Accumulation of total lipids, fatty acids and triacylglycerols in developing fruits of Olea europaea L.

► Total lipids and fatty acids accumulation is notably influenced by the olive development. ► Very important correlations between the fatty acids accumulation patterns are observed. ► LOP, POP and SOO seem to be invariable during the ripening of Sayali olive. ► Oleic acid, which has numerous healthy properties, is founded at highest level at all ripening stages.