Genetic diversity and relationships of wild and cultivated olives at regional level in Spain

By A. Belaj, C. Muñoz-Díez, L. Baldoni, Z. Šatović, D. Barranco. 2010

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Patterns and processes in crop domestication: an historical review and quantitative analysis of 203 global food crops. (2012, background): “Wild olive trees in the Mediterranean basin were valued for their wood, with a high oil content that made it resistant to decay and allowed it to burn while wet, before the fruits became exploited as food (Salavert, 2008; Breton et al., 2009; Belaj et al., 2010).”
Microbial communities associated with the root system of wild olives (Olea europaea L. subsp. europaea var. sylvestris) are good reservoirs of bacteria with antagonistic potential against Verticillium dahliae (2011, background): “In Andalusia, simple sequence repeat (SSR) markers and allozymes analyses have demonstrated that wild olives represent an important source of genetic variability and that true wild oleasters still survive in the south of Spain (Belaj et al. 2010; Lumaret et al. 2004; Rubio de Casas et al. 2006).”