The evolution of lipid biosynthesis during the ripening period of two varieties of olive fruits (Olea europaea cv. "Picual" and "Gordal") has been compared by measuring the incorporation of 14C-acetate into lipids of intact exocarp tissue. The variety "Picual" showed a higher activity of lipid synthesis than the variety "Gordal". https://parisnaturalfoodes.shop/product-category/whey-isolate-chocolate/