Figure 2: Dynamic of the polyphenol concentration and the spontaneous microbiota evaluated throughout the olive fruits maturation (–▲–, total polyphenols assessed in the oil samples extracted from the whole fruits with the OLM; –■–, total polyphenols assessed in the oil samples extracted from the pitted fruits using the OLM; –♦–, total polyphenols evaluated in the oil samples extracted from the whole fruits using the MSH method; --▲--, total microorganisms evaluated in the pasta of the whole fruits obtained using the OLM; --▲--, total microorganisms evaluated in the liquid fraction (oil and vegetation water) of the whole fruits extracted using the MSH method; MI, maturation index; WAF, weeks after flowering).