Storage of Mill Olives on an Industrial Scale

Abstract

Olives (Olea europaea cv. Blanqueta and Villalonga) used for oil production (130 000 kg for each variety) were stored at two different temperatures (ambient and 5 °C) on an industrial scale. Refrigeration of the olives at 5 °C delayed deterioration of the physical, chemical, and sensorial parameters, measures of oil quality, allowing an additional 30 days of storage without changes in the initial oil quality. The Blanqueta variety does not maintain oil quality under cold storage as well as the Villalonga variety.

Chemometric Analysis of Croatian Extra Virgin Olive Oils from Central Dalmatia Region

“…The samples represent extra virgine olive oils from different cultivars with the same ripeness index obtained in a period of two months and processed by the same three phase centrifugal system in five local processing plants in Makarska, Marina, Brač, Hvar and Korčula. The olive ripeness index was calculated as reported by Garcia et al 56 Samples 1-10 were from Makarska to Igrane, 11-20 from Marina to Trogir, 21-34 from the island of Brač, 35-43 from the island of Hvar, and 44-48 were from the island of Korčula. There were 41 samples of variety Oblica, one sample of Coratina (sample 2), one of Leccino (sample 20) and five samples of mixed cultivars Lastovka and Oblica with dominant content of Lastovka (samples [44][45][46][47][48].…”

Volatile and Non-Volatile Compounds of Single Cultivar Virgin Olive Oils Produced in Italy and Tunisia with Regard to Different Extraction Systems and Storage Conditions

“…The oils under investigation were produced by different extraction systems and characterised for their volatile and non-volatile compounds (Benincasa et al, 2003;Cerretani et al, 2005;Garcia et al, 1996). It is well known that volatile and non-volatile components of products of plant origin are dependent on genetic, agronomic and environmental factors.…”

Composition and qualitative characteristics of virgin olive oils produced in northern Adriatic region, Republic of Croatia

“…Olive oil characteristics depend on generic, agronomic and environmental factors (Cimato, 1990;Mousa et al, 1996) as well as on the quality and the physiological condition of the olives from which it is extracted (Garcia et al, 1996). Some cultivars have been developed in various ways, including the correlation between chemical and physical parameters in order to identify the optimum period for harvesting (Finotti et al, 2001).…”