Table 5.

Correlation factors of virgin olive oil fatty acid composition and microclimate parameters (rainfall and mean temperature; Figure 1) in the period of olive fruits intensive growth and ripening.

Parameter	Rainfall					Mean Temperature
	Jul.	Aug.	Sep.	Oct.	Nov.	Jul.	Aug.	Sep.	Oct.	Nov.
C16:0 1	ns 2	−0.413	ns	ns	ns	0.254	0.522	0.328	0.639	ns
C16:1	ns	−0.458	0.228	ns	ns	0.305	0.485	ns	0.299	ns
C17:1	ns	−0.217	0.270	ns	ns	ns	0.268	ns	ns	ns
C18:0	ns	0.208	ns	ns	ns	ns	ns	ns	ns	ns
C18:1	−0.240	0.513	ns	ns	0.424	ns	−0.593	−0.591	−0.533	ns
C18:2	0.235	−0.271	ns	ns	ns	ns	0.291	0.435	ns	ns
C18:3	ns	−0.417	ns	−0.321	ns	ns	0.405	0.342	0.622	ns
C20:0	−0.262	ns	ns	ns	ns	0.287	ns	ns	0.242	ns
C20:1	−0.273	0.246	0.262	ns	ns	0.242	ns	ns	ns	ns
C22:0	ns	ns	ns	ns	ns	ns	ns	ns	ns	−0.411
C24:0	−0.204	ns	ns	ns	ns	0.250	ns	ns	0.432	ns

¹ C16:0—palmitic acid; C16:1—palmitoleic acid; C17:1—heptadecenoic acid; C18:0—stearic acid; C18:1—oleic acid; C18:2—linoleic acid; C18:3—linolenic acid; C 20:0—arachidonic acid; C20:1—gadoleic acid; C22:0—behenic acid; C24:0—lignoceric acid. ² Statistically significant difference at p ≤ 0.05; ns—correlation between parameters not significant p ≤ 0.05.