Traceability of PDO Olive Oil “Terra di Bari” Using High Resolution Melting

Table 2

Composition of the mixtures of DNA olive oil used in HRM analysis.

Cultivar	DNA mixtures (v/v in %)
	M1	M2	M3	M4	M5	M6	M7	M8	M9	M10	M11	M12	M13	M14	M15	M16	M17	M18	M19
Coratina	100						26.6	40	40						90	80	70	60	50
Ogliarola		100			80		26.6	40		40
Cima di Bitonto			100			80	26.6		40	40
Nociara				80									50
Toscanina		80											50
Aeleh			80											100	10	20	30	40	50
Other cultivars	26.6	26.6	26.6	20	20	20	20	20	20	20

On the bases of PDO “Terra di Bari” procedure rules, these commercial samples should be made by 80% of Coratina, Ogliarola Barese, and/or Cima di Bitonto alone or in mixture and a 20% of other cultivars.
Mixture in equal proportion of cultivars: Simone, Cima di Mola, Nociara, and Toscanina.