Chemistry and quality of olive oil

The manner in which olives are handled by the grower and processor will largely control the quality of the olive oil produced. During harvest and storage, bruising or damage to the fruit will result in reduced quality in the oil. Olive growers therefore need to have a basic understanding of what oil quality is and how it is preserved.

This Primefact covers a range of topics related to quality in olive oil, including:

• basic composition of olive oil;
• acceptable composition of extra virgin olive oil;
• current research being undertaken at NSW Department of Primary Industries, Wagga Wagga Institute.