The olive tree (Olea europaea L. subsp. europaea var. europaea) is one of the most
important crops across the Mediterranean, particularly the southern Levant. Its regional …

The olive fruit, a symbol of Mediterranean diets, is a rich source of antioxidants and oleic
acid (55–83%). Olive genetic resources, including cultivated olives (cultivars), wild olives as …

The current cheapening of next‐generation sequencing has led to an enormous growth in
the number of sequenced genomes and transcriptomes, allowing wet labs to get the …

The olive (Olea europaea L. subsp. europaea) is one of the oldest and most socio‐
economically important cultivated perennial crop in the Mediterranean region. Yet, its origins …

Olive cultivars represent an invaluable heritage of genetic variability selected over more
than 5500 years of cultivation. This high diversity of local cultivars is a common feature in …

The pollen tube is a key innovation of land plants that is essential for successful fertilisation.
Its development and growth have been profusely studied in model organisms, but in spite of …

The identification and characterization of transcripts involved in flower organ development,
plant reproduction and metabolism represent key steps in plant phenotypic and …

Olive cultivation is affected by a wide range of biotic constraints. Verticillium wilt of olive is
one of the most devastating diseases affecting this woody crop, inflicting major economic …

The olive tree (Olea europaea L.) is one of the most cultivated crops in the Mediterranean
basin. Its economic importance is mainly due to the intense production of table olives and …

Olive (Olea europaea) is an important crop in Europe, with high cultural, economic and
nutritional significance. Olive oil flavor and quality depend on phenolic secoiridoids, but the …