References

[1] Tous, J., Romero Aroca, A., and Plana, J. (1999). ‘IRTA-i•18’, a clone of the ‘Arbequina’ olive variety. Olivae, 77: 50-52.

[2] Tous, J., Romero, A., Hermoso, J. F., Msallem, M., and Larbi, A. (2014). Olive orchard design and mechanization: present and future. Acta Hort., 1057: 231-246.

[3] Servili, M., Esposto, S., Tatichi, A., Urbani, S., Veneziani, I., Di Maio, I., Selvaggini, R., and Gucci, R. (2011). From the Orchard to the Virgin Olive Oil Quality: a Critical Overiew. Acta Hort., 924: 364-378.

[4] Tous, J. and Romero, A. (1994). Cultivar and location effects on olive oil quality in Catalonia, Spain. Acta Hort., 356: 323-326.

[5] Tous, J. and Romero, A. (2017). “The influence of growing region and cultivar on olives and olive oil characteristics and on their functional constituents”, in Olives and Olive Oil as Functional Foods: Bioactivity, Chemistry and Processing, eds P. Kiritsakis and F. Shahidi. (Oxford: John Wiley & Sons, Ltd), 45-80.

[6] Tous, J., Romero, A., Plana, J., Guerrero, L., Díaz, I., and Hermoso, J. F. (1997). Características químico-sensoriales de los aceites de oliva “Arbequina” obtenidos en distintas zonas de España (Chemical and sensory characteristics of ‘Arbequina’ olive oil produced in different growing areas of Spain). Grasas y Aceites, 48(6): 415-424.

[7] Ceci, L. and Carelli, A. (2007). Characterization of monovarietal Argentinian olive oils from new productive zones. J. Am. Oil Chem. Soc., 84: 1125-1136.

[8] Mailer, R. J., Ayton, J., and Graham, K. (2010). The influence of growing region, cultivar and harvest timing on the diversity of Australian olive oil. J. Am. Oil Chem. Soc., 87: 877-884.

[9] Garcia-González, D. L., Romero, N., and Aparicio, R. (2010). Comparative study of virgin oil quality from single varieties cultivated in Chile and Spain. J. Agric. Food Chem., 58: 12899-12905.

[10] Romero, Nalda, Saavedra, J., Tapia, F., Sepúlveda, B., and Aparicio, R. (2016). Influence of agroclimatic parameters on phenolic and volatile compounds of Chilean virgin olive oils and cjaracterization based on geographical origin, cultivar and ripening stage. J. Sci. Food Agric., 96: 583-592.

[11] Rondanini, D. P., Castro, D. N., Searles, P. S., and Rousseaux, M. C. (2011). Fatty acid profiles of varietal virgin olive oils (Olea europaea L) from mature orchards in warm arid valleys of Northwestern Argentina (La Rioja). Grasas y Aceites, 62(4): 399-409.

[12] Salas, J., Pastor, M., Castro, J., and Vega, V. (1997). Influencia del riego sobre la composición y características organolépticas del aceite de oliva (Influence of irrigation on the composition and sensory characteristics of olive oil). Grasas y Aceites, 48(2): 74-82.

[13] Torres, M. M., Pierantozzi, P., Cáceres, M. E., Lalombarda, P., Fontanazza, G., and Maestri, D. M. (2009). Genetic and chemical assessment of Arbequina olive cultivar grown in Córdoba province, Argentina. J. Sci. Food Agric., 89: 523-530.

[14] Hermoso, M., Uceda, M., Frías, L., and Beltrán, G. (1997). “Maduración” (Ripening), in eds D. Barranco, R. Fernández Escobar and L. Rallo, El Cultivo del Olivo (Madrid: Ediciones Mundi-Prensa), 137-153.

[15] Morelló, J. R., Romero, M. P., and Motilva, M. J. (2004). Effect of the maturation process of the olive fruit on the phenocic fraction of drupes and oils from ‘Arbequina’, ‘Farga’ and ‘Morrut’ cultivars. J. Agric. Food Chem., 52: 6002-6009.

[16] Romero Aroca, A. (2011). Caracterización y diferenciación de los aceites vírgenes de oliva de la comarca del Priorat (Tarragona), dentro del mercado global de aceites de la variedad ‘Arbequina’ (Characterization and differentiation of virgin olive oils from the Priorat region (Tarragona), within the global market for oils of the ‘Arbequina’ variety). Tesis doctoral. UdL, ETSEA de Lleida. Departament de Tecnologia d’Aliments, 223 p.

[17] Romero, M. Paz. (2016). La variedad ‘Arbequina’: características y potencialidades para producir aceites de alta gama (The ‘Arbequina’ variety: characteristics and potential to produce high-end oils). Jornada “Aceites de oliva de finca: Desafíos y oportunidades de un sector estratégico. UdL. ETSIA de Lleida.

[18] Romero Aroca, A., Díaz, I. and Tous, J. (2002). Optimal harvesting period for ‘Arbequina’ olive cultivar in Catalonia (Spain). Acta Hort. 586. Vol 1: 393-396.

[19] Tous, J., Romero, A., and Díaz, I. (2005). “Composición del aceite” (Banco de Germoplasma de Cataluña) (“Olive oil composition”, Catalonia Germplasm Bank), in Variedades de olivo en España (Book II: Variabilidad y selección), eds L. Rallo, D. Barranco, Juan M. Caballero, C. del Río, A. Martín, J. Tous, and I. Trujillo. (Madrid: Junta de Andalucía, MAPA and Ediciones Mundi-Prensa).

[20] Tous, J., Romero A., Hermoso, J. F., and Ninot, A. (2011). Mediterranean clonal selections evaluated for modern hedgerow olive oil production in Spain. California Agriculture, 65(1): 34-38.

[21] Romero Aroca, A., Hermoso, J. F., and Tous, J. (2013). Caracterización de los aceites de catorce variedades de olivo en el sur de Cataluña (Characterization of the oils of fourteen olive varieties in southern Catalonia). Vida Rural, 358: 66-72.