Table 1.

Proximate chemical composition (grams per 100 g of fresh weight) of “alcaparras” stoned table olives samples from three different years of production.

Samples	Moisture	Total fat	Crude protein	Ash	Total sugars *
2004
1	74.8 ± 0.5	13.4 ± 0.0	-	-
2	74.5 ± 0.2	14.2 ± 0.0	-	-
3	78.3 ± 0.5	14.3 ± 0.0	-	-
4	71.6 ± 1.6	17.6 ± 0.0	-	-
5	75.1 ± 0.7	13.8 ± 0.0	-	-
6	66.8 ± 3.3	15.7 ± 0.0	-	-
7	74.1 ± 1.6	13.1 ± 0.0	-	-
8	70.1 ± 1.5	22.0 ± 0.0	-	-
9	72.6 ± 1.4	9.1 ± 0.0	-	-
10	73.7 ± 1.8	12.6 ± 0.0	-	-
Average	73.2 ± 3.2 a	14.6 ± 0.0 a,b	-	-
2005
11	72.2 ± 0.2	13.3 ± 1.6	0.9 ± 0.0	5.6 ± 0.0	5.3
12	69.0 ± 2.8	21.4 ± 0.2	1.4 ± 0.0	1.8 ± 0.1	3.6
13	73.3 ± 0.9	12.9 ± 3.6	0.9 ± 0.0	3.6 ± 0.0	6.5
14	73.2 ± 1.3	10.8 ± 0.8	0.8 ± 0.0	3.1 ± 0.3	9.4
15	71.8 ± 0.6	10.4 ± 4.6	0.8 ± 0.0	4.7 ± 1.1	9.6
16	70.2 ± 0.9	18.5 ± 1.0	0.9 ± 0.0	3.6 ± 0.4	4.1
17	59.5 ± 0.1	28.4 ± 4.3	1.7 ± 0.0	1.8 ± 0.8	5.3
18	58.9 ± 0.5	29.3 ± 2.1	1.5 ± 0.0	5.1 ± 0.5	2.3
19	60.3 ± 1.6	22.8 ± 0.1	1.7 ± 0.0	2.9 ± 0.1	9.6
20	65.7 ± 0.7	18.7 ± 0.8	1.5 ± 0.0	1.7 ± 0.0	9.7
Average	67.5 ± 5.9 b	18.3 ± 6.1 a	1.2 ± 0.4 a	3.5 ± 1.4 a	6.5 ± 2.8
2006
21	77.3 ± 0.5	10.4 ± 1.6	1.3 ± 0.0	2.8 ± 0.1	5.5
22	67.0 ± 0.1	17.8 ± 0.4	1.4 ± 0.0	2.3 ± 0.1	8.7
23	74.7 ± 0.2	15.8 ± 0.2	1.0 ± 0.0	1.0 ± 0.0	4.8
24	75.2 ± 0.9	14.2 ± 0.4	1.0 ± 0.0	1.5 ± 0.1	5.3
25	77.4 ± 0.8	9.5 ± 0.7	0.8 ± 0.0	8.3 ± 0.0	1.2
26	80.0 ± 0.4	7.6 ± 0.2	1.0 ± 0.0	3.3 ± 0.1	5.1
27	78.7 ± 0.3	9.4 ± 2.8	1.1 ± 0.0	4.6 ± 0.1	3.5
28	73.3 ± 0.7	17.6 ± 0.9	1.2 ± 0.0	1.2 ± 0.0	4.0
29	78.7 ± 0.9	9.1 ± 0.2	1.0 ± 0.0	4.6 ± 0.1	3.8
30	76.6 ± 0.1	14.0 ± 0.2	0.9 ± 0.0	2.1 ± 0.0	3.6
Average	76.0 ± 3.5 a	12.6 ± 3.8 b	1.1 ± 0.2 a	3.2 ± 2.2 a	4.6 ± 1.9

Different letters in the same row indicates significant differences between years (P < 0.05); * Estimated.