## 2 Results and Discussion
### Profiling of Montespertoli EVOO  
#### 2.2.1 Chemical, Sensory, and Nutritional Characterization  
Table 1 shows the chemical characteristics of the 12 EVOOs produced over the two production years, including free acidity, peroxide value, spectrophotometric indices, total tocopherols, and total phenolic compounds. Tables 2-4 provide data on volatile compounds, sensory attributes, and Nutritional Value Score (\(NVS\)), respectively. Further details concerning the values of individual tocopherols, major phenolic compounds, and LOX VOCs are reported in Table S1 (phenols), Table S2 (tocomherols), and Table S3 (LOX-related VOCs) of the Supporting Information File. All quality parameters remained well below the maximum limit established by the European Regulation [2; 3] for the extra virgin category (i.e., free acidity \(\leq\) 0.80%; peroxide value \(\leq\) 20.0 meq\({}_{\text{O2}}\)/kg; K\({}_{\text{232}}\)\(\leq\) 2.50; K\({}_{\text{270}}\)\(\leq\) 0.22). Specifically, in 2023 and 2024, respectively, free acidity ranged 0.20-0.27% and 0.14-0.28%; peroxide value 4.2-8.3% and 4.8-9.6 meq\({}_{\text{O2}}\)/kg; K\({}_{\text{232}}\) 1.58-1.80 and 1.65-1.80; K\({}_{\text{270}}\) 0.12-0.15 and 0.13-0.21. Along with the absence of sensory defects and a median of fruity greater than 0 (Table 3), these values confirmed that all oils produced qualified as extra virgin. Low values of free acidity confirmed the good quality of the olives, while the low oxidation indices (peroxides, K\({}_{\text{232}}\), K\({}_{\text{270}}\)) highlighted the effectiveness of the processing protocol in keeping the level of oxidation low. Table 1 also shows high contents of antioxidant compounds: total tocopherols ranged 263.0-467.6 mg/kg (mean, 369.3 mg/kg) in 2023 and 266.9-544.9 mg/kg (mean, 345.6 mg/kg) in 2024. Total phenolic content ranged 423.1-663.6 mg/kg (mean, 540.5 mg/kg) in 2023 and 338.8-569.7 mg/kg (mean, 447.0 mg/kg) in 2024, all values well-above the 250 mg/kg threshold for the EFSA health claim for EVOO phenolic compounds [17]. These data confirm that the adopted protocol is suitable for extracting high levels of antioxidants, thus contributing to the nutraceutical value of the oil. Table S1 of the Supplementary Material shows low contents of hydroxystrosol and tyrosol in both 2023 (averaging 3.2 and 4.3 mg/kg) and 2024 (averaging 1.6 and 2.7 mg/kg, respectively). Consequently, the hydrolysis ratio (defined as the sum of tyrosol and hydroxystryosol relative to total phenolic content [39]) remained low, below 1.9% and 2.3% in 2023 and 2024, respectively, indicating a non-degraded phenolic profile. Oleacein and oleocanthal (including hydroxylated forms) were the predominant phenolic compounds, accounting for 50-90% of the total phenolic content, while some variability was observed in lignan content between years. Overall, the Montespertoli oils produced according to the protocol adopted in the project are characterized by (i) total phenolic contents \(\geq\) 350 mg/kg; (ii) low levels of tyrosol and hydroxystryosol; (iii) a non-degraded phenolic profile, with a low hydrolysis ratio; and (iv) high levels of oleacein and oleocanthal, (\(\geq\)50% of total phenolic content).