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9 pages, 2 tables, 2 figures.-- Review article.[EN] In this work, the prediction of olive fruit and virgin olive oil quality parameters through the direct measuring of the fruit\udusing near infrared spectrometry (NIRS) has been investigated and the effectiveness of a portable spectrometer has been assessed. Models and calibration tests were developed using both the hexane-isopropanol extraction of individual olive fruits, and the Soxhlet extraction of olive paste. The parameters analyzed were the free acidity in olive oil, oil yield from physical extraction, oil content referring to fresh weight, oil content referring to dry matter and fruit moisture. The results indicate a good predictive potential with both\udmethodologies and serve to encourage improvement in the obtained models through the enlargement of the calibrations. Fruit moisture prediction models showed high accuracy.[ES] En este trabajo se ha investigado la predicción de parámetros de calidad de aceitunas y de aceite de oliva virgen\udmediante medidas directas en el fruto de espectrometría de infrarrojo cercano (NIRS), evaluándose la utilidad de un espectrómetro\udportátil. Se han desarrollado respectivamente\udmodelos predictivos y calibraciones utilizando como análisis de referencia tanto la extracción de aceitunas individualmente\udcon hexano-isopropanol, como la extracción de pasta de aceituna mediante Soxhlet. Los parámetros analizados fueron: acidez libre del aceite, rendimiento de la extracción física de aceite, contenido de aceite referido a peso fresco, contenido de aceite referido a materia seca y humedad del fruto.\udLos resultados indican un buen potencial de predicción mediante ambos métodos y alientan al perfeccionamiento de los modelos obtenidos mediante la ampliación de las calibraciones.\udLos modelos predictivos de la humedad del fruto mostraron una alta precisión.Peer reviewe

NIR prediction of fruit moisture, free acidity and oil content in intact olives