Abstract
Abstract The selection of olive (Olea europaea L.) cultivars goes back to early biblical times. The main objectives were high oil content and regional adaptability. Subsequently, olive cultivars were selected also on a size basis for table consumption. In the last hundred years, form and size of green table olives became even more important than their oil content, but still, the minimum oil content was not lower than 7 to 8% oil of fresh wt for green ripe fruit. Selection for low-oil-content olives has not been attempted in the past. However, with diet consciousness and increased awareness of public health, the development of low-oil-content olive, particularly for dietetic use is of interest. This release describes a new olive named ‘Kadesh’ with extrem ely low oil content, yield stability, and relatively easy rooting (1).
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