Open Daily: 10am - 10pm | Alley door pickup 10am - 7pm 3038 Hennepin Ave Minneapolis, MN
612-822-4611

  • Open Daily: 10am - 10pm
    Alley-side Pickup: 10am - 7pm

    3038 Hennepin Ave Minneapolis, MN
    612-822-4611

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
Production of quality virgin olive oil

Production of quality virgin olive oil

Dairi, Sofiane
Chabane, Sabine
Souyad, Amel

Paperback

Botany & Horticulture

ISBN10: 6208738288
ISBN13: 9786208738280
Publisher: Our Knowledge Publishing
Published: Mar 13 2025
Pages: 68
Weight: 0.23
Height: 0.16 Width: 6.00 Depth: 9.00
Language: English
Olive oil is highly valued for its flavor, biological value and nutritional quality. These characteristics are strongly linked to quality, which is also influenced by a number of pre- and post-harvest factors. The aim of this work is to present a synthesis of the scientific literature on the impact of these factors on the quality of virgin olive oil produced. in fact, this bibliographical research has shown that several pre-harvest factors such as cultivar, climate, soil, tree age, altitude, and post-harvest factors such as harvesting period, extraction method, storage conditions...significantly influence the characteristics of the oil produced, its aroma, taste, chemical composition (fatty acid content, phenols, pigments, volatile compounds) and quality criteria such as peroxide value, acidity value and specific extinction coefficients. The best conditions for obtaining a quality oil could thus be proposed.

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