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Los Angeles International Extra Virgin Oilve Oil Competition Best of Class Awards Pacific Sun Farms Northern Hemisphere Extra Virgin Olive Oil Sacramento Valley Blends, Tehama Blend, Sacramento Valley 2016 Pasolivo Northern Hemisphere Extra Virgin Olive Oil Central Coast Blends, Kitchen Blend, Paso Robles Halter Ranch Northern Hemisphere Extra Virgin Olive Oil Central Coast Blends, Estate Mediterranean Blend, Paso Robles 2017 Olio di Dievole Northern Hemisphere Extra Virgin Olive Oil Italy, Central Mono Cultivar, Coratina, 100% Italian Frantoio Franci Northern Hemisphere Extra Virgin Olive Oil Italy, Central Mono Cultivar, Villamagra Grand Cru, Tuscany Olio di Dievole Northern Hemisphere Extra Virgin Olive Oil Italy, Central Blends, 100% Italian Cetrone Northern Hemisphere Extra Virgin Olive Oil Italy, South Mono Cultivar, De, Itrana, Sonnino 2017 Tenute Librandi Pasquale Northern Hemisphere Extra Virgin Olive Oil Italy, South Mono Cultivar, Nocellara del Belice, Italy Mimi Northern Hemisphere Extra Virgin Olive Oil Italy, South Blends, Mondugno Fattoria Ambrosio Northern Hemisphere Extra Virgin Olive Oil Italy, South Blends, Vega Agrestis Northern Hemisphere Extra Virgin Olive Oil Italy, Islands Mono Cultivar, Bio, Monti Iblei DOP Tuccioliva Northern Hemisphere Extra Virgin Olive Oil Spain, North Mono Cultivar, Picual, Spain Jose Andres by Casas De Hualdo Northern Hemisphere Extra Virgin Olive Oil Spain, North Mono Cultivar, Cornicabra, Spain 2016 Sabor D'Oro by Pedro Yera Verde Northern Hemisphere Extra Virgin Olive Oil Spain, South Mono Cultivar, Picual, Jaen Cortijo El Puerto Northern Hemisphere Extra Virgin Olive Oil Spain, South Mono Cultivar, Arbosana, Andalucia 2016 Bravoleum Northern Hemisphere Extra Virgin Olive Oil Spain, South Mono Cultivar, Picual, Jaen Finca La Torre Seleccion Northern Hemisphere Extra Virgin Olive Oil Spain, South Mono Cultivar, Hojiblanca, Malaga Venta Del Baron Northern Hemisphere Extra Virgin Olive Oil Spain, South Blends, Priego de Cordoba DOP 2016 Parqueoliva Serie Oro Northern Hemisphere Extra Virgin Olive Oil Spain, South Blends, Priego De Cordoba DOP Oliveira da Serra Northern Hemisphere Extra Virgin Olive Oil Portugal, Blends, Gourmet, Ferreira do Alentejo Agrumato Flavored Oils Lemon, Lanciano, Abruzzo .

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UC Davis UC Davis Previously Published Works
UC Davis UC Davis Previously Published Works Title Reducing Phenolics Related to Bitterness in Table Olives Permalink https://escholarship.org/uc/item/66x5590m Authors Johnson, RL Mitchell, AE Publication Date 2018 DOI 10.1155/2018/3193185 Peer reviewed eScholarship.org Powered by the California Digital Library University of California Hindawi Journal of Food Quality Volume 2018, Article ID 3193185, 12 pages https://doi.org/10.1155/2018/3193185 Review Article Reducing Phenolics Related to Bitterness in Table Olives Rebecca L. Johnson and Alyson E. Mitchell Department of Food Science and Technology, University of California, Davis, One Shields Avenue, Davis, CA 95616, USA Correspondence should be addressed to Alyson E. Mitchell; [email protected] Received 21 May 2018; Revised 9 July 2018; Accepted 24 July 2018; Published 13 August 2018 Academic Editor: Amani Taamalli Copyright © 2018 Rebecca L. Johnson and Alyson E. Mitchell. is is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. Olives are one of the oldest food products in human civilization. Over the centuries, numerous methods have been developed to transform olives from a bitter drupe into an edible fruit. Methods of processing table olives rely on the acid, base, and/or enzymatic hydrolysis of bitter phenolic compounds naturally present in the fruit into nonbitter hydrolysis products. Today, there are three primary methods of commercial table olive processing: the Greek, Spanish, and Californian methods, in addition to several Artisanal methods. is review focuses on the technological, microbiological, chemical, and sensory aspects of table olive processing and the inherent benets and drawbacks of each method.
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1. Description Générale De L'oléiculture À Malte 1.1
Politique - Malte 2012 1. DESCRIPTION GÉNÉRALE DE L'OLÉICULTURE À MALTE 1.1. Introduction L'oléiculture est présente sur toutes les îles maltaises. Les oliviers sont dispersés, plantés comme brise-vent ou cultivés avec d'autres fruitiers. Cette distribution irrégulière est due à la nature fragmentée et peu étendue des exploitations agricoles. Les plantations sont de superficies très diverses, parfois de seulement 0,1 ha, avec une densité moyenne d'environ 300 à 400 arbres/ha. En 2010, Malte comptait 138 ha consacrés à l'oléiculture. Figure 1. Situation géographique de Malte (Source : NU) (Source : questionnaire du COI) 1.2. Indicateurs socio-économiques • Superficie : 316 km² (NU, 2008) • Capitale : Valletta (NU) • Monnaie : Euro (EUR) (NU, 2009) • Population : 414 971 habitants (Banque mondiale, 2009) • Population urbaine : 95 % (Banque mondiale, 2010) • Population rurale : 5 % (Banque mondiale, 2010) • Taux de croissance de la population : 0,3 % (NU, 2010/15) • Espérance de vie : 82,0 ans (hommes), 78,4 ans (femmes) (NU, 2010/15) • Principales exportations en volume : maïs (FAOSTAT, 2009) • Principales importations en volume : maïs (FAOSTAT, 2009) • RNB par habitant, PPA (en US $ courants) : 23 160 (Banque mondiale, 2009) • PIB par habitant, PPA (en US $ courants) : 24 804 (Banque mondiale, 2009) • Emplois dans l’agriculture : 1,4 % (Banque mondiale, 2008) • Femmes employées dans l'agriculture : 0 % (Banque mondiale, 2008) • Hommes employés dans l'agriculture : 2 % (Banque mondiale, 2008) Conseil oléicole international Page 1 / 3 Politique - Malte 2012 2. LE SECTEUR OLÉICOLE À MALTE 2.1. Ressources oléicoles L'oléiculture est un secteur jeune en plein développement dans l'archipel de Malte où elle a gagné en importance ces dernières années étant donné qu'une prise de conscience croissante des bienfaits de l'huile d'olive au sein de la population a conduit à la plantation de nombreuses oliveraies et à la création de nouvelles huileries dans les îles de Malte et Gozo.
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1 Supplimentary Material Supplier Origin Year Cultivar 1
Supplimentary Material Table S1. The cultivars used in this study and their country of origin. Supplier Origin Year Cultivar 1. Itesori Italy 2014 Nocellara 2. Frantoio di Santa Tea Italy (Firenze) 2015 Frantoio 3. Frantoio di santa Tea Italy 2015 Leccino 4. Glacomo grassi Italy 2015 Olivobianco 5. Pendolino Italy 2015 Pendolino 6. Caravella finefood Italy (Calabria) 2016 Carolea 7. Caravella finefood Italy (Puglia) 2016 Ogliarola Bio 8. Caravella finefood Italy (Puglia) 2016 Peranzana 9. Corona delle puglie Italy 2016 Coratina 10. Frantoi cutrera Italy 2016 Cerasuola 11. Frantoio di santa Tea Italy (Firenze) 2016 Moraiolo 12. Glacomo grassi Italy 2016 Leccio del Corno 13. La selvotta Italy (Abruzzo) 2016 I-77 14. Mamma regina Italy 2016 Tortiglione 15. Roi Italy 2016 Taggiasca 16. Ursini Italy 2016 Gentile di Chieti 17. Frantoi cutrera Sicily 2015 Tonda Iblea 18. Frantoi cutrera Sicily 2016 Nocellara Etnea 19. Frantoi cutrera Sicily 2016 Moresca 20. Frantoi cutrera Sicily 2016 Biancolilla 21. Frantoi cutrera Sicily 2016 Nocellara del Belice 22. Frantoi cutrera Sicily 2016 Tonda Iblea 23. Frantoi cutrera Sicily 2016 Cerasuola 24. Arbequina Spain 2016 Arbequina 25. Hojiblanca Spain 2016 Hojiblanca 26. Casas hualdo Spain 2016 Picual 27. Pago de baldios san carlos Spain 2016 Arbequina 28. Château d’estoublon France 2015 Béruguette 29. Château d’estoublon France 2015 Picholine 30. Château d’estoublon France 2015 Grossane 31. Manianis Greece 2016 Koroneiki 32. Moria ella Greece 2016 Koroneiki 33. Sam Cremona Malta 2013 Malti 34. Sam Cremona Malta 2014 Bidni 35. Sam Cremona Malta 2014 Bidni 36. Sam Cremona Malta 2014 Malti 37. Parent Siggiewi Press Malta 2014 Carolea 38.
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Salted, Cured & Pressed
SALTED, CURED & PRESSED CONTENTS DELL’AMI 4 DELL’AMI OLIVES 6 DELL’AMI ANTIPASTI 16 SALTED, CURED DELL’AMI RICE 20 & PRESSED DELL’AMI PESTOS & PASTES 24 The rules of eating have changed. Where starter, main RELISHES, SAUCES & DRESSINGS 28 and dessert once ruled the menu, boundaries have now blurred. Dinner is just as likely to be a platter of plump DELL’AMI VINEGARS 30 olives, piquillo peppers and silky charcuterie, shared among friends, as it is a steak for one. Underpinning this new relaxed approach to dining are traditional artisan DELL’AMI OILS 36 methods of salting, curing and pressing. Think early harvest olives crushed to release peppery extra virgin oil, STORE CUPBOARD 41 legs of pork buried in salt and air dried for months on end or the heady scent of field-grown basil captured in CURED MEATS 43 vibrant green pesto. Good ingredients and good company mean good times. ITALIAN CURED MEATS 44 SPANISH CURED MEATS 52 BRITISH CURED MEATS 56 BRITISH SMOKED SALMON 70 DELL’AMI Delicious things come to those who wait. That’s what we’ve learned over 25 years of sourcing remarkable foods from artisan producers. The antithesis of fast food, our Dell’ami products take time, knowledge and skill to produce, whether it’s picking only the plumpest ‘super colossal’ Sicilian Nocellara del Belice olives or sherry vinegar, aged in oak barrels for 20 years. The close bonds we have forged enable us to constantly evolve our range, protecting livelihoods and age-old skills in the process. Time always tells in the end.
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Antioxidants-In-Extra-Virgin-Olive-Oil
antioxidants Review Antioxidants in Extra Virgin Olive Oil and Table Olives: Connections between Agriculture and Processing for Health Choices Barbara Lanza 1,* and Paolino Ninfali 2 1 Council for Agricultural Research and Economics (CREA), Research Centre for Engineering and Agro-Food Processing (CREA-IT), Via Nazionale 38, I-65012 Cepagatti (PE), Italy 2 Department of Biomolecular Sciences, University of Urbino “Carlo Bo”, 61029 Urbino (PU), Italy; [email protected] * Correspondence: [email protected] Received: 2 November 2019; Accepted: 28 December 2019; Published: 2 January 2020 Abstract: This review focuses on the conditions required to increase and maintain the antioxidant nutrients in both extra virgin olive oil (EVOO) and table olives (TOs) from the agronomic and technological practices to the gastronomy. The main antioxidants of TOs and EVOO are phenol alcohols and acids, secoiridoids, lignans and ﬂavones, all of which possess the ability to prolong the oil’s shelf-life and exhibit healthy properties for humans. The precise detection of secoiridoid derivatives remains the breakthrough for the nutritional and health quality certiﬁcation of extra virgin olive oils (EVOOs) required for EFSA health claims. To attain the necessary antioxidant quality in both EVOO and TOs, it is necessary to hard focus on the several steps in the production chain, including olive cultivar, agronomic conditions, harvesting methods, and transformation technology. The quality level is maintained if the storage conditions aim to minimize the oxidative processes that occur due to oxygen and light. In terms of minor polar biophenols, there is disagreement on which between the organic or conventional EVOOs show higher concentration values.
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Awards by Producer Los Angeles Extra Virgin Olive Oil Awards
Los Angeles Extra Virgin Olive Oil Awards Awards by Producer 1492 www.Quepu.cl BEST OF CLASS, GOLD MEDAL Robust, Picual, Region Del Maule BEST OF CLASS, GOLD MEDAL Robust, Frantoio, Region Del Maule GOLD MEDAL Delicate, Arbequina, Region Del Maule 1st Origin www.1st-Olive.com GOLD MEDAL Medium, Shodoshima 2015 8 Olivos www.DonRafael.cl BRONZE MEDAL Medium, Lontue Valley Acaia www.Hae-gr.com BRONZE MEDAL Medium, Kolovi, Lesvos Adon and Myrrh www.AdonandMyrrh.com BRONZE MEDAL Medium, Baladi, Lebanon Agropromex www.AgroPromex.com SILVER MEDAL Robust, La Roda de Andalucia 2015 Agura www.AoveAgura.com GOLD MEDAL Medium, Picual, Andalucia Silver - Color & Type - BRONZE MEDAL Medium, Coupage, Andalucia Albares www.JalonMoncayo.com BRONZE MEDAL Medium, One, Moncayo Bronze - Contemporary - Albea Blanca Extra Virgin Olive Oil Collection www.AlbeaBlanca.es SILVER MEDAL Robust, Hojiblanca, Cordoba Gold - Series - SILVER MEDAL Medium, Manzanilla Cacerena Caceres Gold - Series - SILVER MEDAL Medium, Koroneiki, Toledo Gold - Series - Alonso Olive Oil www.AlonsOliveOil.com BEST OF SHOW - DELICATE, BEST OF CLASS, GOLD MEDAL Delicate, Koroneiki, La Estrella BEST OF CLASS, GOLD MEDAL Medium, Ultra Premium, La Estrella GOLD MEDAL Robust, Picual, La Estrella SILVER MEDAL Delicate, Frantoio, La Estrella Bronze - Color & Type - SILVER MEDAL Medium, Coratina, La Estrella Los Angeles Extra Virgin Olive Oil Awards Awards by Producer ALTO Olives www.Alto-Olives.com.au GOLD MEDAL Medium, ROBUST, Abercrombie Wilderness, Southern Tablelands 2016 Altomena www.Altomena.it
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Evaluation of Fatty Acid and Sterol Profiles, California Olive Oil, 2016/17 Season
Evaluation of Fatty Acid and Sterol Profiles, California Olive Oil, 2016/17 Season Evaluation of Fatty Acid and Sterol Profiles California Olive Oil 2016/17 Season Submitted to the Olive Oil Commission of California June 2017 Evaluation of Fatty Acid and Sterol Profiles, California Olive Oil, 2016/17 Season Evaluation of Fatty Acid and Sterol Profiles, California Olive Oil, 2016/17 Season SUMMARY At the request of the Olive Oil Commission of California (OOCC), the UC Davis Olive Center collected California olive oil samples produced in the 2016/17 Season and analyzed fatty acid and sterol profiles. The study team collected 70 single-variety samples of olive oil from California commercial producers. Samples that were found to be outside one or more parameters at the UC Davis laboratory were sent to Modern Olives Laboratory (Woodland, CA) for retesting. Both laboratories agreed that 61 of 70 samples (87 percent) were within the fatty acid and sterol parameters required in California. Nine samples (13 percent) were outside at least one fatty acid or sterol parameter. The Commission may wish to recommend modifications to California olive oil standards so that fatty acid and sterol profile standards accommodate all olive oil produced in California and assess new and advanced methods to analyze olive oil purity with the potential to cost less, be more accurate, and minimize laboratory variability. BACKGROUND The Olive Oil Commission of California requested the UC Davis Olive Center to collect data on the fatty acid and sterol profile of California olive oils from commercial samples. The Commission requested that the Olive Center collect at least 70 samples from a wide range of varieties and counties.
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'Gemlik' Olive
772 Bulgarian Journal of Agricultural Science, 22 (No 5) 2016, 772–777 Agricultural Academy EFFECTS OF CHEMICAL FRUIT THINNING ON FRUIT YIELD AND QUALITY IN ‘GEMLIK’ OLIVE (OLEA EUROPAEA L.) Z. ÇİĞDEM1, M. İSFENDİYAROĞLU2* and E. ÖZEKER2 1 Olive Research Institute, Bornova-İzmir, TURKEY 2 Ege University, Faculty of Agriculture, Department of Horticulture, 35100, Bornova-İzmir, TURKEY Abstract ÇİĞDEM, Z., M. İSFENDİYAROĞLU and E. ÖZEKER, 2016. Effects of chemical fruit thinning on fruit yield and quality in ‘Gemlik’ olive (Olea europaea L.). Bulg. J. Agric. Sci., 22: 772–777 In recent years, a large amount of ‘Gemlik’ olive variety started to be grown in Aegean Region. ‘Gemlik’ is a black table variety, but it is processed to oil in many areas. Since ‘Gemlik’ olive is a double purpose variety, chemical fruit thinning may be useful to control alternate bearing and standardization of the fruit size. In this study, clearing out the effects of chemical fruit thinning by potassium salt of naphtaleneacetic acid (NAA-K), on fruit yield and quality in ‘Gemlik’, which is one of the important olive cultivar of Turkey, was aimed. Olive trees treated with 180 ppm NAA-K gave 26.6 and 53.1 kg fruit/tree in “off” and “on” years respectively, while the untreated trees gave only 13.6 and 17.8 kg fruit/tree. 180 ppm NAA also gave rise to decreases in ﬁ gures of most variables and delayed the fruit maturity in both thinning years. In “on” year, 120 ppm NAA increased the size (fruit/kg), and dimensions (width and length) of olive fruits together with 100 ppm.
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Pulsed Electric Fields for the Treatment of Olive Pastes in the Oil Extraction Process
applied sciences Article Pulsed Electric Fields for the Treatment of Olive Pastes in the Oil Extraction Process Antonia Tamborrino 1,* , Stefania Urbani 2, Maurizio Servili 2, Roberto Romaniello 3, Claudio Perone 4 and Alessandro Leone 3 1 Department of Agricultural and Environmental Science, University of Bari Aldo Moro, Via Amendola 165/A, 70126 Bari, Italy 2 Department of the Science of Agriculture, Food and Environment, University of Perugia via S. Costanzo, 06126 Perugia, Italy; [email protected] (S.U.); [email protected] (M.S.) 3 Department of the Science of Agriculture, Food and Environment, University of Foggia, Via Napoli, 25, 71100 Foggia, Italy; [email protected] (R.R.); [email protected] (A.L.) 4 Department of Agriculture, Environment and Food Sciences, University of Molise, Via Francesco De Sanctis, 86100 Campobasso, Italy; [email protected] * Correspondence: [email protected]; Tel.: +39-080-5443-122 Received: 6 November 2019; Accepted: 19 December 2019; Published: 22 December 2019 Abstract: The aim of this study was to evaluate the ability of pulsed electric ﬁeld (PEF) technology to improve the extractability and enhance the oil quality in an industrial olive oil extraction process. Using a PEF device on olive pastes signiﬁcantly increased the extractability from 79.5% for the control, up to 85.5%. The PEF system did not modify the primary legal quality parameters or total concentrations of phenols, aldehydes, and esters. On the contrary, the non-thermal treatment slightly enhanced the dialdehydic forms of decarboxymethyl elenolic acid linked to hydroxytyrosol (3,4-DHPEA-EDA) and tyrosol (p-HPEA-EDA), and decreased the total saturated and unsaturated C5 and C6 alcohols of the PEF EVOO (Extra Virgin Olive Oil) compared to the control test.
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Belazu Ingredient Catalog
PRODUCT CATALOGUE issue: Q1 2015 Contents Olives Mustards Italian varietal olives French varietal olives Antipasti Spanish varietal olives Antipasto Greek varietal olives Tomatoes Peruvian varietal olives Peppers Moroccan varietal olives Other vegetables Fresh pitted olive mixes Pestos and pastes Bag in box Pestos Fresh pitted seasonal olive selection Pastes Fresh pitted green olives Fresh pitted black olives Breadsticks Fresh stone-in olive mixes Fresh aromatised green olives Nuts and bar snacks Fresh aromatised black olives Stuffed olives Fish products Oils Truffle products Extra virgin bulk olive oils Rice and lentils Catering oils Extra virgin finishing olive oils Grains Infused and nut oils Sundries Vinegars Balsamic vinegars Display and sundry items Vinegars Ordering, delivery & contacts Olives Varietal Olives Our flagship range of natural varietal olives is unrivalled in the UK and sourced from around the Mediterranean. We offer a variety of flavours, colours, textures and sizes, including many that have been certified for quality by regional classifications such as DOC, AOC and PDO. Italian Varietal Olives Greek Varietal Olives Click here to visit this page Click here to visit this page French Varietal Olives Peruvian Varietal Olives Click here to visit this page Click here to visit this page Spanish Varietal Olives Moroccan Varietal Olives Click here to visit this page Click here to visit this page Italian Varietal Olives NOCELLARA DEL BELICE PDO - extra large GAETA DOC Larger grade Castelvetrano cure, bright green early Purple
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2020 Edition
2020 EDITION Olive Oils from A-Z, Facts Tips, Experiences, Awards Table Olives WWW.EVOOSA.CO.ZA 67 VELDRIFT 49 Lions Creek LEEU GAMKA ST HELENA BAY Mount Ceder KRUIDFONTEIN N1 PIKETBERG WESTERN CAPE VREDENBURG SALDANHA . N7 PORTERVILLE 27 Andante LANGEBAAN 75 O for Olives 53 Prince Albert Olives 64 Adhara MATJIESFONTEIN LAINGSBURG PRINCE ALBERT N1 RIEBEEK-WEST TULBAGH TOUWS RIVER KLAARSTROOM YZERFONTEIN 31 Darling Olives 68 DARLING Olive Boutique 67 RIEBEEK-KASTEEL Waverley Hills CERES De Rustica 33 MALMESBURY LADISMITH DE RUST ZOAR 37 CALITZDORP 66 Hildenbrand Klipvlei OUDTSHOORN WELLINGTON WORCESTER 61 UNIONDALE 59 Willow Creek Vesuvio 51 N7 Olive Factory PAARL 55 ROBERTSON 65 MONTAGU 29 Babylonstoren Rio Largo 41 43 N1 Exdiem 66 Lamara Lapithos Marbrin Hellobox 74 Tokara 57 FRANSCHHOEK BONNIEVALE STELLENBOSCH Mardouw 45 BARRYDALE 64 Chaloner GEORGE CAPE TOWN VILLIERSDORP GROOT 47 N2 KNYSNA N2 Morgenster GREYTON SWELLENDAM RIVERSDALE BRAKRIVIER STORMSVLEI HEIDELBERG RIVIERSONDEREND N2 MOSSEL BAY GRABOUW CALEDON Bakenshoogte 64 39 ALBERTINIA BOTRIVIER 64 Anysbos 68 Kransfontein Gabriëlskloof 65 65 Kleinbergskloof 65 35 Greenleaf Oudewerfskloof Hemelrand WITSAND STILBAAI HERMANUS JONGENSFONTEIN STANFORD NAPIER BREDASDORP GANSBAAI The farms highlighted with the ARNISTON yellow dot offer EVOO Experiences. See page 14 for details L’AGULHAS ICONS Technical Info: Number of Trees SA Olive is proud to partner with the Guide to Extra Virgin Litres Produced Olive Oil in South Africa (EVOOSA) in showcasing the local olive industry. Terroir/Soils Cultivars Grown With its year-on-year growth, the South African olive industry can no longer be called a fringe industry, and with the increased focus on superior quality Extra Virgin Olive Oil via the CTC Styles Produced programme, producers are writing many success stories, as recognised by numerous international Awards accolades.
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'Arbequina' and 'Koroneiki'
AJCS 10(1):88-93 (2016) ISSN:1835-2707 An investigation of the self- and inter-incompatibility of the olive cultivars ‘Arbequina’ and ‘Koroneiki’ in the Mediterranean climate of Sicily Annalisa Marchese*, Francesco Paolo Marra, Francesca Costa, Alessandra Quartararo, Silvia Fretto, Tiziano Caruso Department of Agricultural and Forest Sciences (SAF), University of Palermo, Viale delle Scienze, Edificio 4 Ingresso H - 90128 Palermo, Italy *Corresponding author: [email protected] Abstract In this investigation, the self-(in)compatibility of the Spanish cultivar Arbequina and the Greek cultivar Koroneiki was studied for the first time in Sicily, where these low vigour cultivars were recently introduced in super-intensive olive groves. Self- (S.P.) and open- pollination (O.P.) tests, observation of fruit set and paternity test of seeds with microsatellite (SSR) markers, were performed to ascertain whether these cultivars were self-fertile and/or inter-compatible. For S.P. tests, branches with flowers at the balloon stage were bagged. For the O.P. tests, flowers were left to pollinate under natural conditions. Fruits from S.P. and O.P. were collected in November and fruit set was calculated. Genomic DNA was extracted from seeds. None of the ‘Arbequina’ seeds studied in either the S.P. or O.P. tests originated from self-fertilization. In addition, none of these seeds had ‘Koroneiki’ as the pollen parent. In contrast, ‘Koroneiki’ was found to be predominantly self-compatible in self-bagged branches, with 70% of the seeds originating from self- fertilization. However, the incidence of self-fertilization was low (11%) in seeds from the O.P.
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