Kalamon Download sheet Fruit Denomination and synonyms I. Trujillo, D. Barranco, P. Morello Aetonychi Aetonychi Aetonycholia Aetonycholia Chondrolia Chondrolia Kalamata Kalamata Kalamatiani Kalamatiani Tsigkeli Tsigkeli Origin and diffusion It is a Greek variety. It is grown throughout the mainland (Aetoloakarnania, Lakonia, Fthiotida Messinia, Arkadia, Ilia) and recently has been expanded in Thessaly, Macedonia, Epirus, Samos, and Crete. It covers about 24% of the country’s table olive-growing acreage and it is the dominant table olive variety in new plantations (DOEPEL, 2022). Georgios Koubouris Purpose Oil Table olives Morphological characterisation Tree Vigour Strong Growth habit Spreading Canopy density Medium Fruit Weight High Radio length/width in position A Very 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 High Shape of apex in position A Acute Symmetry in position A Strongly 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 Absent Rugosity of surface Medium Molecular characterisation (SSRs) UDO-43 DCA3 DCA9 DCA16 GAPU-101 208/214 229/251 164/192 122/124 191/199 Agronomic characterisation and commercial considerations This variety is of medium hardiness (Metzidakis). It has a low rooting ability and an intermediate start of bearing (Kostelenos, 2011). The fruit ripens late and it is harvested when it has undergone a full colour change. Although it is considered of dual purpose, it is grown chiefly for Greek-style black olives. Productivity is high and alternate. The fruit stands up well to preparation and handling. It is processed and packed as natural black olives due to its excellent colour stability. It has a high flesh-to-stone ratio and it is freestone. It gives a medium yield of excellent-quality oil which is rich in polyphenols. It is resistant to salinity (Loupassaki et al., 2002; Chartzoulakis et al., 2002; Chartzoulakis 2005), moderately resistant to cold, and sensitive to excessively hot climates. It is moderately susceptible to olive leaf spot, while less susceptible to olive knot, verticillium wilt (Antoniou et al., 2008) and olive fly (Kalaitzaki et al.). References Antoniou, P.P., Markakis, E.A., Tjamos, S.E., Paplomatas, E.J., Tjamos, E.C. 2008. Novel methodologies in screening and selecting olive varieties and rootstocks for resistance to Verticillium dahliae. Eur. J. Plant Pathol. 122, 549–560. Chartzoulakis 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. Loupassaki M.H., Chartzoulakis K.S., Digalaki N.B., Androulakis I.I. 2002. Effects of salt stress on concentration of nitrogen, phosphorus, potassium, calcium, magnesium, and sodium in leaves, shoots, and roots of six olive cultivars. Journal of Plant Nutrition 25 (11):2457–2482. Metzidakis (unpublished data) Agronomical characterization of olive varieties in Greece. Georgios Koubouris