*2.1. Reference Methods*

The fatty acid profile was determined using a fatty acid methyl ester (FAME) procedure. Fatty acid esterification was achieved by dissolving 100 µL olive oil sample with 10 mL of hexane in a glass tube, after which 100 µL 2N potassium hydroxide in methanol was added and the mixture was vortexed. An aliquot (1.5 mL) was placed into a microcentrifuge tube and rotated at 13.2 rpm for 5 min, and the solution was transferred into a borosilicate glass vial and stored at −18 ◦C until further Gas Chromatography (GC) analysis. FAMEs were analyzed using an Agilent 6890 series (Santa Clara, CA, USA) GC, equipped with a flame ionization detector (FID) and an HP G1513A autosampler and a tray. Fatty acids' separation was achieved using HP-88 60 m × 0.25 mm × 0.2 µm column (Agilent 112-8867), and helium was used as a carrier gas. The injection volume was 1 µL with a split ratio of 20:1. The oven conditions were 110 ◦C for 1 min, to 220 ◦C (5 ◦C/min) hold for 15 min. The injector temperature was 220 ◦C, and the detector temperature was 250 ◦C. Fatty acids were identified by comparing each peak's retention times against reference standards (Supelco® 37 Component FAME Mix, Sigma Aldrich, St. Louis, MO, USA). GC analyses were carried out in duplicate.
