The olive fruit, a symbol of Mediterranean diets, is a rich source of antioxidants and oleic
acid (55–83%). Olive genetic resources, including cultivated olives (cultivars), wild olives as …

Olive, representing one of the most important fruit crops of the Mediterranean area, is
characterized by a general low fruit yield, due to numerous constraints, including alternate …

In olive trees, Xylella fastidiosa colonizes xylem vessels and compromises water transport
causing the olive quick decline syndrome (OQDS). The loss of hydraulic conductivity could …

The olive (Olea europaea L.) is a typical important perennial crop species for which the
genetic determination and even functionality of self‐incompatibility (SI) are still largely …

Germplasm collections are basic tools for conservation, characterization, and efficient use of
olive genetic resources. The identification of the olive cultivars maintained in the collections …

Simple Summary Carbohydrates play important roles in tolerance to both biotic and abiotic
stressors. Xylella fastidiosa, the causal agent of “Olive Quick Decline Syndrome”, is a …

Olive fruits and oils contain an array of compounds that contribute to their sensory and
nutritional properties. Phenolic compounds in virgin oil and olive-derived products have …

The morphology of olive flowers allows either self-or cross-pollination that could partially
explain the existence of both reproductive features in this species. However, a high degree …

Cultivated olive (Olea europaea L. subsp. europaea var. europaea) is the most ancient and
spread tree crop in the Mediterranean basin. An important quality trait for the extra virgin …

Several olive cultivars, characterized by high-quality olive oil show agronomical issues such
as excessive vigor, high susceptibility to biotic and abiotic stresses, and low propagation …