Properties Of Virgin Olive Oil Research Articles

Accumulation Patterns of Metabolites Responsible for the Functional Quality of Virgin Olive Oil during Olive Fruit Ontogeny.

The health-promoting antioxidant properties of virgin olive oil (VOO) are today considered priority targets in the new olive breeding programs. Given that these properties depend mainly on its phenolic fraction, whose origin lies in the phenolic compounds present in olive fruit, the objective of this study was to provide further insight into the accumulation dynamics of the main antioxidant compounds, including both polar phenolics and lipophilic tocopherols, during the ontogeny of the olive fruit. Data obtained show that, albeit with significant differences, all the studied genotypes share just after fruit set an intense increase in the synthesis of tyrosol and hydroxytyrosol derivatives, by far the main phenolic compounds of the olive fruit, and a subsequent steady decrease along fruit development and ripening. The accumulation dynamics of flavonoids and tocopherols were different from those of tyrosol and hydroxytyrosol derivatives, presenting a peak of synthesis just before the onset of fruit ripening, and then in general, their content decreases throughout the ripening phase. In the case of flavonoids, all genotypes also share a strong increase in the accumulation of anthocyanins in the final stages of fruit ripening, coinciding with the change in fruit color. Furthermore, the results during the fruit ripening process evidenced that the content of tyrosol and hydroxytyrosol derivatives and tocopherols in the fruit largely determines the content of these groups of compounds in the oil. The information acquired could be useful for the selection of the most suitable moment in the ontogeny of the olive fruit for the search for key genes in the biosynthesis of phenolic compounds.

Innovative Approaches to Enhance Activity of Endogenous Olive Enzymes—A Model System Experiment: Part II—Non-Thermal Technique

The aim of this study was to determine the optimal parameters of pulsed electric field treatment to increase the activity of β-glucosidase and lipoxygenase, crucial enzymes that improve the nutritional quality and sensory properties of virgin olive oils. The activity of the enzymes was determined spectrophotometrically immediately after treatment of model systems (commercial enzymes and their substrates) with pulsed electric fields and after simulation of the malaxation process for 30 min at 25 °C. Pulsed electric field treatments were performed with electric field strengths of 2.67 and 13.33 kV/cm at frequencies of 25 and 125 Hz for 1, 2, and 5 min. The results showed a positive correlation of β-glucosidase activity with the electric field strength and time, with the first of the two factors having the greatest influence. Lipoxygenase activity was affected only by the duration of treatment: positively immediately after treatment and negatively after simulation of the malaxation process. Based on these results, pretreatment with a moderate pulsed electric field for 2 min before the malaxation process could be proposed to increase the activity of β-glucosidase and lipoxygenase, e.g., for the production of virgin olive oils with higher concentrations of polyphenols and desirable volatile compounds.

Virgin Olive Oils from Super‐High‐Density Orchards in California: Impact of Cultivar, Harvest Time, and Crop Season on Quality and Chemical Composition

AbstractThe impact of cultivar, harvest time, and crop season on olive fruit characteristics and olive oil quality and minor components composition is assessed for super‐high‐density “Arbequina”, “Arbosana”, and “Koroneiki” in California, United States, during 2016, 2017, and 2018. Fruit oil content reaches a plateau in November for “Arbequina” and “Arbosana,” while the accumulation rate keeps constant until early December for “Koroneiki.” Free fatty acids, diacylglycerols, pyropheophytins, and ΔK are not affected by any of the considered factors. Peroxide value, K232, and K270 decreases with harvest time. Chlorophylls content decreases with harvest time, more rapidly in “Arbequina” and “Arbosana” than in “Koroneiki”. Cultivar is the main factor affecting the fatty acid profile. “Koroneiki” has the highest oleic acid content, followed by “Arbosana” and “Arbequina.” Phenolic and volatile compounds are profoundly affected by cultivars and crop seasons, suggesting the relevance of these factors on the sensory and nutritional properties of virgin olive oil from super‐high‐density cultivars. Stepwise linear discriminant analysis allows selecting suitable markers among fatty acids, phenolic, and volatile compounds for cultivar, crop season, and harvest time discrimination.Practical Application: This paper constitutes the first report of a multiyear study considering quality and composition in bioactive compounds of super‐high‐density “Arbequina,” “Arbosana,” and “Koroneiki,” planted in California, USA. This information helps processors understand the differences in oil made from the most common super‐high‐density cultivars along harvest times and for growers to make planting and harvesting decisions.

Changes in Quality and Antioxidant Properties of Virgin Olive Oil of 'Cornicabra' According to Fruit Maturation in Longnan, China.

This work aims to study the influence of olive fruit maturity on physicochemical properties and antioxidant activity which determine the quality of virgin olive oils (VOO). According to the results, the values of all parameters were within the range specified by the Codex Alimentarius (2017). With the increase of fruit maturity, the oil content continued to increase until reached the maximum value (20.05%) in the 7th maturity (M7). K232, K270 and peroxide value (PV) decreased with the increase of maturity, while ΔK increased linearly with the increase of maturity. Free fatty acidity (FFA) first decreased and then increased, until reached the maximum value of (0.52 ± 0.03) % in M7. The total polyphenols (TP) and total flavonoids (TF) that characterized the antioxidant properties of olive oil increased with the increase of fruit maturity, which indicated that the oxidative stability (OS) of VOO of 'Cornicabra' increased with the increase of fruit maturity. The oleic acid (C18:1) content remained above 70 % and reached the maximum of (76.68 ± 0.17) % at M7. The values of monounsaturated fatty acids (MUFA) / polyunsaturated fatty acids (PUFA) and oleic acid (C18:1) / linoleic acid (C18:2) showed a decreasing trend with the maturity stage. Principal component analysis (PCA) showed that the quality of FFA, PV, K232, K270, TP, TF and OS were higher at the 5th maturity (M5), the quality of fatty acid were higher at M7. It can be seen from the analysis that the olive fruit maturity was an important parameter to characterize and distinguish olive oil.

The phenolic profile of virgin olive oil is influenced by malaxation conditions and determines the oxidative stability

Phenolic compounds largely contribute to the nutraceutical properties of virgin olive oil (VOO), the organoleptic attributes and the shelf life due to their antioxidant capabilities. Due to the relevance of malaxation in the oil extraction process, we tested the effects of malaxation time on the concentrations of relevant phenolic compounds in VOO, and we evaluated the influence of performing malaxation under vacuum. An increase in malaxation time significantly decreased the concentrations of aglycone isomers of oleuropein and ligstroside but, conversely, increased the oleocanthal and oleacein contents. Additionally, malaxation under vacuum led to an increase in phenolic contents compared to standard conditions carried out at atmospheric pressure. Finally, we explored the possibility of predicting the VOO oxidative stability on the basis of the phenolic profile, and a model (R2 = 0.923; p < 0.0001) was obtained by combining the concentration of the VOO phenolic compounds and the main fatty acids.

Design and in-house validation of a portable system for the determination of free acidity in virgin olive oil

Nutritional and healthy values are well known properties of virgin olive oil (VOO). The product quality, in terms of belonging to a specific quality grade (extra virgin, virgin, lampante), is defined by a set of chemical-physical and sensory measurements. According to the official regulation of the European Union (EU Reg. 1348/2013) the free acidity is the first parameter that has to be determined by analysts; it gives information about the quality of the olives used to produce the VOO as well as the hydrolytic state of VOO just produced and stored. The official procedure is based on an acid-base titration that needs to be carried out in a chemical laboratory.In this paper a portable battery-operated electronic system to measure olive oil free acidity is presented: the system can be used for quick “in situ” tests in a production environment (olive oil mills or packaging centers) by people without particular training. The working principle of the system is based on the creation of an emulsion between oil and a hydroalcoholic solution: the free acidity is estimated on the value of the emulsion electrical conductance.The proposed system has been calibrated and in-house validated showing good results in terms of limit of detection and quantification, precision and accuracy. Moreover, a good correlation (R2adj = 0.97) with free acidity data obtained applying the official method on 30 olive oil samples belonging to different commercial categories (extra virgin, virgin and lampante olive oil) has been evidenced.

Insights Into the Effect of Verticillium dahliae Defoliating-Pathotype Infection on the Content of Phenolic and Volatile Compounds Related to the Sensory Properties of Virgin Olive Oil.

Verticillium wilt, caused by the defoliating pathotype of Verticillium dahliae, is the most devastating soil-borne fungal disease of olive trees, and leads to low yields and high rates of tree mortality in highly susceptible cultivars. The disease is widely distributed throughout the Mediterranean olive-growing region and is one of the major limiting factors of olive oil production. Other than effects on crop yield, little is known about the effect of the disease on the content of volatile compounds and phenolics that are produced during the oil extraction process and determine virgin olive oil (VOO) quality and commercial value. Here, we aim to study the effect of Verticillium wilt of the olive tree on the content of phenolic and volatile compounds related to the sensory properties of VOO. Results showed that synthesis of six and five straight-chain carbon volatile compounds were higher and lower, respectively, in oils extracted from infected trees. Pathogen infection affected volatile compounds known to be contributors to VOO aroma: average content of one of the main positive contributors to VOO aroma, (E)-hex-2-enal, was 38% higher in oils extracted from infected trees, whereas average content of the main unpleasant volatile compound, pent-1-en-3-one, was almost 50% lower. In contrast, there was a clear effect of pathogen infection on the content of compounds responsible for VOO taste, where average content of the main bitterness contributor, oleuropein aglycone, was 18% lower in oil extracted from infected plants, and content of oleocanthal, the main contributor to pungency, was 26% lower. We believe this is the first evidence of the effect of Verticillium wilt infection of olive trees on volatile compounds and phenolics that are responsible of the aroma, taste, and commercial value of VOO.

Impact of malaxation on quality and compositional characteristics of edremit yaglık olive oil

The aim of the study was to investigate the changes in olive oils obtained from Edremit yaglık cultivar during malaxation. For this purpose, olives were processed to olive oil in industrial scale, and during processing olive paste obtained after crushing were malaxed for eight different malaxation times. The olive oil samples were evaluated for their quality parameters, volatile compounds, fatty acid, and sterol profiles. Results showed that free fatty acids increased; peroxide values, chlorophyll and carotenoid content, hexanal concentration decreased; K232 and K270 values, total phenol and tocopherol content fluctuated throughout malaxation. Fatty acid and sterol composition remained unchanged toward kneading process. Polyphenoloxidase activity decreased to a limit and remained almost constant till the end of malaxation period; whereas peroxidase activity tended to increase up to 40 min malaxation and afterward it began to lose its activity. PCA enabled the grouping of samples obtained from long and shorter malaxing periods. Practical applications Change in quality and some compositional parameters of virgin olive oil from Edremit yaglık variety during malaxation were investigated. Results have shown that some properties of virgin olive oil are affected by malaxation time. It is also possible to regulate the volatile composition by changing the kneading time. The current work examines the relation between the enzymatic activity and oil quality throughout the process, as well. The findings of the current study might be considered useful for olive oil producers to obtain optimum quality olive oil.

Some Qualitative and Rheological Properties of Virgin Olive Oil- Apple Vinegar Salad Dressing Stabilized With Xanthan Gum.

Purpose: Lipid oxidation and rheological properties are the main qualitative parameters determined in food emulsions. Salad dressings are food emulsions important in our daily diet, but conventional salad dressings have high amounts of cholesterol and saturated fatty acids because of egg yolk in their formulations. There are many studies on the modification of salad dressing formulations to replace egg yolk and saturated fats. The present study describes new formulation of salad dressing with olive oil and apple vinegar to produce a functional food product. Methods: This study investigated the qualitative properties, oxidative stability, rheological behavior and microstructure of the salad dressing without egg yolk. Oil-in-water emulsions were prepared with virgin olive oil and apple vinegar stabilized with various percentages of xanthan (T1: 0.25%, T2: 0.5%. T3: 0.75%). Samples were stored at refrigerator for 90 days and experiments were performed at production day and during storage. Results: The obtained results showed that peroxide value was increased for all samples during storage, but it was at an acceptable level. Fatty acid changes were not significant during storage. Droplet size was reduced by increasing xanthan gum. T2 had the best rheological properties during storage. Generally, T2 and T3 had higher scores and were more acceptable in organoleptic assay. Conclusion: Obtained results showed that T2 had suitable qualitative and rheological properties and can be a proper egg yolk free salad dressing to introduce to the market.

Variations of phenolic compounds and sensory properties of virgin olive oils from the variety 'Istrska belica'

The olive variety 'Istrska belica' is well known for its numerous positive properties, such as resistance to low temperature and high oil content. The aim was to determine the variations in the levels of phenolic compounds and sensory properties during storage of 'Istrska belica' virgin olive oil. The profile of the phenolic compounds and sensory properties of 'Istrska belica' olive oil were further compared with those for other varieties, including 'Leccino' and 'Maurino'. The content of phenolic compounds of the olive oils decreased after 1 year and 2 years of storage. After 2 years of storage, the levels of oleuropein and the ligstroside derivates significantly decreased, while the end-stage compounds tyrosol and hydroxytyrosol increased. These data show that after 1 year of storage, the 'Istrska belica' olive oil preserves similar intensities for bitterness and pungency, and similar oleuropein and ligstroside derivates levels. In contrast to the other oils analysed, the intensities of bitterness and pungency of 'Istrska belica' olive oil decreased greatly only after 2 years of storage. Moreover, the phenolic compounds content, and oleuropein and ligstroside derivates levels, and the intensities of bitterness and pungency were the highest in fresh 'Istrska belica' olive oil, compared to the other olive oils analysed. Overall, 'Istrska belica' olive oil has important advantages over olive oil from other varieties that are grown in the Istria region.

Investigation of natural lipid-phenolic interactions on biological properties of virgin olive oil.

There is limited knowledge regarding the impact of naturally occurring lipid-phenolic interactions on the biological properties of phenolics in virgin olive oil. Free and bound phenolics were isolated via sequential methanolic extraction at 30 and 60 °C, and were identified and quantified using reversed phase high performance liquid chromatography, liquid chromatography coupled to tandem mass spectrometry (LC-MS/MS), and gas chromatography. Decreased oleic acid concentrations and increased concentrations of palmitoleic acid, stearic, linoleic, and linolenic acids were observed in virgin olive oil after removal of free and bound lipid phenolic compounds. The presence of p-hydroxybenzoic acid and tyrosol bound to glycerides was determined via LC-MS/MS, which indicates natural lipid-phenolic interactions in virgin olive oil. Both free and lipid bound phenolic extracts exerted antiproliferative activities against the CRC1 and CRC5 colorectal cancer cell lines. The present work indicates that naturally occurring lipid-phenolic interactions can affect the biological properties of phenolics in virgin olive oil.

Chemical properties of virgin olive oil from Iranian cultivars grown in the Fadak and Gilvan regions

The aim of this study is to evaluate the chemical compositions (total phenol, fatty acid, sterolic compounds) of Iranian virgin olive oil (Zard, Rowghani, Mari) cultivated in the Gilvan (Zanjan Province) and Fadak (Qom Province) regions. Total phenols were determined using the Folin-Ciocalteu assay. Fatty acid and sterol profiles were also analyzed using gas chromatography. In most cases, significant effects ( P < 0.05) of cultivars and locations were detected by the chemical composition of the oil samples. The fatty acid analysis indicated that the Mari variety from Gilvan had high oleic/low linoleic acid content; therefore it is a highly resistant olive oil against oxidation. Furthermore, the high mean values of total sterols were also obtained for the Mari variety. The oil of the Zard variety from Gilvan had the maximum amount of phenols as a positive quality index. Therefore, the Mari variety, especially from Gilvan has been suggested as a superior cultivar compared to the Zard and Rowghani varieties.

Correlation of fatty acid composition of virgin olive oil with thermal and physical properties

Physical properties (dynamic viscosity and density) of virgin olive oil (VOO) from fourteen olive varieties were studied as a function of their fatty acid (FA) compositions and temperature. Moreover, for these same VOOs, were evaluated the thermal properties by Differential Scanning Calorimetry (DSC): cooling, heating, and oxidation profiles. The composition of VOO analyzed corresponded to the normal range for these varieties. Also, for all VOOs, the temperature effect on oil density decreased linearly as a temperature increased, achieved a good correlation. Arrhenius model describes the effect of temperature on viscosity showing a Newtonian behavior. Correlations between temperature of the major peak of crystallization phase (Pc) and their content in oleic and linoleic FAs were found. In addition, although a not very good correlation was observed between FA composition and viscosity, it was observed that the viscosity tends to increase with the amount of oleic acid.Practical applications: Knowledge of thermal and physical properties of the virgin olive oils (VOOs) is essential to improve some aspects of the extraction process in olive oil mill. Therefore, the information in this work is important for many applications such as equipment design (settling and storage tanks, centrifuges, pumps, etc.).Correlations between the oleic acid (C18:1) content of VOOs and the corresponding to (A) temperature of the major peak of crystallization phase (Pc) and (B) dynamic viscosities (µ). The aim of this work is to study not only thermal properties from thermal profiles (crystallization, melting, and oxidation curves) by DSC measurements, but also physical characterization (density and viscosity) as a function of temperature of VOOs from 14 different olive cultivars, in order to relate thermal and physical properties with chemical composition (FA). As can observed, there is a high correlation between temperature of the peak of crystallization phase, Pc, and FAs composition (C18:1). Moreover, although non good correlations between oil viscosity and fatty acid composition could be found, the viscosity tends to increase as the amount of C18:1 fatty acid.

Modulating oxidoreductase activity modifies the phenolic content of virgin olive oil

The effect of modifying polyphenol oxidase (PPO) and peroxidase (POX) activity during the extraction of virgin olive oil has been assessed in terms of its influence on the phenolic profile of the oil produced. These enzymes were modified by adding exogenous enzyme or specific inhibitors during the milling and subsequent kneading step, studying the effect on specific phenolic compounds in the oils. PPO is the main enzyme involved in phenolic oxidation at the milling step whereas POX activity seems to be the main influence during the kneading step. The data obtained suggest it is possible to increase the nutritional and organoleptic quality of virgin olive oil by inhibiting these enzymes during olive fruit processing. Treatment with the PPO inhibitor tropolone produced a twofold increase in the phenolic fraction, which would therefore seem to be an interesting strategy to improve the nutritional and organoleptic properties of virgin olive oil.

Dietary squalene increases high density lipoprotein-cholesterol and paraoxonase 1 and decreases oxidative stress in mice.

Background and PurposeSqualene, the main hydrocarbon in the unsaponifiable fraction of virgin olive oil, is involved in cholesterol synthesis and it has been reported to own antiatherosclerotic and antiesteatosic effects. However, the squalene's role on lipid plasma parameters and the influence of genotype on this effect need to be addressed.Experimental ApproachesThree male mouse models (wild-type, Apoa1- and Apoe- deficient) were fed chow semisynthetic diets enriched in squalene to provide a dose of 1 g/kg during 11 weeks. After this period, their plasma parameters and lipoprotein profiles were analyzed.Key ResultsSqualene administration at a dose of 1 g/kg showed decreased reactive oxygen species in lipoprotein fractions independently of the animal background and caused an specific increase in high density lipoprotein (HDL)-cholesterol levels, accompanied by an increase in phosphatidylcholine and paraoxonase 1 and no changes in apolipoproteins A1 and A4 in wild-type mice. In these mice, the cholesterol increase was due to its esterified form and associated with an increased hepatic expression of Lcat. These effects were not observed in absence of apolipoprotein A1. The increases in HDL- paraoxonase 1 were translated into decreased plasma malondialdehyde levels depending on the presence of Apolipoprotein A1.Conclusions and ImplicationsDietary squalene promotes changes in HDL- cholesterol and paraoxonase 1 and decreases reactive oxygen species in lipoproteins and plasma malondialdehyde levels, providing new benefits of its intake that might contribute to explain the properties of virgin olive oil, although the phenotype related to apolipoproteins A1 and E may be particularly relevant.

Variability of virgin olive oil phenolic compounds in a segregating progeny from a single cross in Olea europaea L. and sensory and nutritional quality implications.

Virgin olive oil phenolic compounds are responsible for its nutritional and sensory quality. The synthesis of phenolic compounds occurs when enzymes and substrates meet as olive fruit is crushed during the industrial process to obtain the oil. The genetic variability of the major phenolic compounds of virgin olive oil was studied in a progeny of the cross of Picual x Arbequina olive cultivars (Olea europaea L.). They belong to four different groups: compounds that included tyrosol or hydroxytyrosol in their molecules, lignans, flavonoids, and phenolic acids. Data of phenolics in the oils showed that the progeny displayed a large degree of variability, widely transgressing the genitor levels. This high variability can be of interest on breeding programs. Thus, multivariate analysis allowed to identify genotypes within the progeny particularly interesting in terms of phenolic composition and deduced organoleptic and nutritional quality. The present study has demonstrated that it is possible to obtain enough degree of variability with a single cross of olive cultivars for compounds related to the nutritional and organoleptic properties of virgin olive oil.

Composition, volatile profiles and functional properties of virgin olive oils produced by two-phase vs three-phase centrifugal decanters

The present study was designed to compare the impact of a two- vs a three-phase decanter on the quality parameters, sterols, fatty acids, terpenes, phenolic compounds and volatile compounds, as well as antiradical activity of the obtained oils. Moreover, serum lipid antioxidant capacity and anti-inflammatory potential in human mononuclear cells were tested as more biologically relevant assays than the chemical radical scavenging assays. Results show that the cold pressed olive oils obtained from both technologies were of the extra virgin quality. Peroxide values were significantly lower in two-phase decanter samples, while ω6 polyunsaturated fatty acids were higher in two- vs three-phase samples. The significantly higher phenolics content in oil produced by two- vs three-phase centrifuge was attributed to higher hydroxytyrosol, as well as to higher tyrosol, vanillin and homovanillic alcohol levels. Evaluation of the effect of centrifuge system on oils' functional properties showed a clear superiority of two-phase decanter samples as to health maintenance, as these exerted higher ferric reducing capacity, elongation of serum lipid lag time and decrease in cytokine response of stimulated human mononuclear cells, compared to those from three-phase decanter. The two-phase oil samples contained more volatile aroma compounds and more C5–C6 alcohols and aldehydes.

The Role of Cyclodextrins in ORAC-Fluorescence Assays. Antioxidant Capacity of Tyrosol and Caffeic Acid with Hydroxypropyl-β-Cyclodextrin

Tyrosol and caffeic acid are biophenols that contribute to the beneficial properties of virgin olive oil. The influence of hydroxypropyl-β-cyclodextrin (HPβ-CD) on their respective antioxidant capacities was analyzed. The ORAC antioxidant activity of tyrosol (expressed as μM Trolox equivalents/μM Tyrosol) was 0.83 ± 0.03 and it increased up to 1.20 ± 0.11 in the presence of 0.8 mM HPβ-CD. However, the ORAC antioxidant activity of caffeic acid experienced no change. The different effect of HPβ-CD on each compound was discussed. In addition, the effect of increasing concentrations of different cyclodextrins in the development of ORAC-fluorescence (ORAC-FL) assays was studied. The ORAC signal was higher for HPβ-CD, followed by Mβ-CD, β-CD, γ-CD and finally α-CD. These results could be explained by the formation of inclusion complexes with fluorescein.

LC–ESI–MS Characterization of Phenolic Profiles Turkish Olive Oils as Influenced by Geographic Origin and Harvest Year

AbstractThe purpose of this investigation was to evaluate and compare the differences in the phenolic fractions and antioxidant properties of virgin olive oils from the Nizip yaglik and Kilis yaglik olive varieties cultivated in native and different olive growing areas of Turkey. The phenolic composition of olive oils was carried out by HPLC‐DAD and identifications were made by LC–MS. Fourteen phenolic compounds were identified and among these compounds elenolic acid, tyrosol and hydroxytyrosol were the most dominant. Based on the results, there was no difference in distribution of phenolic compounds, but the total phenolic content in oil from native regions was higher than in oil from Bornova regions. The antioxidant capacity of olive oil extracts was determined by two different methods, including DPPH and ABTS. In both methods, antioxidant capacity values were higher in oil from native regions.

Ultrasound‐assisted extraction of virgin olive oil to improve the process efficiency

Malaxation is a basic step in the mechanical olive oil extraction process that may affect yield, quality, and health properties of virgin olive oil (VOO). The operative conditions of malaxation, such as temperature and time, are fundamental to favor the oil coalescence process and, consequently, the duration of the VOO extraction process. The aim of this study was to improve the extraction process efficiency by using an ultrasound treatment of olive paste before the malaxation step. The ultrasonic treatment was applied to Coratina and Peranzana, which are two of the most popular Southern Italian olive varieties characterized by extremely different technological performance. Different times of ultrasound treatments were tested (0, 2, 4, 6, 8, 10 min) and free acidity, peroxide value, K232, K270, sensory analysis, tocopherols, total carotenoids, chlorophyll, and total polyphenols were determined. Results showed that the ultrasound treatment caused a quick heating of the olive paste as a function of the ultrasound treatment time. Times of treatment of 8 and 10 min allowed the reduction of the malaxation phase from 60 to about 40 min. The ultrasound technique improved antioxidant content in both VVOs, except for polyphenols that decreased. However, the reduction of polyphenol concentration in Coratina VOO improved its taste by reducing the bitter and pungent notes, which are not always accepted by consumers.Practical applications: In this study we propose an innovative application of ultrasound in VOO processing. Ultrasound treatment was applied to olive paste before malaxation in order to increase the process efficiency by reducing the malaxation step. Further, this strategy makes it possible to reduce the number of kneaders, thus reducing the plant costs. The resulting VOO after the ultrasound treatment presents a more harmonic taste and an appealing and desirable color when applied to a variety notoriously characterized by strong bitter and pungent notes such as Coratina, making the oil more attractive for consumers with respect to the traditional ones.