Table 7.
Olive fruit characterization.
| Parameter | Olive Fruit Characterization |
|---|---|
| Ripeness Index (0:7) | 4.0 ± 0.2 |
| Average Weight (g) | 1.50 ± 0.01 |
| Average Volume (cm3) | 1.4 ± 0.1 |
| Water Content (%) | 48.43 ± 0.02 |
| Oil Content (% dry matter) | 19.70 ± 0.04 |
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