Olive oil phenolic compounds are receiving increased attention due to its influence on sensory characteristics and to scientific evidences of positive health effects. In this work, 28 ancient olive trees were selected and, during four consecutive seasons (2014–2017), oils were extracted and their phenolic fraction characterized. Hydroxytyrosol and tyrosol secoiridoids were the predominant groups, with contents between 32 and 496 mg of tyrosol equivalents/kg. Based on principal component analysis it could be concluded that the individual phenolic contents enabled the unsupervised grouping of olive oils by crop year. Furthermore, linear discriminant analysis allowed achieving sensitivities greater than 90%. It was shown that some specimens consistently allowed obtaining oils with high phenolic contents (≥500 mg tyrosol equivalents/kg). The identification of centenarian specimens for breeding based on their potential to produce oils with high levels of healthy compounds is of utmost interest, contributing to preserve the genetic heritage.

橄榄油中的酚类化合物因其对感官特征的影响以及对健康有积极影响的科学证据而受到越来越多的关注。在这项工作中，选择了28棵古老的橄榄树，并在连续四个季节（2014-2017年）中提取了油类并对其酚类成分进行了表征。羟基酪醇和酪醇类secrididoids是主要的组，其含量为32至496 mg酪醇当量/ kg。基于主成分分析，可以得出结论，单个酚类成分可以按作物年度对橄榄油进行无监督分组。此外，线性判别分析可实现大于90％的灵敏度。结果表明，一些标本始终如一地允许获得高酚含量（≥500 mg酪醇当量/ kg）的油。