Quality, composition and production process of virgin olive oils

Main Article Content

G. Lercker
A. Bendini
L. Cerretani

Keywords

Virgin olive oils, composition, quality, production process, water content

Abstract

The olives are the raw material for olive oil production. The olive oil is a typical product of Mediterranean area and it is one of the basic component of the famous “Mediterranean diet”. It’s well-known that, in relation to the production of olives, every cultivar has its own peculiarity. Moreover, the characteristics of a same cultivar, are strongly influenced by agricultural methods and seasonal trend. Recently, several studies proved that the choice of the optimal maturation of the olives for the collection, play a role of primary importance. Instead, the influence of the storage of the olives before the production process, and the parameters that can negatively affect the final product, are well-known from long time. The presence of a small amount of micro-emulsified water in the filtered and very clear olive oils, recently discovered, brought new inputs for the interpretation of several behaviours that seemed contradictory in the past.

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