Thermal regime and cultivar effects on squalene and sterol contents in olive fruits: Results from a field network in different Argentinian environments

•Squalene (Sq) and sterols (S) are important components of virgin olive oils (VOO).•Sq and S contents were found to vary strongly between olive growing environments.•Variations were associated to thermal characteristics of the olive growing sites.•Concentrations of Sq and individual sterols were higher at warmer environments.•Results point out the need to review commercial regulations for S contents in VOO.