Table 1.

This table presents the ANOVA results, detailing the impact of the reciprocal cross factor on the variance of olive agronomic traits, phenolic compounds, fatty acids, and sterol profiles in virgin olive oil. Included are the R² coefficient (proportion of variability explained by the studied factor), F-value, p-value, and type III sum of squares.

Agronomic Traits
Parameters	Ripening Index	Tree Height	Tree Width	Trunk Diameter	Average Fruit Weight	Average Endocarp Weight	Flesh/Stone Ratio	Fresh Matter Oil Content	Dry Matter Oil Content	Fruit Moisture	Oxidative Stability
R 2	0.13	0.09	0.19	0.07	0.11	0.19	0.09	0.08	0.06	0.09	0.07
F	1.88	1.26	2.84	0.88	1.54	2.83	1.29	1.01	0.78	1.26	0.97
p-value	0.15	0.30	0.05	0.46	0.22	0.05	0.29	0.40	0.51	0.30	0.42
Type III SS	3.10	8990.96	11,509.51	493.79	1.07	0.05	79.23	27.42	77.99	52.65	1853.21
Phenolic compounds
Parameters	Hydroxytyrosol	Tyrosol	Oleacein	Oleocanthal		Oleuropein aglycone	Ligstroside Aglycone		Apigenin	Luteolin	Total
R 2	0.15	0.13	0.03	0.03		0.09	0.13		0.12	0.04	0.04
F	4.42	3.93	0.78	0.89		2.70	3.77		3.41	1.20	1.14
p-value	0.01	0.01	0.51	0.45		0.05	0.01		0.02	0.32	0.34
Type III SS	29.21	118.07	11,905.23	12,891.76		9923.75	2641.87		58.54	17.42	73,047.12
Fatty acids						Sterols
Parameters	SFA		MUFA	PUFA		Campesterol			β-sitosterol		Δ5-avenasterol
R 2	0.02		0.09	0.12		0.05			0.17		0.14
F	0.52		2.54	3.69		0.60			2.51		2.00
p-value	0.67		0.06	0.02		0.62			0.07		0.13
Type III SS	11.22		385.93	274.39		0.44			45.74		44.47