Physicochemical and sensory analysis of olive oil from roasted olives

Abstract

Olive oil from toasted olives (OOt) is produced locally in the areas of the Moroccan Rif. The technique is based on extracting oil from olives that have been previously roasted to preserve them during the pre-processing storage and to preserve the extracted oil for a longer time. This study aims to characterize and compare OOt and olive oil from crude olives (OOc) from the same variety of fruit and harvest. Several physicochemical parameters were determined for the studied oil, such as acidity value (<1 % of oleic acid), peroxide value (<20 meq of O2/kg of oil), K270 (<0.25), and majority fatty acid composition Sensory analysis revealed that OOt was more appreciated by consumers because of its special aromatic roasting notes, receiving a higher score than OOc. From these data and the global quality index (5.67), OOt can be classified as virgin olive oil if the actual raw olive oil scale is used. OOt was found to be stable for six months under different temperature conditions (18–19 °C and –18 °C) and packaging (clear glass, PET, and ceramics).