Figure 1.

Concentration (mg/kg oil) of squalene, α-tocopherol, β-carotene, lutein, secoiridoids, oleacein, and oleocanthal in the EVOO samples O1 and O4, as well as the oleic/linoleic ratio, antioxidant capacity by DPPH (µg TE/g oil), and oxidative stability by Rancimat (induction time (h)). O1 was produced on the day the olives were harvested, and O4 on the day after harvesting with stored olives. Both EVOOs were malaxed at 18 °C for 30 min. Results are expressed as mean ± standard deviation, n = 9. All variables differed significantly (p < 0.05) between samples.