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(1) Colour of oil at the start of the season due to the percentage of chlorophyll.
(2) Sensory characteristic associated with olives, with other fruit which is starting to ripen and other plants such as grass, leaves, recently chopped branches, etc.
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This week on the Olive Health Information System website The newsletter of the University of Navarra and the IOC dedicated to health The Mediterranean diet has long been associated with a reduced risk of noncommunicable...
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