The extra virgin olive oil (EVOO) chemical and sensory characteristics depend on several factors such as the environment, the genetic matrix, stage of olive ripeness, phytosanitary conditions of olive, time and way of olive storage before transformation, and technological features of olive mill. In this chapter, the time of olive storage and two different types of extraction equipment are taken into account to deep understand their impact on chemical and sensory profile of EVOO. The knowledge of how these factors act will allow to manage the production chain adequately and to act on the various steps in order to improve the quality of EVOO. The sensory modifications of olive oils processed with two different types of extraction system during the storage were also evaluated.
Part of the book: Food Processing