Modulation of phenolic and lipophilic compounds of olive fruits in response to combined drought and heat

•Cobrançosa olives are richer in organic acids, esters and carbohydrates.•C.Serpa olives present higher levels of phenolic compounds.•Stress modulates olives’ phenolic/lipophilic contents in a cultivar-dependent way.•C.Serpa olives have higher stress susceptibility than Cobrançosa and C.C.Branco.•Olives can be enriched in bioactive compounds in response to environmental stresses. The awareness of the functional and nutraceutical properties of olives and olive oil bioactive constituents contributed to oliviculture recent increase. Olives’ metabolism and nutritional quality are determined by how the olive-tree is coping to climate change-related episodes, which increasingly occur in the Mediterranean. We characterize the most relevant lipophilic and phenolic compounds of olives from Olea europaea cultivars [Cobrançosa, Cordovil de Castelo Branco and Cordovil de Serpa (C.Serpa)] exposed to drought + heat. Olives from the three cultivars presented a similar qualitative profile but differed in their relative richness. Cobrançosa olives are richer in organic acids, esters and carbohydrates, while C.Serpa olives have higher levels of phenolic compounds, particularly under control conditions. Drought + heat changed the quantitative profile of olives, in a way dependent on the cultivar, and C.Serpa olives showed the highest stress susceptibility. Climate change-related conditions stimulate the accumulation of relevant bioactive compounds in olives, contributing to increasing its nutritional value.