Extra Virgin Olive Oil Quality Research Articles

Comparative Evaluation of Different Targeted and Untargeted Analytical Approaches to Assess Greek Extra Virgin Olive Oil Quality and Authentication.

Extra virgin olive oil (EVOO) is a key component of the Mediterranean diet, with several health benefits derived from its consumption. Moreover, due to its eminent market position, EVOO has been thoroughly studied over the last several years, aiming at its authentication, but also to reveal the chemical profile inherent to its beneficial properties. In the present work, a comparative study was conducted to assess Greek EVOOs’ quality and authentication utilizing different analytical approaches, both targeted and untargeted. 173 monovarietal EVOOs from three emblematic Greek cultivars (Koroneiki, Kolovi and Adramytiani), obtained during the harvesting years of 2018–2020, were analyzed and quantified as per their fatty acids methyl esters (FAMEs) composition via the official method (EEC) No 2568/91, as well as their bioactive content through liquid chromatography coupled to high resolution mass spectrometry (LC-HRMS) methodology. In addition to FAMEs analysis, EVOO samples were also analyzed via HRMS-untargeted metabolomics and optical spectroscopy techniques (visible absorption, fluorescence and Raman). The data retrieved from all applied techniques were analyzed with Machine Learning methods for the authentication of the EVOOs’ variety. The models’ predictive performance was calculated through test samples, while for further evaluation 30 commercially available EVOO samples were also examined in terms of variety. To the best of our knowledge, this is the first study where different techniques from the fields of standard analysis, spectrometry and optical spectroscopy are applied to the same EVOO samples, providing strong insight into EVOOs chemical profile and a comparative evaluation through the different platforms.

Effects of Ultrasound Technology on the Qualitative Properties of Italian Extra Virgin Olive Oil.

The development of innovative technologies in the mechanical extraction process of extra virgin olive oil can improve its quality standards through the modulation of physical, chemical and biochemical processes. Extra virgin olive oil quality and varietal differentiation are influenced by many factors, particularly the extraction. The use of ultrasound technology in the extraction process does not affect the quality, the composition, and the thermal properties of the oil, facilitating its separation from solids, and it allows the release of active compounds from the olive paste, with a positive influence on the phenolic content. In this study, the impact of ultrasound technologies was evaluated on merceological parameters, quality profile, and organoleptic features of extra virgin olive oils extracted from whole and destoned olives of the three main Italian cultivars (i.e., Peranzana, Canino, and Coratina). The parameters analyzed were influenced by both genotype and treatment, in particular, sonication did not lead to significant changes in the nutraceutical profile of the oils. The de-stoned olives were able to determine a great improvement of oil quality both for phenolic and volatile composition with a significant enhancement of health and sensory properties of the product.

Effect of Storage Conditions on the Quality of Arbequina Extra Virgin Olive Oil and the Impact on the Composition of Flavor-Related Compounds (Phenols and Volatiles).

Commercialization of extra virgin olive oil (EVOO) requires a best before date recommended at up to 24 months after bottling, stored under specific conditions. Thus, it is expected that the product retains its chemical properties and preserves its ‘extra virgin’ category. However, inadequate storage conditions could alter the properties of EVOO. In this study, Arbequina EVOO was exposed to five storage conditions for up to one year to study the effects on the quality of the oil and the compounds responsible for flavor. Every 15 or 30 days, samples from each storage condition were analyzed, determining physicochemical parameters, the profiles of phenols, volatile compounds, α-tocopherol, and antioxidant capacity. Principal component analysis was utilized to better elucidate the relationships between the composition of EVOOs and the storage conditions. EVOOs stored at −23 and 23 °C in darkness and 23 °C with light, differed from the oils stored at 30 and 40 °C in darkness. The former was associated with a higher quantity of non-oxidized phenolic compounds and the latter with higher elenolic acid, oxidized oleuropein, and ligstroside derivatives, which also increased with storage time. (E)-2-nonenal (detected at trace levels in fresh oil) was selected as a marker of the degradation of Arbequina EVOO quality over time, with significant linear regressions identified for the storage conditions at 30 and 40 °C. Therefore, early oxidation in EVOO could be monitored by measuring (E)-2-nonenal levels.

Evolution of Extra Virgin Olive Oil Quality under Different Storage Conditions.

The extent and conditions of storage may affect the stability and quality of extra virgin olive oil (EVOO). This study aimed at evaluating the effects of different storage conditions (ambient, 4 °C and −18 °C temperatures, and argon headspace) on three EVOOs (low, medium, and high phenols) over 18 and 36 months, analyzing the main metabolites at six time points. The results showed that low temperatures are able to maintain all three EVOOs within the legal limits established by the current EU regulations for most compounds up to 36 months. Oleocanthal, squalene, and total phenols were affected by storage temperatures more than other compounds and degradation of squalene and α-tocopherol was inhibited only by low temperatures. The best temperature for 3-year conservation was 4 °C, but −18 °C represented the optimum temperature to preserve the organoleptic properties. The present study provided new insights that should guide EVOO manufacturers and traders to apply the most efficient storage methods to maintain the characteristics of the freshly extracted oils for a long conservation time.

Study on Extra Virgin Olive Oil: Quality Evaluation by Anti-Radical Activity, Color Analysis, and Polyphenolic HPLC-DAD Analysis.

This study aimed to evaluate the quality of oils available on the Italian market and purchased directly from the mill or in the supermarket and labelled as extra virgin olive oils (EVOOs). As one of the most relevant foods of the Mediterranean diet and recognized as a functional food if regularly consumed, the quality of EVOO needs to be continuously monitored. Different analytical protocols were applied. The spectrophotometric parameters used to classify the extra virgin olive oils—a CIEL*a*b*color analysis and the quali-quantitative analysis of bioactive molecules by HPLC-DAD detection and the anti-radical activity, by the DPPH method, were evaluated and compared among the samples. This study confirmed a very high variation in terms of quality, both in oils purchased directly from mills throughout Italy, but also in oils labeled as “100% of Italian origin”. Due to the high variability reconfirmed in the monitored samples, it is necessary to carry out a capillary control, not limited only to the parameters indexed by law. A useful complementary method could be represented by reflectance colorimetric analysis.

Influence of Irrigation Modalities (Irrigation Management and Dryland), Fruit Ripening, and Cultivation Modality (Organic and Conventional) on Quality and Chemosensory Profile of Hojiblanca and Picual Extra Virgin Olive Oils

AbstractA study with controlled field and authentic samples of olives, obtained in similar conditions of soil, climate, region, harvest, and with the same cultivation techniques and considering simultaneously different agronomic factors (olive variety, fruit ripening degree, irrigation, and organic or conventional production system) is performed to evaluate their influence on quality and added value of extra virgin olive oil (EVOO). Agronomical and physicochemical parameters, polyphenols, tocopherols, and fatty acid composition and volatile and sensory profiles are determined in Hojiblanca and Picual VOOs obtained from different fruit ripening degrees and different cultivation modalities (conventional with and without irrigation, and organic with irrigation). Among volatile compounds, 1‐hydroxy‐2‐propanone, (E)‐linalool oxide, and 2‐acetylfuran are described for the first time in EVOO. The variable that most influences the chemosensory composition of EVOOs is the variety, followed by the stage of ripeness, and, within each variety, the cultivation modality. Organic irrigation differ from conventional modalities, showing significant differences in acidity, stability, tocopherol and polyphenol contents, fatty acid composition, and sensory attributes.Practical Applications: Results are of great importance, due to their applicability to the EVOO sector, allowing one to know the qualitative, chemical and organoleptic differences between organic and conventional EVOO, and factors that improve the quality and performance of EVOO.

Irrigation effects on phenolic profile and extra virgin olive oil quality of ''Chemlali'' variety grown in South Tunisia

Water scarcity is a real challenge in the Mediterranean countries such as Tunisia. Currently, in Tunisia, about 80% of the resources are allocated to the agricultural sector. The irrigated areas are estimated at 420000 ha, consist of 220000 ha of public perimeters and 200000 ha of private perimeters. In arid and semi-arid regions of central and southern Tunisia, the cultivation of the olive tree (Olea europaea L.) is an important widespread activity, mainly due to its great adaptability to the conditions of water deficit and its nutritional value. Olive oil is a susceptible product, its quality and organoleptic characteristics can be influenced by several factors from harvest to storage, such as irrigation. The results obtained in the present study allowed classifying the monovarietal oils samples in the extra virgin category. In general, the impact of irrigation is very remarkable, mainly in the reduction of the pigments, alpha tocopherols, oleic acid, and total phenol compound contents. This decrease recorded in these various parameters is found in olive oil produced from trees grown under daily irrigation in Ksar Ouled Debbab. The data registered in this present work revealed that oil composition and quality could be directly affected by irrigation. Our results can give useful indications for explaining more the relation between irrigation strategies and olive oil quality: Qualitative and quantitative compositional analysis showed that several oil parameters significantly decreased in the freshwater irrigated plot more than the rainfall plot.

Influence of the Ripening Stage and Extraction Conditions on the Phenolic Fingerprint of 'Corbella' Extra-Virgin Olive Oil.

The ancient ‘Corbella’ olive variety from the center-north of Catalonia is being recovered to obtain quality extra-virgin olive oil (EVOO) with unique organoleptic properties. The aim of this work was to determine the effect of agronomic and technical factors on the phenolic fingerprint of EVOO and to establish the optimum harvesting time and crushing and malaxation conditions for ‘Corbella’ olives. Therefore, three different ripening indices (0.3, 1.2, and 3.2) and three crushing temperatures (10, 18, and 25 OC) were studied. Additionally, a factorial design to optimize the phenolic concentration of the EVOO was developed, applying a range of sieve diameters (4 and 6 mm), and malaxation time (30 and 60 min) and temperature (27, 32, and 37 °C). The phenolic profile was analyzed by ultra-high performance liquid chromatography coupled to mass spectrometry in a tandem detector. The level of secoiridoids, the major phenolic compounds in the oil, was higher when using olives harvested earlier. Oleuropein aglycone and ligstroside aglycone were degraded during crushing at high temperatures, resulting in the formation of oleacein and oleocanthal. The best processing conditions in terms of total phenolic content were found to be 30 min of malaxation at 37 OC, the crushing size not having any affect.

Shelf life of extra virgin olive oil manufactured with combined microwaves and megasonic waves at industrial scale

Previous research has demonstrated that the innovative application of combined microwaves and megasonic waves for preconditioning olive paste enabled olive oil production in continuous mode, while delivering higher olive oil yields. The present work further examines the impact of these technologies on the chemical and sensory stability of the oils obtained in previous studies, with reference to international extra virgin olive oil standards. Olive oil samples obtained after traditional malaxation (Control), microwave conditioning (MW), traditional malaxation assisted with megasonics (MS), and the combination of both microwave conditioning followed by megasonics (MW + MS) in a commercial olive oil plant at 350 kg/h, were characterised and evaluated across 1 year at 3-month intervals. All oil samples evaluated met the international extra virgin olive oil standard parameters across the shelf life study. Ethyl esters and waxes increased uniformly across storage indicating no effect of MW or MS on fermentation processes during conditioning. The application of these technologies enhanced the phenolic content in the oils across one-year, with fluctuations among technologies, in comparison to the traditional control process (Control < MW ≈ MS ≈ MW + MS). Overall, this study demonstrates that both MW and MS conditioning technologies and their combination, applied industrially, can create higher quality extra virgin olive oils across storage.

Impact of Emerging Technologies on Virgin Olive Oil Processing, Consumer Acceptance, and the Valorization of Olive Mill Wastes.

There is a growing consumer preference for high quality extra virgin olive oil (EVOO) with health-promoting and sensory properties that are associated with a higher content of phenolic and volatile compounds. To meet this demand, several novel and emerging technologies are being under study to be applied in EVOO production. This review provides an update of the effect of emerging technologies (pulsed electric fields, high pressure, ultrasound, and microwave treatment), compared to traditional EVOO extraction, on yield, quality, and/or content of some minor compounds and bioactive components, including phenolic compounds, tocopherols, chlorophyll, and carotenoids. In addition, the consumer acceptability of EVOO is discussed. Finally, the application of these emerging technologies in the valorization of olive mill wastes, whose generation is of concern due to its environmental impact, is also addressed.

Essential oils as flavoring and preservative agents: Impact on volatile profile, sensory attributes, and the oxidative stability of flavored extra virgin olive oil

This study delineates the effects of incorporation of six selected essential oils into the extra virgin olive oil (EVOO) on its volatile profile, sensory attributes, oxidative stability, fatty acid composition, and their nutritional quality. Results indicate that headspace bouquets of flavored EVOO consisted mainly on the main components of the aromatizing essential oils being carvacrol, 1,8-cineole, β-caryophyllene, trans-anethole, α-phellandrene, and limonene for thyme, rosemary, black pepper, fennel, Brazilian pepper tree, and orange, respectively. Sensory analysis showed that fennel-flavored EVOO was the most preferred by consumers. Results of 12-month storage revealed that thyme-flavored, fennel-flavored, and Brazilian pepper tree-flavored EVOO maintained good oxidative stability. Concomitantly, the content of individual fatty acid remained virtually unchanged for flavored EVOO, maintaining thereby the original nutritional quality of EVOO. The present results could open up opportunities for the development of flavored EVOO with improved oxidative stability and nutritional quality at affordable price. Novelty impact statement Essential oils can effectively be used to flavor extra virgin olive oil (EVOO). Direct incorporation of essential oils into EVOO preserves its nutritional quality, sensory attributes, and improves its oxidative stability during long-term storage. Flavored EVOO hold potential for food, pharmaceutical, and cosmeceutical applications.

Influence of the Atmosphere Composition during Malaxation and Storage on the Shelf Life of an Unfiltered Extra Virgin Olive Oil: Preliminary Results

AbstractThe nutraceutical and organoleptic quality of the extra virgin olive oil (EVOO) depends on a process that begins with the olive ripening and ends with the packaging and storage. As the EVOO quality decay is mainly induced by the oxidation process, the gaseous composition of the atmosphere during both malaxation and storage can play a key role. Because of that, the aim of this research work is to determine the influence of the gaseous composition of the atmosphere used during malaxation and storage on an unfiltered EVOO shelf life, and to individuate the best “malaxation atmosphere × storage atmosphere” combination to adopt to more effectively slow down the oil quality decay rate during storage. The combined experimental conditions used during malaxation and storage significantly affect the quality decay rate of the EVOO over one year of storage for all the evaluated parameters. In conclusion, the gaseous composition of the atmosphere used during both malaxation and storage deeply affects the shelf life of the unfiltered EVOO as regards its chemical and sensory features, especially when air is used. On the contrary, the best results are obtained when an inert gas (nitrogen or argon) is used during both phases.Practical Applications: The regular consumption of EVOO represents one of the main cornerstones of the Mediterranean diet. According to the FDA (Food and Drug Administration), this product can be considered as a healthy food because of its extraordinary nutraceutical and organoleptic properties, so that if consumers consume half a tablespoon of olive oil per day—without increasing their daily calorie intake—they can significantly reduce the incidence of several degenerative diseases as well as the risks associated with them. The knowledge of the impact of different “malaxation atmosphere × storage atmosphere” combinations on the quality decay rate during storage of an unfiltered EVOO can allow to identify the best operating conditions to be used during its production and storage, in order to preserve the nutraceutical and organoleptic properties of this product over time, thus extending its commercial life in terms of both quality parameters and healthy properties.

Near UV-Vis and NMR Spectroscopic Methods for Rapid Screening of Antioxidant Molecules in Extra-Virgin Olive Oil.

Several spectroscopic techniques have been optimized to check extra-virgin olive oil quality and authenticity, as well as to detect eventual adulterations. These methods are usually complementary and can give information about different olive oil chemical components with bioactive and antioxidant properties. In the present work, a well-characterized set of extra-virgin olive oil (cultivar Frantoio) samples from a specific area of Tuscany (Italy) were investigated by combining near UV-Vis absorption spectroscopy, 1H and 13C nuclear magnetic resonance (NMR) to identify and quantify different chemical components, such as pigments, secoiridoids and squalene, related to the nutritional and quality properties of olive oils. Moreover, the pigmentation index of olives, organoleptic and sensory properties, total phenolic compound contents and the lipidic fractions of olive oils were investigated. The results obtained are, finally, compared and discussed in order to correlate several properties of both olives and olive oils with specific features of the cultivation area.

NMR-based metabolomic study of Apulian Coratina extra virgin olive oil extracted with a combined ultrasound and thermal conditioning process in an industrial setting

The innovative combination of ultrasound (Us) with a thermal exchanger to produce high quality extra virgin olive oil (EVOO) was studied using Nuclear Magnetic Resonance (NMR) spectroscopy and multivariate analysis (MVA). Major and minor metabolomic components of Apulian Coratina EVOO obtained using the two methods were compared. Early and late olive ripening stages were also considered. An increased amount of polyphenols was found for EVOOs obtained using the Us with respect to the conventional method for both early and late ripening stages (900.8 ± 10.3 and 571.9 ± 9.9 mg/kg versus 645.1 ± 9.3 and 440.8 ± 10.4 mg/kg). NMR spectroscopy showed a significant increase (P < 0.05) in polyunsaturated fatty acids (PUFA) as well as in the tyrosol and hydroxytyrosol derivatives, such as oleocanthal, oleacein, and elenolic acid, for both ripening stages. In conclusion, NMR spectroscopy provides information about the metabolomic components of EVOOs to producers, while the Us process increases the levels of healthy bioactive components.

Chemical components influencing oxidative stability and sensorial properties of extra virgin olive oil and effect of genotype and location on their expression

Extra virgin olive oil (EVOO) chemical composition is characterized by high content of monounsaturated fatty acids and minor compounds including phenols, sterols, tocopherols, squalene and volatile compounds. These components are related to EVOO quality in terms of healthy properties, shelf life alteration due to susceptibility to oxidative degeneration and sensory properties. In this work, the variability of 66 different chemical compounds, oxidative stability and sensory attributes of EVOO was analyzed in order to study the relationships among them and the effect of cultivar, growing location and their interaction on their expression. Partial least squares (PLS) regression models allowed accurate prediction for EVOO stability on the basis of the chemical composition of the oils, with marked positive influence of oleic acid and 3,4-DHPEA-EA phenol content on stability values, while poor prediction results were obtained for sensory attributes. Cultivar and location showed limited effect on the sensory properties of EVOO, even though the same factors provide significant effect for the rest of chemical compounds and stability. These results should be taken into account in breeding programs aimed to obtain new cultivars with improved EVOO characteristics and to determine the best cultivar to be planted in each environment.

Evaluation and Origin Discrimination of Two Monocultivar Extra Virgin Olive Oils, Cultivated in the Coastline Part of North-Western Greece

Extra virgin olive oil (EVOO) quality and authenticity are important and challenging factors nowadays for the assurance of consumers’ protection, prevention of unfair competition, and disruption of the national economy by a false declaration of origin. Hence, the recognition of EVOO authenticity is of great interest in terms of commercial and quality aspects. The objective of this study was to evaluate and discriminate monovarietal extra virgin olive oils of the two dominant olive cultivars, Lianolia Kerkyras and Koroneiki, produced in the coastline part of Western Greece, based on their chemical characteristics, followed by statistical and chemometric analysis in order to profile for the first time the typical characteristics of Lianolia Kerkyras as well as to identify possible markers for authenticity purpose. A total of 104 olive oil samples were collected. Both cultivars had an overall high quality profile as far as their basic qualitative parameters (free fatty acid, peroxide value, and UV spectrometric indices) are concerned. A higher concentration in the mono-unsaturated oleic acid characterize olive oils of cv. Koroneiki compared to cv. Lianolia Kerkyras, while a clearly higher concentration in the poly-unsaturated linoleic acid was observed in olive oils of cv. Lianolia Kerkyras. In addition, olive oil samples of cv. Koroneiki showed a clear lower total sterols concentration with a percentage of 40.9% not surpassing the required EU Regulatory limit of 1000 mg/kg, an observation which strengthens previous published results of our research group and depicts an overall “intrinsic characteristic” of cv. Koroneiki. As far as the profile of the individual sterols is concerned, Lianolia Kerkyras samples exhibited higher mean value for the total sterol content as well as for β-sitosterol, the major phytosterol in olive oils, compared to the relative values of Koroneiki. Significant differences in the sterolic and fatty acid composition of the examined olive oil samples were shown by means of statistical analysis demonstrating a strong botanical effect and depicting that those compositional markers can be suggested as possible authenticity tools.

Long-Term Preservation of Total Phenolic Content and Antioxidant Activity in Extra Virgin Olive Oil: A Physico-biochemical Approach

Objectives: This work, on low-cost controlled freeze methodology for stabilizing the phenolic content in Extra Virgin Olive Oil (EVOO), is evaluated by studying four Quality Indexes (QIs): free acidity, as % of oleic acid (1st-QI); UV-absorption values; K272, K232 and ΔK (2nd-QI); total phenolic content (TPC), as Gallic acid equivalence (3rd-QI); and lipid peroxidation products, as free malondialdehyde (MDA) (4th-QI). Methods: The study of QIs for EVOO under storage, absence of light, at 25, 4, -20 and -80°C, with or without N2-purge showed that the phenolic charge is stabilized for &gt; 12 months, at refrigeration conditions storage (~ 4°C) in the absence of oxygen, whilst the peroxidation of lipids is being kept at a low level. Results: The results showed that the high concentration of natural hydroxylphenols in the EVOO in combination with its degassing (via N2-purge) and storage at ~ 4°C, constitute the optimum conditions for preservation of olive oil as a long-lasting EVOO (LL [legal limit]-EVOO) with high added value. Conclusion: The main scientific contribution of this study is: (i) development and evaluation of a methodology (freeze controlled treatment) for the long-term preservation of EVOO quality, (ii) understanding the physicochemical mechanism and factors determining EVOO quality and (iii) ready-to-use technology for the local and international market.

Chemical Profiling of Bosana Virgin Olive Oils Produced in Different Areas of Sardinia

AbstractIn a 3‐year study, the chemical compositions of extra virgin olive oils (EVOO) of Bosana variety deriving from three different growing areas in Northern Sardinia were characterized, together with the pedo‐climatic conditions of the three different growing areas, to gauge any differences at the chemical level. The main chemical differences in the oils from the three‐studied areas were recorded in the fatty acid profiles [palmitic, oleic, and linoleic acid; sum of saturated (SFA), monounsaturated (MUFA), and polyunsaturated (PUFA) fatty acids]: these dissimilarities were ascribable to the environmental characteristics of the Alghero area, while others analytical parameters such as tocopherols, pigments, phenolic, and volatile compounds were not affected by production area. Fatty acids profile revealed a clear relation with temperature at a mesoclimate level, allowing a clusterization of the production areas. Our study provided evidences that pedo‐climatic factors affect the quality of EVOO; in particular, in the case of Bosana cultivar the acidic fraction resulted one of the main traits differentiating the olive growing areas.

Concentration of Potentially Bioactive Compounds in Italian Extra Virgin Olive Oils from Various Sources by Using LC-MS and Multivariate Data Analysis.

High quality extra virgin olive oils represent an optimal source of nutraceuticals. The European Union (EU) is the world’s leading olive oil producer, with the Mediterranean region as the main contributor. This makes the EU the greatest exporter and consumer of olive oil in the world. However, small olive oil producers also contribute to olive oil production. Beneficial effects on human health of extra virgin olive oil are well known, and these can be correlated to the presence of vitamin E and phenols. Together with the origin of the olives, extraction technology can influence the chemical composition of extra virgin olive oil. The aim of this study was to investigate the concentration of potentially bioactive compounds in Italian extra virgin olive oils from various sources. For this purpose, vitamin E and phenolic fractions were characterized using high-performance liquid chromatography (HPLC) coupled with fluorescence, photodiode array and mass spectrometry detection in fifty samples of oil pressed at industrial plants and sixty-six samples of oil produced in low-scale mills. Multivariate statistical data analysis was used to determine the applicability of selected phenolic compounds as potential quality indicators of extra virgin olive oils.

Bioactive Compounds and Quality of Extra Virgin Olive Oil.

(1) Background: Extra virgin olive oil (EVOO) is responsible for a large part of many health benefits associated to Mediterranean diet as it is a fundamental ingredient of this diet. The peculiarities of this golden, highly valued product are in part due to the requirements that must be met to achieve this title, namely, it has to be obtained using exclusively mechanical procedures, its free acidity cannot be greater than 0.8%, it must not show sensory defects, and it has to possess a fruity taste. (2) Methods: All these characteristics are key factors to EVOO quality, thus the chemical composition of these many health-promoting compounds, such as unsaturated fatty acids (which are also the major compounds, especially oleic acid), as well as minor components such as tocopherols or phenolic compounds (which behave as natural antioxidants) must be preserved. (3) Results: Due to the presence of all these compounds, the daily consumption of EVOO entails health benefits such as cardioprotective, antioxidant, anti-inflammatory, anti-tumor properties or acting as regulator of the intestinal microbiota, among others. (4) Conclusions: Taking all together, conserving EVOO chemical composition is essential to preserve its properties, so it is worth to control certain factors during storage like exposure to light, temperature, oxygen presence or the chosen packaging material, to maintain its quality and extend its shelf-life until its consumption.