Crnica Download sheet Fruit Denomination and synonyms I. Trujillo, D. Barranco, P. Morello Crnjaka Crnjaka Origin and diffusion Crnica is the second most important olive variety on Montenegrin Coast. In the area of Boka Kotorska, it constitutes 35% (Lazovic & Adakalic 2021), and in Budva and Bar subarea with about 15% of total olive trees (Lazovic et al. 2018). It is assumed that it was introduced by the sailors into the Bay of Kotor area and has been spread in the area as a local variety (Miranovic et al. 2008). Purpose Oil Table olives Morphological characterisation Tree Vigour Strong Growth habit Spreading Canopy density Medium Fruit Weight Medium Radio length/width in position A Moderately elongated to very elongated Over colour at full maturity Medium violet Symmetry in position A Weakly asymmetric Shape of apex in position A Rounded Nipple Absent or weak Shape of base in position A Rounded Leaf Length Medium Width Medium Radio length/width Moderately elongated Curvature of longitudinal axis Straight Stone Radio length/width Slighty elongated Weight High Shape of apex in position A Rounded Symmetry in position A Weakly asymmetric Symmetry in position B Symmetric Shape of base in position A Rounded Number of grooves on basal end Between 7 and 10 Distribution of grooves on basal end Strongly grouped around suture Mucron Present Rugosity of surface Weak Molecular characterisation (SSRs) UDO-43 DCA3 DCA9 DCA16 GAPU-101 175/214 234/251 180/192 154/173 183/189 Agronomic characterisation and commercial considerations The variety is well adapted to the bad environment both in production and in alternative production. It has a medium average fresh weight of the fruit and stone, as well as the ratio of flesh and stone of the fruit and the percentage of moisture in the fruit. The percentage of oil in the fruit varies in relation to the fresh mass in different localities of the Montenegrin littoral from 13% (Adakalic et al. 2014) to more than 18% (Miranović 2006). High-quality oil is obtained from the fruits, with the possibility of producing single-variety oil. The fruits are also used for table olive as black (Lazović & Adakalic 2012). Flowering takes place in the last decade of May, and lasting from 8 to 10 days. The ripening of the fruits takes place from the beginning of October and lasts for a month. The variety is sensitive to the olive fly (Bactrocera oleae) and peacock's eye and resistant to the olive knot (Lazovic & Adakalic 2021; Mijušković 1999).