RÉSUMÉObjectif : Le but de cette étude est la détermination de la qualité des huiles d'olive issues des huileries traditionnelles de la région de la Chaouia (centre du Maroc) par une caractérisation physicochimique de leurs compositions. ABSTRACT Physicochemical characterization of olive oils produced in traditional mills of the Chaouia area Objective: The purpose of this study is the determination of the quality of olive oils produced in traditional mills of the Chaouia area (center of Morocco) by a physicochemical characterization of their compositions. Methodology and Results: Samples of olive oils were collected from traditional mills of the area. Physicochemical analyzes concerning free acidity, peroxide value, specific extinctions coefficients K232, K270 and ∆K, chlorophyll contents, total polyphenols content and fatty acid composition were determined according to the standards of the International Olive Oil Council . The results obtained made it possible to classify the oils studied in three categories: extra virgin olive oil, ordinary virgin olive oil and lampante virgin olive oil. Conclusion and results application:The results obtained confirm that the conditions of harvesting, crushing and storage of olive oils affect the quality of produced oil. Consequently, it is necessary to sensitize the Caractérisation physicochimique des huiles d'olive produites dans les huileries traditionnelles de la région de la Chaouia-Maroc 8023 farmers to improve the cultivation practices and techniques and owners of the traditional oil mills regarding the storage, the transformation and the conservation of the oils.
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