What determines the olive oil quality?

Olive oil quality is mainly influenced by the characteristics of the olive fruit. Therefore, all aspects that affect fruit development, harvesting, storage, processing, and related practices have a crucial impact on the final quality of olive oil.

Among these, the genetic variety (cultivar) and the health of the fruit are the most important factors determining olive oil quality.

Not only oleic acid but also minor components in olive oil are responsible for its quality. The aroma, taste, and health benefits of olive oil are determined mostly by minor compounds.

As a result, any factors that influence the concentration and composition of these molecules are key quality-determining factors.

Overall, the factors that determine olive oil quality can be broadly categorized into agronomic, geographic, climatic, and technical factors.

Agronomic Factors

• Olive variety (cultivar)
• Ripening state of the fruit
• Orchard system, dense, ultra-dense, or conventional
• Irrigation and fertilizations
• Soil type
• Diseases and pest infestation
• Use of pesticides
• Exposure to environmental pollutants
• Cultivation system, organic vs conventional

Geographical or Climatic Factors

• Elevation and temperature
• Rainfall
• Sun exposure

Technical Factors

• Harvesting method
• Storage conditions and time of olive fruits before processing
• Malaxation (grinding) temperature and time
• Addition of water during mixing
• Centrifugation process
• Filtration
• Storage and packaging material