Olive oil quality determination and comparison depending on crop management practices applied

Abstract

Olive oil is the juice obtained from the tree Olea Europaea and is one of the most important elements of Mediterranean cuisine and culture. It is an important asset in terms of nutrition and economics, since countries that are located around the Mediterranean Basin are the largest exporters of olive oil worldwide (Spain, Italy, Greece, Portugal). The IOC (International Olive Council) has set various regulatory standards to determine its quality, and these standards are related to the physicochemical and sensory properties of the oil. There are several pre- and post-harvest factors that can affect the quality of the final product. In this research project, the aim is to determine and compare the quality characteristics of olive oil samples, that were obtained from olives of the experimental olive orchard located in Perrotis College. The produced olive oil samples were of Koroneiki and Arbequina varieties and each sample is produced from olives managed with different crop practices (Fertilization, Irrigation, Tree spacing). The aim is to determine how the applied crop management system, as well as the variety of olives can affect the quality of the final product.