WAF MI Totalpolyphenolconcentration (mg gallic acid/Kg oil) BI Yield %(w/w) Merceologicalclass 18 3.29 ± 0.02 250 ± 3 1.5 ± 0.08 17.00 ± 0.2 EVOO 19 3.71 ± 0.04 240 ± 7 1.3 ± 0.07 17.80 ± 0.4 EVOO 20 4.00 ± 0.09 220 ± 6 1.0 ± 0.04 18.00 ± 0.3 EVOO 21 4.04 ± 0.07 200 ± 5 0.8 ± 0.05 18.30 ± 0.5 EVOO 22 4.17 ± 0.03 160 ± 3 0.7 ± 0.08 18.50 ± 0.5 EVOO 23 4.23 ± 0.08 100 ± 6 0.3 ± 0.02 18.40 ± 0.3 VOO WAF, weeks after flowering; MI, maturation index; BI, bitterness index; Yield, oil produced in the mill from the whole olives; EVOO, extra virgin olive oil; VOO, virgin olive oil

Table 2: Characteristics of olive oil produced in the mill with the olives harvested in different maturation phases