*2.1. Samples*

In this research, several samples of Italian olive oils were analysed. Some of them were certified as extra-virgin olive oils according to the European Regulation (Reg. CE 1234/2007, annex). Both mono-cultivar and a blend of different botanic varieties, as well as samples harvested in different years (2012, 2015), were considered, as described in the following part.

Mono-cultivar extra-virgin olive oils come from four varieties of olives typical of Tuscany: *Frantoio*, *Leccino*, *Moraiolo*, and *Pendolino*, harvested at the end of October/beginning of November of 2015. These samples were provided by private producer companies in the coast area of Tuscany (LI, Livorno) [38]; some of them were stored at room temperature ( ≤22 ◦C) and in the dark, while others were stored in a refrigerator at a temperature of 4 ◦C (see Table 1). Olive oils made from a blend of cultivars were produced in 2012 or in 2015; they were stored in the dark at temperatures indicated in Table 1. Labels of different EVOO and VOO samples are also shown in Table 1.

**Table 1.** Samples of Italian olive oils: Extra-virgin and virgin ones, mono-cultivar, and blend of different cultivars are indicated. The label of each sample, the geographic origin, and temperature of storage are also reported.


1 The EVOO classification, where indicated, is based on sensory characteristics (International Regulations, Reg. CE 640/2008) and analytical indices (European Regulation, Reg. CE 1234/2007, annex). 2 This sample was a commercial one (Italian brand). 3 EVOO samples with a prevalence of Moraiolo cultivar.
