Chalkidikis Download sheet Fruit Denomination and synonyms I. Trujillo, D. Barranco, P. Morello Chondrolia Chalkidikis Chondrolia Chalkidikis Origin and diffusion It is a Greek variety. It is cultivated mainly in the regions of North Greece and more specifically in Chalkidiki, Thessaloniki, Serres, Kavala, Xanthi, and Thessaly. Recently, it started being cultivated also in the regions of Fthiotida, Aetoloakarnania, and Arta. It covers 27% of the country’s table olive growing acreage (DOEPEL, 2022). Georgios Koubouris Purpose Oil Table olives Morphological characterisation Tree Vigour Medium Growth habit Spreading Canopy density Medium Fruit Weight Very high Radio length/width in position A Very elongated Over colour at full maturity Dark violet Symmetry in position A Strongly asymmetric Shape of apex in position A Rounded Nipple Strong Shape of base in position A Rounded Leaf Length Long Width Medium Radio length/width Very elongated Curvature of longitudinal axis Straight Stone Radio length/width Very elongated Weight Very high Shape of apex in position A Acute Symmetry in position A Weakly asymmetric Symmetry in position B Symmetric Shape of base in position A Acute Number of grooves on basal end Between 7 and 10 Distribution of grooves on basal end Evenly distributed Mucron Present Rugosity of surface Medium Molecular characterisation (SSRs) UDO-43 DCA3 DCA9 DCA16 GAPU-101 172/214 241/251 160/202 122/124 191/217 Agronomic characterisation and commercial considerations Chalkidikis is of medium hardiness (Metzidakis). It has a medium to high rooting ability, an intermediate start of bearing, and a medium pistil abortion rate (Kostelenos, 2011). The fruit is harvested early, and it has a medium detachment resistance. It does not turn completely black when it reaches maturity. It is used for green pickling, and it gives a medium oil yield. Productivity is medium and alternate. It is freestone. It is resistant to cold and moderately resistant to drought, whereas it is sensitive to salinity (Chartzoulakis, 2005). It is susceptible to verticillium wilt (Markakis et al., 2022), leaf spot, olive knot, and olive fly (Kalaitzaki et al.). ReferencesChartzoulakis K.S. 2005. Salinity and olive: Growth, salt tolerance, photosynthesis and yield. Agricultural Water Management 78:108–121.DOEPEL (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Organization for Table Olives in Greece.Kalaitzaki A, Koufakis I, Papadaratsaki A, Manolikaki I, Koubouris G (unpublished data) Field evaluation of the susceptibility of olive cultivars to Bactrocera oleae in Western Crete (Southern Greece).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.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