fluidity. For each locus the allele size (expressed in base pairs) is reported. 

Molecular Markers


Fatty Acid Composition

" Brandofino " 

Biochemical Characters

Myristic acid 0,01 ± 0,00 

Palmitic


Organoleptic oil values

Sensory Analysis (Panel test) 
Comment: fruity medium-light, with taste of almond, read sensations of tomato and aromatic herbs. Balanced taste sensation with medium bitter and spicy. Medium fluidity. 

Molecular Markers


Fatty Acid Composition

" Buscionetto " 

Biochemical Characters

Myristic acid 0,01 ± 0,00 Table 1. Average values (express in % ± standard deviations) of the fatty acids methyl esters and nutritional ratios obtained from single cultivar olive oils. 

Palmitic


Organoleptic oil values

Sensory Analysis (Panel test) 
Comment: fruity medium-high, with hints of almond and tomato, read sensations of grass and leaves. Balanced taste sensation with a light bitter and spicy. Medium fluidity. 

Molecular Markers


Fatty Acid Composition

" Cacaredda " 

Biochemical Characters

Myristic acid 0,01 ± 0,00 

Palmitic


Organoleptic oil values

Sensory Analysis (Panel test) 
Comment: fruity medium, with taste of grass, read sensations of almond, artichoke and leaves. Balanced taste sensation with medium bitter and spicy. Medium fluidity. 

Molecular Markers


References:

1 -Tucci A., Mule' R., Fodale A. S. In: Indagini sul germoplasma olivicolo in Sicilia, Sviluppo Agricolo (1995), 1/2: pp. 55-64. 2 -Muzzalupo I., Lombardo N., Salimonti A., et al. Adv. Hort. Sci. 2008, 22(2): pp. 142-148. For each locus the allele size (expressed in base pairs) is reported. 

Fatty Acid Composition

" Calatina " 

Biochemical Characters

Myristic 

Organoleptic oil values

Sensory Analysis (Panel test) 
Comment: fruity medium, with taste of almond and tomato, read sensations of aromatic herbs, grass and leaves. Balanced taste sensation with medium bitter and spicy. Medium fluidity. For each locus the allele size (expressed in base pairs) is reported. 

Molecular Markers


Fatty Acid Composition

" Canino " 

Biochemical Characters

Myristic acid 0,01 ± 0,00 

Palmitic


Organoleptic oil values

Sensory Analysis (Panel test) 
Comment: fruity medium, with hints of almond and read sensations of grass and artichoke. Balanced taste sensation with a medium bitter and spicy. Medium-high fluidity. For each locus the allele size (expressed in base pairs) is reported. 

Molecular Markers


Fatty Acid Composition

" Carboncella " 

Biochemical Characters

Myristic 

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 bitter and spicy. Medium fluidity. For each locus the allele size (expressed in base pairs) is reported. 

Molecular Markers


Fatty Acid Composition

" Carbonchia " 

Biochemical Characters

Myristic acid 0,01 ± 0,00 

Palmitic


Organoleptic oil values

Sensory Analysis (Panel test) 
Comment: fruity medium, with hints of almond, read sensations of grass and artichoke. Balanced taste sensation with a medium bitter and spicy. Medium-high fluidity. 

Molecular Markers


-213

References: 
1 -Pietrangeli E., Russo A., In: Olivi D'Abruzzo, Grafiche di Prinzio (1997), pp. 28-29. 2 -Muzzalupo I., Lombardo N., Salimonti A., et al. Adv. Hort. Sci. (2008), 22(2): pp. 142-148. For each locus the allele size (expressed in base pairs) is reported. 

Fatty Acid Composition

" Cariasina " 

Biochemical Characters

Myristic 

Organoleptic oil values

Sensory Analysis (Panel test) 
Comment: fruity medium, with hints of grass, almond and artichoke. Balanced taste sensation with a medium-light bitter and spicy. Medium-light fluidity. For each locus the allele size (expressed in base pairs) is reported. 

Molecular Markers


Fatty Acid Composition

" Carmelitana " 

Biochemical Characters

Myristic 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, read sensations of grass, soft fruits, and artichoke. Balanced taste sensation with a medium bitter and spicy. Medium-high fluidity. For each locus the allele size (expressed in base pairs) is reported. 

Molecular Markers


Fatty Acid Composition

" Carolea " 

Biochemical Characters

Myristic 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: medium-high fruity, with good sensation of grass, less almond and artichoke. Balanced taste sensation, with bitter and spicy medium. Medium-high fluidity. For each locus the allele size (expressed in base pairs) is reported. 

Molecular Markers


Fatty Acid Composition

" Carpinetana " 

Biochemical Characters

Myristic acid 0,01 ± 0,00 

Palmitic


Organoleptic oil values

Sensory Analysis (Panel test) 
Comment: fruity medium-hight, with good sensation of grass, artichoke and almond. Balanced in flavours, with hints of bitter and spicy medium-high intensity. Medium-high fluidity. References: 

Molecular Markers

1 -Pietrangeli E., Russo A., In: Olivi D'Abruzzo, Grafiche di Prinzio (1997), pp. 30-31. 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. 

Fatty Acid Composition


Biochemical Characters

Myristic acid 0,01 ± 0,00 For each locus the allele size (expressed in base pairs) is reported. 

Palmitic


Molecular Markers


Fatty Acid Composition

" Corniola " 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. Balanced taste sensation with a medium-light bitter and medium-high spicy. Medium fluidity. For each locus the allele size (expressed in base pairs) is reported. 

Molecular Markers


Fatty Acid Composition

" Coroncina " 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 taste of almond, read sensations of artichoke and aromatic herbs. Balanced taste sensation with medium bitter and spicy. Medium fluidity. For each locus the allele size (expressed in base pairs) is reported. 

Molecular Markers


Fatty Acid Composition


" Crognalegna "

Areal distribution or origin area: Abruzzo 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 artichoke and aromatic herbs, read sensations of almond. Balanced taste sensation with medium-light bitter and spicy. Medium -high. References: 

Molecular Markers

1 -Pietrangeli E., Russo A., In: Olivi D'Abruzzo, Grafiche di Prinzio (1997), pp. 32-33. 2 -Muzzalupo I., Lombardo N., Salimonti A., et al. Adv. Hort. Sci. (2008), 22(2): pp. 142-148. 
Table 2. Microsatellites (SSR) loci analyzed. 
For each locus the allele size (expressed in base pairs) is reported. 

Fatty Acid Composition

" Cucca " 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 artichoke and read sensations of grass and almond. Balanced taste sensation with a medium-high bitter and spicy. Medium-high fluidity. For each locus the allele size (expressed in base pairs) is reported. 

Molecular Markers


Fatty Acid Composition

" Dolce Agogia " 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 leaves. Balanced taste sensation with a medium bitter and medium-light spicy. Medium fluidity. 

Molecular Markers


References:

1 -Russo G. In: Atti Convegno Nazionale di Olivicoltura, Ist. Sper. Olivic. Spoleto (2002), pp. 423-426 . 2 -Muzzalupo I., Stefanizzi F., Perri E. HortScience (2009), 44: pp. 582-588. 
Table 2. Microsatellites (SSR) loci analyzed. 
For each locus the allele size (expressed in base pairs) is reported. 

Fatty Acid Composition


Biochemical Characters

Myristic 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 read sensations of almond and artichoke. Balanced taste sensation with a medium bitter and spicy. Medium fluidity. Table 1. Average values (express in % ± standard deviations) of the fatty acids methyl esters and nutritional ratios obtained from single cultivar olive oils. 

Molecular Markers


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 bitter and spicy. Medium fluidity. For each locus the allele size (expressed in base pairs) is reported. 

Molecular Markers


Fatty Acid Composition

" Dritta " 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 artichoke, read sensations of almond. Balanced taste sensation with a medium bitter and spicy. Medium fluidity. References: 

Molecular Markers

1 -Pietrangeli E., Russo A., In: Olivi D'Abruzzo, Grafiche di Prinzio (1997), pp. 38-39. 2 -Muzzalupo I., Lombardo N., Salimonti A., et al. Adv. Hort. Sci. (2008), 22(2): pp. 142-148. 
Table 2. Microsatellites (SSR) loci analyzed. 
For each locus the allele size (expressed in base pairs) is reported. 

Fatty Acid Composition


Biochemical Characters

Myristic 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 taste of almond and artichoke, with read sensations of aromatic herbs. Balanced taste sensation with medium bitter and spicy. Medium-high. Table 1. Average values (express in % ± standard deviations) of the fatty acids methyl esters and nutritional ratios obtained from single cultivar olive oils. 

Molecular Markers


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

Molecular Markers


Fatty Acid Composition

" Fosco " Table 1. Average values (express in % ± standard deviations) of the fatty acids methyl esters and nutritional ratios obtained from single cultivar olive oils. 

Molecular Markers


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. Table 1. Average values (express in % ± standard deviations) of the fatty acids methyl esters and nutritional ratios obtained from single cultivar olive oils. 

Molecular Markers


Organoleptic oil values

Sensory Analysis (Panel test) 
Comment: fruity medium-high, with hints of almond, and read sensations of artichoke and grass. Balanced taste sensation with a medium bitter and spicy. Medium-high fluidity. Table 1. Average values (express in % ± standard deviations) of the fatty acids methyl esters and nutritional ratios obtained from single cultivar olive oils. 

Molecular Markers


Molecular Markers


Molecular Markers


Molecular Markers


Molecular Markers


Molecular Markers


Organoleptic oil values

Sensory Analysis (Panel test) 
Comment: fruity medium -light, with hints of artichoke and almond. Balanced in flavours, with hints of bitter and spicy medium intensity, medium fluidity. 

Molecular Markers


Molecular Markers


Molecular Markers


Fatty Acid Composition


Biochemical Characters

Myristic 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 soft fruits and read sensations of almond, grass and artichoke. Balanced taste sensation with a medium-high bitter and spicy. Mediumhigh. Table 1. Average values (express in % ± standard deviations) of the fatty acids methyl esters and nutritional ratios obtained from single cultivar olive oils. 

Molecular Markers


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 bitter and spicy. Medium fluidity. Table 1. Average values (express in % ± standard deviations) of the fatty acids methyl esters and nutritional ratios obtained from single cultivar olive oils. 

Molecular Markers


Organoleptic oil values

Sensory Analysis (Panel test) 
Comment: fruity medium-high, with taste of artichoke and tomato, read sensations of almond. Balanced taste sensation with medium bitter and spicy. Medium-high fluidity. References: 

Molecular Markers

1 -Ferrara E., Lamparelli F. In: Atti Convegno l'Olivicoltura mediterranea, Ist, Sper, Olivic. (1995), pp. 133-141 . Table 1. Average values (express in % ± standard deviations) of the fatty acids methyl esters and nutritional ratios obtained from single cultivar olive oils. 

Molecular Markers


Organoleptic oil values

Sensory Analysis (Panel test) 
Comment: fruity medium, with hints of artichoke, read sensations of tomato, grass and leaves. Balanced taste sensation with a medium-light bitter and spicy. Medium fluidity. Table 1. Average values (express in % ± standard deviations) of the fatty acids methyl esters and nutritional ratios obtained from single cultivar olive oils. 

Molecular Markers


Fatty Acid Composition


Biochemical Characters


Organoleptic oil values

Sensory Analysis (Panel test) 
Comment: fruity medium, with taste of tomato. Balanced taste sensation with medium bitter and spicy. Medium fluidity. Table 1. Average values (express in % ± standard deviations) of the fatty acids methyl esters and nutritional ratios obtained from single cultivar olive oils. 

Molecular Markers


Molecular Markers


Molecular Markers


Organoleptic oil values

Sensory Analysis (Panel test) 
Comment: fruity medium, with hints of artichoke and almond. Balanced in flavours, with hints of bitter and spicy medium intensity, medium fluidity. Table 1. Average values (express in % ± standard deviations) of the fatty acids methyl esters and nutritional ratios obtained from single cultivar olive oils. 

Molecular Markers


Molecular Markers


Fatty Acid Composition


Biochemical Characters


Organoleptic oil values

Sensory Analysis (Panel test) 
Comment: fruity medium-high, with taste of artichoke, tomato, and grass-leaves. Balanced taste sensation with strong bitter and spicy. Medium-high fluidity. 

Molecular Markers


Fatty Acid Composition


Biochemical Characters

Myristic acid 0,01 ± 0,00 Table 1. Average values (express in % ± standard deviations) of the fatty acids methyl esters and nutritional ratios obtained from single cultivar olive oils. 

Palmitic


Organoleptic oil values

Sensory Analysis (Panel test) 
Comment: fruity medium-high, with taste of almond and tomato. Balanced taste sensation with medium bitter and spicy. Medium-high fluidity. Table 1. Average values (express in % ± standard deviations) of the fatty acids methyl esters and nutritional ratios obtained from single cultivar olive oils. 

Molecular Markers


Molecular Markers


Organoleptic oil values

Sensory Analysis (Panel test) 
Comment: fruity medium, with taste of grass, leaves, and almond, read sensations of soft fruits. Balanced taste sensation with medium bitter and spicy. Medium fluidity. Table 1. Average values (express in % ± standard deviations) of the fatty acids methyl esters and nutritional ratios obtained from single cultivar olive oils. 

Molecular Markers


Organoleptic oil values

Sensory Analysis (Panel test) 
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 fluidity. Table 1. Average values (express in % ± standard deviations) of the fatty acids methyl esters and nutritional ratios obtained from single cultivar olive oils. 

Molecular Markers


Molecular Markers


Organoleptic oil values

Sensory Analysis (Panel test) 
Comment: fruity medium-high, with hints of almond and tomato, read sensations of grass and artichoke. Balanced taste sensation with a medium-high bitter and spicy. Mediumhigh fluidity. Table 1. Average values (express in % ± standard deviations) of the fatty acids methyl esters and nutritional ratios obtained from single cultivar olive oils. 

Molecular Markers


Organoleptic oil values

Sensory Analysis (Panel test) 
Comment: fruity medium-high, with hints of almond, grass, and artichoke, read sensations of leaf. Balanced taste sensation with a medium-high bitter and spicy. Medium-high fluidity. 

Molecular Markers


Fatty Acid Composition


Biochemical Characters

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

Molecular Markers


Fatty Acid Composition


Biochemical Characters

Myristic acid 0,00 ± 0,00 Table 1. Average values (express in % ± standard deviations) of the fatty acids methyl esters and nutritional ratios obtained from single cultivar olive oils. 

Palmitic


Molecular Markers


Molecular Markers


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. Table 1. Average values (express in % ± standard deviations) of the fatty acids methyl esters and nutritional ratios obtained from single cultivar olive oils. 

Molecular Markers


Organoleptic oil values

Sensory Analysis (Panel test) 
Comment: fruity medium, with hints of grass and leaves, read sensations of almond and aromatic herbs. Balanced taste sensation with a medium bitter and medium-high spicy. Medium fluidity. Table 1. Average values (express in % ± standard deviations) of the fatty acids methyl esters and nutritional ratios obtained from single cultivar olive oils. 

Molecular Markers


Organoleptic oil values

Sensory Analysis (Panel test) 
Comment: fruity medium, with hints of grass, read sensations of almond and artichoke. Balanced taste sensation with a medium bitter and spicy. Medium fluidity. Table 1. Average values (express in % ± standard deviations) of the fatty acids methyl esters and nutritional ratios obtained from single cultivar olive oils. 

Molecular Markers


Organoleptic oil values

Sensory Analysis (Panel test) 
Comment: fruity medium-high, with hints of leaves, grass, almond and artichoke. Balanced taste sensation with a medium-high bitter and spicy. Medium-high fluidity. Table 1. Average values (express in % ± standard deviations) of the fatty acids methyl esters and nutritional ratios obtained from single cultivar olive oils. 

Molecular Markers


Organoleptic oil values

Sensory Analysis (Panel test) 
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. Medium-high fluidity. Table 1. Average values (express in % ± standard deviations) of the fatty acids methyl esters and nutritional ratios obtained from single cultivar olive oils. 

Molecular Markers


Organoleptic oil values

Sensory Analysis (Panel test) 
Comment: fruity medium-high, with hints of almond and read sensations of artichoke and grass. Balanced taste sensation with a medium-high bitter and spicy. Medium-high fluidity. 

Molecular Markers


References:

1 -Basso M. In: Le cultivar coltivate sui monti pisani, Ann. Fac. Agr. Pisa (1958), 12 pp. 14-54. 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. 

Organoleptic oil values

Sensory Analysis (Panel test) 
Comment: medium fruity , with good sensation of grass, less almond and artichoke. Balanced taste sensation, with bitter and spicy medium. Medium fluidity. Table 1. Average values (express in % ± standard deviations) of the fatty acids methyl esters and nutritional ratios obtained from single cultivar olive oils. 

Molecular Markers


Organoleptic oil values

Sensory Analysis (Panel test) 
Comment: fruity medium-high, with taste of almond and artichoke, with read sensations of aromatic herbs. Balanced taste sensation with medium bitter and spicy. Medium-high fluidity. Table 1. Average values (express in % ± standard deviations) of the fatty acids methyl esters and nutritional ratios obtained from single cultivar olive oils. 

Molecular Markers


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 medium spicy. Medium-high fluidity. Table 1. Average values (express in % ± standard deviations) of the fatty acids methyl esters and nutritional ratios obtained from single cultivar olive oils. 

Molecular Markers


Organoleptic oil values

Sensory Analysis (Panel test) 
Comment: fruity medium-high, with taste of almond and tomato, read sensations of grass, leaf, and aromatic herbs. Balanced taste sensation with medium-light bitter and medium spicy. Medium-high fluidity. Table 1. Average values (express in % ± standard deviations) of the fatty acids methyl esters and nutritional ratios obtained from single cultivar olive oils. 

Molecular Markers


Molecular Markers


Organoleptic oil values

Sensory Analysis (Panel test) 
Comment: fruity medium, with taste of grass, read sensations of almond, artichoke and leaves. Balanced taste sensation with medium bitter and spicy. Medium fluidity. Table 1. Average values (express in % ± standard deviations) of the fatty acids methyl esters and nutritional ratios obtained from single cultivar olive oils. 

Molecular Markers


Organoleptic oil values

Sensory Analysis (Panel test) 
Comment: medium fruity, with good sensation of grass, less almond and artichoke. Balanced taste sensation, with bitter and spicy medium. Medium fluidity. Table 1. Average values (express in % ± standard deviations) of the fatty acids methyl esters and nutritional ratios obtained from single cultivar olive oils. 

Molecular Markers


Organoleptic oil values

Sensory Analysis (Panel test) 
Comment: fruity medium, with read sensations of artichoke, almond and grass. Balanced taste sensation with medium spicy and bitter. Medium fluidity. Table 1. Average values (express in % ± standard deviations) of the fatty acids methyl esters and nutritional ratios obtained from single cultivar olive oils. 

Molecular Markers


Organoleptic oil values

Sensory Analysis (Panel test) 
Comment: fruity medium -light, with hints of almond and read sensations of grass and artichoke. Balanced taste sensation with a medium -light bitter and spicy. Medium fluidity. Table 1. Average values (express in % ± standard deviations) of the fatty acids methyl esters and nutritional ratios obtained from single cultivar olive oils. 

Molecular Markers


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. Table 1. Average values (express in % ± standard deviations) of the fatty acids methyl esters and nutritional ratios obtained from single cultivar olive oils. 

Molecular Markers


Organoleptic oil values

Sensory Analysis (Panel test) 
Comment: fruity medium-high, with taste of almond, read sensations of tomato, grass, leaf and aromatic herbs. Balanced taste sensation with medium bitter and spicy. Medium-high fluidity. Table 1. Average values (express in % ± standard deviations) of the fatty acids methyl esters and nutritional ratios obtained from single cultivar olive oils. 

Molecular Markers


Organoleptic oil values

Sensory Analysis (Panel test) 
Comment: medium-high fruity, with good sensation of grass, less almond and artichoke. Balanced taste sensation, with bitter and spicy medium-high. Medium-high fluidity. Table 1. Average values (express in % ± standard deviations) of the fatty acids methyl esters and nutritional ratios obtained from single cultivar olive oils. 

Molecular Markers


Organoleptic oil values

Sensory Analysis (Panel test) 
Comment: fruity medium-high, with hints of almond and artichoke, read sensations of grass and tomato. Balanced taste sensation with a medium bitter and spicy. Medium fluidity. Table 1. Average values (express in % ± standard deviations) of the fatty acids methyl esters and nutritional ratios obtained from single cultivar olive oils. 

Molecular Markers


Organoleptic oil values

Sensory Analysis (Panel test) 
Comment: medium fruity, with good sensation of almond and aromatic herbs, less grass and artichoke. Balanced taste sensation, with bitter and spicy medium. Medium-high fluidity. References: 

Molecular Markers

1 -Pietrangeli E., Russo A., In: Olivi D'Abruzzo, Grafiche di Prinzio (1997), pp. 56-57. 2 -Muzzalupo I., Salimonti A., Caravita M. A., et al. Adv. Hort. Sci. (2008), 22(2): pp. 129-135. Table 1. Average values (express in % ± standard deviations) of the fatty acids methyl esters and nutritional ratios obtained from single cultivar olive oils. 

Molecular Markers


Molecular Markers


Organoleptic oil values

Sensory Analysis (Panel test) 
Comment: fruity medium -light, with hints of artichoke and almond. Balanced in flavours, with hints of bitter and spicy medium intensity, medium fluidity. References: 

Molecular Markers

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

Molecular Markers


Organoleptic oil values

Sensory Analysis (Panel test) 
Comment: fruity medium, with good sensation of almond, grass, and artichoke. Balanced in flavours, with hints of bitter and spicy medium intensity. Medium fluidity. Table 1. Average values (express in % ± standard deviations) of the fatty acids methyl esters and nutritional ratios obtained from single cultivar olive oils. 

Molecular Markers


Molecular Markers


Molecular Markers


Molecular Markers


Molecular Markers


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. References: 

Molecular Markers


Molecular Markers

1 -Pietrangeli E., Russo A., In: Olivi D'Abruzzo, Grafiche di Prinzio (1997), pp. 32-33. 2 -Muzzalupo I., Salimonti A., Caravita M. A., et al. Adv. Hort. Sci. (2008), 22(2): pp. 129-135. Table 1. Average values (express in % ± standard deviations) of the fatty acids methyl esters and nutritional ratios obtained from single cultivar olive oils. 

Molecular Markers


Organoleptic oil values

Sensory Analysis (Panel test) 
Comment: fruity medium-high, with hints of artichoke, read sensations of grass, tomato and almond. Balanced taste sensation with a medium bitter and spicy. Medium fluidity. For each locus the allele size (expressed in base pairs) is reported. 

Molecular Markers


Molecular Markers


Fatty Acid Composition


Figure 2 .

 2 Figure 2. Two different inflorescences 2.1.3.1. Length 




  Extent to which the two longitudinal halves match. Determined in a sample of 100 fruits taken from the middle section of fruiting shoots chosen from the most representative shoots on the south facing side of the tree. It is classified into three categories: 4.4. Position of maximum transverse diameter (position B) According to its location. Determined in a sample of 100 fruits taken from the middle section of fruiting shoots chosen from the most representative shoots on the south facing side of the tree. It is classified into three categories: a-Towards base b-Central c-Towards apex 2.1.4.5. Apex (position A) Determined in a sample of 100 fruits taken from the middle section of fruiting shoots chosen from the most representative shoots on the south facing side of the tree. It is classified into two categories: a-Pointed b-Rounded 2.1.4.6. Base (position A) Determined in a sample of 100 fruits taken from the middle section of fruiting shoots chosen from the most representative shoots on the south facing side of the tree. It is classified into two categories: a-Truncate b-Rounded 2.1.4.7. Nipple Determined in a sample of 100 fruits taken from the middle section of fruiting shoots chosen from the most representative shoots on the south facing side of the tree. This characteristic of the tip of the fruit style is: a-Absent b-Tenuous c-Obvious 2.1.4.8. Lenticelles When the fruit is still green.Determined in a sample of 100 fruits taken from the middle section of fruiting shoots chosen from the most representative shoots on the south facing side of the tree. It is classified into the following categories: a. few or many b. small or large a-Few and large b-Many and small 2.1.5 




  Extent to which the two longitudinal halves match. It is classified into three categories: a-Symmetric b-Slightly asymmetric c-Asymmetric 2.1.5.4. Position of maximum transverse diameter (position B) According to its location. It is classified into three categories: a-Towards base b-Central apex c-Towards apex 2.1.5.5. Apex (position A) The apex is classified into two categories: Based on depth and abundance of fibrovascular bundles. It is classified into three categories: of grooves Number of grooves that can be seen from the stalk insertion point. It is classified into three categories: a. Low (< at 7) b. Medium (from 7 at 10) c. High (> at 10) 


Figure 3 .

 3 Figure 3. Decanter and disc stack centrifuges 


Figure 4 .

 4 Figure 4. SSR profile of olive cultivar. The electropherograms were obtained using the 2100 Bioanalyzer running DNA 500 LabChips. DNA extracted from leaf. GAPU71A (1), UDO03 (2), UDO 39 (3), and Ladder (L). The horizontal axis represents migration time of DNA fragments in seconds, and the vertical axis represents fluorescence. Upper and lower peaks in the electropherogram represent the internal DNA markers at 15 and 600 bp, which were used to size and quantify the PCR products 


(

  synonymy: Noce, Oliva noce, Oliva grossa, etc.) 


(

  synonymy: Aurina di Venafro, Liciniana, Oliva di Venafro, etc.)Areal distribution or origin area: 




  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 artichoke. Balanced taste sensation with a medium-light bitter and spicy. Medium-light fluidity. 


Flesh

  


(

  synonymy: Cafarella, Leccese, Oliva di Nardo', Saracena, Vosciola, etc.) Areal distribution or origin area: Puglia Flesh/pit weight ratio: low (3 


Flesh

  


Flesh

  


Flesh

  


Flesh

  


Flesh

  




  Average values (express in % ± standard deviations) of the fatty acids methyl esters and nutritional ratios obtained from single cultivar olive oils.Organoleptic oil valuesSensory Analysis (Panel test)Comment: fruity medium, with hints of almond and read sensations of grass and artichoke. Balanced taste sensation with a medium bitter and spicy. Medium fluidity. 


(

  synonymy:Cornale, Corniola Villapiana, Farisana, etc.) Areal distribution or origin area: Calabria Flesh/pit weight ratio: medium (5Growth habit: spreading-erect Canopy-density: medium-denseLeaf charactersBlade length (cm): medium (5,25 ± 0,43) Blade width (cm): medium (1,28 ± 0,09) Shape (blade length/width): 


(

  synonymy:Corgniola, Corgnolo, Coriola, Cornigliola, etc.) Areal distribution or origin area: Umbria Flesh/pit weight ratio: medium (5Average values (express in % ± standard deviations) of the fatty acids methyl esters and nutritional ratios obtained from single cultivar olive oils. N. In: Le risorse genetiche vegetali presso gli IRSA, MIPAF(2001), 1: pp. 361-405. 2 -Muzzalupo I., Stefanizzi F., Bucci C., et al. In Acta Italus Hortus, (2011), 1: 138 -140. 


(

  synonymy: Corallina, Corona, Coronella, ect.) Areal distribution or origin area: Marche Flesh/pit weight ratio: medium (5Average values (express in % ± standard deviations) of the fatty acids methyl esters and nutritional ratios obtained from single cultivar olive oils. G., Alfei B., Santinelli A. In: Varietà di olivo nelle Marche. ASSAM (2001), pp. 37-40. 2 -Various authors. In: Catalogo Nazionale delle Varietà di Olivo . University of Bari (in press), ISBN 978-88-88793-97-9. 


Table 2 .

 2 Microsatellites (SSR) loci analyzed. For each locus the allele size (expressed in base pairs) is reported. 


Flesh

  


(

  synonymy: Cucco, Oliva da indolcire, Olivone etc.) Areal distribution or origin area: Toscana Flesh/pit weight ratio: low (4 




  Average values (express in % ± standard deviations) of the fatty acids methyl esters and nutritional ratios obtained from single cultivar olive oils. G., Alfei B., Rosati S., et al. In: Varietà di olivo in Umbria.Ed. Pliniana (2000), pp.13-18. 2 -Various authors. In: Catalogo Nazionale delle Varietà di Olivo . University of Bari (in press), 


Table 2 .

 2 Microsatellites (SSR) loci analyzed. For each locus the allele size (expressed in base pairs) is reported. 


(

  synonymy: Dolce San Felice, Dritta di Loreto, Dritta di Moscufo, San Felice, etc.) Areal distribution or origin area: Abruzzo Flesh/pit weight ratio: high (7 


(

  synonymy: Carbonella, Morellino, Morello, Nostrale, Oliva Tonda, etc.) Areal distribution or origin area: Lazio Flesh/pit weight ratio: medium (5,00 ± 0,15) Oil content (%): medium (48,31 ± 1,23) Purpose: oil Tree characters Vigour: medium-strong Growth habit: spreading Canopy-density: medium Leaf characters Blade length (cm): medium (5,74 ± 0,49) Blade width (cm): medium (1,37 ± 0,11) Shape (length/width): elliptic-lanceolate Inflorescence characters Inflorescence length (cm): long (3,86 ± 0,71) Number of flowers: medium (24,59 ± 2,31) Fruit characters Fresh weight of 100 fruits (g): low (1,62 ± 0,03) Shape (length/width): spherical Symmetry: slightly asymmetric Position of maximum transverse diameter: central Apex: rounded Base: truncate Niplle: absent Lenticels: many and small Pit characters Weight of 100 pits (g): low (0,29 ± 0,01) Shape (length/width): ovoid Mucron: absent Symmetry: slightly asymmetric Position of maximum transverse diameter: central Apex: rounded Base: rounded Surface: smooth Number of grooves: medium 


(

  synonymy: Cipressino, Franjivento, Olivo Cipressino, Olivo di Pietrafitta, etc.) Areal distribution or origin area: Puglia Flesh/pit weight ratio: medium (5,80 ± 0,81) Oil content (%): medium (42,19 ± 1,23) Purpose: oil Tree characters Vigour: strong Growth habit: erect Canopy-density: dense Leaf characters Blade length (cm): medium (6,32 ± 0,56) Blade width (cm): medium (1,22 ± 0,13) Shape (length/width): elliptic-lanceolate Inflorescence characters Inflorescence length (cm): long (4,36 ± 0,76) Number of flowers: high (32,90 ± 5,01) Fruit characters Fresh weight of 100 fruits (g): medium (2,12 ± 0,42) Shape (length/width): spherical Symmetry: symmetric Position of maximum transverse diameter: central Apex: rounded Base: truncate Niplle: absent Lenticels: many and small Pit characters Weight of 100 pits (g): medium (0,34 ± 0,05) Shape (length/width): ovoid Mucron: obvious Symmetry: symmetric Position of maximum transverse diameter: central Apex: rounded Base: rounded Surface: smooth Number of grooves: low 


(

  synonymy: Cipressino, Franjivento, Olivo Cipressino, Olivo di Pietrafitta, etc.) Areal distribution or origin area: Puglia Flesh/pit weight ratio: medium (5,80 ± 0,81) Oil content (%): medium (42,19 ± 1,23) Purpose: oil Tree characters Vigour: strong Growth habit: erect Canopy-density: dense Leaf characters Blade length (cm): medium (6,32 ± 0,56) Blade width (cm): medium (1,22 ± 0,13) Shape (length/width): elliptic-lanceolate Inflorescence characters Inflorescence length (cm): long (4,36 ± 0,76) Number of flowers: high (32,90 ± 5,01) Fruit characters Fresh weight of 100 fruits (g): medium (2,12 ± 0,42) Shape (length/width): spherical Symmetry: symmetric Position of maximum transverse diameter: central Apex: rounded Base: truncate Niplle: absent Lenticels: many and small Pit characters Weight of 100 pits (g): medium (0,34 ± 0,05) Shape (length/width): ovoid Mucron: obvious Symmetry: symmetric Position of maximum transverse diameter: central Apex: rounded Base: rounded Surface: smooth Number of grooves: low 


(

  synonymy: Comune, Correggiolo, Gentile, Larcianese, Razzo, etc.) Areal distribution or origin area: Toscana Flesh/pit weight ratio: medium (5,92 ± 1,12) Oil content (%): medium (44,87 ± 2,89) Purpose: oil Tree characters Vigour: medium-strong Growth habit: spreading-erect Canopy-density: medium-dense Leaf characters Blade length (cm): medium (6,15 ± 0,54) Blade width (cm): broad (1,58 ± 0,22) Shape (length/width): elliptic Inflorescence characters Inflorescence length (cm): long (3,67 ± 0,70) Number of flowers: medium (19,16 ± 2,80) Fruit characters Fresh weight of 100 fruits (g): medium (2,56 ± 0,40) 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 (0,42 ± 0,05) Shape (length/width): elliptic Mucron: obvious Symmetry: symmetric Position of maximum transverse diameter: central Apex: pointed Base: pointed Surface: rugose Number of grooves: medium 


(

  synonymy: Colletortese, Gentile di Colletorto, Noccioluta, Oliva nera di Colletorto, etc.) Areal distribution or origin area: Molise Flesh/pit weight ratio: low (4,35 ± 0,11) Oil content (%): medium (43,56 ± 1,26) Purpose: oil Tree characters Vigour: medium-weak Growth habit: spreading Canopy-density: medium Leaf characters Blade length (cm): medium (5,35 ± 0,45) Blade width (cm): medium (1,10 ± 0,12) Shape (length/width): elliptic-lanceolate Inflorescence characters Inflorescence length (cm): short (2,34 ± 0,75) Number of flowers: low (13,08± 0,00) Fruit characters Fresh weight of 100 fruits (g): medium (2,66 ± 0,08) Shape (length/width): ovoid Symmetry: slightly asymmetric Position of maximum transverse diameter: central Apex: rounded Base: truncate Niplle: tenuous Lenticels: few and small Pit characters Weight of 100 pits (g): high (0,50 ± 0,01) Shape (length/width): ovoid Mucron: obvious Symmetry: slightly asymmetric Position of maximum transverse diameter: towards apex Apex: rounded Base: rounded Surface: smooth Number of grooves: medium 




  Average values (express in % ± standard deviations) of the fatty acids methyl esters and nutritional ratios obtained from single cultivar olive oils.Organoleptic oil valuesSensory Analysis (Panel test)Comment: fruity medium-high, with hints of almond and read sensations of grass and artichoke. Balanced taste sensation with a medium bitter and spicy. Medium fluidity. 




  Average values (express in % ± standard deviations) of the fatty acids methyl esters and nutritional ratios obtained from single cultivar olive oils. A., Cantini C., Sani G., In: L'olivo in Toscana: il germoplasma autoctono, Ed. ARSIA (2001). 2 -Various authors. In: Catalogo Nazionale delle Varietà di Olivo, University of Bari (in press), 


Table 2 .

 2 Microsatellites (SSR) loci analyzed. For each locus the allele size (expressed in base pairs) is reported. 




  Average values (express in % ± standard deviations) of the fatty acids methyl esters and nutritional ratios obtained from single cultivar olive oils.Organoleptic oil valuesSensory Analysis (Panel test)Comment: medium-high fruity , with good sensation of grass, less almond and artichoke. Balanced taste sensation, with bitter and spicy medium. Medium-high fluidity. 




  Average values (express in % ± standard deviations) of the fatty acids methyl esters and nutritional ratios obtained from single cultivar olive oils.Organoleptic oil valuesSensory Analysis (Panel test)Comment: medium fruity , with good sensation of grass, less almond and artichoke. Balanced taste sensation, with bitter and spicy medium. Medium fluidity. 




  Average values (express in % ± standard deviations) of the fatty acids methyl esters and nutritional ratios obtained from single cultivar olive oils.Organoleptic oil valuesSensory 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. 




  Average values (express in % ± standard deviations) of the fatty acids methyl esters and nutritional ratios obtained from single cultivar olive oils.Organoleptic oil valuesSensory Analysis (Panel test)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 fluidity. 




  Average values (express in % ± standard deviations) of the fatty acids methyl esters and nutritional ratios obtained from single cultivar olive oils.Organoleptic oil valuesSensory Analysis (Panel test)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 fluidity. 




  Average values (express in % ± standard deviations) of the fatty acids methyl esters and nutritional ratios obtained from single cultivar olive oils. M.V., Pandolfi S. In: Catalogo delle principali varietà di olivo delLazio, Ist. Sper. Olivic. (2003), pp. 15-16. 2 -Various authors. In: Catalogo Nazionale delle Varietà di Olivo, University of Bari (in press), 


Table 2 .

 2 Microsatellites (SSR) loci analyzed. For each locus the allele size (expressed in base pairs) is reported. 




  Average values (express in % ± standard deviations) of the fatty acids methyl esters and nutritional ratios obtained from single cultivar olive oils. A., Cantini C., Sani G. In: Atti 4° Convegno Nazionale sullaBiodiversità, Alghero (2000), pp. 497-500. 2 -Various authors. In: Catalogo Nazionale delle Varietà di Olivo. University of Bari (in press), 


Table 2 .

 2 Microsatellites (SSR) loci analyzed. For each locus the allele size (expressed in base pairs) is reported. Average values (express in % ± standard deviations) of the fatty acids methyl esters and nutritional ratios obtained from single cultivar olive oils. G.,Alfei B., Rosati S., et al. In: Varietà di olivo in Umbria. Ed. Pliniana (2000), pp.25-30.2 -Muzzalupo I., Stefanizzi F.,Salimonti A., et al. Sci. Agric. (2009), 66 (5) : pp. 685-690 . 


Table 2 .

 2 Microsatellites (SSR) loci analyzed. For each locus the allele size (expressed in base pairs) is reported. 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 artichoke and almond. Balanced in flavours, with hints of bitter and spicy medium-light intensity. Medium fluidity. 




  Average values (express in % ± standard deviations) of the fatty acids methyl esters and nutritional ratios obtained from single cultivar olive oils. T., Cartabellotta D., Motisi A., et al. In: Cultivar di olivo siciliane, Università degli Studi di Palermo(2007), pp. 158-162. 2 -Muzzalupo I., Stefanizzi F., Perri E. HortScience (2009), 44: pp. 582-588. 


Table 2 .

 2 Microsatellites (SSR) loci analyzed. For each locus the allele size (expressed in base pairs) is reported. Average values (express in % ± standard deviations) of the fatty acids methyl esters and nutritional ratios obtained from single cultivar olive oils.Organoleptic oil valuesSensory Analysis (Panel test)Comment: fruity medium-high, with good sensation of grass, artichoke and almond. Balanced in flavours, with hints of bitter and spicy medium intensity. Medium-high fluidity. 




  Average values (express in % ± standard deviations) of the fatty acids methyl esters and nutritional ratios obtained from single cultivar olive oils. M.V., Pandolfi S. In: Catalogo delle principali varietà di olivo delLazio, Ist. Sper. Olivic. (2003), pp. 39-40. 2 -Various authors. In: Catalogo Nazionale delle Varietà di Olivo, University of Bari (in press), 


Table 2 .

 2 Microsatellites (SSR) loci analyzed. For each locus the allele size (expressed in base pairs) is reported. Average values (express in % ± standard deviations) of the fatty acids methyl esters and nutritional ratios obtained from single cultivar olive oils.A., Cantini C., Sani G., In: L'olivo in Toscana: il germoplasma autoctono, Ed. ARSIA (2001). 2 -Various authors. In: Catalogo Nazionale delle Varietà di Olivo, University of Bari (in press), 


Table 2 .

 2 Microsatellites (SSR) loci analyzed. For each locus the allele size (expressed in base pairs) is reported. 




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


Table 2 .

 2 Microsatellites (SSR) loci analyzed. For each locus the allele size (expressed in base pairs) is reported. 




  Average values (express in % ± standard deviations) of the fatty acids methyl esters and nutritional ratios obtained from single cultivar olive oils. G., Alfei B., D' Ambrosio A., et al. In: Varietà di olivo inUmbria, Ed. Pliniana (2000), pp. 37-42.2 -Muzzalupo I., Stefanizzi F.,Salimonti A., et al. Sci. Agric. (2009), 66 (5) : pp. 685-690 . 


Table 2 .

 2 Microsatellites (SSR) loci analyzed. For each locus the allele size (expressed in base pairs) is reported. Average values (express in % ± standard deviations) of the fatty acids methyl esters and nutritional ratios obtained from single cultivar olive oils. 




  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 hints of almond and read sensations of grass and artichoke. Balanced taste sensation with a medium -light bitter and spicy. Medium fluidity. 




  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 hints of almond and read sensations of grass and artichoke. Balanced taste sensation with a medium -light bitter and spicy. Medium fluidity. 




  Average values (express in % ± standard deviations) of the fatty acids methyl esters and nutritional ratios obtained from single cultivar olive oils. 




  Average values (express in % ± standard deviations) of the fatty acids methyl esters and nutritional ratios obtained from single cultivar olive oils. T., Cartabellotta D., Motisi A., et all. In: Cultivar di olivo siciliane, Università degli Studi di Palermo(2007), pp. 54-58. 2 -Muzzalupo I., Stefanizzi F., Perri E. HortScience (2009), 44: pp. 582-588. 


Table 2 .

 2 Microsatellites (SSR) loci analyzed. For each locus the allele size (expressed in base pairs) is reported. 




  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 hints of artichoke and almond. Balanced in flavours, with hints of bitter and spicy medium-light intensity. Medium fluidity. 




  Average values (express in % ± standard deviations) of the fatty acids methyl esters and nutritional ratios obtained from single cultivar olive oils. M. V., Pandolfi S., In: Olivo e Olio,(2001), 4: pp. 67-72. 2 -Muzzalupo I., Stefanizzi F., Bucci C., et al. In Acta Italus Hortus, (2011), 1: 138 -140. 


Table 2 .

 2 Microsatellites (SSR) loci analyzed. For each locus the allele size (expressed in base pairs) is reported. 




  Average values (express in % ± standard deviations) of the fatty acids methyl esters and nutritional ratios obtained from single cultivar olive oils.Organoleptic oil valuesSensory Analysis (Panel test)Comment: fruity medium-high, with hints of grass and almond, read sensations of artichoke and tomato. Balanced taste sensation with a medium-high bitter and spicy. Medium-high fluidity. 




  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 taste of artichoke and tomato, read sensations of almond. Balanced taste sensation with medium-light bitter and spicy. Medium fluidity. 




  Average values (express in % ± standard deviations) of the fatty acids methyl esters and nutritional ratios obtained from single cultivar olive oils.Organoleptic oil valuesSensory 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. 




  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 taste of almond and aromatic herbs, read sensations of artichoke and grass. Balanced taste sensation with medium-light bitter and spicy. Medium -high fluidity. 




  Average values (express in % ± standard deviations) of the fatty acids methyl esters and nutritional ratios obtained from single cultivar olive oils. G., Alfei B., Santinelli A. In: Varietà di olivo nelle Marche,(2001), ASSAM pp. 85-88. 2 -Muzzalupo I., Stefanizzi F., Bucci C., et al. In Acta Italus Hortus, (2011), 1: 138 -140. 


Table 2 .

 2 Microsatellites (SSR) loci analyzed. For each locus the allele size (expressed in base pairs) is reported. 




  N., Perri E., Muzzalupo I., et al. In: Il germoplasma olivicolo calabrese, Ist. Sper. Olivic.(2003), pp: 11. 2 -Perri E., Mazzotti F., Muzzalupo I., et al. In: Relazione attività, CO.R.ASS.OL. (2003). 3 -Muzzalupo I., Chiappetta A., Benincasa C., et al Sci Hortic-Amsterdam, (2010), 126: pp. 324-329. 


Table 2 .

 2 Microsatellites (SSR) loci analyzed. For each locus the allele size (expressed in base pairs) is reported. Average values (express in % ± standard deviations) of the fatty acids methyl esters and nutritional ratios obtained from single cultivar olive oils. authors. In: Catalogo Nazionale delle Varietà di Olivo, University of Bari (in press),ISBN 978-88-88793- 97-9. 2 -Muzzalupo I., Salimonti A., Caravita M. A., et al. Adv. Hort. Sci. (2008), 22(2): pp. 129-135. 


Table 2 .

 2 Microsatellites (SSR) loci analyzed. For each locus the allele size (expressed in base pairs) is reported. Average values (express in % ± standard deviations) of the fatty acids methyl esters and nutritional ratios obtained from single cultivar olive oils. authors. In: Catalogo Nazionale delle Varietà di Olivo, University of Bari (in press),ISBN 978-88-88793- 97-9. 2 -Muzzalupo I., Salimonti A., Caravita M. A., et al. Adv. Hort. Sci. (2008), 22(2): pp. 129-135. 


Table 2 .

 2 Microsatellites (SSR) loci analyzed. For each locus the allele size (expressed in base pairs) is reported. Average values (express in % ± standard deviations) of the fatty acids methyl esters and nutritional ratios obtained from single cultivar olive oils. regionale di sviluppo agricolo per il Molise. In: Il germoplasma dell'olivo nel Molise, Quaderno divulgativo dell'ERSA (2000), n° 5. 2 -Muzzalupo I.,Salimonti A., Caravita M. A., et al. Adv. Hort. Sci. (2008), 22(2): pp. 129-135. 


Table 2 .

 2 Microsatellites (SSR) loci analyzed. For each locus the allele size (expressed in base pairs) is reported. 


Table 2 .

 2 Microsatellites (SSR) loci analyzed. For each locus the allele size (expressed in base pairs) is reported. 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 artichoke and almond. Balanced in flavours, with hints of bitter and spicy medium-light intensity. Medium fluidity. 




  Average values (express in % ± standard deviations) of the fatty acids methyl esters and nutritional ratios obtained from single cultivar olive oils. T., Cartabellotta D., Motisi A., et all. In: Cultivar di olivo siciliane, Università degli Studi di Palermo(2007), pp. 59-64. 2 -Muzzalupo I., Stefanizzi F., Perri E. HortScience (2009), 44: pp. 582-588. 


Table 2 .

 2 Microsatellites (SSR) loci analyzed. For each locus the allele size (expressed in base pairs) is reported. 




  N., Perri E., Muzzalupo I., et al. In: Il germoplasma olivicolo calabrese, Ist. Sper. Olivic.(2003), pp: 25. 2 -Perri E., Mazzotti F., Muzzalupo I., et al. In: Relazione attività, CO.R.ASS.OL. (2003). 3 -Muzzalupo I., Chiappetta A., Benincasa C., et al Sci Hortic-Amsterdam, (2010), 126: pp. 324-329. 


Table 2 .

 2 Microsatellites (SSR) loci analyzed. For each locus the allele size (expressed in base pairs) is reported. 




  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. 


Table 2 .

 2 Microsatellites (SSR) loci analyzed. For each locus the allele size (expressed in base pairs) is reported. Average values (express in % ± standard deviations) of the fatty acids methyl esters and nutritional ratios obtained from single cultivar olive oils.A., Cantini C., Sani G., In: L'olivo in Toscana: il germoplasma autoctono, Ed. ARSIA (2001). 2 -Various authors. In: Catalogo Nazionale delle Varietà di Olivo, University of Bari (in press), 


Table 2 .

 2 Microsatellites (SSR) loci analyzed. For each locus the allele size (expressed in base pairs) is reported. 




  G., Alfei B., Santinelli A. In: Varietà di olivo nelle Marche, (2001), ASSAM pp. 93-96. 2 -Various authors. In: Catalogo Nazionale delle Varietà di Olivo . University of Bari (in press), ISBN 978-88-88793-97-9. 


Table 2 .

 2 Microsatellites (SSR) loci analyzed. For each locus the allele size (expressed in base pairs) is reported. 




  G., Alfei B., Santinelli A. In: Varietà di olivo nelle Marche. ASSAM (2001), pp. 97-100. 2 -Various authors. In: Catalogo Nazionale delle Varietà di Olivo . University of Bari (in press), ISBN 978-88-88793-97-9. 


Table 2 .

 2 Microsatellites (SSR) loci analyzed. For each locus the allele size (expressed in base pairs) is reported. 




  T., Cartabellotta D., Motisi A., et all. In: Cultivar di olivo siciliane, Università degli Studi di Palermo(2007), pp. 118-122. 2 -Muzzalupo I., Stefanizzi F., Perri E. HortScience (2009), 44: pp. 582-588. 


Table 2 .

 2 Microsatellites (SSR) loci analyzed. For each locus the allele size (expressed in base pairs) is reported. Average values (express in % ± standard deviations) of the fatty acids methyl esters and nutritional ratios obtained from single cultivar olive oils. authors. In: Catalogo Nazionale delle Varietà di Olivo . University of Bari (in press),ISBN 978-88-88793- 97-9. 2 -Muzzalupo I., Lombardo N., Salimonti A., et al. Adv. Hort. Sci. (2008), 22(2): pp. 142-148. 


Table 2 .

 2 Microsatellites (SSR) loci analyzed. For each locus the allele size (expressed in base pairs) is reported. Average values (express in % ± standard deviations) of the fatty acids methyl esters and nutritional ratios obtained from single cultivar olive oils. authors. In: Catalogo Nazionale delle Varietà di Olivo . University of Bari (in press),ISBN 978-88-88793- 97-9. 2 -Muzzalupo I., Stefanizzi F., Perri E. HortScience (2009), 44: pp. 582-588. 


Table 2 .

 2 Microsatellites (SSR) loci analyzed. For each locus the allele size (expressed in base pairs) is reported. 




  M., Agabbio M., Chessa I., In: L'Olivo: le vecchie varietà dellaSardegna, Ed. Delfino (1994), pp. 310-338. 2 -Muzzalupo I., Stefanizzi F., Perri E. HortScience (2009), 44: pp. 582-588. 


Table 2 .

 2 Microsatellites (SSR) loci analyzed. For each locus the allele size (expressed in base pairs) is reported. 




  E.,Russo A., In: Olivi D'Abruzzo, Grafiche di Prinzio (1997), pp. 54-55. 2 -Muzzalupo I., Salimonti A., Caravita M. A., et al. Adv. Hort. Sci. (2008), 22(2): pp. 129-135. 


Table 2 .

 2 Microsatellites (SSR) loci analyzed. For each locus the allele size (expressed in base pairs) is reported. 




  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 taste of artichoke and tomato, read sensations of almond. Balanced taste sensation with medium bitter and spicy. Medium fluidity. 




  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 taste of almond and artichoke, with read sensations of aromatic herbs. Balanced taste sensation with medium-high bitter and spicy. Medium fluidity. 




  Average values (express in % ± standard deviations) of the fatty acids methyl esters and nutritional ratios obtained from single cultivar olive oils. G., Alfei B., Santinelli A. In: Varietà di olivo nelle Marche.ASSAM (2001), pp. 105-108. 2 -Muzzalupo I., Stefanizzi F., Bucci C., et al. In Acta Italus Hortus, (2011), 1: 138-140. 


Table 2 .

 2 Microsatellites (SSR) loci analyzed. For each locus the allele size (expressed in base pairs) is reported. 




  Average values (express in % ± standard deviations) of the fatty acids methyl esters and nutritional ratios obtained from single cultivar olive oils. 




  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 hints of almond and read sensations of grass and artichoke. Balanced taste sensation with a medium -light bitter and spicy. Medium fluidity. 




  Average values (express in % ± standard deviations) of the fatty acids methyl esters and nutritional ratios obtained from single cultivar olive oils.Organoleptic oil valuesSensory Analysis (Panel test)Comment: fruity medium, with taste of aromatic herbs and leaves. Balanced taste sensation with medium bitter and spicy. Medium fluidity. 




  Average values (express in % ± standard deviations) of the fatty acids methyl esters and nutritional ratios obtained from single cultivar olive oils.Organoleptic oil valuesSensory Analysis (Panel test)Comment: fruity medium, with hints of almond and read sensations of grass and artichoke. Balanced taste sensation with a medium bitter and spicy. Medium fluidity. 




  Average values (express in % ± standard deviations) of the fatty acids methyl esters and nutritional ratios obtained from single cultivar olive oils.Organoleptic oil valuesSensory Analysis (Panel test)Comment: fruity medium, with hints of almond and artichoke. Balanced taste sensation with a medium-light bitter and medium spicy. Medium fluidity. 




  Average values (express in % ± standard deviations) of the fatty acids methyl esters and nutritional ratios obtained from single cultivar olive oils.Organoleptic oil valuesSensory 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. 


Table 2 .

 2 Microsatellites (SSR) loci analyzed. For each locus the allele size (expressed in base pairs) is reported. 




  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 read sensations of artichoke, almond and grass. Balanced taste sensation with medium-light spicy and bitter. Medium-light fluidity. 




  Average values (express in % ± standard deviations) of the fatty acids methyl esters and nutritional ratios obtained from single cultivar olive oils. authors. In: Catalogo Nazionale delle Varietà di Olivo . University of Bari (in press),ISBN 978-88-88793- 97-9. 2 -Muzzalupo I., Stefanizzi F., Perri E. HortScience, (2009), 44: pp. 582-588. 


Table 2 .

 2 Microsatellites (SSR) loci analyzed. For each locus the allele size (expressed in base pairs) is reported. Average values (express in % ± standard deviations) of the fatty acids methyl esters and nutritional ratios obtained from single cultivar olive oils.N., Perri E., Muzzalupo I., et al. In: Il germoplasma olivicolo calabrese, Ist. Sper. Olivic.(2003), pp: 25. 2 -Perri E., Mazzotti F., Muzzalupo I., et al. In: Relazione attività, CO.R.ASS.OL. (2003). 3 -Muzzalupo I., Chiappetta A., Benincasa C., et al Sci Hortic-Amsterdam, (2010), 126: pp. 324-329. 


Table 2 .

 2 Microsatellites (SSR) loci analyzed. For each locus the allele size (expressed in base pairs) is reported. Average values (express in % ± standard deviations) of the fatty acids methyl esters and nutritional ratios obtained from single cultivar olive oils. authors. In: Catalogo Nazionale delle Varietà di Olivo. University of Bari (in press),ISBN 978-88-88793- 97-9. 2 -Muzzalupo I., Stefanizzi F., Perri E. HortScience (2009), 44: pp. 582-588. 


Table 2 .

 2 Microsatellites (SSR) loci analyzed. For each locus the allele size (expressed in base pairs) is reported. Average values (express in % ± standard deviations) of the fatty acids methyl esters and nutritional ratios obtained from single cultivar olive oils.N., Perri E., Muzzalupo I., et al. In: Il germoplasma olivicolo calabrese, Ist. Sper. Olivic.(2003), pp: 23. 2 -Perri E., Mazzotti F., Muzzalupo I., et al. In: Relazione attività, CO.R.ASS.OL. (2003). 3 -Muzzalupo I., Chiappetta A., Benincasa C., et al Sci Hortic-Amsterdam, (2010), 126: pp. 324-329. 


Table 2 .

 2 Microsatellites (SSR) loci analyzed. For each locus the allele size (expressed in base pairs) is reported. Average values (express in % ± standard deviations) of the fatty acids methyl esters and nutritional ratios obtained from single cultivar olive oils.N., Perri E., Muzzalupo I., et al. In: Il germoplasma olivicolo calabrese, Ist. Sper. Olivic.(2003), pp: 24. 2 -Perri E., Mazzotti F., Muzzalupo I., et al. In: Relazione attività, CO.R.ASS.OL. (2003). 3 -Muzzalupo I., Chiappetta A., Benincasa C., et al Sci Hortic-Amsterdam, (2010), 126: pp. 324-329. 


Table 2 .

 2 Microsatellites (SSR) loci analyzed. For each locus the allele size (expressed in base pairs) is reported. Average values (express in % ± standard deviations) of the fatty acids methyl esters and nutritional ratios obtained from single cultivar olive oils.N., Perri E., Muzzalupo I., et al. In: Il germoplasma olivicolo calabrese, Ist. Sper. Olivic.(2003), pp: 15. 2 -Perri E., Mazzotti F., Muzzalupo I., et al. In: Relazione attività, CO.R.ASS.OL. (2003). 3 -Muzzalupo I., Chiappetta A., Benincasa C., et al Sci Hortic-Amsterdam, (2010), 126: pp. 324-329. 


Table 2 .

 2 Microsatellites (SSR) loci analyzed. For each locus the allele size (expressed in base pairs) is reported. Average values (express in % ± standard deviations) of the fatty acids methyl esters and nutritional ratios obtained from single cultivar olive oils. R., Fodale A. S., Parlati M.V.,, et al. In: Frutticoltura, (1992), 11 pp. 25-29. 2 -Muzzalupo I., Stefanizzi F., Perri E. HortScience (2009), 44: pp. 582-588. 


Table 2 .

 2 Microsatellites (SSR) loci analyzed. For each locus the allele size (expressed in base pairs) is reported. Average values (express in % ± standard deviations) of the fatty acids methyl esters and nutritional ratios obtained from single cultivar olive oils. T., Cartabellotta D.,Motisi A., et all. In: Cultivar di olivo siciliane, Università degli Studi diPalermo (2007), pp. 72-76. 2 -Muzzalupo I., Stefanizzi F., Perri E. HortScience (2009), 44: pp. 582-588. 


Table 2 .

 2 Microsatellites (SSR) loci analyzed. For each locus the allele size (expressed in base pairs) is reported. Average values (express in % ± standard deviations) of the fatty acids methyl esters and nutritional ratios obtained from single cultivar olive oils.N., Perri E., Muzzalupo I., et al. In: Il germoplasma olivicolo calabrese, Ist. Sper. Olivic.(2003), pp:17. 2 -Perri E., Mazzotti F., Muzzalupo I., et al. In: Relazione attività, CO.R.ASS.OL. (2003). 3 -Muzzalupo I., Chiappetta A., Benincasa C., et al Sci Hortic-Amsterdam, (2010), 126: pp. 324-329. 


Table 2 .

 2 Microsatellites (SSR) loci analyzed. For each locus the allele size (expressed in base pairs) is reported. Average values (express in % ± standard deviations) of the fatty acids methyl esters and nutritional ratios obtained from single cultivar olive oils. 


Table 2 .

 2 Microsatellites (SSR) loci analyzed. For each locus the allele size (expressed in base pairs) is reported. Average values (express in % ± standard deviations) of the fatty acids methyl esters and nutritional ratios obtained from single cultivar olive oils.Organoleptic oil valuesSensory Analysis (Panel test)Comment: fruity medium, with hints of almond and grass, read sensations of soft fruits. Balanced taste sensation with a medium-high bitter and spicy. Medium-high fluidity. 




  Average values (express in % ± standard deviations) of the fatty acids methyl esters and nutritional ratios obtained from single cultivar olive oils. V., Spina P. In: Le varietà di olivo coltivate inSicilia, Ann. Sper. Agr. (1953), 7: pp. 937-1004. 2 -Muzzalupo I., Stefanizzi F., Perri E. HortScience (2009), 44: pp. 582-588. 


Table 2 .

 2 Microsatellites (SSR) loci analyzed. For each locus the allele size (expressed in base pairs) is reported. Average values (express in % ± standard deviations) of the fatty acids methyl esters and nutritional ratios obtained from single cultivar olive oils. T., Cartabellotta D.,Motisi A., et all. In: Cultivar di olivo siciliane, Università degli Studi diPalermo (2007), pp. 182-186. 2 -Muzzalupo I., Stefanizzi F., Perri E. HortScience (2009), 44: pp. 582-588. 


Table 2 .

 2 Microsatellites (SSR) loci analyzed. For each locus the allele size (expressed in base pairs) is reported. Average values (express in % ± standard deviations) of the fatty acids methyl esters and nutritional ratios obtained from single cultivar olive oils. M. V., Pandolfi S. In: Olivo e Olio,(2001), 4: pp. 67-72. 2 -Muzzalupo I., Stefanizzi F., Bucci C., et al. In Acta Italus Hortus, (2011), 1: 138 -140. 


Table 2 .

 2 Microsatellites (SSR) loci analyzed. For each locus the allele size (expressed in base pairs) is reported. Average values (express in % ± standard deviations) of the fatty acids methyl esters and nutritional ratios obtained from single cultivar olive oils. T., Cartabellotta D.,Motisi A., et all. In: Cultivar di olivo siciliane, Università degli Studi diPalermo (2007), pp. 124-128. 2 -Muzzalupo I., Stefanizzi F., Perri E. HortScience (2009), 44: pp. 582-588. 


Table 2 .

 2 Microsatellites (SSR) loci analyzed. For each locus the allele size (expressed in base pairs) is reported. Average values (express in % ± standard deviations) of the fatty acids methyl esters and nutritional ratios obtained from single cultivar olive oils. G.,Alfei B., D' Ambrosio A., et al. In: Varietà di olivo in Umbria, Ed. Pliniana (2000), pp. 1-6. 2 -Muzzalupo I., Stefanizzi F., Bucci C., et al. In Acta Italus Hortus, (2011), 1: 138 -140. 


Table 2 .

 2 Microsatellites (SSR) loci analyzed. For each locus the allele size (expressed in base pairs) is reported. Average values (express in % ± standard deviations) of the fatty acids methyl esters and nutritional ratios obtained from single cultivar olive oils. V., Spina P. In: Le varietà di olivo coltivate inSicilia, Ann. Sper. Agr. (1953), 7: pp. 937-1004. 2 -Muzzalupo I., Stefanizzi F., Perri E. HortScience, (2009), 44: pp. 582-588. 


Table 2 .

 2 Microsatellites (SSR) loci analyzed. For each locus the allele size (expressed in base pairs) is reported. 




  Average values (express in % ± standard deviations) of the fatty acids methyl esters and nutritional ratios obtained from single cultivar olive oils.Organoleptic oil valuesSensory Analysis (Panel test)Comment: fruity medium, with read sensations of aromatic herb and leaves. Balanced taste sensation with medium bitter and spicy. Medium fluidity. 




  


Table 2 .

 2 Microsatellites (SSR) loci analyzed. 



Table 2 .

 2 Microsatellites (SSR) loci analyzed. 



Table 1 .

 1 Average values (express in % ± standard deviations) of the fatty acids methyl esters and nutritional ratios obtained from single cultivar olive oils. 



Table 2 .

 2 Microsatellites (SSR) loci analyzed. 



Table 1 .

 1 Average values (express in % ± standard deviations) of the fatty acids methyl esters and nutritional ratios obtained from single cultivar olive oils. 



Table 2 .

 2 Microsatellites (SSR) loci analyzed. 



Table 1 .

 1 Average values (express in % ± standard deviations) of the fatty acids methyl esters and nutritional ratios obtained from single cultivar olive oils. 



Table 2 .

 2 Microsatellites 



(SSR) loci analyzed. For each locus the allele size (expressed in base pairs) is reported. 
Table 1 .

 1 Average values (express in % ± standard deviations) of the fatty acids methyl esters and nutritional ratios obtained from single cultivar olive oils. 



Table 2 .

 2 Microsatellites (SSR) loci analyzed. 



Table 1 .

 1 Average values (express in % ± standard deviations) of the fatty acids methyl esters and nutritional ratios obtained from single cultivar olive oils. 



Table 2 .

 2 Microsatellites (SSR) loci analyzed. 



Table 2 .

 2 Microsatellites (SSR) loci analyzed. 



Table 2 .

 2 Microsatellites (SSR) loci analyzed. 



Table 1 .

 1 Average values (express in % ± standard deviations) of the fatty acids methyl esters and nutritional ratios obtained from single cultivar olive oils. 



Table 2 .

 2 Microsatellites (SSR) loci analyzed. 



Table 1 .

 1 Average values (express in % ± standard deviations) of the fatty acids methyl esters and nutritional ratios obtained from single cultivar olive oils. 



Table 2 .

 2 Microsatellites 



(SSR) loci analyzed. For each locus the allele size (expressed in base pairs) is reported. 
Table 2 .

 2 Microsatellites 



(SSR) loci analyzed. For each locus the allele size (expressed in base pairs) is reported. 
Table 1 .

 1 Average values (express in % ± standard deviations) of the fatty acids methyl esters and nutritional ratios obtained from single cultivar olive oils. 



Table 2 .

 2 Microsatellites (SSR) loci analyzed. 



Table 1 .

 1 Average values (express in % ± standard deviations) of the fatty acids methyl esters and nutritional ratios obtained from single cultivar olive oils. 



Table 2 .

 2 Microsatellites (SSR) loci analyzed. 



Table 1 .

 1 Average values (express in % ± standard deviations) of the fatty acids methyl esters and nutritional ratios obtained from single cultivar olive oils. 



Table 2 .

 2 Microsatellites (SSR) loci analyzed. 



Table 1 .

 1 Average values (express in % ± standard deviations) of the fatty acids methyl esters and nutritional ratios obtained from single cultivar olive oils. 



Table 2 .

 2 Microsatellites (SSR) loci analyzed. 



Table 1 .

 1 Average values (express in % ± standard deviations) of the fatty acids methyl esters and nutritional ratios obtained from single cultivar olive oils. 



Table 2 .

 2 Microsatellites (SSR) loci analyzed. 



Table 1 .

 1 Average values (express in % ± standard deviations) of the fatty acids methyl esters and nutritional ratios obtained from single cultivar olive oils. 



Table 2 .

 2 Microsatellites (SSR) loci analyzed. 



Table 2 .

 2 Microsatellites (SSR) loci analyzed. 



Table 2 .

 2 Microsatellites (SSR) loci analyzed. 



Table 1 .

 1 Average values (express in % ± standard deviations) of the fatty acids methyl esters and nutritional ratios obtained from single cultivar olive oils. 



Table 2 .

 2 Microsatellites (SSR) loci analyzed. 



Table 1 .

 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 artichoke, read sensations of al- mond. Balanced taste sensation with a me- dium-high bitter and spicy. Medium-high fluidity. Molecular Markers

  
	DCA09	DCA18	GAPU59	GAPU71A	GUPA71B	GAPU103A
	198					

-206 163 -181 208 -212 210 -214 126 -126 159 -184

  
	UDO01	UDO03	UDO12	UDO28	UDO39
	144				

-144 150 -150 166 -193 154 -210 205 -232 References:

  
	1 -Pietrangeli E., Russo A., In: Olivi D'Abruzzo, Grafiche di Prinzio (1997), pp. 32-33.
	2 -Muzzalupo I., Salimonti A., Caravita M. A., et al. Adv. Hort. Sci. (2008), 22(2): pp. 129-135.

Table 2 .

 2 Microsatellites (SSR) loci analyzed. For each locus the allele size (expressed in base pairs) is reported. 



Fatty Acid Composition Biochemical Characters Myristic acid 0,02 ± 0,01 Palmitic acid 13,44 ± 0,77 Palmitoleic acid 1,45 ± 0,02 Stearic acid 3,53 ± 0,51 Oleic acid 68,87 ± 0,35 Linoleic acid ( 6) 10,14 ± 0,15 Linolenic acid ( 3) 0,62 ± 0,07 Arachic acid 0,24 ± 0,03 Eicosenoic acid 0,03 ± 0,01 Behenic acid 0,06 ± 0,01 Lignoceric acid 0,02 ± 0,01 Unsat./satured 4,74 ± 0,10 6/ 3 16,46 ± 2,16Table 1 .

 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 arti- choke. Balanced taste sensation with a me- dium-high bitter and spicy. Medium-high fluidity. Molecular Markers

  
	DCA09	DCA18	GAPU59	GAPU71A	GUPA71B	GAPU103A
	198					

-206 179 -179 208 -222 210 -214 124 -130 159 -170

  
	UDO01	UDO03	UDO12	UDO28	UDO39
	144				

-144 150 -150 177 -177 154 -205 170 -213 References:

  
	1 -Lombardo N. In: Le risorse genetiche vegetali presso gli IRSA, MIPAF (2001), 1: pp. 361-405.
	2 -Muzzalupo I., Stefanizzi F., Perri E. HortScience (2009), 44: 582-588.

Table 2 .

 2 Microsatellites (SSR) loci analyzed. For each locus the allele size (expressed in base pairs) is reported. 



Fatty Acid Composition " Cavalieri " Areal distribution or origin area: Sicilia Flesh/pit weight ratio: medium (7,06 ± 1,59) Oil content (%): medium (48,12 ± 1,37) Purpose: oil Tree characters Vigour: weak Growth habit: spreading-drooping Canopy-density: medium-dense Leaf characters Blade length (cm): medium (5,66 ± 0,44) Blade width (cm): narrow (0,99 ± 0,12) Shape

  

(length/width): 
elliptic-lanceolate Inflorescence characters Inflorescence length (cm): medium (2,72 ± 1,33) Number of flowers: medium (18,04 ± 2,69) Fruit characters Fresh weight of 100 fruits (g): medium (2,71 ± 0,26) Shape (length/width): ovoid Symmetry: slightly asymmetric Position of maximum transverse diameter: central Apex: rounded Base: truncate Niplle: absent Lenticels: many and small Pit characters Weight of 100 pits (g): medium (0,34 ± 0,03)

  
	Shape (length/width): elliptic
	Mucron: tenuous
	Symmetry: slightly asymmetric
	Position of maximum transverse diameter:
	towards apex
	Apex: rounded
	Base: rounded
	Surface: smooth
	Number of grooves: low

Table 1 .

 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 taste of al- mond. Balanced taste sensation with me- dium-light bitter and spicy. Medium fluid- ity. Molecular Markers

  
	DCA09	DCA18	GAPU59	GAPU71A	GUPA71B	GAPU103A
	162					

-162 177 -185 212 -222 210 -210 124 -144 159 -159

  
	UDO01	UDO03	UDO12	UDO28	UDO39
	144				

-144 150 -150 177 -193 154 -154 108 -108 References:

  
	1 -Caruso T., Cartabellotta D., Motisi A., et all. In: Cultivar di olivo siciliane, Università degli Studi di Palermo
	(2007), pp. 146-150.
	2 -Muzzalupo I., Stefanizzi F., Perri E. HortScience (2009), 44: pp. 582-588.

Table 2 .

 2 Microsatellites (SSR) loci analyzed. For each locus the allele size (expressed in base pairs) is reported. 



Fatty Acid Composition " Cazzinicchio " Areal distribution or origin area: Puglia

  

Table 1 .

 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 al- mond and read sensations of grass and arti- choke. Balanced taste sensation with a me- dium bitter and spicy. Medium fluidity. Molecular Markers

  
	DCA09	DCA18	GAPU59	GAPU71A	GUPA71B	GAPU103A
	182					

-198 181 -181 212 -212 210 -214 124 -126 159 -159

  
	UDO01	UDO03	UDO12	UDO28	UDO39
	140				

-140 143 -143 166 -193 143 -205 108 -205 References:

  
	1 -Lombardo N., Perri E., Muzzalupo I., et al. In: Contributo alla caratterizzazione del germoplasma olivicolo pugliese,
	Istituto Sperimentale per l'Olivicoltura (2004), pp. 33-36.
	2 -Muzzalupo I., Stefanizzi F., Perri E. HortScience (2009), 44: pp. 582-588.

Table 2 .

 2 Microsatellites (SSR) loci analyzed. For each locus the allele size (expressed in base pairs) is reported. 



Fatty Acid Composition " Cellina di Nardo' "

  

Table 1 .

 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 soft fruits and read sensations of almond, grass and artichoke. Balanced taste sensation with a medium-high bitter and spicy. Medium- high. Molecular Markers

  
	DCA09	DCA18	GAPU59	GAPU71A	GUPA71B	GAPU103A
	176					

-198 177 -177 208 -222 214 -228 124 -126 170 -170

  
	UDO01	UDO03	UDO12	UDO28	UDO39
	144				

-144 150 -150 166 -166 182 -205 108 -213 References:

  
	1 -Lombardo N., Perri E., Muzzalupo I., et al. In: Contributo alla caratterizzazione del germoplasmaolivicolo pugliese,
	Ist. Sper. Olivic. (2004), pp. 41-44.
	2 -Muzzalupo I., Stefanizzi F., Perri E. HortScience (2009), 44: pp. 582-588.

Table 2 .

 2 Microsatellites (SSR) loci analyzed. For each locus the allele size (expressed in base pairs) is reported. 



Fatty Acid Composition " Cellina di Rotello " Areal distribution or origin area: Molise

  

Table 1 .

 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 soft fruits and read sensations of almond and tomato. Balanced taste sensation with a me- dium bitter and spicy. Medium-high fluidity. Molecular Markers

  
	DCA09	DCA18	GAPU59	GAPU71A	GUPA71B	GAPU103A
	194					

-206 177 -181 222 -222 210 -214 124 -126 150 -184

  
	UDO01	UDO03	UDO12	UDO28	UDO39
	140				

-140 202 -202 177 -193 154 -210 170 -213 References:

  
	1 -Ente regionale di sviluppo agricolo per il Molise. In: Il germoplasma dell'olivo nel Molise, Quaderno divulgativo
	dell'ERSA (2000), n° 5.
	2 -Muzzalupo I., Lombardo N., Salimonti A., et al. Adv. Hort. Sci. (2008), 22(2): pp. 129-135.

Table 2 .

 2 Microsatellites (SSR) loci analyzed. For each locus the allele size (expressed in base pairs) is reported. 



Fatty Acid Composition " Cerasuola "

  
	(synonymy: Allora, Cerasara, Grappusa, Nocellara, Ogliarola, Ugghiara, etc.)
	Areal distribution or origin area: Sicilia
	Flesh/pit weight ratio:

high (8,27 ± 0,20) Oil content (%): medium (47,89 ± 1,15) Purpose: oil Tree characters Vigour: medium Growth habit: spreading-erect Canopy-density: medium Leaf characters Blade length (cm): medium (6,13 ± 0,64) Blade width (cm): medium (1,48 ± 0,16) Shape

  

(length/width): 
elliptic-lanceolate Inflorescence characters Inflorescence length (cm): short (2,26 ± 0,57) Number of flowers: low (16,28 ± 1,45) Fruit characters Fresh weight of 100 fruits (g): medium (3,10 ± 0,16) Shape (length/width): spherical 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 (0,35 ± 0,00)

  
	Shape (length/width): ovoid
	Mucron: absent
	Symmetry: symmetric
	Position of maximum transverse diameter:
	towards apex
	Apex: rounded
	Base: rounded
	Surface: rugose
	Number of grooves: high

Table 1 .

 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 high, with taste of artichoke and tomato, read sensations of grass and leaves. Balanced taste sensation with a in- tense bitter and spicy. Medium fluidity. Molecular Markers

  
	DCA09	DCA18	GAPU59	GAPU71A	GUPA71B	GAPU103A
	176					

-206 177 -181 208 -212 210 -214 124 -144 150 -184

  
	UDO01	UDO03	UDO12	UDO28	UDO39
	144				

-144 150 -150 166 -166 154 -154 213 -213 References:

  
	1 -Caruso T., Cartabellotta D., Motisi A., et all. In: Cultivar di olivo siciliane, Università di Palermo (2007), pp. 36-
	40.
	2 -Muzzalupo I., Stefanizzi F., Perri E. HortScience (2009), 44: pp. 582-588.

Table 2 .

 2 Microsatellites (SSR) loci analyzed. For each locus the allele size (expressed in base pairs) is reported. 


	Fatty

Acid Composition " Ciciariello " Areal distribution or origin area: Calabria

  

Table 1 .

 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 read sensa- tions of almond, grass and artichoke. Bal- anced taste sensation with a medium-high bitter and spicy. Medium-high fluidity. Molecular Markers

  
	DCA09	DCA18	GAPU59	GAPU71A	GUPA71B	GAPU103A
	198					

-198 177 -177 212 -212 212 -212 124 -124 159 -170

  
	UDO01	UDO03	UDO12	UDO28	UDO39
	144				

-144 143 -143 177 -193 143 -143 205 -205 References:

  
	1 -Lombardo N., Perri E., Muzzalupo I., et al. In: Il germoplasma olivicolo calabrese, Ist. Sper. Olivic.(2003), pp: 20.
	2 -Perri E., Mazzotti F., Muzzalupo I., et al. In: Relazione attività, CO.R.ASS.OL. (2003).
	3 -Muzzalupo I., Stefanizzi F., Perri E. HortScience (2009), 44: pp. 582-588.

Table 2 .

 2 Microsatellites (SSR) loci analyzed. For each locus the allele size (expressed in base pairs) is reported. 


	Fatty

Acid Composition " Cima di Melfi " Areal distribution or origin area: Basilicata Flesh/pit weight ratio: medium (5,55 ± 1,14) Oil content (%): medium (42,84 ± 2,01) Purpose: oil Tree characters Vigour: medium-strong Growth habit: spreading Canopy-density: dense Leaf characters Blade length (cm): medium (6,08 ± 0,59) Blade width (cm): medium (1,49 ± 0,17) Shape

  

(length/width): 
elliptic-lanceolate Inflorescence characters Inflorescence length (cm): medium (3,24 ± 0,53) Number of flowers: low (14,53 ± 2,35) Fruit characters Fresh weight of 100 fruits (g): medium (2,60 ± 0,33) Shape (length/width): ovoid 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): medium (0,42 ± 0,08)

  
	Shape (length/width): elliptic
	Mucron: obvious
	Symmetry: slightly asymmetric
	Position of maximum transverse diameter:
	towards apex
	Apex: rounded
	Base: pointed
	Surface: rugose
	Number of grooves: medium

Table 1 .

 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 hints of almond and read sensations of grass and arti- choke. Balanced taste sensation with a me- dium -light bitter and spicy. Medium fluid- ity. Molecular Markers

  
	DCA09	DCA18	GAPU59	GAPU71A	GUPA71B	GAPU103A
	194					

-194 181 -181 212 -222 210 -224 124 -144 170 -170

  
	UDO01	UDO03	UDO12	UDO28	UDO39
	144				

-144 150 -150 166 -193 154 -210 170 -213 References:

  
	1 -Rotundo A., Marone E. In: Il germoplasma olivicolo lucano, Olita-Potenza (2002), pp. 99-102.
	2 -Rotundo A., Perri E.,Muzzalupo I., et al. In: Il germoplasma olivicolo meridionale, (2012 in press).
	3 -Muzzalupo I., Stefanizzi F., Perri E. HortScience (2009), 44: pp. 582-588.

Table 2 .

 2 Microsatellites (SSR) loci analyzed. For each locus the allele size (expressed in base pairs) is reported. 


	Fatty

Acid Composition " Colombina "

  
	(synonymy: Colombina 17, Colombina lunga.)
	Areal distribution or origin area: Emilia

Table 1 .

 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 artichoke, read sensations of grass. Balanced taste sensation with a me- dium bitter and spicy. Medium-high fluidity. Molecular Markers

  
	DCA09	DCA18	GAPU59	GAPU71A	GUPA71B	GAPU103A
	172					

-206 179 -179 212 -222 218 -224 144 -144 184 -203

  
	UDO01	UDO03	UDO12	UDO28	UDO39
	150				

-150 143 -143 166 -193 182 -182 213 -213 References:

  
	1 -Cristoferi G., Rotondi A., Magli M. In: Il germoplasma dell'olivo in Emilia Romagna, ISTEA CNR (1997).
	2 -Muzzalupo I., Lombardo N., Salimonti A., et al. Adv. Hort. Sci. (2008), 22(2): pp. 142-148.

Table 2 .

 2 Microsatellites (SSR) loci analyzed. For each locus the allele size (expressed in base pairs) is reported. 



Fatty Acid Composition " Coratina "

  
	(synonymy: Cima di Corato, Olivo a grappoli, Racemo, Racioppa, etc.)
	Areal distribution or origin area: Puglia

Table 1 .

 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 arti- choke. Balanced taste sensation with a me- dium-high bitter and spicy. Medium-high fluidity. Molecular Markers

  
	DCA09	DCA18	GAPU59	GAPU71A	GUPA71B	GAPU103A
	172					

-194 181 -181 212 -212 210 -224 124 -144 136 -170

  
	UDO01	UDO03	UDO12	UDO28	UDO39
	140				

-140 135 -166 166 -193 143 -210 170 -170 References:

  
	1 -Lombardo N., Perri E., Muzzalupo I., et al. In: Contributo alla caratterizzazione del germoplasma olivicolo pugliese,
	Istituto Sperimentale per l'Olivicoltura, (2004), pp. 45-48.
	2 -Muzzalupo I., Stefanizzi F., Perri E. HortScience (2009), 44: pp. 582-588.

Table 2 .

 2 Microsatellites (SSR) loci analyzed. For each locus the allele size (expressed in base pairs) is reported. 



Fatty Acid Composition " Corneglia " Areal distribution or origin area: Campania

  

Table 1 .

 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 read sensa- tions of almond and leaves. Balanced taste sensation with a medium bitter and spicy. Medium fluidity. Molecular Markers

  
	DCA09	DCA18	GAPU59	GAPU71A	GUPA71B	GAPU103A
	172					

-198 181 -181 218 -222 214 -224 126 -126 136 -170

  
	UDO01	UDO03	UDO12	UDO28	UDO39
	140				

-140 143 -143 166 -177 154 -182 213 -220 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.

Table 2 .

 2 Microsatellites (SSR) loci analyzed. For each locus the allele size (expressed in base pairs) is reported. 


	Fatty Acid Composition

" Cornia " 
Table 2 .

 2 Microsatellites (SSR) loci analyzed. 



Table 2 .

 2 Microsatellites 


	Fatty Acid Composition

(SSR) loci analyzed.For each locus the allele size (expressed in base pairs) is reported." Corniolo " 
Table 2 .

 2 Microsatellites (SSR) loci analyzed. 



Table 2 .

 2 Microsatellites (SSR) loci analyzed. 



Table 2 .

 2 Microsatellites (SSR) loci analyzed. 



Table 2 .

 2 Microsatellites 



(SSR) loci analyzed. For each locus the allele size (expressed in base pairs) is reported. 
Table 2 .

 2 Microsatellites (SSR) loci analyzed. 



Table 2 .

 2 Microsatellites 



(SSR) loci analyzed. For each locus the allele size (expressed in base pairs) is reported. 
Table 2 .

 2 Microsatellites 


	Fatty Acid Composition

(SSR) loci analyzed. For each locus the allele size (expressed in base pairs) is reported. 
Table 1 .

 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 read sensa- tions of artichoke and almond. Balanced in flavors, with hints of bitter and spicy me- dium intensity. Medium fluidity. Molecular Markers

  
	DCA09	DCA18	GAPU59	GAPU71A	GUPA71B	GAPU103A
	182 -206	177 -177	208 -208	214 -214	126 -144	150 -157
	UDO01	UDO03	UDO12	UDO28	UDO39	
	150 -150	143 -143	166 -177	154 -210	185 -185	
	References:					

1 -Carocci Buzi C. In: Annali Istituto Sperimentale per l'Olivicoltura e l'Oleificio, Ed.Bracco Imperia (1965), pp.1-31. 2 -Muzzalupo I., Lombardo N.,Salimonti A., et al.Adv.Hort.Sci.(2008), 22(2): pp. 142-148. 
Table 2 .

 2 Microsatellites 



(SSR) loci analyzed. For each locus the allele size (expressed in base pairs) is reported. 
Table 1 .

 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 arti- choke. Balanced taste sensation with a me- dium-high bitter and spicy. Medium-high fluidity. Molecular Markers

  
	DCA09	DCA18	GAPU59	GAPU71A	GUPA71B	GAPU103A
	176 -198	179 -181	214 -222	214 -221	124 -130	159 -159
	UDO01	UDO03	UDO12	UDO28	UDO39	
	140 -140	143 -143	166 -177	143 -182	205 -205	
	References:					

1 -Pannelli G.,Alfei B., D' Ambrosio A., et al.In: Varietà di olivo in Umbria, Ed.Pliniana (2000), pp.79-84. 2 -Muzzalupo I., Lombardo N.,Salimonti A., et al.Adv.Hort.Sci.(2008), 22(2): pp. 142-148. 
Table 2 .

 2 Microsatellites (SSR) loci analyzed. 



Table 1 .

 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 arti- choke. Balanced taste sensation with a me- dium bitter and spicy. Medium-high fluidity. Molecular Markers

  
	DCA09	DCA18	GAPU59	GAPU71A	GUPA71B	GAPU103A
	172 -194	179 -181	208 -212	214 -224	124 -144	159 -170
	UDO01	UDO03	UDO12	UDO28	UDO39	
	144 -144	150 -150	177 -177	182 -210	205 -205	
	References:					

1 -Consiglio Oleicolo Internazionale.In: Catalogo Mondiale delle Varietà diOlivo, COI (2003). 2 -Muzzalupo I.,Stefanizzi F., Bucci C., et al. In Acta Italus Hortus, (2011), 1: 138 -140. 
Table 2 .

 2 Microsatellites 


	Fatty Acid Composition

(SSR) loci analyzed.For each locus the allele size (expressed in base pairs) is reported." Frangivento " 
Table 1 .

 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 arti- choke. Balanced taste sensation with a me- dium-high bitter and spicy. Medium-high fluidity. Molecular Markers

  
	DCA09	DCA18	GAPU59	GAPU71A	GUPA71B	GAPU103A
	162 -176	179 -185	208 -208	214 -214	124 -130	159 -170
	UDO01	UDO03	UDO12	UDO28	UDO39	
	144 -144	135 -166	177 -177	154 -205	205 -232	
	References:					

1 -Lombardo N.,Perri E., Muzzalupo I., et al.In: Contributo alla caratterizzazione del germoplasma olivicolo pugliese, Istituto Sperimentale per l'Olivicoltura (2004), pp. 53-56. 2 -Muzzalupo I., Stefanizzi F., Perri E. HortScience (2009), 44: pp. 582-588. 
Table 2 .

 2 Microsatellites 


	Fatty Acid Composition

(SSR) loci analyzed.For each locus the allele size (expressed in base pairs) is reported." Frangivento " 
Table 1 .

 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 arti- choke. Balanced taste sensation with a me- dium-high bitter and spicy. Medium-high fluidity. Molecular Markers

  
	DCA09	DCA18	GAPU59	GAPU71A	GUPA71B	GAPU103A
	162 -176	179 -185	208 -208	214 -214	124 -130	159 -170
	UDO01	UDO03	UDO12	UDO28	UDO39	
	144 -144	135 -166	177 -177	154 -205	205 -232	
	References:					

1 -Lombardo N.,Perri E., Muzzalupo I., et al.In: Contributo alla caratterizzazione del germoplasma olivicolo pugliese, Istituto Sperimentale per l'Olivicoltura (2004), pp. 53-56. 2 -Muzzalupo I., Stefanizzi F., Perri E. HortScience (2009), 44: pp. 582-588. 
Table 2 .

 2 Microsatellites 


	Fatty Acid Composition

(SSR) loci analyzed.For each locus the allele size (expressed in base pairs) is reported." Frantoio " 
Table 1 .

 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 arti- choke. Balanced taste sensation with a me- dium-high bitter and spicy. Medium-high fluidity. Molecular Markers

  
	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	
	References:					

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), 
Table 2 .

 2 Microsatellites 



(SSR) loci analyzed. For each locus the allele size (expressed in base pairs) is reported. 
Table 1 .

 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 arti- choke. Balanced taste sensation with a me- dium-high bitter and spicy. Medium-high fluidity. Molecular Markers

  
	DCA09	DCA18	GAPU59	GAPU71A	GUPA71B	GAPU103A
	182 -206	179 -179	214 -222	214 -224	126 -144	159 -170
	UDO01	UDO03	UDO12	UDO28	UDO39	
	150 -150	143 -143	177 -182	182 -205	185 -185	
	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. 
Table 2 .

 2 Microsatellites 



(SSR) loci analyzed. For each locus the allele size (expressed in base pairs) is reported. 
Table 1 .

 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 hints of almond and read sensations of grass and arti- choke. Balanced taste sensation with a me- dium -light bitter and spicy. Medium fluid- ity. Molecular Markers

  
	DCA09	DCA18	GAPU59	GAPU71A	GUPA71B	GAPU103A
	172 -172	169 -179	208 -212	210 -214	124 -130	170 -170
	UDO01	UDO03	UDO12	UDO28	UDO39	
	140 -140	143 -143	166 -193	154 -205	213 -213	
	References:					

1 -Pietrangeli E.,Russo A., In: Olivi D'Abruzzo, Grafiche di Prinzio (1997), pp.42-43. 2 -Muzzalupo I., Lombardo N., Salimonti A., et al.Adv.Hort.Sci.(2008), 22(2): pp. 142-148. 
Table 2 .

 2 Microsatellites 



(SSR) loci analyzed. For each locus the allele size (expressed in base pairs) is reported. 
Table 1 .

 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 arti- choke. Balanced taste sensation with a me- dium-high bitter and spicy. Medium-high fluidity. Molecular Markers

  
	DCA09	DCA18	GAPU59	GAPU71A	GUPA71B	GAPU103A
	172 -194	169 -179	208 -212	214 -214	124 -130	150 -184
	UDO01	UDO03	UDO12	UDO28	UDO39	
	140 -140	150 -150	166 -193	182 -182	213 -213	
	References:					

1 -Various authors.In: Catalogo Nazionale delle Varietà di Olivo, University of Bari (in press), ISBN 978-88-88793-97-9. 2 -Muzzalupo I., Lombardo N.,Salimonti A., et al.Adv.Hort.Sci.(2008), 22(2): pp. 142-148. 
Table 2 .

 2 Microsatellites 


	Fatty Acid Composition

(SSR) loci analyzed.For each locus the allele size (expressed in base pairs) is reported." Gentile nera di Colletorto " 
Table 1 .

 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 arti- choke. Balanced taste sensation with a me- dium-high bitter and spicy. Medium-high fluidity. Molecular Markers

  
	DCA09	DCA18	GAPU59	GAPU71A	GUPA71B	GAPU103A
	198 -210	177 -179	208 -212	214 -214	124 -126	136 -170
	UDO01	UDO03	UDO12	UDO28	UDO39	
	140 -140	135 -135	177 -193	154 -205	213 -213	
	References:					

1 -Various authors.In: Catalogo Nazionale delle Varietà di Olivo, University of Bari (in press), ISBN 978-88-88793-97-9. 2 -Muzzalupo I., Lombardo N.,Salimonti A., et al.Adv.Hort.Sci.(2008), 22(2): pp. 142-148. 
Table 2 .

 2 Microsatellites 



(SSR) loci analyzed. For each locus the allele size (expressed in base pairs) is reported. 
Table 1 .

 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 leaves and grass, pleasant sensations of arti- choke and tomato. Balanced taste sensation with a medium-high bitter and spicy. Me- dium-high fluidity. Molecular Markers

  
	DCA09	DCA18	GAPU59	GAPU71A	GUPA71B	GAPU103A
	182 -198	179 -181	212 -212	212 -212	126 -144	150 -170
	UDO01	UDO03	UDO12	UDO28	UDO39	
	140 -150	143 -143	166 -177	143 -182	200 -200	
	References:					

1 -Lombardo N., Perri E.,Muzzalupo I., et al.In: Il germoplasma olivicolo Calabrese, Ist.Sper.Olivic.(2003),pp: 9. 2 -Perri E., Mazzotti F., Muzzalupo I., et al.In: Relazione attività CO.R.ASS.OL. (2003). 3 -Muzzalupo I., Stefanizzi F., Perri E. HortScience (2009), 44: pp. 582-588. 
Table 2 .

 2 Microsatellites 



(SSR) loci analyzed. For each locus the allele size (expressed in base pairs) is reported. 
Table 1 .

 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. Medium- high. Molecular Markers

  
	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	
	References:					

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 2 .

 2 Microsatellites 



(SSR) loci analyzed. For each locus the allele size (expressed in base pairs) is reported. 
Table 1 .

 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

  
	DCA09	DCA18	GAPU59	GAPU71A	GUPA71B	GAPU103A
	162 -198	181 -185	212 -212	210 -214	124 -144	136 -159
	UDO01	UDO03	UDO12	UDO28	UDO39	
	144 -144	150 -150	166 -166	143 -182	213 -213	
	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. 
Table 2 .

 2 Microsatellites 


	Fatty Acid Composition

(SSR) loci analyzed. For each locus the allele size (expressed in base pairs) is reported. 
Table 1 .

 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 arti- choke. Balanced taste sensation with a me- dium-high bitter and spicy. Medium-high fluidity. Molecular Markers

  
	DCA09	DCA18	GAPU59	GAPU71A	GUPA71B	GAPU103A
	162 -198	177 -179	214 -222	214 -214	126 -144	170 -184
	UDO01	UDO03	UDO12	UDO28	UDO39	
	144 -144	143 -143	177 -177	182 -182	205 -205	
	References:					

1 -Rotundo A., Marone E. In: Il germoplasma olivicolo lucano,Olita-Potenza (2002), pp.57-60. 2 -Rotundo A., Perri E.,Muzzalupo I., et al.In: Il germoplasma olivicolo meridionale, (2012 in press).3 -Muzzalupo I.,Stefanizzi F., Perri E. HortScience (2009), 44: pp. 582-588. 
Table 2 .

 2 Microsatellites 


	Fatty Acid Composition

(SSR) loci analyzed. For each locus the allele size (expressed in base pairs) is reported. 
Table 2 .

 2 Microsatellites 



(SSR) loci analyzed. For each locus the allele size (expressed in base pairs) is reported. 
Table 2 .

 2 Microsatellites 



(SSR) loci analyzed. For each locus the allele size (expressed in base pairs) is reported. 
Table 2 .

 2 Microsatellites 



(SSR) loci analyzed. For each locus the allele size (expressed in base pairs) is reported. 
Table 2 .

 2 Microsatellites 



(SSR) loci analyzed. For each locus the allele size (expressed in base pairs) is reported. 
Table 2 .

 2 Microsatellites 



(SSR) loci analyzed. For each locus the allele size (expressed in base pairs) is reported. 
Table 1 .

 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: medium fruity, 
with good sensa- tion of grass, less almond and artichoke. Bal- anced taste sensation, with bitter and spicy medium. Medium fluidity. Molecular Markers

  
	DCA09	DCA18	GAPU59	GAPU71A	GUPA71B	GAPU103A
	194 -198	179 -181	214 -214	214 -214	126 -144	157 -159
	UDO01	UDO03	UDO12	UDO28	UDO39	
	144 -144	143 -150	166 -166	143 -143	205 -239	
	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., Lombardo N.,Salimonti A., et al.Adv.Hort.Sci.(2008), 22(2): pp. 142-148. 
Table 2 .

 2 Microsatellites 



(SSR) loci analyzed. For each locus the allele size (expressed in base pairs) is reported. 
Table 2 .

 2 Microsatellites 



(SSR) loci analyzed. For each locus the allele size (expressed in base pairs) is reported. 
Table 2 .

 2 Microsatellites 



(SSR) loci analyzed. For each locus the allele size (expressed in base pairs) is reported. 
Table 2 .

 2 Microsatellites 



(SSR) loci analyzed. For each locus the allele size (expressed in base pairs) is reported. 
Table 2 .

 2 Microsatellites 



(SSR) loci analyzed. For each locus the allele size (expressed in base pairs) is reported. 
Table 2 .

 2 Microsatellites 



(SSR) loci analyzed. For each locus the allele size (expressed in base pairs) is reported. 
Table 2 .

 2 Microsatellites 



(SSR) loci analyzed. For each locus the allele size (expressed in base pairs) is reported. 
Table 2 .

 2 Microsatellites 



(SSR) loci analyzed. For each locus the allele size (expressed in base pairs) is reported. 
Table 2 .

 2 Microsatellites 



(SSR) loci analyzed. For each locus the allele size (expressed in base pairs) is reported. 
Table 2 .

 2 Microsatellites 



(SSR) loci analyzed. For each locus the allele size (expressed in base pairs) is reported. 
Table 1 .

 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 aromatic herbs, read sensations of almond, grass and leaves. Balanced taste sensation with medium bitter and spicy. Medium flu- idity. Molecular Markers

  
	DCA09	DCA18	GAPU59	GAPU71A	GUPA71B	GAPU103A
	176 -206	181 -181	208 -212	210 -214	124 -144	157 -159
	UDO01	UDO03	UDO12	UDO28	UDO39	
	144 -144	150 -150	177 -193	154 -182	164 -205	
	References:					

1 -Lombardo N. In: Le risorse genetiche vegetali presso gli IRSA, Ed.MIPAF (2001), 1:pp.361-405. 2 -Muzzalupo I.,Stefanizzi F., Perri E. HortScience (2009), 44: pp. 582-588. 
Table 2 .

 2 Microsatellites 



(SSR) loci analyzed. For each locus the allele size (expressed in base pairs) is reported. 
Table 1 .

 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, read sensations of grass, tomato, and artichoke. Balanced taste sensation with a medium-high bitter and spicy. Medium- high fluidity. Molecular Markers

  
	DCA09	DCA18	GAPU59	GAPU71A	GUPA71B	GAPU103A
	162 -182	179 -181	208 -212	210 -224	124 -126	170 -184
	UDO01	UDO03	UDO12	UDO28	UDO39	
	144 -144	143 -143	166 -193	143 -210	108 -164	

Table 1 .

 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, grass and artichoke. Balanced taste sensation with a medium bitter and spicy. Medium fluidity. Molecular Markers

  
	DCA09	DCA18	GAPU59	GAPU71A	GUPA71B	GAPU103A
	184 -206	179 -185	212 -222	214 -214	124 -130	150 -157
	UDO01	UDO03	UDO12	UDO28	UDO39	
	144 -144	166 -182	177 -193	154 -205	213 -220	
	References:					

1 -Lombardo N. In: Le risorse genetiche vegetali presso gli IRSA, MIPAF (2001), 1: pp.361-405. 2 -Muzzalupo I.,Stefanizzi F., Bucci C., et al. In Acta Italus Hortus, (2011), 1: 138 -140. 
Table 2 .

 2 Microsatellites 



(SSR) loci analyzed. For each locus the allele size (expressed in base pairs) is reported. 
Table 2 .

 2 Microsatellites 



(SSR) loci analyzed. For each locus the allele size (expressed in base pairs) is reported. 
Table 2 .

 2 Microsatellites 



(SSR) loci analyzed. For each locus the allele size (expressed in base pairs) is reported. 
Table 1 .

 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 taste of al- mond, grass and leaves, read sensations of soft fruits and aromatic herb. Balanced taste sensation with medium bitter and spicy. Me- dium fluidity. Molecular Markers

  
	DCA09	DCA18	GAPU59	GAPU71A	GUPA71B	GAPU103A
	182 -206	179 -181	212 -214	218 -218	130 -144	150 -157
	UDO01	UDO03	UDO12	UDO28	UDO39	
	140 -140	150 -150	177 -193	154 -182	200 -200	
	References:					

1 -Cimato A.,Cantini C., Sani G., In: L'olivo in Toscana: il germoplasma autoctono, Ed.ARSIA (2001). 2 -Various authors.In: Catalogo Nazionale delle Varietà di Olivo, University of Bari (in press), 
Table 2 .

 2 Microsatellites 



(SSR) loci analyzed. For each locus the allele size (expressed in base pairs) is reported. 
Table 1 .

 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 taste of al- mond, grass and leaves, read sensations of soft fruits. Balanced taste sensation with me- dium bitter and spicy. Medium fluidity. Molecular Markers

  
	DCA09	DCA18	GAPU59	GAPU71A	GUPA71B	GAPU103A
	162 -198	177 -185	208 -212	214 -214	124 -130	159 -170
	UDO01	UDO03	UDO12	UDO28	UDO39	
	144 -144	143 -143	166 -193	210 -210	205 -205	
	References:					

1 -Caruso T.,Cartabellotta D., Motisi A., et all.In: Cultivar di olivo siciliane, Università degli Studi di Palermo(2007), pp. 164-168. 2 -Muzzalupo I., Stefanizzi F., Perri E. HortScience (2009), 44: pp. 582-588. 
Table 2 .

 2 Microsatellites 



(SSR) loci analyzed. For each locus the allele size (expressed in base pairs) is reported. 
Table 2 .

 2 Microsatellites 



(SSR) loci analyzed. For each locus the allele size (expressed in base pairs) is reported. 
Table 2 .

 2 Microsatellites 



(SSR) loci analyzed. For each locus the allele size (expressed in base pairs) is reported. 
Table 1 .

 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, leaves, and artichoke. Balanced taste sensation with a medium-high bitter and spicy. Medium- high fluidity. Molecular Markers

  
	DCA09	DCA18	GAPU59	GAPU71A	GUPA71B	GAPU103A
	172 -210	175 -179	212 -222	214 -214	124 -130	159 -159
	UDO01	UDO03	UDO12	UDO28	UDO39	
	144 -144	135 -135	177 -193	154 -205	213 -213	
	References:					

1 -Pietrangeli E.,Russo A., In: Olivi D'Abruzzo, Grafiche di Prinzio (1997), pp.46-47. 2 -Muzzalupo I., Salimonti A., Caravita M. A., et al.Adv.Hort.Sci.(2008), 22(2): pp. 129-135. 
Table 2 .

 2 Microsatellites 



(SSR) loci analyzed. For each locus the allele size (expressed in base pairs) is reported. 
Table 2 .

 2 Microsatellites 



(SSR) loci analyzed. For each locus the allele size (expressed in base pairs) is reported. 
Table 2 .

 2 Microsatellites 



(SSR) loci analyzed. For each locus the allele size (expressed in base pairs) is reported. 
Table 2 .

 2 Microsatellites 



(SSR) loci analyzed. For each locus the allele size (expressed in base pairs) is reported. 
Table 1 .

 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 al- mond and read sensations of grass, leaves and artichoke. Balanced taste sensation with a medium bitter and spicy. Medium fluidity. Molecular Markers

  
	DCA09	DCA18	GAPU59	GAPU71A	GUPA71B	GAPU103A
	162 -172	185 -185	212 -212	214 -221	126 -144	170 -203
	UDO01	UDO03	UDO12	UDO28	UDO39	
	150 -150	135 -135	166 -193	143 -143	213 -220	
	References:					

1 -Mulas M., Agabbio M., Chessa I., In: L'Olivo: le vecchie varietà dellaSardegna, Ed. Delfino (1994), pp. 310-338. 2 -Muzzalupo I., Stefanizzi F., Perri E. HortScience (2009), 44: pp. 582-588. 
Table 2 .

 2 Microsatellites 



(SSR) loci analyzed. For each locus the allele size (expressed in base pairs) is reported. 
Table 2 .

 2 Microsatellites 



(SSR) loci analyzed. For each locus the allele size (expressed in base pairs) is reported. 
Table 2 .

 2 Microsatellites 



(SSR) loci analyzed. For each locus the allele size (expressed in base pairs) is reported. 
Table 1 .

 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 read sensa- tions of aromatic herb. Balanced taste sensa- tion with medium bitter and spicy. Medium fluidity. Molecular Markers

  
	DCA09	DCA18	GAPU59	GAPU71A	GUPA71B	GAPU103A
	162 -162	179 -185	212 -222	210 -214	124 -126	170 -170
	UDO01	UDO03	UDO12	UDO28	UDO39	
	140 -140	143 -143	166 -193	182 -182	164 -232	
	References:					

1 -Lombardo N.,Perri E., Muzzalupo I., et al.In: Contributo alla caratterizzazione del germoplasma olivicolo pugliese, Istituto Sperimentale per l'Olivicoltura (2004), pp. 61-64. 2 -Muzzalupo I., Stefanizzi F., Perri E. HortScience (2009), 44: pp. 582-588. 
Table 2 .

 2 Microsatellites 



(SSR) loci analyzed. For each locus the allele size (expressed in base pairs) is reported. 
Table 2 .

 2 Microsatellites 



(SSR) loci analyzed. For each locus the allele size (expressed in base pairs) is reported. 
Table 2 .

 2 Microsatellites 



(SSR) loci analyzed. For each locus the allele size (expressed in base pairs) is reported. 
Table 2 .

 2 Microsatellites 



(SSR) loci analyzed. For each locus the allele size (expressed in base pairs) is reported. 
Table 2 .

 2 Microsatellites 



(SSR) loci analyzed. For each locus the allele size (expressed in base pairs) is reported. 
Table 2 .

 2 Microsatellites 



(SSR) loci analyzed. For each locus the allele size (expressed in base pairs) is reported. 
Table 2 .

 2 Microsatellites 



(SSR) loci analyzed. For each locus the allele size (expressed in base pairs) is reported. 
Table 2 .

 2 Microsatellites (SSR) loci analyzed. 



Table 2 .

 2 Microsatellites 



(SSR) loci analyzed. For each locus the allele size (expressed in base pairs) is reported. 
Table 2 .

 2 Microsatellites 



(SSR) loci analyzed. For each locus the allele size (expressed in base pairs) is reported. 
Table 2 .

 2 Microsatellites 



(SSR) loci analyzed. For each locus the allele size (expressed in base pairs) is reported. 
Table 2 .

 2 Microsatellites 



(SSR) loci analyzed. For each locus the allele size (expressed in base pairs) is reported. 
Table 2 .

 2 Microsatellites 



(SSR) loci analyzed. For each locus the allele size (expressed in base pairs) is reported. 
Table 2 .

 2 Microsatellites 



(SSR) loci analyzed. For each locus the allele size (expressed in base pairs) is reported. 
Table 2 .

 2 Microsatellites 



(SSR) loci analyzed. For each locus the allele size (expressed in base pairs) is reported. 
Table 2 .

 2 Microsatellites 



(SSR) loci analyzed. For each locus the allele size (expressed in base pairs) is reported. 
Table 2 .

 2 Microsatellites 



(SSR) loci analyzed. For each locus the allele size (expressed in base pairs) is reported. 
Table 2 .

 2 Microsatellites (SSR) loci analyzed. For each locus the allele size (expressed in base pairs) is reported. 



Table 2 .

 2 Microsatellites (SSR) loci analyzed. For each locus the allele size (expressed in base pairs) is reported. 



Table 2 .

 2 Microsatellites (SSR) loci analyzed. For each locus the allele size (expressed in base pairs) is reported. 



Table 2 .

 2 Microsatellites (SSR) loci analyzed. For each locus the allele size (expressed in base pairs) is reported. 



Table 1 .

 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: medium- 
high fruity , with good sensation of almond, less grass, tomato and artichoke. Balanced taste sensation, with bitter and spicy medium. Medium-high flu- idity. Molecular Markers

  
	DCA09	DCA18	GAPU59	GAPU71A	GUPA71B	GAPU103A
	194 -206	173 -185	214 -218	214 -214	126 -144	159 -159
	UDO01	UDO03	UDO12	UDO28	UDO39	
	144 -144	150 -150	177 -193	154 -205	213 -213	

Table 2 .

 2 Microsatellites (SSR) loci analyzed. For each locus the allele size (expressed in base pairs) is reported. 



Table 2 .

 2 Microsatellites (SSR) loci analyzed. For each locus the allele size (expressed in base pairs) is reported. 



Table 1 .

 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 read sensa- tions of artichoke and almond. Balanced taste sensation with medium spicy and bit- ter. Medium fluidity. Molecular Markers

  
	DCA09	DCA18	GAPU59	GAPU71A	GUPA71B	GAPU103A
	194 -198	177 -185	222 -214	214 -214	124 -130	159 -159
	UDO01	UDO03	UDO12	UDO28	UDO39	
	144 -144	202 -202	166 -193	154 -205	213 -213	
	References:					
	1 -Castorina S. In: Le varietà di olivo coltivate in Abruzzo, Ann. Sper. Agr. (1954), 9 (6) pp. 11-53.	
	2 -Muzzalupo I., Salimonti A., Caravita M. A., et al. Adv. Hort. Sci. (2008), 22(2): pp. 129-135.	

Table 2 .

 2 Microsatellites (SSR) loci analyzed. For each locus the allele size (expressed in base pairs) is reported. 



Table 2 .

 2 Microsatellites (SSR) loci analyzed. For each locus the allele size (expressed in base pairs) is reported. 


	Fatty Acid Composition

Table 1 .

 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 read sensa- tions of almond and leaves. Balanced taste sensation with a medium bitter and medium- high spicy. Medium fluidity. Molecular Markers

  
	DCA09	DCA18	GAPU59	GAPU71A	GUPA71B	GAPU103A
	194 -198	177 -179	218 -222	212 -224	124 -130	170 -184
	UDO01	UDO03	UDO12	UDO28	UDO39	
	144 -144	135 -135	164 -182	143 -143	205 -220	
	References:					
	1 -Various authors. In: Catalogo Nazionale delle Varietà di Olivo . University of Bari (in press), ISBN 978-88-88793-
	97-9.					
	2 -Muzzalupo I., Stefanizzi F., Perri E. HortScience (2009), 44: pp. 582-588.		

Table 2 .

 2 Microsatellites (SSR) loci analyzed. For each locus the allele size (expressed in base pairs) is reported. 



Table 2 .

 2 Microsatellites (SSR) loci analyzed. For each locus the allele size (expressed in base pairs) is reported. 



Table 1 .

 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. Medium- high fluidity. Molecular Markers

  
	DCA09	DCA18	GAPU59	GAPU71A	GUPA71B	GAPU103A
	162 -194	181 -185	214 -218	212 -224	124 -144	136 -136
	UDO01	UDO03	UDO12	UDO28	UDO39	
	144 -150	135 -135	164 -177	143 -150	205 -205	
	References:					
	1 -Various authors. In: Catalogo Nazionale delle Varietà di Olivo . University of Bari (in press), ISBN 978-88-88793-
	97-9.					
	2 -Muzzalupo I., Stefanizzi F., Perri E. HortScience (2009), 44: pp. 582-588.		

Table 2 .

 2 Microsatellites (SSR) loci analyzed. For each locus the allele size (expressed in base pairs) is reported. 



Table 2 .

 2 Microsatellites (SSR) loci analyzed. For each locus the allele size (expressed in base pairs) is reported. 



Table 2 .

 2 Microsatellites (SSR) loci analyzed. For each locus the allele size (expressed in base pairs) is reported. 



Table 1 .

 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: medium

fruity, with good sensa- tion of almond and aromatic herbs, less grass and artichoke. Balanced taste sensation, with bitter and spicy medium. Medium-high flu- idity. Molecular Markers

  
	DCA09	DCA18	GAPU59	GAPU71A	GUPA71B	GAPU103A
	176 -206	181 -181	214 -222	218 -224	126 -144	159 -170
	UDO01	UDO03	UDO12	UDO28	UDO39	
	150 -150	150 -150	177 -182	182 -205	200 -200	
	References:					
	1 -Various authors. In: Catalogo Nazionale delle Varietà di Olivo . University of Bari (in press), ISBN 978-88-88793-
	97-9.					
	2 -Muzzalupo I., Lombardo N., Salimonti A., et al. Adv. Hort. Sci. (2008), 22(2): pp. 142-148.	

Table 2 .

 2 Microsatellites (SSR) loci analyzed. For each locus the allele size (expressed in base pairs) is reported. 



Table 2 .

 2 Microsatellites (SSR) loci analyzed. For each locus the allele size (expressed in base pairs) is reported. 



Table 1 .

 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 taste of al- mond, grass and leaves, read sensations of soft fruits. Balanced taste sensation with me- dium bitter and spicy. Medium-high fluidity. Molecular Markers

  
	DCA09	DCA18	GAPU59	GAPU71A	GUPA71B	GAPU103A
	198 -206	177 -181	214 -218	212 -218	126 -144	150 -157
	UDO01	UDO03	UDO12	UDO28	UDO39	
	140 -150	143 -143	193 -193	154 -161	213 -220	
	References:					
	1 -Various authors. In: Catalogo Nazionale delle Varietà di Olivo . University of Bari (in press), ISBN 978-88-88793-
	97-9.					
	2 -Muzzalupo I., Stefanizzi F., Perri E. HortScience (2009), 44: pp. 582-588.		

Table 2 .

 2 Microsatellites (SSR) loci analyzed. For each locus the allele size (expressed in base pairs) is reported. 



Table 2 .

 2 Microsatellites (SSR) loci analyzed. For each locus the allele size (expressed in base pairs) is reported. 



Table 1 .

 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, tomato and artichoke. Balanced taste sensation with a medium bitter and spicy. Medium-high fluidity. Molecular Markers

  
	DCA09	DCA18	GAPU59	GAPU71A	GUPA71B	GAPU103A
	198 -210	181 -181	212 -222	214 -214	130 -126	150 -150
	UDO01	UDO03	UDO12	UDO28	UDO39	
	140 -140	143 -143	177 -193	154 -205	213 -243	
	References:					
	1 -Ente regionale di sviluppo agricolo per il Molise. In: Il germoplasma dell'olivo nel Molise, Quaderno divulgativo
	dell'ERSA (2000), n° 5.					
	2 -Muzzalupo I., Salimonti A., Caravita M. A., et al. Adv. Hort. Sci. (2008), 22(2): pp. 129-135.	

Table 2 .

 2 Microsatellites (SSR) loci analyzed. For each locus the allele size (expressed in base pairs) is reported. 



Table 2 .

 2 Microsatellites (SSR) loci analyzed. For each locus the allele size (expressed in base pairs) is reported. 



Table 2 .

 2 Microsatellites (SSR) loci analyzed. For each locus the allele size (expressed in base pairs) is reported. 



Table 1 .

 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 hints of aromatic herbs, artichoke and almond. Bal- anced in flavours, with hints of bitter and spicy medium intensity, medium fluidity. Molecular Markers

  
	DCA09	DCA18	GAPU59	GAPU71A	GUPA71B	GAPU103A
	176 -206	177 -181	208 -222	214 -214	126 -144	136 -170
	UDO01	UDO03	UDO12	UDO28	UDO39	
	140 -140	143 -143	177 -193	143 -154	213 -213	
	References:					
	1 -Ente regionale di sviluppo agricolo per il Molise. In: Il germoplasma dell'olivo nel Molise, Quaderno divulgativo
	dell'ERSA (2000), n° 5.					
	2 -Muzzalupo I., Salimonti A., Caravita M. A., et al. Adv. Hort. Sci. (2008), 22(2): pp. 129-135.	

Table 2 .

 2 Microsatellites (SSR) loci analyzed. For each locus the allele size (expressed in base pairs) is reported. 



Table 1 .

 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 arti- choke, read sensations of almond, aromatic herbs and grass. Balanced taste sensation with a medium bitter and spicy. Medium fluidity. Molecular Markers

  
	DCA09	DCA18	GAPU59	GAPU71A	GUPA71B	GAPU103A
	198 -206	177 -189	214 -222	218 -218	126 -144	184 -197
	UDO01	UDO03	UDO12	UDO28	UDO39	
	144 -150	143 -143	177 -182	154 -205	205 -205	
	References:					
	1 -Pannelli G., Alfei B., Santinelli A. In: Varietà di olivo nelle Marche, (2001), ASSAM pp. 109-112.	
	1 -Various authors. In: Catalogo Nazionale delle Varietà di Olivo, University of Bari (in press), ISBN 978-88-88793-
	97-9.					

Table 2 .

 2 Microsatellites (SSR) loci analyzed. For each locus the allele size (expressed in base pairs) is reported. 



Table 2 .

 2 Microsatellites (SSR) loci analyzed. For each locus the allele size (expressed in base pairs) is reported. 



Table 1 .

 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 read sensations of aromatic herbs, almond, and artichoke. Balanced taste sensation with a medium-high bitter and spicy. Medium-high fluidity. Molecular Markers

  
	DCA09	DCA18	GAPU59	GAPU71A	GUPA71B	GAPU103A
	172 -182	179 -181	218 -222	218 -224	126 -144	150 -159
	UDO01	UDO03	UDO12	UDO28	UDO39	
	144 -150	143 -143	177 -193	154 -210	185 -185	
	References:					

1 -Parlati M. V., Pandolfi S. In: Olivo e Olio, (2001), 4: pp.67-72. 2 -Various authors.In: Catalogo Nazionale delle Varietà di Olivo, University of Bari (in press), 
Table 2 .

 2 Microsatellites (SSR) loci analyzed. For each locus the allele size (expressed in base pairs) is reported. 



Table 1 .

 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: medium- 
high fruity, with good sensation of almond and artichoke, less grass and aromatic herbs. Balanced taste sensation, with bitter and spicy medium. Medium-high fluidity. Molecular Markers

  
	DCA09	DCA18	GAPU59	GAPU71A	GUPA71B	GAPU103A
	162 -162	179 -181	212 -212	214 -214	126 -144	159 -159
	UDO01	UDO03	UDO12	UDO28	UDO39	
	144 -144	150 -150	177 -177	182 -182	205 -205	
	References:					

1 -Sottile I. In: Giornate di studio sulla propagazione delle specie legnose, Ist.Colt.Arb. Pisa (1964), pp. 21-26. 2 -Muzzalupo I., Stefanizzi F., Perri E. HortScience (2009), 44: pp. 582-588. . 
Table 2 .

 2 Microsatellites (SSR) loci analyzed. For each locus the allele size (expressed in base pairs) is reported. 


	Fatty Acid Composition

Table 1 .

 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 taste of al- mond, read sensations of grass and leaves. Balanced taste sensation with medium- light bitter and spicy. Medium fluidity. Molecular Markers

  
	DCA09	DCA18	GAPU59	GAPU71A	GUPA71B	GAPU103A
	162 -198	179 -185	208 -212	214 -214	124 -144	157 -157
	UDO01	UDO03	UDO12	UDO28	UDO39	
	144 -144	135 -143	166 -193	154 -182	205 -205	
	References:					

1 -bellomo F. In: Seminario olive da tavola nell'olivicoltura, Acc.Naz.Olivo Cerignola (1969), pp.9-18. 2 -Muzzalupo I., Lombardo N.,Salimonti A., et al.Adv.Hort.Sci.(2008), 22(2): pp. 142-148. 
Table 2 .

 2 Microsatellites (SSR) loci analyzed. For each locus the allele size (expressed in base pairs) is reported. 



Table 1 .

 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: medium fruity, 
with good sensa- tion of almond and aromatic herbs, less grass and artichoke. Balanced taste sensation, with bitter and spicy medium. Medium-high flu- idity. Molecular Markers

  
	DCA09	DCA18	GAPU59	GAPU71A	GUPA71B	GAPU103A
	182 -206	179 -181	208 -208	210 -210	126 -130	170 -184
	UDO01	UDO03	UDO12	UDO28	UDO39	
	140 -140	150 -150	156 -182	182 -182	213 -213	
	References:					

1 -Cimato A.,Cantini C., Sani G., et al.In: Atti convegno tecniche, norme e qualità in olivicoltura,Uni.Bas.(1993). 2 -Various authors.In: Catalogo Nazionale delle Varietà di Olivo.University of Bari (in press), 
Table 2 .

 2 Microsatellites (SSR) loci analyzed. For each locus the allele size (expressed in base pairs) is reported. 



Table 1 .

 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 arti- choke and almond. Balanced in flavours, with hints of bitter and spicy medium-light intensity. Medium fluidity. Molecular Markers

  
	DCA09	DCA18	GAPU59	GAPU71A	GUPA71B	GAPU103A
	162 -194	185 -185	208 -208	210 -212	124 -144	136 -197
	UDO01	UDO03	UDO12	UDO28	UDO39	
	150 -150	143 -143	156 -164	150 -182	220 -220	
	References:					

1 -Cimato A.,Cantini C., Sani G., In: L'olivo in Toscana: il germoplasma autoctono, Ed.ARSIA (2001). 2 -Muzzalupo I.,Stefanizzi F., Bucci C., et al. In Acta Italus Hortus, (2011), 1: 138 -140. 
Table 2 .

 2 Microsatellites (SSR) loci analyzed. For each locus the allele size (expressed in base pairs) is reported. 



Table 1 .

 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 taste of almond, tomato and artichoke. Balanced taste sensation with medium bitter and spicy. Medium fluidity. Molecular Markers

  
	DCA09	DCA18	GAPU59	GAPU71A	GUPA71B	GAPU103A
	172 -172	173 -179	214 -218	214 -218	124 -144	157 -159
	UDO01	UDO03	UDO12	UDO28	UDO39	
	140 -150	143 -143	164 -177	154 -205	205 -205	
	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. 
Table 2 .

 2 Microsatellites (SSR) loci analyzed. For each locus the allele size (expressed in base pairs) is reported. 



Table 2 .

 2 Microsatellites (SSR) loci analyzed. For each locus the allele size (expressed in base pairs) is reported. 



Table 1 .

 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 al- mond, artichoke and tomato. Balanced taste sensation with a medium bitter and spicy. Medium fluidity. Molecular Markers

  
	DCA09	DCA18	GAPU59	GAPU71A	GUPA71B	GAPU103A
	172 -198	177 -181	212 -212	210 -214	124 -144	170 -170
	UDO01	UDO03	UDO12	UDO28	UDO39	
	144 -144	143 -143	166 -166	154 -154	108 -108	
	References:					

1 -Lombardo N.,Perri E., Muzzalupo I., et al.In: Contributo alla caratterizzazione del germoplasma olivicolo pugliese, Ist.Sper. Olivic. (2004), pp. 85-88. 2 -Muzzalupo I., Stefanizzi F., Perri E. HortScience (2009), 44: pp. 582-588. 
Table 2 .

 2 Microsatellites (SSR) loci analyzed. For each locus the allele size (expressed in base pairs) is reported. 



Table 1 .

 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 read sensa- tions of almond, grass and artichoke. Bal- anced taste sensation with a medium-high bitter and spicy. Medium-high fluidity. Molecular Markers

  
	DCA09	DCA18	GAPU59	GAPU71A	GUPA71B	GAPU103A
	182 -198	177 -179	208 -222	214 -2124	124 -144	157 -184
	UDO01	UDO03	UDO12	UDO28	UDO39	
	144 -150	143 -143	166 -182	143 -205	205 -232	

References:1 -Lombardo N., Perri E., Muzzalupo I., et al.In: Il germoplasma olivicolo calabrese, Ist.Sper.Olivic.(2003),pp: 25 .2 -Perri E., Mazzotti F., Muzzalupo I., et al.In: Relazione attività, CO.R.ASS.OL. (2003). 3 -Muzzalupo I., Chiappetta A., Benincasa C., et al Sci Hortic-Amsterdam, (2010), 126: pp. 324-329. 
Table 2 .

 2 Microsatellites (SSR) loci analyzed. For each locus the allele size (expressed in base pairs) is reported. 



Table 1 .

 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 arti- choke. Balanced taste sensation with a me- dium-high bitter and spicy. Medium-high fluidity. Molecular Markers

  
	DCA09	DCA18	GAPU59	GAPU71A	GUPA71B	GAPU103A
	182 -198	179 -181	214 -222	218 -224	124 -144	159 -184
	UDO01	UDO03	UDO12	UDO28	UDO39	
	144 -144	143 -143	177 -182	182 -210	185 -185	
	References:					

1 -Pannelli G., Alfei B., Santinelli A. In: Varietà di olivo nelle Marche, (2001), ASSAM pp.117-120. 2 -Muzzalupo I.,Stefanizzi F., Bucci C., et al. In Acta Italus Hortus, (2011), 1: 138-140. 
Table 2 .

 2 Microsatellites (SSR) loci analyzed. For each locus the allele size (expressed in base pairs) is reported. 



Table 1 .

 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 al- mond, grass, and artichoke. Balanced taste sensation with a medium-light bitter and spicy. Medium fluidity. Molecular Markers

  
	DCA09	DCA18	GAPU59	GAPU71A	GUPA71B	GAPU103A
	172 -182	177 -177	218 -222	214 -214	130 -144	150 -157
	UDO01	UDO03	UDO12	UDO28	UDO39	
	150 -150	135 -135	166 -167	154 -205	200 -205	
	References:					

1 -Pannelli G., Alfei B., Santinelli A. In: Varietà di olivo nelle Marche, (2001), ASSAM pp.121-124 2 -Muzzalupo I.,Stefanizzi F., Bucci C., et al. In Acta Italus Hortus, (2011), 1: 138-140. 
Table 2 .

 2 Microsatellites (SSR) loci analyzed. For each locus the allele size (expressed in base pairs) is reported. 



Table 1 .

 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 artichoke, read sensations of grass and tomato. Balanced taste sensation with a medium bitter and spicy. Medium fluidity. Molecular Markers

  
	DCA09	DCA18	GAPU59	GAPU71A	GUPA71B	GAPU103A
	172 -198	179 -181	208 -218	212 -221	124 -124	150 -159
	UDO01	UDO03	UDO12	UDO28	UDO39	
	144 -144	150 -150	177 -182	143 -143	200 -200	
	References:					

1 -Rotundo A., Marone E. In: Il germoplasma olivicolo lucano,Olita -Potenza (2002), pp. 151-154. 2 -Rotundo A., Perri E.,Muzzalupo I., et al. In: Il germoplasma olivicolo meridionale, (2012 in press). 3 -Muzzalupo I., Stefanizzi F., Perri E. HortScience (2009), 44: pp. 582-588. 
Table 2 .

 2 Microsatellites (SSR) loci analyzed. For each locus the allele size (expressed in base pairs) is reported. 


	Fatty Acid Composition

Table 1 .

 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 read sensa- tions of almond, grass and artichoke. Bal- anced taste sensation with a medium-high bitter and spicy. Medium-high fluidity. Molecular Markers

  
	DCA09	DCA18	GAPU59	GAPU71A	GUPA71B	GAPU103A
	162 -172	185 -185	214 -214	214 -218	130 -144	136 -184
	UDO01	UDO03	UDO12	UDO28	UDO39	
	144 -150	135 -135	164 -193	150 -161	200 -200	
	References:					

1 -Various authors.In: Catalogo Nazionale delle Varietà di Olivo.University of Bari (in press),ISBN 978-88-88793- 97-9. 2 -Muzzalupo I., Stefanizzi F., Perri E. HortScience (2009), 44: pp. 582-588. 
Table 2 .

 2 Microsatellites (SSR) loci analyzed. For each locus the allele size (expressed in base pairs) is reported. 



Table 1 .

 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, tomato and artichoke. Balanced taste sensation with a medium-high bitter and spicy. Medium- high fluidity. Molecular Markers

  
	DCA09	DCA18	GAPU59	GAPU71A	GUPA71B	GAPU103A
	182 -206	181 -185	214 -214	214 -224	126 -130	170 -184
	UDO01	UDO03	UDO12	UDO28	UDO39	
	144 -144	143 -143	166 -177	182 -205	213 -213	
	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. 
Table 2 .

 2 Microsatellites (SSR) loci analyzed. For each locus the allele size (expressed in base pairs) is reported. 



Table 1 .

 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 taste of almond, artichoke and tomato. Balanced taste sensation with medium bitter and spicy. Medium fluidity. Molecular Markers

  
	DCA09	DCA18	GAPU59	GAPU71A	GUPA71B	GAPU103A
	182 -182	175 -181	212 -222	210 -210	124 -126	159 -159
	UDO01	UDO03	UDO12	UDO28	UDO39	
	144 -144	166 -166	166 -177	154 -154	108 -170	
	References:					

1 -Lombardo N.,Perri E., Muzzalupo I., et al.In: Contributo alla caratterizzazione del germoplasma olivicolo pugliese, Istituto Sperimentale per l'Olivicoltura (2004), pp. 89-82. 2 -Muzzalupo I., Stefanizzi F., Perri E. HortScience (2009), 44: pp. 582-588. 
Table 2 .

 2 Microsatellites (SSR) loci analyzed. For each locus the allele size (expressed in base pairs) is reported. 



Table 1 .

 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 al- mond, artichoke and tomato. Balanced taste sensation with a medium-high bitter and medium-light spicy. Medium fluidity. Molecular Markers

  
	DCA09	DCA18	GAPU59	GAPU71A	GUPA71B	GAPU103A
	162 -198	177 -179	212 -214	212 -212	124 -130	170 -184
	UDO01	UDO03	UDO12	UDO28	UDO39	
	144 -144	143 -143	177 -193	154 -210	164 -205	

References:1 -Lombardo N., Perri E., Muzzalupo I., et al.In: Il germoplasma olivicolo calabrese, Ist.Sper.Olivic.(2003),pp: 13 .2 -Perri E., Mazzotti F., Muzzalupo I., et al.In: Relazione attività, CO.R.ASS.OL. (2003). 3 -Muzzalupo I., Chiappetta A., Benincasa C., et al Sci Hortic-Amsterdam, (2010), 126: pp. 324-329. 
Table 2 .

 2 Microsatellites (SSR) loci analyzed. For each locus the allele size (expressed in base pairs) is reported. 



Table 1 .

 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, leaves, and artichoke. Balanced taste sensation with a medium-high bitter and spicy. Medium- high fluidity. Molecular Markers

  
	DCA09	DCA18	GAPU59	GAPU71A	GUPA71B	GAPU103A
	176 -206	181 -185	214 -222	218 -224	130 -144	150 -157
	UDO01	UDO03	UDO12	UDO28	UDO39	
	140 -140	135 -135	177 -182	182 -210	185 -220	
	References:					

1 -Parlati M. V., Pandolfi S. In: Olivo e Olio, (2001), 4: pp.67-72. 2 -Various authors.In: Catalogo Nazionale delle Varietà di Olivo .University of Bari (in press), 
Table 2 .

 2 Microsatellites (SSR) loci analyzed. For each locus the allele size (expressed in base pairs) is reported. 



Table 1 .

 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 taste of aro- matic herbs. Balanced taste sensation with medium bitter and spicy. Medium-high flu- idity. Molecular Markers

  
	DCA09	DCA18	GAPU59	GAPU71A	GUPA71B	GAPU103A
	162 -172	169 -179	212 -212	214 -214	130 -130	170 -170
	UDO01	UDO03	UDO12	UDO28	UDO39	
	140 -140	143 -143	166 -193	182 -182	213 -213	
	References:					

1 -Various authors.In: Catalogo Nazionale delle Varietà di Olivo.University of Bari (in press), ISBN 978-88-88793-97-9. 2 -Muzzalupo I.,Salimonti A., Caravita M. A., et al.Adv.Hort.Sci.(2008), 22(2): pp. 129-135. 
Table 2 .

 2 Microsatellites (SSR) loci analyzed. For each locus the allele size (expressed in base pairs) is reported. 


	Fatty Acid Composition

Table 1 .

 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 read sensa- tions of artichoke and soft fruits. Balanced in flavours, with hints of bitter and spicy me- dium-light intensity. Medium fluidity. Molecular Markers

  
	DCA09	DCA18	GAPU59	GAPU71A	GUPA71B	GAPU103A
	172 -194	179 -179	208 -212	214 -214	124 -144	150 -159
	UDO01	UDO03	UDO12	UDO28	UDO39	
	144 -144	143 -143	177 -182	143 -205	108 -170	
	References:					

1 -Lombardo N.,Perri E., Muzzalupo I., et al.In: Contributo alla caratterizzazione del germoplasma olivicolo pugliese, Ist.Sper. Olivic. (2004), pp. 93-96. 2 -Muzzalupo I., Stefanizzi F., Perri E. HortScience (2009), 44: pp. 582-588. 
Table 2 .

 2 Microsatellites (SSR) loci analyzed. For each locus the allele size (expressed in base pairs) is reported. 



Table 2 .

 2 Microsatellites (SSR) loci analyzed. For each locus the allele size (expressed in base pairs) is reported. 



Table 2 .

 2 Microsatellites (SSR) loci analyzed. For each locus the allele size (expressed in base pairs) is reported. 



Table 2 .

 2 Microsatellites (SSR) loci analyzed. 



Innocenzo Muzzalupo 

Author details

Innocenzo Muzzalupo " Ascolana semitenera " Areal distribution or origin area: Marche " Augellina " (synonymy: Agnellina, Cellina, etc.) " Castiglionese "
Innocenzo Muzzalupo
Olive Germplasm - Italian Catalogue of Olive Varieties