Bertuccioli, M. “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, vol. 45, no. 1-2, Apr. 1994, pp. 55-59, doi:10.3989/gya.1994.v45.i1-2.970.