Abstract
While there has been considerable work examining the effect of extraction methods and malaxation conditions on different characteristics of olive oils, there have been few that deal with all the major aspects. Here we have evaluated three different extraction techniques and the influence of time and temperature during malaxation using a major Italian (cv. Coratina) and the main Cretan (cv. Koroneiki) cultivars. Standard characteristics were measured as well as detailed analyses of alcohols, steroids and phenolics were conducted. Quality was also assessed by Panel tests. The main variables were the total amount and composition of the phenolics. In turn, this influenced the oxidative stability and sensory quality. It was also clear that the cultivars behaved differently and this prevented general conclusions being made for all of the quality characteristics.
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