Amfissis Download sheet Fruit Denomination and synonyms I. Trujillo, D. Barranco, P. Morello Agriniou Agriniou Artas Artas Konservolia Konservolia Milolia Milolia Patrini Patrini Piliou Piliou Salonitiki Salonitiki Stylidos Stylidos Voliotiki Voliotiki Origin and diffusion It is a Greek variety. It is cultivated mainly in Central Greece (Fthiotida, Fokida, Evia, Viotia, Aetoloakarnania), Magnesia, Larissa, and Epirus. Recently it has been expanded in Macedonia and other regions of Greece. It used to be the dominant table olive variety in Greece representing 70% of olive groves, however, due to the massive expansion of other varieties during the recent decades, it nowadays covers 30% of the country’s table olive growing acreage (DOEPEL, 2022). Georgios Koubouris Purpose Oil Table olives Morphological characterisation Tree Vigour Weak Growth habit Upright Canopy density Medium Fruit Weight Very high Radio length/width in position A Moderately elongated Over colour at full maturity Black Symmetry in position A Strongly asymmetric Shape of apex in position A Acute Nipple Absent or weak Shape of base in position A Truncate Leaf Length Long Width Broad Radio length/width Moderately elongated Curvature of longitudinal axis Straight Stone Radio length/width Very elongated Weight Very 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 Strong Molecular characterisation (SSRs) UDO-43 DCA3 DCA9 DCA16 GAPU-101 172/175 229/251 170/196 122/173 197/199 Agronomic characterisation and commercial considerations Amfissis is of medium hardiness, and it has a medium rooting ability (Kostelenos, 2011). When irrigated, it grows quickly and comes into bearing after three to four years (Metzidakis). It has a high pistil abortion rate. Its time of flowering is intermediate while the time of ripening is intermediate-late. Productivity is high and alternate. The harvest date depends on the end use of the fruit.Its ability to adapt to different environmental conditions means that it can be cultivated from sea level up to an altitude of 500-600 meters, provided rainfall is not less than 500 mm/year. It is used for preparing green olives, natural black olives and natural olives turning colour. It is also used for oil production. The fruit has a medium content of good-quality oil. The flesh of the fruit is firm, and it is, therefore, resistant to damage during transportation and handling, which is why it is also intended for black pickling. It is a freestone variety.It is resistant to olive knot, whereas it is susceptible to verticillium wilt (Markakis et al., 2022) and olive fly (Kalaitzaki et al.).It is tolerant to drought and cold while it is sensitive to salinity (Koubouris et al., 2015). ReferencesDOEPEL (2022) National Interprofessional Organization for Table Olives in Greece.Kalaitzaki A, Koufakis I, Papadaratsaki A, Manolikaki I, Koubouris G. (unpublished data) Field evaluation of the susceptibility of olive cultivars to Bactrocera oleae in Western Crete (Southern Greece). Kostelenos G. 2011. Elements of Olive Growing. Book.Koubouris G.C., Tzortzakis N., Kourgialas, N.N., Darioti M., Metzidakis I. 2015. Growth, photosynthesis and pollen performance in saline water treated olive plants under high temperature. International Journal of Plant Biology 6:6038.Markakis E.A., Krasagakis N., Manolikaki I., Papadaki A.A., Kostelenos G., Koubouris G. 2022. Evaluation of Olive Varieties Resistance for Sustainable Management of Verticillium Wilt. Sustainability 14: 9342.Metzidakis (unpublished data) Agronomical characterization of olive varieties in Greece. Georgios Koubouris