25 August 2019 - Director LUIGI CARICATO - staff@olioofficina.net

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The Olive Tree Genome

The book - edited by Eddo Rugini, Luciana Baldoni, Rosario Muleo and Luca Sebastiani - gives an introductory overview on genetics, genomics and growing of olive trees. These enduring and multifunctional trees are relevant not only for table and oil olives production, but also for the landscape and history of rural areas


The Olive Tree Genome

This book provides an introduction to the genetics, genomics, and breeding of the olive tree, a multi-functional long-lived crop plant that is relevant not only for culinary olive and oil production, but also for shaping the landscape and history of many rural areas for centuries.

Today, the recognized health benefits of extra-virgin olive oil provide new impulses for introducing innovation in olive crop management and olive breeding for a deeper understanding of the biological processes underlying fruit quality, adaptation to crop environment and response to threatening epidemics due to biological agents such as Xylella fastidiosa.

The individual chapters discuss genetic resources; classic and modern breeding methods for providing new olive cultivars; the genotype x environment interactions determining the response to biotic and abiotic stresses; fruit metabolism related to oil production and the synthesis of health beneficial molecules; the mapping of genes and quantitative trait locus; and genomic, transcriptomic and proteomic strategies pertinent to the development of a molecular platform and template amenable to precise and rapid genetic modifications using recently developed genome editing tools.



Origin and Domestication
Guillaume Besnard

Olive Biology
Hava F. Rapoport, Andrea Fabbri and Luca Sebastiani

Olive Genetic Resources
Angjelina Belaj, Melek Gurbuz Veral, Hassane Sikaoui, Abdelmajid Moukhli, Bouchaib Khadari, Roberto Mariotti and Luciana Baldoni

Olive Growing in a Time of Change: From Empiricism to Genomics
Luis Rallo, Tiziano Caruso, Concepción M. Díez and Giuseppe Campisi

Genetic Mapping and Detection of Quantitative Trait Loci
Luciana Baldoni, Bouchaib Khadari and Raul De La Rosa

Host Response to Biotic Stresses
Giandomenico Corrado, Antonio Garonna, Carmen Gómez-Lama Cabanás, Maria Gregoriou, Giovanni P. Martelli, Kostas D. Mathiopoulos, Jesús Mercado-Blanco, Maria Saponari, Konstantina T. Tsoumani and Rosa Rao

Physiological Responses to Abiotic Stresses
Luca Sebastiani, Riccardo Gucci, Zohar Kerem and José Enrique Fernández

Metabolomics of Olive Fruit: A Focus on the Secondary Metabolites
Maurizio Servili, Beatrice Sordini, Sonia Esposto, Agnese Taticchi, Stefania Urbani and Luca Sebastiani

Genome Sequencing, Transcriptomics, and Proteomics
Rosario Muleo, Michele Morgante, Federica Cattonaro, Simone Scalabrin, Andrea Cavallini, Lucia Natali, Gaetano Perrotta, Loredana Lopez, Riccardo Velasco and Panagiotis Kalaitzis

Olive Breeding with Classical and Modern Approaches
Eddo Rugini and Ciro De Pace



Photo by Giorgio Sorcinelli

OO G - 24-12-2017 - All rights reserved

Antico Borgo, the scent and flavours of the Frantoio, Moraiolo and Leccino trine

Antico Borgo, the scent and flavours of the Frantoio, Moraiolo and Leccino trine

A Tuscan PGI oil made by Terre dell’Etruria, a farming cooperative society that has invested all it has on its members, expertly helping and guiding them towards quality and success. The most impressive features of this extra virgin oil, flavour apart, are its remarkable quality/price ratio and extraordinary yield > Luigi Caricato

Ravioli with Garda extra virgin olive oil stuffing and black olive charcoals

Ravioli with Garda extra virgin olive oil stuffing and black olive charcoals

Extra Virgin Garda DOP olive oil’s distinctive traits are its naturally delicate flavor and its elegance. At the taste it can be recognized for harmony or its organoleptic notes and for the light and balanced aromas: the scents of fresh grass, aromatic herbs, hay and artichoke, together with the typical almond aftertaste, make it unique. Recipe by chef Carlo Bresciani

Olio Turri's blog, a happy exception

Olio Turri's blog, a happy exception

Very few oil producers run blogs. Turri's, with its minimalistic design, is both simple and elegant. It is also available in English: posts are published at regular intervals and dispatched through newsletters > Luigi Caricato


The art of healthy eating

The fruit of tradition, care and a passion for quality. Our story starts here, in Puglia. The beating heart of the Mediterranean Sea. This is the birthplace of our oil-making art, an art that has always considered olives as a living body. Video Spot Corporate by Masseria di Sant'Eramo