Extra virgin olive oil (EVOO) is one of the most distinctive ingredients of the Mediterranean
diet. There are many properties related to this golden ingredient, from supreme organoleptic …

One of the main challenges for olive oil producers is the ability to assess oil quality regularly
during the production cycle. The quality of olive oil is evaluated through a series of …

This study aims to investigate the influence of traditional maceration upon the enrichment of
olive oil with oleaster leaves. The phenolic and tocopherolic compositions of control olive oil …

The long juvenile period in olive (Olea europaea L.) delays the evaluation of characters of
interest and prolongs the selection of new cultivars in the breeding programs. Therefore, it is …

Olive oils from seven Portuguese regions were selected to study the effect of the
geographical origin on the oils' composition. Quality parameters, fatty acids, tocopherols …

BACKGROUND Tocopherols and sterols are minor components of virgin olive oils that
contribute to oil quality. Based on observations at different geographical locations, it has …

Fruits from the same cultivar of Olea europaea L. cv. Chaaibi were picked at the same
ripeness stage and processed quickly across varied environmental conditions in Tunisia …

The development of innovative technologies in the mechanical extraction process of extra
virgin olive oil can improve its quality standards through the modulation of physical …

Oil content, extractability, chemical composition and oxidative stability of three monovarietal
('Ladoelia','Kato Drys' and 'Korakou') virgin olive oils (VOOs) were examined at progressive …

The selection of new olive cultivars with a good oil quality among feral olives may be
considered as a way to diversify our olive genetic resources and to select new cultivars for …