*2.1. Olives*

The olives were harvested in the third week of October 2020, in Messina (Sicily, Italy). The soils had homogeneous composition and climatic conditions, and the olive cultivars were native of Sicily (*Nocellara Etnea*, *Nocellara Messinese,* and *Cerasuola*) [16,17]. The olives were harvested with mechanical systems that do not damage the plant or the fruit.

The olives were selected with machines and manually to remove overripe fruit with defects, the vegetative waste, and impurities.

Non-edible olives were collected in permeable bags and stored in a dark room with a temperature of 20 ◦C and constant humidity until the complete harvest of the olives.
