The effect of plant density at malaxation temperature of the quality characteristics of olive oil

Abstract

Olive oil (OO) is the oil extracted from the fruit of the olive tree (Olea europaea L. L.) using only mechanical or other physical methods in conditions that do not change the oil and that have not been subjected to any processing to other treatments except washing, decantation, centrifugation, and filtration. Regular or even daily use of OO has been widely acknowledged as a healthy dietary pattern, as evidenced by several scientific studies that emphasize the nutritional benefits and favorable effects of OO on human health. Since it is the primary source of fat in the Mediterranean diet, there has been evidence linking it to a reduced risk of developing long term conditions like cancer, obesity, and cardiovascular disease. As a result, according to data from the International Olive Council (IOC), consumer demand is rising internationally and calling for a better way of life.