Olive oil characterization of cv. 'Arauco' harvested at different times in areas with early frost in Mendoza, Argentina.

The most appropriate harvest time to obtain Arauco oil with a high oil yield and good chemical quality was before mid-May and with maturity index lower than 2. Fruits harvested after mid-May were exposed to minimum temperatures between -1.2 °C and - 4.0 °C, producing oil with low phenolic compounds and oxidative stability. © 2019 Society of Chemical Industry.