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Figure S1. Biplot (a) Scores and (b) Loadings corresponding to Picual (P) and Hojiblanca (H) VOOs from fruits harvested during different periods (I–IV) at two different olive paste malaxation times (45 and 90 min).

Table S1. Quality parameter values of VOOs obtained from fruits harvested during different periods (I–IV) at two different olive paste malaxation times (45 and 90 min).

Table S2. Tocopherol content (mg kg−1) of VOOs analysed by LCUV obtained from fruits harvested during different periods (I–IV) at two different olive paste malaxation times (45 and 90 min).

Table S3. Fatty acid composition (%) analysed by GC-FID of Hojiblanca VOOs obtained from fruits harvested during different periods (I–IV) at two different olive paste malaxation times (45 and 90 min).

Table S4. Fatty acid composition (%) analysed by GC-FID of Picual VOOs obtained from fruits harvested during different periods (I–IV) at two different olive paste malaxation times (45 and 90 min).

Table S5. Phenolic compound contents (mg kg−1) of Hojiblanca VOOs obtained from fruits harvested during different periods (I–IV) at two different olive paste malaxation times (45 and 90 min).

Table S6. Phenolic compound contents (mg kg−1) of Picual VOOs obtained from fruits harvested during different periods (I–IV) at two different olive paste malaxation times (45 and 90 min).

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