Quality characteristics of Arbequina cultivar olive oils produced from drupes cultivated under various practices: the focus is on the effect of fertilization

Abstract

The aim of this research project is the examination of different kinds of olive oils made of olives coming from trees grown under different agronomical conditions and produced in the laboratory under same conditions. Produced olive oils from Arbequina cultivar upon different fertilization practices were examined for their Acid Value, Peroxide Value and K values. Their content in Total carotenoid and chlorophyll pigments were also determined. Moreover, color attributes of the oils were also assessed. Maturity Index of the olive drupes, as well as % Oil yield from the production of oils in the Abencor Laboratory System were also determined. The criteria of classification in the extra virgin olive oil category are discussed and combined with the laboratory results. It seems that fertilization practice employed did not significantly altered the quality attributes of Arbequina cultivar olive oils examined.