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2. European Union Commission. Council Regulation(EC) 1513/2001 of 23 July 2001 amending regulation (EC)136/66/EEC and 1638/98 as regards the extension of the period of validity of the aid scheme and the quality strategyfor olive oil. Official Journal of the European Union. 2001;L201:4-7
3. EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA) Scientific opinion on the substantiation of health claims related to polyphenols in olive and protection of LDL particles from oxidative damage (ID 1333, 1638, 1639, 1696, 2865), maintenance of normal blood HDL-cholesterol concentrations (ID 1639), maintenance of normal blood pressure (ID 3781), anti-inflammatory properties (ID 1882), contributes to the upper respiratory tract health (ID 3468), can help to maintain a normal function of gastrointestinal tract (3779), and contributes to body defences against external agents (ID 3467) pursuant to Article 13(1) of Regulation (EC) No 1924/2006. EFSA Journal. 2011;9:2033
4. Morrone L, Pupillo S, Neri L, Bertazza G, Magli M, Rotondi A. Influence of olive ripening degree and crusher typology on chemical and sensory characteristics of Correggiolo virgin olive oil. Journal of the Science of Food and Agriculture. 2017;97:1443-1450
5. García JM, Yousfi K. The postharvest of mill olives. Grasas y Aceites. 2006;57:16-24