Oliva (Catalan Wikipedia)

«Food Data Central: Olives, pickled, canned or bottled, green» (en anglès). U.S. DEPARTMENT OF AGRICULTURE, Agricultural Research Service, 04-01-2019. Arxivat de l'original el 2019-04-03. [Consulta: 27 novembre 2019].

variedadesdeolivo.com (Global: low place; Catalan: 6,635^th place)

«Variedades de Olivo de España». [Consulta: 27 novembre 2019].

viaempresa.cat (Global: low place; Catalan: 486^th place)

«Oliva, el fruit cotitzat a preu d'or». Diari online El Món, Barcelona. 20 febrer 2019.

web.archive.org (Global: 1^st place; Catalan: 1^st place)

«Shodoshima Town» (en anglès). Arxivat de l'original el 2017-09-07. [Consulta: 27 novembre 2019].
«Representing Olive Growers Western Australia | Table Olive I Olives WA» (en anglès). Arxivat de l'original el 2020-03-13. [Consulta: 26 novembre 2019].
«Food Data Central: Olives, pickled, canned or bottled, green» (en anglès). U.S. DEPARTMENT OF AGRICULTURE, Agricultural Research Service, 04-01-2019. Arxivat de l'original el 2019-04-03. [Consulta: 27 novembre 2019].
«¿Cuándo se recoge la aceituna?¿Y cómo? La recolección de la oliva» (en castellà), 16-10-2017. Arxivat de l'original el 2019-11-27. [Consulta: 27 novembre 2019].

wiley.com (Global: 150^th place; Catalan: 90^th place)

onlinelibrary.wiley.com

Servili, Maurizio; Montedoro, GianFrancesco «Contribution of phenolic compounds to virgin olive oil quality» (en anglès). European Journal of Lipid Science and Technology, 104, 9-10, 2002, p. 602–613. DOI: 10.1002/1438-9312(200210)104:9/103.0.CO;2-X. ISSN: 1438-9312.
Servili, Maurizio; Montedoro, GianFrancesco «Contribution of phenolic compounds to virgin olive oil quality» (en anglès). European Journal of Lipid Science and Technology, 104, 9-10, 2002, p. 602–613. DOI: 10.1002/1438-9312(200210)104:9/103.0.CO;2-X. ISSN: 1438-9312.
Ryan, Danielle; Robards, Kevin; Lavee, Shimon «Changes in phenolic content of olive during maturation» (en anglès). International Journal of Food Science & Technology, 34, 3, 6-1999, p. 265–274. DOI: 10.1046/j.1365-2621.1999.00261.x. ISSN: 0950-5423.

doi.wiley.com

Bianchi, Giorgio «Lipids and phenols in table olives». European Journal of Lipid Science and Technology, 105, 5, 5-2003, p. 229–242. DOI: 10.1002/ejlt.200390046.

worldcat.org (Global: 4^th place; Catalan: 6^th place)

Servili, Maurizio; Montedoro, GianFrancesco «Contribution of phenolic compounds to virgin olive oil quality» (en anglès). European Journal of Lipid Science and Technology, 104, 9-10, 2002, p. 602–613. DOI: 10.1002/1438-9312(200210)104:9/103.0.CO;2-X. ISSN: 1438-9312.
Therios, Ioannis Nikolaos.. Olives. Wallingford, UK: CABI, 2009. ISBN 978-1-84593-620-4.
Vossen, Paul «Olive Oil: History, Production, and Characteristics of the World's Classic Oils». HortScience, 42, 5, 8-2007, p. 1093–1100. DOI: 10.21273/HORTSCI.42.5.1093. ISSN: 0018-5345.
Crosby, Alfred W.. The Columbian exchange : biological and cultural consequences of 1492. 30th anniversary ed. Westport, Conn.: Praeger, 2003. ISBN 0-275-98073-1.
Servili, Maurizio; Montedoro, GianFrancesco «Contribution of phenolic compounds to virgin olive oil quality» (en anglès). European Journal of Lipid Science and Technology, 104, 9-10, 2002, p. 602–613. DOI: 10.1002/1438-9312(200210)104:9/103.0.CO;2-X. ISSN: 1438-9312.
Ryan, Danielle; Robards, Kevin; Lavee, Shimon «Changes in phenolic content of olive during maturation» (en anglès). International Journal of Food Science & Technology, 34, 3, 6-1999, p. 265–274. DOI: 10.1046/j.1365-2621.1999.00261.x. ISSN: 0950-5423.
Corsetti, Aldo; Perpetuini, Giorgia; Schirone, Maria; Tofalo, Rosanna; Suzzi, Giovanna «Application of starter cultures to table olive fermentation: an overview on the experimental studies». Frontiers in Microbiology, 3, 19-07-2012. DOI: 10.3389/fmicb.2012.00248. ISSN: 1664-302X. PMC: 3400274. PMID: 22833739.
Franco, I.; Contiñas, A.; Martínez, S.; Carballo, J. «Detección de adulteraciones y/o contaminaciones del aceite de oliva virgen extra con aceites de semillas y aceite de orujo de oliva». Grasas y Aceites, 59, 2, 11-06-2008, p. 97–103. DOI: 10.3989/gya.2008.v59.i2.496. ISSN: 1988-4214.
Herńndez, M. Luisa; Padilla, María N.; Mancha, Manuel; Martínez-Rivas, José M. «Expression Analysis Identifies FAD2-2 as the Olive Oleate Desaturase Gene Mainly Responsible for the Linoleic Acid Content in Virgin Olive Oil». Journal of Agricultural and Food Chemistry, 57, 14, 22-07-2009, p. 6199–6206. DOI: 10.1021/jf900678z. ISSN: 0021-8561.

Oliva (Catalan Wikipedia)

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cabi.org (Global: 3,634^th place; Catalan: 2,259^th place)

doi.org (Global: 2^nd place; Catalan: 4^th place)

enciclopedia.cat (Global: 633^rd place; Catalan: 8^th place)

etymonline.com (Global: 669^th place; Catalan: 411^th place)

europa.eu (Global: 62^nd place; Catalan: 73^rd place)

fao.org (Global: 428^th place; Catalan: 262^nd place)

intechopen.com (Global: low place; Catalan: 2,822^nd place)

nih.gov (Global: 5^th place; Catalan: 7^th place)

tufts.edu (Global: 192^nd place; Catalan: 40^th place)

uab.cat (Global: 5,389^th place; Catalan: 88^th place)

usda.gov (Global: 512^th place; Catalan: 370^th place)

variedadesdeolivo.com (Global: low place; Catalan: 6,635^th place)

viaempresa.cat (Global: low place; Catalan: 486^th place)

web.archive.org (Global: 1^st place; Catalan: 1^st place)

wiley.com (Global: 150^th place; Catalan: 90^th place)

worldcat.org (Global: 4^th place; Catalan: 6^th place)