Cultivar Determines Fatty Acids and Phenolics Dynamics for Olive Fruit and Oil in Super-High-Density Orchards

The dynamics of maturation index, water and oil concentrations, total phenols in olive fruit, together with fatty acids content oil, was studied as a function time after flowering for super-high-density ‘Arbequina’, ‘Arbosana’ ‘Koroneiki’ using data collected three seasons. Oil concentration increased linearly from the middle August until reaching plateau by end November all cultivars, (45.7 g/100 g) (45.4 showing higher maximum than ‘Arbequina’ (41.8 g). While fruit decreased during harvest phenolics peaked at 180 days (400 mg/kg) 160 (600 ‘Koroneiki’. For ‘Arbosana’, 400 mg/kg early oils. Fatty acid largely affected genotype, displaying largest variation concentrations along season. presented highest values oleic (73.0–77.1%), followed (70.2–72.4%) (64.4–74.0%). Results here are useful growers to make planting harvesting decisions, producers understand differences made most common cultivars seasons, regulators consider legal standards authentic oil.