Abstract
Five new olive (Olea europaea L.) variety issued from a Tunisian breeding program were released in 2017. The objective of this program is to enhancethe quality of the oil of local variety 'Chemlali Sfax', its oil has a moderate rate of oleic acid (55-64 %) and is relatively rich in palmitic acid (17-22 %). A wide genetic diversity was observed within the new cultivars which differ from the typical cultivar. The results of the morphological evaluation of the leaf, fruit and stone showed mainly the appearance of new morphological states for the fruit and the stone and a significant increase of the fruit weight (medium).The fatty acid composition was better than that of Chemlali Sfax varity. In November, the palmitic and linoleic acids concentrations decreased significantly for the different olive oils, while the oleic acid concentrations were higher than the original cultivar. From November to January, the different fatty acid levels were always better than those of Chemlali Sfax.
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