Bertuccioli, Mario. 1994. “A Study of the Sensory and Nutritional Quality of Virgin Olive Oil in Relation to Variety, Ripeness and Extraction Technology. Overview of the Three Year Study and Conclusion”. Grasas Y Aceites 45 (1-2):55-59. https://doi.org/10.3989/gya.1994.v45.i1-2.970.