
Keywords: CARs; carotenoids; CHLs; chlorophylls; EVOO; extra virgin olive oil; FAMEs; fatty acid methyl esters; FA; free acidity; 3,4-DHPEA; hydroxytyrosol; G; gadoleic acid; IOC; International Olive Council; L; linoleic acid; Ln; linolenic acid; MUFAs; monounsatur