Analysis of the influence of multiple parameters on the commercial categories of Extremadura virgin olive oils

Alfonso Montaño ,Ma José Saiz-Abajo ,Inmaculada Garrido ,Francisco Espinosa ,José Luís Llerena

doi:10.3989/gya.0226141

Abstract

Although Extremadura is an important producing region of Spanish virgin olive oils, it has not been always known for the high quality of its oils. However, implementation of continuous extraction systems in most of its olive mills has shown a general improvement in the quality of most virgin olive oils, but not in all of them. The aim of the present study was to examine how different variables, such as fruit quality discrimination or payment system, affected the overall quality of virgin olive oils from Extremadura. To do so, a screening experimental design and the corresponding statistical analysis of the collected data were performed. Sixty Extremadura oil mills were evaluated (50.4% of the total) by taking bottled virgin olive oil samples from each of them. Statistical relationships between physicochemical parameters and production process variables were evaluated, showing that only three of them (separation of ground- and tree-harvested fruits, differential payment according to acidity, and extraction process) were significantly correlated with the quality index and acidity of virgin olive oils.

Highlights

The Spanish Autonomous Community of Extremadura is an important olive oil producing region of Spain, with an annual output of over 50,000 tons of virgin olive oil (VOO)
Over 76% of samples showed acidities below the maximum allowed for extra virgin olive oil (EVOO)
The quality of the olive oil produced in Extremadura has been studied and steps of the virgin olive oil production chain at which there is a quality loss have been detected

Summary

Introduction

The Spanish Autonomous Community of Extremadura is an important olive oil producing region of Spain, with an annual output of over 50,000 tons of virgin olive oil (VOO). The area devoted to olive groves, 262,700 ha, is greater than that devoted to any other crop, reflecting the perfect adaptation of olives to the regional setting. This area represents 10.56% of Spain’s total olive grove extension, and 2.60% worldwide (Llerena et al, 2009). Extremadura is a significant olive oil producer for national and international packaging firms. Since the beginning of the century, extra virgin olive oils of the highest quality have been produced in this region. Most of the oils from Extremadura are still being marketed under the category of virgin olive oil

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