Figure 1.

Phenolic compounds (A), triterpenic acids (B) and sugars (C) (g/kg) in olive leaves of the Manzanilla, Gordal and Hojiblanca varieties collected from October to August during the 2020/2021 season. “Others” is the sum of hydroxytyrosol 4-glucoside, hydroxytyrosol 1-glucoside, tyrosol, caffeic acid, verbascoside, ligustroside and luteolin 7-glucoside. Data are means of duplicates. Vertical bars mean the standard deviation. Different lowercase letters indicate significant differences among harvesting times for each variety according to Duncan’s multiple range test (p < 0.05).