Monitoring endogenous enzymes during olive fruit ripening and storage: Correlation with virgin olive oil phenolic profiles

•Similar endogenous enzyme activity patterns were observed between 4°C stored fruits and fresh harvested ones.•Role of POX, PPO and β-glucosidase activities in shaping the oils phenolics profile.•Similar phenolic profiles of the oils extracted from fruits stored at 4°C and fresh harvested ones were found.•C6 volatile compounds increased during ripening while a decrease was noted in oils extracted from fruits stored at 20°C.