Some important essential oils (EOs) can be extracted from berries of different species and their composition depends on their maturation level. The main objective of this work was to relate the EO composition of Juniperus oxycedrus L ssp. oxycedrus berries with their ripening degree. For this purpose, a classification method based on the CIEL*a*b* colour measurement was applied. Once the samples were classified according their ripening stage, they were subjected to simultaneous distillation extraction (SDE) and gas chromatography (GC/FID and GC/MS). Among the total of 71 compounds identified, hydrocarbon monoterpenes constituted the most important fraction (42.8-89.8 %), mainly represented by α-pinene (30.1-66.4 %) and myrcene (6.1-34.8 %). Hydrocarbon sesquiterpenes accounted for 4.0-26.4 %, with germacrene-D (0.2-16.9 %) as the major component. The results of discriminant analysis proved that CIEL*a*b* implementation was useful to objectively classify the ripening stage. Regarding the EO chemical composition, statistically significant differences were observed in the proportion of myrcene and hydrocarbon monoterpenes, as well as the grouped oxygenated monoterpene, sesquiterpene and diterpene compounds, over the maturation process. In general, an increase in the proportion of oxygenated compounds was noted as maturation progressed. As for oil yield, the maximum was observed in the intermediate stages of ripening.