“…For instance, the use of high resolution/accuracy MS has opened interesting perspectives for an even deeper structural characterization of bioactive phenolic compounds in each part of the olive plant. It becomes clear that the chemical composition of olive by-products can be quite dissimilar from that of olive fruit, olive drupes and olive oils [11] and a high degree of complexity in terms of isomeric forms are recognized [12][13][14]. Further, it is stressed as the distribution and integrity of phenolic compounds are generally affected by various parameters, including olive cultivar and geographical origin [15], ripening stage at the harvesting time [16], agronomic and technological practices [17,18], and storage conditions [19,20].…”