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Journal articles on the topic 'Olive oil'
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1
Montes Sánchez, Alba. "La importancia de la terminología en el oleoturismo: análisis contrastivo aplicado a la traducción (español-alemán)." Estudios Franco-Alemanes. Revista internacional de Traducción y Filología 11 (December 30, 2019): 97–112. http://dx.doi.org/10.21071/estfa.v11i.15883.
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El oleoturismo es una novedosa práctica turística que ha emergido recientemente en España, considerado el principal productor de aceite de oliva con certificación de calidad a nivel mundial. Mientras, Andalucía se sitúa a la cabeza en explotaciones y producción oleícola, otorgando así al mundo del olivo y del aceite de oliva andaluz un carácter globalizado. En esta región, el aceite de oliva se contempla como uno de los principales motores económicos y un signo cultural y gastronómico. Por ello, la divulgación de esta nueva práctica turística requiere de expertos en terminología y traducción que garanticen la correcta transferencia de un conocimiento especializado con un fuerte arraigo cultural. El presente artículo estudia el léxico relacionado con la recolección, la producción y la comercialización del aceite de oliva, así como de otras industrias y productos emergentes que tienen una relación directa con el oro líquido. Este artículo propone un estudio de esta terminología, empleada para mercantilizar la práctica del oleoturismo, desde una perspectiva traductológica, con el objeto fundamental de analizarlos en el traslado del español al alemán y llevar a cabo una reflexión sobre las técnicas de traducción empleadas.
Olive-oil tourism is a new tourist practice that has recently emerged in Spain, considered the main producer of olive oil with quality certification worldwide. Meanwhile, Andalusia is at the forefront in olive oil exploitation and production, thus conferring the world of olive groves and olive oil a global character. In this region, olive oil is seen as one of the main economic engines and a cultural and gastronomic sign. For this reason, the dissemination of this new tourist practice requires experts in terminology and translation to guarantee the correct transfer of specialized knowledge with strong cultural roots. This article studies the lexicon related to the harvest, production and commercialization of olive oil, as well as other emerging industries and products that have a direct relationship with the liquid gold. This article proposes a study of this terminology, used to commercialize the practice of olive-oil tourism, from a translation perspective, with the fundamental objective of analyzing them in the transfer from Spanish to German and to carry out a reflection on the translation techniques used.
2
Kızılaslan, Halil, and Serkan Birsin. "TR 22 Bölgesi’nde Zeytin ve Zeytinyağı Pazarlama Organizasyonu ve Pazarlama Etkinliklerinin Değerlendirilmesi." Turkish Journal of Agriculture - Food Science and Technology 10, no. 5 (June 2, 2022): 907–17. http://dx.doi.org/10.24925/turjaf.v10i5.907-917.5194.
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In this study, olive oil producing, processing and intermediary enterprises in the TR22 Region in the 2017-18 production year were examined. As a result of the study, it was found that oil mills, olive oil factories, traders, retailers, TARİŞ and final consumers form the marketing channels in olive oil and olive oil in the research region. It was found that the waiting of oil grain olives as a result of agglomeration in post-harvest processing centers, the use of sacks in the transportation of oil grain olives, the mixing of bottom olives with the ones plucked from the branch and the use of poles in harvesting were found to reduce the efficiency. It has been found that increasing the olive paste temperature above the optimum level, opening the lid of the malaxer machine during kneading, and the emergence of the black water problem as a result of the use of three-phase and classical systems are the factors that reduce the marketing efficiency in the processing service. It was found that the marketing margin of the intermediaries was 1.64% in olive oil, 20.00% of traders in olive oil, 14.06% of factories and 22.58% of retailers. The difference between producer prices and retail prices was 51.16% for olive oil.
3
Athanasiadis, Vassilis, Theodoros Chatzimitakos, Eleni Bozinou, Dimitris P. Makris, Vassilis G. Dourtoglou, and Stavros I. Lalas. "Olive Oil Produced from Olives Stored under CO2 Atmosphere: Volatile and Physicochemical Characterization." Antioxidants 12, no. 1 (December 24, 2022): 30. http://dx.doi.org/10.3390/antiox12010030.
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In this study, an alternative debittering technique for olives, invented and patented by Prof. Vassilis Dourtoglou, was employed. Olive fruits (Olea europaea cv. Megaritiki) were stored under CO2 atmosphere immediately after harvest for a period of 15 days. After the treatment, a sensory evaluation between the olives stored under CO2 and those stored under regular atmospheric conditions (control) was performed. Additionally, the CO2-treated olives were used for the cold press of olive oil production. The volatile profile of the olive oil produced was analyzed using headspace solid-phase microextraction (HS-SPME) and gas chromatography coupled to mass spectrometry (GC-MS). A total of thirty different volatile compounds were detected. The volatile characteristics of olive oil are attributed, among others, to aldehydes, alcohols, esters, hydrocarbons, alkanes, and terpenes. The volatile compounds’ analysis showed many differences between the two treatments. In order to compare the volatile profile, commercial olive oil was also used (produced from olives from the same olive grove with a conventional process in an industrial olive mill). The antioxidant activity, the content of bioactive compounds (polyphenols, α-tocopherol, carotenoids, and chlorophylls), and the fatty acids’ profile were also determined. The results showed that the oil produced from CO2-treated olives contains different volatile components, which bestow a unique flavor and aroma to the oil. Moreover, this oil was found comparable to extra virgin olive oil, according to its physicochemical characteristics. Finally, the enhanced content in antioxidant compounds (i.e., polyphenols) not only rendered the oil more stable against oxidation but also better for human health. The overall quality of the olive oil was enhanced and, as such, this procedure holds great promise for future developments.
4
Stanton, John L., and Ekaterina Salnikova. "Consumer Perceptions of 100% Pure Olive Oil." International Journal of Food and Beverage Manufacturing and Business Models 1, no. 1 (January 2016): 40–47. http://dx.doi.org/10.4018/ijfbmbm.2016010104.
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The purpose of this study is to understand what American consumers believe is 100% pure olive oil. The study is an extension to previous work done but includes the analysis of the perceptions of pomace olive oil and 100% Pure Olive Oil. This research includes a survey of 200 consumers on a national basis. The results indicate that consumers have little understanding of olive oil in general but they specifically believe that 100% olive oil must be made only from olives by can be made from any parts of the olive fruit. A significant number of consumers believed that olive oil from pomace is 100% sure olive oil.
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García Martín, Juan Francisco, Manuel Cuevas, Chao-Hui Feng, Paloma Álvarez Mateos, Miguel Torres García, and Sebastián Sánchez. "Energetic Valorisation of Olive Biomass: Olive-Tree Pruning, Olive Stones and Pomaces." Processes 8, no. 5 (April 26, 2020): 511. http://dx.doi.org/10.3390/pr8050511.
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Olive oil industry is one of the most important industries in the world. Currently, the land devoted to olive-tree cultivation around the world is ca. 11 × 106 ha, which produces more than 20 × 106 t olives per year. Most of these olives are destined to the production of olive oils. The main by-products of the olive oil industry are olive-pruning debris, olive stones and different pomaces. In cultures with traditional and intensive typologies, one single ha of olive grove annually generates more than 5 t of these by-products. The disposal of these by-products in the field can led to environmental problems. Notwithstanding, these by-products (biomasses) have a huge potential as source of energy. The objective of this paper is to comprehensively review the latest advances focused on energy production from olive-pruning debris, olive stones and pomaces, including processes such as combustion, gasification and pyrolysis, and the production of biofuels such as bioethanol and biodiesel. Future research efforts required for biofuel production are also discussed. The future of the olive oil industry must move towards a greater interrelation between olive oil production, conservation of the environment and energy generation.
6
Allaq, Abdulmutalib Alabeed, Norrizah Jaafar Sidik, Aziyah Abdul-Aziz, Asita Elengoe, Hasan Mohammed Agha, Alaa Imad Abdulrazzaq, and Fares Kouider. "Overview of the Character Analysis of Libyan Olive Oil and their Advantages in Biomedical Applications." Journal of Asian Scientific Research 12, no. 1 (April 25, 2022): 53–61. http://dx.doi.org/10.55493/5003.v12i1.4474.
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Olive oil is depicted as "green gold" in Libya. It plays an inevitable role in Libyan food culture and countries' economies. This review highlighted the most recent advances and challenges about the botanical classification of olives', factors affecting olive oil quality and virgin olive oil processing techniques. Furthermore, this review explores the most significant attributes of olive oil in health and pharmaceutical applications. For instance, reduced pure olive oil considerably lowers the risk of cholesterol-related and other vascular diseases. Also exhibits excellent pharmaceutical properties for curing oxidative damage linked to cancer and neurodegenerative diseases. In addition, this review highlights the nutritional and food benefit of olive oil. Olive oil is an excellent antioxidant whereby olive oil can be applied to protect highly refined food such as meat from any pathogenic food spoilage. We hope that this review will give comprehensive knowledge about the health benefits of olive oil, which help to utilise oil in pharmaceuticals.
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Allaq, Abdulmutalib Alabeed, Norrizah Jaafar Sidik, Aziyah Abdul-Aziz, Asita Elengoe, Hasan Mohammed Agha, Alaa Imad Abdulrazzaq, and Fares Kouider. "Overview of the Character Analysis of Libyan Olive Oil and their Advantages in Biomedical Applications." Journal of Asian Scientific Research 12, no. 1 (April 25, 2022): 53–61. http://dx.doi.org/10.55493/5003.v12i1.4474.
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Olive oil is depicted as "green gold" in Libya. It plays an inevitable role in Libyan food culture and countries' economies. This review highlighted the most recent advances and challenges about the botanical classification of olives', factors affecting olive oil quality and virgin olive oil processing techniques. Furthermore, this review explores the most significant attributes of olive oil in health and pharmaceutical applications. For instance, reduced pure olive oil considerably lowers the risk of cholesterol-related and other vascular diseases. Also exhibits excellent pharmaceutical properties for curing oxidative damage linked to cancer and neurodegenerative diseases. In addition, this review highlights the nutritional and food benefit of olive oil. Olive oil is an excellent antioxidant whereby olive oil can be applied to protect highly refined food such as meat from any pathogenic food spoilage. We hope that this review will give comprehensive knowledge about the health benefits of olive oil, which help to utilise oil in pharmaceuticals.
8
Peres, Fátima, Cecília Gouveia, Conceição Vitorino, Helena Oliveira, and Suzana Ferreira-Dias. "How the “Olive Oil Polyphenols” Health Claim Depends on Anthracnose and Olive Fly on Fruits." Foods 13, no. 11 (June 1, 2024): 1734. http://dx.doi.org/10.3390/foods13111734.
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Olive anthracnose, caused by Colletotrichum fungi, and the olive fruit fly Bactrocera olea are, respectively, the most important fungal disease and pest affecting olive fruits worldwide, leading to detrimental effects on the yield and quality of fruits and olive oil. This study focuses on the content of hydroxytyrosol (HYT) and its derivatives (the “olive oil polyphenols” health claim) in olive oils extracted from fruits of ‘Galega Vulgar’ and ‘Cobrançosa’ cultivars, naturally affected by olive anthracnose and olive fly. The olives, with different damage levels, were harvested from organic rainfed orchards, located in the center of Portugal, at four harvest times over three years. Galega oils extracted from olives with a higher anthracnose and olive fly incidence showed no conformity for the extra virgin olive oil (EVOO) and virgin olive oil (VOO) categories, presenting high acidity and negative sensory notes accompanied by the disappearance of oleacein. Conversely, no sensory defects were observed in Cobrançosa oils, regardless of disease and pest incidence levels, and quality criteria were still in accordance with the EVOO category. The total HYT and tyrosol (TYR) content (>5 mg/20 g) allows for the use of the “olive oil polyphenols” health claim on the label of all the analyzed Cobrançosa olive oils.
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Mena, Carmen, Alejandra Z. González, Raúl Olivero-David, and María Ángeles Pérez-Jiménez. "Characterization of ‘Castellana’ Virgin Olive Oils with Regard to Olive Ripening." HortTechnology 28, no. 1 (February 2018): 48–57. http://dx.doi.org/10.21273/horttech03845-17.
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The production of high-quality virgin olive oil from traditional olive (Olea europaea L.) varieties with peculiar and differential characteristics is of great interest for the olive oil market. ‘Castellana’ is an autochthonous variety mainly located in the center of Spain. The aims of this study were 1) the characterization of ‘Castellana’ virgin olive oils and 2) the evaluation of the influence of fruit ripening degree on the oil quality to establish an optimum harvest time for ‘Castellana’ olives. A wide range of physicochemical and sensorial quality parameters were assayed in oils produced at four harvest times during three crop seasons. ‘Castellana’ oils could be classified into the extra virgin category at all ripening degrees studied. This variety provides well-balanced oils from the sensorial point of view with an optimum chemical composition. Nevertheless, fruit maturation had a strong effect in various quality parameters, especially total phenol content, total tocopherol content, sensorial quality, and to a lesser extent in fatty acid composition. Loss of antioxidants and decrease in sensorial quality take place during olive ripening, reducing the nutritional, sensorial, and commercial quality of virgin olives oils as the harvest is delayed. Results suggest that the production of optimal extra virgin olive oil requires that ‘Castellana’ olives should be harvested from the middle of November to the middle of December, coinciding with a ripening index between 3.1 and 4.1. These results are of great importance to the olive oil industry for improving the quality of virgin olive oils produced from ‘Castellana’.
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Vossen, Paul. "Olive Oil: History, Production, and Characteristics of the World's Classic Oils." HortScience 42, no. 5 (August 2007): 1093–100. http://dx.doi.org/10.21273/hortsci.42.5.1093.
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The true origin of the olive is not known but is speculated to be Syria or possibly sub-Saharan Africa. For more than 6000 years, the cultivated olive has developed alongside Mediterranean civilizations and is now commercially produced on more than 23 million acres (9.4 million ha) in the Mediterranean basin. New plantings also exist in California, Chile, Argentina, South Africa, and Australia. Various nonscientific selection processes created a multitude of different cultivars. Many villages in Europe, the Middle East, and North Africa feature distinct varieties. However, it is also common to see the same cultivars with different names and, in some cases, different cultivars with the same name. This is currently being sorted out with DNA identification. The olive tree requires some chilling; tolerates hot, dry conditions; does not like moisture during bloom, and actually produces better with some stress. As a result, olives were traditionally relegated to lands where little else would survive. For thousands of years olives were grown primarily for lamp oil, with little regard for culinary flavor. World production of table olives is now about 1.5 million t/year. The “California Style” black table olive is virtually unknown outside the United States, and this very mild-flavored olive is largely used on pizzas. Elsewhere, table olive recipes are as varied as the villages in the Mediterranean region. Oil styles are also varied, and most olive fruit (≈16 million t/year) is processed into oil. There are about 19 classic styles of olive oil produced in the world, primarily based on specific varieties grown in different regions. In some cases oils are made with a blend of regional varieties. Defective olive oil is common worldwide. The author discusses six of the world's most influential olive oil varieties ‘Picual’, ‘Coratina’, ‘Koroneiki’, ‘Arbequina’, ‘Frantoio’, and ‘Leccino’; covers some horticultural history of oil olive cultivation and processing; and describes the most current trends toward superhigh-density plantings and automated continuous oil processing.
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Murat Hocaoglu, Selda, İrfan Baştürk, Betül Hande Gürsoy Haksevenler, and Cihangir Aydöner. "Türkiye’deki Zeytinyağı İşletmelerinin Üretim Süreçleri ve Kapasite Kullanımları Açısından Değerlendirilmesi." Turkish Journal of Agriculture - Food Science and Technology 5, no. 7 (July 21, 2017): 724. http://dx.doi.org/10.24925/turjaf.v5i7.724-731.1116.
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In this study, a survey and data assessment has been made to clarify the status of olive oil mills which operate in Turkey. According to the study, there have been around 1000 commercial olive oil mills that mostly small and medium-sized and about 1 million tons of olives at these mills have been processed in our country seasonally and total maximum capacity of the olive oil mills was estimated to be about 5 million tons of olive oil. The average capacity utilization rate of the sector is also around 20%. About 71% of olive oil mills have three-phase decanter, 27% of them have two-phase decanter and 2% are operated as press extraction process. On the other hand, 78% of three -phase decanters used in olive oil mills can easily convert to 2-phase systems without loss of capacity and efficiency, but only 2% of them cannot be convert to two-phase systems. Approximately 89% of the olive oil mills are stored the olive oil mill wastewater in the evaporation lagoons.
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Sivakumar, Ganapathy, Nicola Uccella, and Luigi Gentile. "Probing Downstream Olive Biophenol Secoiridoids." International Journal of Molecular Sciences 19, no. 10 (September 23, 2018): 2892. http://dx.doi.org/10.3390/ijms19102892.
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Numerous bioactive biophenol secoiridoids (BPsecos) are found in the fruit, leaves, and oil of olives. These BPsecos play important roles in both the taste of food and human health. The main BPseco bioactive from green olive fruits, leaves, and table olives is oleuropein, while olive oil is rich in oleuropein downstream pathway molecules. The aim of this study was to probe olive BPseco downstream molecular pathways that are alike in biological and olive processing systems at different pHs and reaction times. The downstream molecular pathway were analyzed by high performance liquid chromatography coupled with electrospray ionization mass spectrometry (HPLC-ESI/MS) and typed neglected of different overlap (TNDO) computational methods. Our study showed oleuropein highest occupied molecular orbital (HOMO) and HOMO-1 triggered the free radical processes, while HOMO-2 and lowest unoccupied molecular orbital (LUMO) were polar reactions of glucoside and ester groups. Olive BPsecos were found to be stable under acid and base catalylic experiments. Oleuropein aglycone opened to diales and rearranged to hydroxytyrosil-elenolate under strong reaction conditions. The results suggest that competition among olive BPseco HOMOs could induce glucoside hydrolysis during olive milling due to native olive β-glucosidases. The underlined olive BPsecos downstream molecular mechanism herein could provide new insights into the olive milling process to improve BPseco bioactives in olive oil and table olives, which would enhance both the functional food and the nutraceuticals that are produced from olives.
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Silva, Bruna Sanches, and Marcio Schmiele. "From olive to olive oil: a general approach." Research, Society and Development 10, no. 3 (March 17, 2021): e32210313408. http://dx.doi.org/10.33448/rsd-v10i3.13408.
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This study aimed to carry out a systematic literature review about olives, extraction methods, physical and chemical characterization and identity and quality parameters of olive oils, as well as technological alternatives for using by-products. Olive oil is the oil extracted from the ripe fruits of the olive tree (Olea europaea L.). Trees have been cultivated in the Mediterranean Region for several centuries and thousands of cultivars differ by weight, size and chemical characteristics of the fruits. Currently, olive oil is produced worldwide and the olive plant was recently introduced in the city of Diamantina, Minas Gerais. The lipid content is mostly composed of oleic acid and smaller fractions of phenolic compounds, phytosterols and pigments, substances with antioxidant and bioactive activities that promote oxidative stability of the oil and beneficial effects on human health. The main extraction of olive oil consists of crushing, pressing and centrifuging, generating by-products that can be reused for recovery of compounds or generation of new products in the food industry. After extraction, the oil is submitted to several physical and chemical analyzes to define the identity and quality parameters, according to international standards. The main characteristics that define the quality of olive oil are free acidity, peroxide index, specific extinction index, instrumental color and fatty acids profile.
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Różańska, Anna, Marina Russo, Francesco Cacciola, Fabio Salafia, Żaneta Polkowska, Paola Dugo, and Luigi Mondello. "Concentration of Potentially Bioactive Compounds in Italian Extra Virgin Olive Oils from Various Sources by Using LC-MS and Multivariate Data Analysis." Foods 9, no. 8 (August 13, 2020): 1120. http://dx.doi.org/10.3390/foods9081120.
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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.
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Zullo, Biagi Angelo, Lucia Maiuro, and Gino Ciafardini. "Survival of Coliform Bacteria in Virgin Olive Oil." BioMed Research International 2018 (November 27, 2018): 1–8. http://dx.doi.org/10.1155/2018/8490614.
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Coliform bacteria consist of both nonpathogen commensal and human opportunistic pathogen species isolated from different habitats like animals, man, vegetables, and water. Olives normally carry natural nonpathogenic epiphytic bacteria, but during growth, harvest, and processing, one of the final products, represented by virgin olive oil, can be contaminated with coliform. Present study showed that coliform bacteria can survive and reproduce in virgin olive oil containing low level of phenolic compounds. The laboratory inoculation trials demonstrated that when the bacteriumEscherichia coli,isolated from the olives carposphere, was transferred in olive oil containing high polar phenols content, equal to 372 mg caffeic acid equivalent per kg, the survival was completely inhibited after 15 days of storage. On the contrary, the bacterium reproduced quickly when it was inoculated in virgin olive oil samples containing lower concentration of polar phenols. The SDS-PAGE analysis of theE. coliproteins showed different electrophoretic patterns when the bacterium was inoculated in the virgin olive oil with high phenolic compounds content, confirming the strong interaction between the olive oil phenols content and the bacterial wall proteins. The SEM ultrastructural observations confirmed the presence of a more higher number of damaged microbial cells in virgin olive oil rich of polar phenols. This finding needs further studies since, in an era of antibiotic resistance, the development of new strategies to fight unwanted food bacteria is promising way for the future.
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Gündüz, Gülçin, and Dilşat Bozdoğan Konuşkan. "Hatay Zeytinyağlarının Kalite Kriterleri ve Duyusal Özellikleri Üzerinde Çeşit ve Olgunluğun Etkisi." Turkish Journal of Agriculture - Food Science and Technology 10, no. 9 (October 4, 2022): 1620–26. http://dx.doi.org/10.24925/turjaf.v10i9.1620-1626.5006.
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In this study, the quality criteria and sensory properties of olive oil samples of Saurani, Karamani and Halhali olive varieties collected in 3 different harvest times from Hatay province were investigated depending on the variety and harvest time. For this purpose, in olives; oil yield and ripening index, in the obtained olive oils; free fatty acids, peroxide number, UV specific absorbance and sensory properties were determined. The oil content of olives ranges between 23.77-34.77% and the highest oil yield was determined in the olive variety, Karamani (3rd maturity). In olive oils, free fatty acids were found in the range of 0.33-1.02% (oleic acid), K232 values ranging between 0.33-0.88, K270 values ranging between 0.004-0.177 and peroxide numbers between 2.47-8.40 meq O2/kg. The total phenolic content values of olive oils vary between 156.78-584.25 mg GAE/kg, and the highest phenolic content was determined during the first harvest of the Halhali variety. It was determined that the amount of phenolic content of the cultivars decreased with maturity. In the sensory analysis of olive oil samples, fruitiness was determined as greater than 0 by all panelists. The median of fruitiness in olive oil samples ranged from 3.62 to 5.88, and the median of fruitiness decreased with maturity in all varieties. The median of bitterness ranged from 2.62-5.23 and decreased with maturity. The pungency median varied in the range of 3.12-5.34, and pungency was reduced with maturity. The median of fruitiness, bitterness and pungency of Halhali olive oil was determined the highest.
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Rojas Sola, José Ignacio, Miguel Castro García, Mª del Pilar Carranza Cañadas, and Francisco Javier Contreras Anguita. "Herramientas CAD/CAE en la caracterización tecnológica del Patrimonio Histórico Industrial: Aplicación a una prensa de aceite de oliva." Virtual Archaeology Review 4, no. 8 (November 20, 2015): 69. http://dx.doi.org/10.4995/var.2013.4321.
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<p>The olive tree with its fruit, the olive, has been throughout history a culture whose importance has generated a widespread culture along the Mediterranean Sea. Since the days of ancient Egypt until today, its transformation to the consumption of olives, table olives or vegetable fat, has evolved hand in hand with contemporary techniques known. As for obtaining olive oil, fruit or the pressing of the pulp obtained after milling, is a critical point in its manufacture. This process is the goal of this communication which will present a technical analysis of an oil press. This is expected to achieve greater depth of knowledge of the techniques employed in the sector of olive oil.</p>
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Frangipane, Maria Teresa, Massimo Cecchini, Riccardo Massantini, and Danilo Monarca. "Extra Virgin Olive Oil from Destoned Fruits to Improve the Quality of the Oil and Environmental Sustainability." Foods 11, no. 10 (May 19, 2022): 1479. http://dx.doi.org/10.3390/foods11101479.
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The world production of olive oil represented 3.1 million tons in 2021 and the choice aimed at high quality extra virgin olive oils is increasingly appearing (IOC, 2022). Moreover, the production of a product of quality with environmental respect is grown in demand. Consequently, the so-called “ecological” processes mostly interest the production market of extra virgin olive oils. Despite the current processing and extraction technologies, the characteristics of olive oil can still be optimized. In this regard, interesting technology to produce olive oil remains the stone removal of the olives before the extraction of the oil. Recently, the destoners preserved a less low oil yield. In light of recent progress, the review focuses on the influence of destoning on the quality of extra virgin olive oil, using a systematic approach. Interest in this technology is increasing and many researchers report that destoned olive oils show superior characteristics confronting with those obtained by the traditional method. These data indicate that destoning is one of the most significant advantages for the improvement of the oil qualitative traits and the system’s sustainability.
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Kyriakopoulou, Christina I., and Despina P. Kalogianni. "Genetic Identification of the Wild Form of Olive (Olea europaea var. sylvestris) Using Allele-Specific Real-Time PCR." Foods 9, no. 4 (April 9, 2020): 467. http://dx.doi.org/10.3390/foods9040467.
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The wild-type of olive tree, Olea europaea var Sylvestris or oleaster, is the ancestor of the cultivated olive tree. Wild-type olive oil is considered to be more nutritious with increased antioxidant activity compared to the common cultivated type (Olea europaea L. var Europaea). This has led to the wild-type of olive oil having a much higher financial value. Thus, wild olive oil is one of the most susceptible agricultural food products to adulteration with other olive oils of lower nutritional and economical value. As cultivated and wild-type olives have similar phenotypes, there is a need to establish analytical methods to distinguish the two plant species. In this work, a new method has been developed which is able to distinguish Olea europaea var Sylvestris (wild-type olive) from Olea europaea L. var Europaea (cultivated olive). The method is based, for the first time, on the genotyping, by allele-specific, real-time PCR, of a single nucleotide polymorphism (SNP) present in the two olives’ chloroplastic genomes. With the proposed method, we were able to detect as little as 1% content of the wild-type olive in binary DNA mixtures of the two olive species.
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Bonetti, A., S. Venturini, A. Ena, and C. Faraloni. "Innovative method for recovery and valorization of hydroxytyrosol from olive mill wastewaters." Water Science and Technology 74, no. 1 (April 12, 2016): 73–86. http://dx.doi.org/10.2166/wst.2016.181.
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The nutritional properties of olive oil can be attributed to its oleic acid and phenolic compounds content, acting as natural oxidants to prevent human diseases. In particular, hydroxytyrosol has an anti-inflammatory action similar to omega 3 fatty acids from fish oil. The olive oil production was conducted by two extraction procedures: first, a two-phase extraction giving extra-virgin olive oil and humid pomace, second, a three-phase working process of humid pomace, obtaining another minimum quantity of extra-virgin olive oil, ‘dry’ pomace devoid of polyphenols, and mill wastewaters rich in anti-oxidant compounds. The aim of this processing was to employ water to extract the highest concentration of polyphenols from humid pomace and convey them in oil mill wastewaters for extraction. Processed olives were 37,200 kg, pomace deprived of polyphenols was equal to 20,400 kg and processing was performed with 500 kg of olives per hour. This method offers advantages of using cheap equipment and technical simplicity.
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Ferracane, Antonio, Alessia Tropea, and Fabio Salafia. "Production and Maturation of Soaps with Non-Edible Fermented Olive Oil and Comparison with Classic Olive Oil Soaps." Fermentation 7, no. 4 (October 29, 2021): 245. http://dx.doi.org/10.3390/fermentation7040245.
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The study reports the alternative use of non-edible fermented olives for the production of high-quality natural soaps with a fast production process, low environmental impact, and without preliminary treatments for the raw material. Damaged olives, not used as food, were fermented naturally and the oil was extracted by mechanical extraction. The product obtained was not for human consumption due to its high acidity, but it had a low content of peroxides. The non-edible olive oil obtained and an extra virgin olive oil, produced from the same olive cultivar, were subjected to saponification with sodium hydroxide. The soaps were produced with complete (0% of non-neutralized fatty acids) and incomplete (5% of non-neutralized fatty acids) saponification; the amount of sodium hydroxide to be used was determined with the saponification index. The soaps were aged for six months by monitoring pH, color, and behavior in an aqueous solution. The results show that the olives’ fermentation improves and speeds up the soap production and maturation process since the oil obtained from fermented non-edible olives is more suitable for the saponification process than the oil obtained from non-fermented edible olives. Non-edible fermented olives can be used for obtaining natural and high-quality soaps, reusing drupes classified as food waste.
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Torić, Jelena, Monika Barbarić, Stanko Uršić, Cvijeta Jakobušić Brala, Ana Karković Marković, Maja Zebić Avdičević, and Đani Benčić. "Antique Traditional Practice: Phenolic Profile of Virgin Olive Oil Obtained from Fruits Stored in Seawater." Foods 9, no. 10 (September 23, 2020): 1347. http://dx.doi.org/10.3390/foods9101347.
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Virgin olive oil (VOO) is a functional food specific to the Mediterranean diet and related to human health, especially as a protector of cardiovascular health, in the prevention of several types of cancers, and in modification of immune and inflammatory response. Phenolic compounds have central importance for these extraordinary health benefits. In the production of high-quality olive oils, it is very important to process freshly picked olives and avoid any storage of fruits. However, in Croatia there is a very traditional and environmentally friendly method of olive oil production, where olive fruits are stored in seawater for some time prior to processing. This practice is also notable nowadays since there are people who prefer the characteristic flavor of the “seawater olive oil”, although some people argue against its quality and biomedical relevance. In this study, the phenolic contents of VOO prepared from the immediately processed fresh olives and olives processed after storage in seawater were compared with the use of high-performance liquid chromatography-mass spectrometry (HPLC-MS) and spectrophotometric analysis. The results suggest that “seawater olive oil” should be considered as a safe food of biomedical relevance, as it still contains a significant proportion of important phenolics like hydroxytyrosol, tyrosol and oleacein (e.g., 63.2% of total phenols in comparison to VOO).
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Vicario, Giulia, Alessandra Francini, Mario Cifelli, Valentina Domenici, and Luca Sebastiani. "Near UV-Vis and NMR Spectroscopic Methods for Rapid Screening of Antioxidant Molecules in Extra-Virgin Olive Oil." Antioxidants 9, no. 12 (December 8, 2020): 1245. http://dx.doi.org/10.3390/antiox9121245.
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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.
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Bahtiti, Nawal H., Faten M. Abu Orabi, Mohammed H. Kailani, Ibrahim Abdel-Rahman, Ayssar Nahlé, Zahra O. Alfaouri, and Hind H. Al Abdallat. "A Comparative LC/MS Analysis of Jordanian Olive Stone, Fruits, Leaves, and Oils." WSEAS TRANSACTIONS ON ENVIRONMENT AND DEVELOPMENT 19 (September 20, 2023): 903–16. http://dx.doi.org/10.37394/232015.2023.19.86.
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The olive (Oleo europaea L.) may be a broadly dispersed plant that began within the Mediterranean locale. Its natural product is commonly utilized to create olive oil, table olives, and other by-products. Olives are rich in carbohydrates, vitamins, and minerals. Most olive items and the dietary composition of olive oil centering on fatty acids, phenolic compounds, and other cancer prevention agents are changed in numerous parts of olive plants. The most chemical constituents important to the natural movement of olive oil were inspected. Fluid-chromatography–mass spectrometry(LC/MS) investigation uncovered more than 50 major phenolic compounds among which oleuropein, hydroxytyrosol apigenin 7-O-glucoside, tyrosol, catechin, and vanillic corrosive were recognized. Olive clears out, wealthy in carotenoids and chlorophyll, the olive stone and seed are vital products produced within the olive oil extraction, as a lingo cellulosic fabric, the hemicellulose, cellulose, and lignin are the most components of olive stone as well as protein, fat, phenols, free sugars, and polyols composition. Both lipophilic and hydrophilic phenolics are conveyed in olive natural products. The most lipophilic phenols are cresols whereas the major hydrophilic phenols incorporate phenolic acids, phenolic alcohols, flavonoids, and secoiridoids; they are shown in nearly all parts of the plant, but their nature and concentration shift incredibly between the tissues. Olive oil is composed primarily of triacylglycerols (triglycerides or fats) and contains little amounts of free greasy acids (FFA), glycerol, phosphatides, shades, flavor compounds, sterols, and minuscule bits of olive. Olive stones have a most noteworthy sum of rutin. Luteolin appeared the most noteworthy sum in takes off, while the least level was found in oils, tall concentrations of tyrosol, vanillic, and caffeic corrosive, and vanillin was found in stones. In common, rutin and luteolin 7-O-glucoside were the two fundamental flavonoids identified in all parts.
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Bozdoğan Konuşkan, Dilşat. "Saurani Zeytinyağinin Bazi Kalite Parametreleri Üzerine Zeytin Olgunluğunun Etkisi." Turkish Journal of Agriculture - Food Science and Technology 9, sp (January 6, 2022): 2493–97. http://dx.doi.org/10.24925/turjaf.v9isp.2493-2497.4900.
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There are 97 local olive varieties registered in our country, and Saurani is an olive variety from originating Hatay/Altınözü. Hatay province, which ranks first in olive production in the Mediterranean Region, has very suitable climate and soil conditions for olive cultivation. The aim of this study is to investigate the effect of olive maturity on quality parameters such as free fatty acids, peroxide value and fatty acid composition of the oil obtained from the Saurani olive variety grown in Hatay. For this purpose, olive oil was obtained by mechanical method from olives collected from Saurani variety in 3 different maturity periods of the 2020 production season. In Saurani olive oil, free fatty acids and peroxide numbers were found in the range of 0.62-0.91 % (oleic acid) and 3.68-5.26 meq O2/kg respectively. The amount of free fatty acids increased with maturity. In Saurani olive oil were determined oleic acid in the range of 66.32%-68.79%, palmitic acid in the range of12.47-13.75%, linoleic acid in the range of 11.43-13.84%, stearic acid in the range of 3.16-3.42%, palmitoleic acid 1.12%-1.34%, linolenic acid 0.88-1.01% and arachidic acid 0.41-0.52. It was determined that decrease in oleic acid content and an increase in linoleic acid content with maturity. It has been determined that Saurani olive oil is within the limits specified in the Turkish Food Codex on Olive Oil and Pirina Olive Oil in terms of the examined properties.
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Latifi, Hanane, Kaoutar Elfazazi, Morad Oubouali, Oumaima Ameslek, Hassan Latrache, Mostafa El Louali, and Hafida Zahir. "Comparative study of virgin olive oil from Moroccan Picholine cultivars in TADLA perimeter -Morocco." E3S Web of Conferences 527 (2024): 01017. http://dx.doi.org/10.1051/e3sconf/202452701017.
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Olive oil, extracted from olive fruits (Olea europaea), is renowned for its distinctive flavour, nutritional richness and health benefits. The aim of this comparative study is to analyze olive oil from several TADLA perimeter units, including Province of AZILAL, FQUIH BEN SALAH, BENI MELLAL, ZAOUIT CHEIKH, and BRADIA. The oil under investigation was extracted from olives of the Moroccan Picholine variety, by a discontinuous system including grinding, pressing and decanting. Significant variations were found at the values of the studied parameters. The results of our study showed that Olive oil from FBS and BM are classified as an extra virgin olive. However, olive oils from ZC, BR and AZ are classified as virgin olive oil. Sample from FQUIH BEN SALAH province had the lowest Free Fatty Acids (FFA) and peroxide values 0.236% oleic acid and 3.434 méqO2/Kg respectively. While the highest FFA value found was the olive oil obtained from AZILAL (1.084% Oléic Acid) and the highest Peroxide value was obtained in the sample from BRADIA (8.108 méq O2/Kg). E232, E270 and delta K values of all samples were under the limit fixed by IOC for virgin olive oil. Polyphenols content of ZAOUIT CHEIKH, FQUIH BEN SALAH and BRADIA oils are relatively high with values equal to 1.347, 1.082, and 1.141mg GA/100ml extract respectively. DPPH test showed that ZAOUIT CHEIKH oil had the greater antioxidant capacity.
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D’Adamo, Idiano, Pasquale Marcello Falcone, and Massimo Gastaldi. "Price analysis of extra virgin olive oil." British Food Journal 121, no. 8 (August 5, 2019): 1899–911. http://dx.doi.org/10.1108/bfj-03-2019-0186.
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Purpose The price of extra virgin olive oil (EVOO) is highly subjected to variability. In this way, the consumer is not able to perceive a price of reference. The purpose of this paper is to investigate this topic, trying to define a range suitable for the selling of EVOO. Design/methodology/approach A mathematical model is applied to the three price levels (i.e. production, intermediate and selling). It studies the relationship among main variables: purchase cost of olives, the production cost of olive oil, the yield of olives obtained by the technological process and the profit margin. To define the input data, 25 producers of olives and 25 owners of olive oil mills are involved. Findings The production of EVOO depends strictly on the production of olives, which typically is subdivided in a year of “high production” and in a year of “low production.” The price of EVOO is subjected to a great variability; however, it is possible to propose a range that varies from €7.0 per liter to €8.7 per liter. Research limitations/implications The level of acidity influences significantly the quality of olive oil, and this model has the limit to not analyze the variation of the price in function of this parameter. Originality/value This study is the first to propose a pricing model to evaluate EVOO. The literature section supports this assumption.
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Rufat, Josep, Agustí J. Romero-Aroca, Amadeu Arbonés, Josep M. Villar, Juan F. Hermoso, and Miquel Pascual. "Mechanical Harvesting and Irrigation Strategy Responses on ‘Arbequina’ Olive Oil Quality." HortTechnology 28, no. 5 (October 2018): 607–14. http://dx.doi.org/10.21273/horttech04016-18.
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This study describes the effects of mechanical harvesting and irrigation on quality in ‘Arbequina’ olive oil (Olea europaea L.). Irrigation treatments included a control, deficit irrigation (DI) during pit hardening, and subsurface deficit irrigation (SDI). Results showed that mechanical harvesting damaged the olives and reduced olive oil quality by increasing free fatty acids (FFAs) and peroxide value, and by decreasing fruitiness, stability, bitterness, and pungency. DI resulted in increased fruit dry weight and oil content, which could be explained by their reduced crop load (9.3% of crop reduction for DI and 23.9% for SDI). DI did not affect olive oil characteristics, whereas SDI increased stability, fruitiness, and bitterness, and decreased polyunsaturated fatty acid (PUFAs). In conclusion, mechanical harvesting tended to damage the fruit, resulting in lower quality olive oil, the DI strategy neither affected fruit nor olive oil characteristics, whereas the SDI strategy positively affected oil quality when greater water restrictions were applied.
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Zahra, Naseem. "Table Olives: A Nutritional Approach to Health." Nutrition and Food Processing 6, no. 4 (June 15, 2023): 01–07. http://dx.doi.org/10.31579/2637-8914/139.
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Olea europaea L. is the botanical name for olive tree; it is usually produced in the Mediterranean countries. The by-products are table olives and olive oil; they undergo many processes in order to become edible for consumers. Table olives are affected by various agronomical factors; this affects the structure of nutritional and non-nutritional components. Some of the most significant nutrients include monounsaturated fatty acids (MUFAs), vitamin E and a substantial amount of phytochemicals. The primary aim of this review is to study the various bioactive compounds found in the table olives, it also comprehensively explained the numerous health benefits associated with the regular intake of olive oil.
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Mastralexi, Aspasia, and Maria Z. Tsimidou. "The Potential of Virgin Olive Oil from cv. Chondrolia Chalkidikis and Chalkidiki (Greece) to Bear Health Claims according to the European Legislation." Molecules 26, no. 11 (May 26, 2021): 3184. http://dx.doi.org/10.3390/molecules26113184.
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The European food legislation authorizes the use of certain health claims based on a scientific basis. This study aimed to evaluate the fatty acid, tocopherol, and polar phenol composition of virgin olive oil (VOO) from cv. Chondrolia Chalkidikis and Chalkidiki regarding the fulfillment of official requirements for the health claims of ‘oleic acid’, ‘vitamin E’, and ‘olive oil polyphenols’. The examination of representative industrial VOOs from 15 olive mills of the Chalkidiki regional unit showed that the two cultivars yield oils contained the necessary concentrations of the responsible bioactive compounds. This evidence was further substantiated by a four harvest study whereby olives from different maturity stages were sampled from three olive groves. Oils were extracted at a laboratory scale and examined for their content in the above-mentioned three categories of constituents. Oils produced at industrial scale from olives harvested on the ‘technological optimum’ stage according to the olive grove proprietor were also analyzed. Extra virgin olive oil of the studied cultivars can safely bear the generic claims for ‘oleic acid’ and ‘vitamin E’. The cultivars present great potential regarding the total hydroxytyrosol and tyrosol content of the extracted oil required to attain the third health claim that may be influenced negatively by manufacturing practices.
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Elkhateeb, Waill Ahmed, Amtul Noor, Abid Rashid, Aamir Bilal, Ghulam Musharaf, Muhammad Akram, Kainat Zafar, and Ghoson Daba. "Current awareness and knowledge of olive oil." International Journal of Pharmaceutical Chemistry and Analysis 9, no. 2 (August 15, 2022): 64–70. http://dx.doi.org/10.18231/j.ijpca.2022.011.
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The olive tree is an unpredictable formed tree, which grows up to 10 m in stature. The olive leaves are inverse and elongated molded. The leaves are dim green above and gleaming beneath. The white and relatively little olive blossoms are shaped on a year ago's wood. The run of the mill natural products or olives are ovoid formed and regularly pointed. This study aimed to see if health signals influenced consumers' decisions of olive oil with varying levels of information about the oil's beneficial characteristics. In order to accomplish this, a direct poll on the use of olive oil was conducted by looking at the expressed preferences of a sample of users. Two economically measured examinations were conducted to determine the factors that influence the use of high-polyphenol olive oil. Furthermore, the data demonstrate that varying levels of personal knowledge have a role in shaping olive oil customers' health perceptions. Finally, this study confirmed that consumers' selections are heavily influenced by their sense of self-coherence, even with healthful foods. As a result, different reasons and traits impact customers' knowledge or beliefs that shape their attitudes.
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Boudebouz, Abdelaziz, Agustí Romero, Juan-F. Hermoso, Ricard Boqué, and Montserrat Mestres. "Effect of Hopper Loading on the Formation of Alkyl Alcohols in Olive Fruits and Its Relationship with Sensory Quality Losses of Virgin Olive Oil." Foods 12, no. 13 (July 7, 2023): 2633. http://dx.doi.org/10.3390/foods12132633.
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The storage of olives in large hoppers is a widespread practice in oil mills, but these large volumes and their unloading can cause a physical deterioration of the olives that will affect the quality of the oil obtained. This research deals with the effect of hopper charge on the formation of alkyl alcohols in olive fruits and its relationship with the sensory quality losses of ‘Arbequina’ virgin olive oil. The contents of ethanol, methanol, and acetaldehyde were measured in olive samples loaded and stored for a short time in a large hopper and analyzed at three different hopper-discharging times, which are related to three different positions inside the hopper. The corresponding oil from each sampling was obtained by using ABENCOR and was evaluated by a trained tasting panel. Results showed that the ethanol content in olives increased during their storage in the hopper, while methanol and acetaldehyde contents did not show significant differences. Regarding their position in the hopper, fruits located at the bottom or on the lateral sides showed a greater deterioration. The sensory analyses showed an inverse relationship between the positive attributes of olive oils and their content of alcohols.
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D’Adamo, Falcone, Gastaldi, and Morone. "A Social Analysis of the Olive Oil Sector: The Role of Family Business." Resources 8, no. 3 (August 22, 2019): 151. http://dx.doi.org/10.3390/resources8030151.
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Extra-virgin olive oil (EVOO) is one of the most popular products in Mediterranean diet. Spain produces about 52% of olive oil with the presence of larger firms; Italy follows with a share of 9% and a production structure characterized instead by small family businesses. A social analysis, based on a multiple-questionnaire, has analyzed the perspectives of 500 consumers conferring their olives to a family-owned olive oil mills (OOMs). This work aims to assess the role of family business evaluating the opportunities associated with the development of circular economy (CE) models. Results show that Italian consumers’ preferences give attention to the use of natural resource and the olive oil is perceived as a natural product. In addition, family owned-OOMs provide a great sense of trust and the relevant role of family within the entire life cycle of olive oil is demonstrated. OOMs that work for residential market are strongly preferred to industrial ones being able to manage single lots of olives belonging to the same customers’ land. The recovery of some by-products represents an opportunity for OOMs and policy support is required to favor the needed generational change, whose absence is perceived as a serious obstacle to the future development of the sector along circularity principles.
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Iddir, A., A. M. A. Bekada, S. Kiciri, and S. Boualit. "Physico-chemical, quality parameters and composition of Chemlal extra virgin olive-oils from Algeria." South Asian Journal of Experimental Biology 8, no. 2 (January 14, 2019): 67–75. http://dx.doi.org/10.38150/sajeb.8(2).p67-75.
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The aim of this work was to determine the composi on, physicochemical and quality parameters of Chemlal EVOO from di erent regions of Algeria and at di erent harvest me. Olive-oil yield, quality indices, fa y acid composition, pigments (carotenoids and chlorophylls), phenolic compounds were evaluated for a complete descrip on of olive-oil samples. The nal results showed that the altitude and the me of harvest obviously had an in uence on the quality and the chemical composition of the olive oils. A very advanced maturity was observed for the olives coming from the low altitudes. The olives of the region of Oran at 80 m of al tude ripen very quickly that the olives of M'chedallah to 474 m and more than those of the region of Illit- en which is more than 700 m. The pro le of fa y acids was in uenced by al tude. Oleic acid, which is a nutri onal and quality criterion for olive oil, increases with al tude but does not exceed the limit set by the Interna onal Olive Council. On the other hand, the content of pigments and phenolic compounds, decreased with the matura on of olives. According to the results found, the most suitable ripening index for harves ng olives for Chemlal EVOOs of high chemical quality starts from 3.20 up to 4.
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Silbernagel, Günther, Boris Bigalke, Mario Kasner, and Markus Reinthaler. "Olive Oil." Journal of the American College of Cardiology 79, no. 18 (May 2022): e433. http://dx.doi.org/10.1016/j.jacc.2022.02.044.
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&NA;. "Olive oil." Reactions Weekly &NA;, no. 1308 (July 2010): 27. http://dx.doi.org/10.2165/00128415-201013080-00080.
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Shultz, Susan, Jami Xu, and Shari Buxbaum. "Olive Oil." Journal of Agricultural & Food Information 5, no. 2 (July 13, 2003): 11–20. http://dx.doi.org/10.1300/j108v05n02_03.
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El Qarnifa, Samira, Abderraouf El Antari, and Abdellatif Hafidi. "Effect of Maturity and Environmental Conditions on Chemical Composition of Olive Oils of Introduced Cultivars in Morocco." Journal of Food Quality 2019 (December 14, 2019): 1–14. http://dx.doi.org/10.1155/2019/1854539.
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This work aims at evidencing the quality and chemical composition of extra virgin olive oils according to stages of maturity and in relation to the geographical location of olives. Three different olive cultivars (Moroccan Picholine, Languedoc Picholine, and Frantoio), grown in two different locations in Morocco (Errachidia and Marrakech), were studied during the two crop years (2016 and 2017) at three stages of maturity (green, purple, and black). This work has been carried out by analyzing several parameters, such as the quality characteristics (acidity and peroxide value), the chemical composition (total phenol content and fatty acid composition) of the oils, and also the fruit characteristics of the olives (maturity index, fruit water content, and oil content). The results obtained in this study indicate that as maturity advanced, there was a slight rise in oil content and acidity, while there was a decrease in fruit water content and peroxide value in both locations during the two crop years. The fatty acid composition of extra virgin olive oil showed a significant increase of linoleic acid and polyunsaturated fatty acids (PUFAs) and a decrease of oleic acid, palmitic acid, monounsaturated fatty acids (MUFAs), and MUFA/PUFA ratio as the maturation process progressed. A significant gradual decrease was noted in total phenol content and bitterness intensity from the green stage to the black. Moreover, olive oil composition differed clearly between the two sites. Therefore, the olive cultivar, harvesting date, and geographic location influence the olive oil characteristics.
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Mohamed, Elhabty, Ait Yacine Zehor, Aabdousse Jamal, ,. Boundi Abdelhaq, and Hasib Aziz. "Effect of edapho-climatic conditions on fruit productivity, yield and olive oil quality in olive orchards (Olea europaea L.): case of a semi-arid region." March 2023, no. 17(03):2023 (March 3, 2023): 289–98. http://dx.doi.org/10.21475/ajcs.23.17.03.p3828.
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The objective of the present work is to evaluate the relationship between the edapho-climatic conditions of the cultivation environment and the variability of olive productivity, yield, and quality of olive oil in orchards of the Moroccan Picholine (PM) population variety (Olea europaea L.). This work was carried out on different agricultural territorial units (agroecosystems) of the Beni Mellal-Khenifra region with a semi-arid climate during four agricultural seasons (2016/2017 to 2019/2020). For this purpose, the relevant agronomic and agro-biochemical parameters were studied, namely the stage of maturity, fruit and olive oil yields and quality indices. The data treatments of the results were performed according to descriptive and affiliated statistics by analysis of variance (ANOVA). We have found significant correlations (according to Pearson's R) between agroecosystems, particularly for weight of crude olives produced per hectare and temperature (R= 0.803), olive yield and humidity (R= 0.654), olive oil yield and temperature (R= 0.837), olive oil richness and humidity (R= -0.622), as well as the qualitative characteristics of the extracted oils, through the levels of free acidity and peroxide value (R = 0.467). These results confirm that in the studied semi-arid environments, the properties of the biotope of the cultivated olive groves, combined with the interannual agroclimatic variability, effectively influence the productivity of the olive trees, the oil production and the chemical and organoleptic quality of the extracted olive oil
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Jeder, Houcine. "Relationship between organic agriculture and export of olive oil in Tunisia via an ARDL model." International Journal on Food, Agriculture and Natural Resources 4, no. 4 (December 31, 2023): 88–95. http://dx.doi.org/10.46676/ij-fanres.v4i4.246.
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This paper aims to study the presence of the relationship between the organic olive-growing area and the export of olive oil in the Tunisian economy; such as the producer price index for the case of olives and the exchange rate. A cointegration approach through an Auto Regressive Distributed Lag model (ARDL model) was mobilized for the period (2001-2021). The test results show the existence of a significant short and long-terms cointegration relationship between the olive area, the exchange rate and the export of olive oil. Similarly, unidirectional causal relationships have also been determined between the producer price index and the olive area on the one hand, a unidirectional causal relationship is caused by the exchange rate on the olive-growing area and this exerts unidirectional causality on the export of olive oil. The promotion of organic farming in Tunisia depends not only on the development of organic areas but also on the economic situation of the country. Thus, it can be concluded that limiting the depreciation of the national currency and improving the producer price index can improve the exchange rate and contribute positively to the development of organic olive areas and the export of olive oil in general
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Sağlam, Cihangir, and Türkan Aktaş. "Changing of viscosity and thermal properties of olive oil with different harvesting methods and waiting period." Tehnički glasnik 12, no. 1 (March 27, 2018): 50–54. http://dx.doi.org/10.31803/tg-20180110130636.
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The aim of this paper is to determine how different harvesting methods of olives and the waiting period before the extraction of the extra virgin olive oil affect the viscosity and some thermal properties, namely thermal conductivity and thermal resistivity. Olive trees in the Aegean region of the western part of Turkey were harvested by using six different harvesting methods: by hand, harvesting by a beating pole on a synthetic fabric, harvesting by a beating pole on a platform, harvesting by machine on a synthetic fabric, harvesting by machine on a platform and direct collecting of dropped olives by hand. Olive oil samples were obtained in certain intervals between the harvesting and processing that was made by using a laboratory type system. The viscosity values of oil samples were measured by using a vibro-viscometer. The thermal conductivity and thermal resistivity of oil samples were measured simultaneously by using the KD2 Thermal properties analyzer. As a result, viscosity, thermal conductivity and thermal resistivity values changed related to the harvesting method and the waiting period after harvesting to obtain olive oil. While viscosity (dynamic) and thermal conductivity values increased with the increase of the waiting time, thermal resistivity values decreased. The lowest viscosity and thermal conductivity values and the highest resistivity values were found for oils that were obtained from olives harvested by hand.
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Morrone, Lucia, Luisa Neri, Osvaldo Facini, Giulio Galamini, Giacomo Ferretti, and Annalisa Rotondi. "Influence of Chabazite Zeolite Foliar Applications Used for Olive Fruit Fly Control on Volatile Organic Compound Emission, Photosynthesis, and Quality of Extra Virgin Olive Oil." Plants 13, no. 5 (February 29, 2024): 698. http://dx.doi.org/10.3390/plants13050698.
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The olive fruit fly (Bactrocera oleae Rossi) is the most dangerous pest of olive fruits and negatively influences the chemical and sensory quality of the oil produced. Organic farms have few tools against this pest and are constantly looking for effective and sustainable products such as geomaterials, i.e., zeolite. Since a particle film covers the canopy, a study was carried out on the olive tree’s responses to zeolite foliar coating. The tested treatments were natural zeolite (NZ), zeolite enriched with ammonium (EZ), and Spintor-Fly® (SF). EZ was associated with higher photosynthetic activity with respect to the other treatments, while no differences were found between SF and NZ. Foliar treatments affect the amount of BVOC produced in both leaves and olives, where 26 and 23 different BVOCs (biogenic volatile organic compounds) were identified but not the type of compounds emitted. Foliar treatment with EZ significantly affected fruit size, and the olive fruit fly more frequently attacked the olives, while treatment with NZ had olives with similar size and attack as those treated with Spintor-Fly®; no difference in oil quantity was detected. Oil produced from olives treated with NZ presented higher values of phenolic content and intensities of bitterness and spiciness than oils from those treated with EZ and SF. According to the results of this study, using zeolite films on an olive tree canopy does not negatively influence plant physiology; it has an impact on BVOC emission and the chemical and sensory characteristics of the oil.
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Debbabi, Olfa Saddoud, Fathi Ben Amar, Sameh Mnasri Rahmani, Francesca Taranto, Cinzia Montemurro, and Monica Marilena Miazzi. "The Status of Genetic Resources and Olive Breeding in Tunisia." Plants 11, no. 13 (July 1, 2022): 1759. http://dx.doi.org/10.3390/plants11131759.
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The olive tree, an iconic symbol of the Mediterranean basin, is the object of growing international interest in the production of olive oil for the world food market. In Tunisia, which is the fourth-largest producer of olive oil in the world, the production of olives and olive oil is of great socio-economic importance. Cultivation is widespread from north to south, but it is carried out using traditional techniques that results in extremely irregular production levels. To maintain their competitiveness on the international market, Tunisian producers must improve the quality of the oil through breeding plans that enhance the rich genetic heritage that is still not adequately exploited. The objective of this review is to present the state of olive breeding in Tunisia, illustrating the opportunities available for a better use of the rich Tunisian genetic heritage, the challenges it must face, and the need to multiply the efforts for sustainability, even in the light of the challenges posed by climate changes.
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Muça, Etleva, Ana Kapaj, Remzi Sulo, and Natasha Hodaj. "Factors influencing Albanian consumer preferences for standardized olive oil." Applied Studies in Agribusiness and Commerce 10, no. 4-5 (December 31, 2016): 131–36. http://dx.doi.org/10.19041/apstract/2016/4-5/17.
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Albania is considered one of the most important countries where olives are cultivated due to its geographical position and climate conditions. The country is facing many problems with the quality of olive oil which is related to cultivation methods and agronomic techniques. The economic value of the sector is calculated almost €20 million per year. For years the cultivation of olives and associated products have been considered an important sector within agriculture and are an integral part of the Albanian diet. The current study aims to analyze the factors influencing consumer preferences for a standardized olive oil. The data collection was conducted through a socio-economic survey. The survey was an important element which provided general and specific information linked to the study area. The interviewees were selected randomly. Descriptive and multinomial logistic regression analyses were used to evaluate the survey data. As a result, we conclude that Albanian consumers prefer domestic olive oil because they are familiar with the taste and believe in its qualities. Usually, Albanian consumers choose the quality of olive oil at the purchase moment, due to their close relationship with the seller.
JEL CODE: D12
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ABU-TAHA, M. I., Y. SARAHNEH, and A. M. SALEH. "PHOTOPYROELECTRIC MONITORING OF OLIVE'S RIPENING CONDITIONS AND OLIVE OIL QUALITY USING PULSED WIDEBAND IR THERMAL SOURCE." International Journal of Modern Physics B 22, no. 22 (September 10, 2008): 3889–900. http://dx.doi.org/10.1142/s0217979208048590.
Full textAbstract:
The present study is based on band absorption of radiation from pulsed wideband infrared (IR) thermal source (PWBS) in conjunction with polyvinylidene fluoride film (PVDF). It is the first time to be employed to monitor the ripening state of olive fruit. Olive's characteristics vary at different stages of ripening, and hence, cultivation of olives at the right time is important in ensuring the best oil quality and maximizes the harvest yield. The photopyroelectric (PPE) signal resulting from absorption of wideband infrared (IR) radiation by fresh olive juice indicates the ripening stage of olives, i.e., allows an estimate of the suitable harvest time. The technique was found to be very useful in discriminating between olive oil samples according to geographical region, shelf life, some storage conditions, and deliberate adulteration. Our results for monitoring oil accumulation in olives during the ripening season agree well with the complicated analytical studies carried out by other researchers.
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SIMONI, SAURO, ELISABETTA GARGANI, SILVIA GUIDI, DONATELLA GOGGIOLI, ELENA GAGNARLI, PIO FEDERICO ROVERSI, and FRANCESCO FAGGIOLI. "Mite community assemblage in Italian traditional and in high-density olive groves." Zoosymposia 22 (November 30, 2022): 167. http://dx.doi.org/10.11646/zoosymposia.22.1.109.
Full textAbstract:
Notwithstanding a still widespread and considerable weight of traditional olive groves throughout Italy, there is large interest in investing in new plantations, different both for cultivars and agronomic approaches, and to renew at least partially the olive-oil heritage. Furthermore, Italy is one of the main importing countries in the world of oil and table olives. To match the internal demand and boost olive-oil production, the National Olive Plan suggests adopting modern high-density plantations like other EU Countries (e.g., Spain). Traditional groves are partly replaced by high-density olive crops, which are more profitable due to substantially lower operating costs. Furthermore, the introduction of new olive crops may induce changes in agricultural landscape/agroecosystem (e.g., plain areas vs terraced structures), and may lead to undesirable effects on the environment and pest control. The surveys on the presence and abundance of the main animal groups in traditional and high-density olive crops can be informative, mainly referring to the different ecological/functional roles they can assume (phytophagous, predatory, and vectoring role of pathogens). Mite communities are susceptible to different types of plantation density and eventual environmental effects. Concerning olives, not so many contributions approached screening on the acarofauna, and previous screenings were mainly focused on soil. The characterization of the acarofauna resident on epigeic part of olive groves may be indicative about the status of the agroecosystem and effect of plantation densities.
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Kolodiaznaia, V. S., M. Alnakoud, and Т. В. Аlekseeva. "Influence of temperature and beta-carotene on the processes of hydrolysis and oxidation of triacylglycerins in extra virgin olive oil during storage." Proceedings of the Voronezh State University of Engineering Technologies 83, no. 2 (September 27, 2021): 126–32. http://dx.doi.org/10.20914/2310-1202-2021-2-126-132.
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The article presents the results of studies on the effect of antioxidant beta-carotene and storage temperature on hydrolytic and oxidative processes occurring during storage of extra virgin olive oil obtained from olives grown in the soil and climatic conditions of Syria. The aim is to study the effect of temperature and beta-carotene on the kinetics of reactions of hydrolysis of triacylglycerides (TAG) and oxidation of free fatty acids (FFA) of olive oil during storage. The object of the study was extra virgin olive oil obtained from olives grown in the soil and climatic conditions of Syria according to the generally accepted technology (harvest 2019). Control sample № 1 (without the addition of antioxidant) and experimental samples with the addition of beta-carotene in the amount of 400 (№ 2) and 600 mg/100 g (№ 3) were stored at a temperature of 18 °C for 7 months. Oil sample № 4 without the addition of antioxidants was stored at 4 °C. In the samples under study, the acid value was periodically determined by the titration method, according to the change in which the formation of free fatty acids during the hydrolysis of TAG, as well as the peroxide value characterizing the formation of FFA oxidation products, was estimated. The organoleptic assessment of the oil quality indicators according to the studied descriptors was 5 points. The rate constants of TAG hydrolysis and oxidation of FFA in olive oil have been calculated. It has been shown that during the storage of experimental oil samples the hydrolytic and oxidative processes of TAG significantly slow down with the addition of the antioxidant beta-carotene. It was found that minimal changes in the content of TAG hydrolysis products and FFA oxidation during storage of olive oil at a temperature of + 18 °C are characteristic for samples containing 400 mg/L of beta-carotene and for oil samples stored at a temperature of + 4 °C without the addition of an antioxidant. Expiration dates of olive oil are substantiated depending on the dose of beta-carotene and storage temperature
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Ghernoug, H., I. M. Chernukha, and D. A. Utyanov. "Regional specificity of Algerian olive oil." Food systems 6, no. 3 (October 12, 2023): 337–41. http://dx.doi.org/10.21323/2618-9771-2023-6-3-337-341.
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Algeria is the ninth biggest producer of olive oil in the world and the fourth biggest producer of table olives. In 2023, 868,754 tons of this product were produced there. The paper examines the regional and climatic special features of olive oil (OO) production with detalization by this product grown in Algeria. The fatty acid composition of OO produced in various regions of the country was studied in comparison with oil from Spain and Italy. The positive effect of diets and medicines based on OO is described. The prospects of the development of target products based on protein-fat modules with the use of OO from certain Algerian regions are indicated.
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Bryś, Andrzej, Joanna Bryś, Marko Obranović, Dubravka Škevin, Szymon Głowacki, Weronika Tulej, Ewa Ostrowska-Ligęza, and Agata Górska. "Application of the Calorimetric Methods to the Characteristics of Seeds from Olives." Proceedings 70, no. 1 (November 9, 2020): 90. http://dx.doi.org/10.3390/foods_2020-07665.
Full textAbstract:
The olive oil industry represents an important productive sector in the Mediterranean basin countries. Olive stone is an essential by-product generated in the olive oil extraction industries and it represents roughly 10% by weight of the olive fruit. The seeds of pickled olives are also a significant waste product. In the present study, we have investigated the possibility of the use of differential scanning calorimetry for the thermal characterization of seeds from green and black pickled olives from Croatia. The differential scanning calorimeter (DSC) with a normal pressure cell equipped with a cooling system was used to determine the thermal properties of seeds from olives. The following analyses were also performed: the determination of calorific values in a pressure bomb calorimeter, the determination of initial water content, the determination of changes of water content during drying at the temperatures of 30 °C, 50 °C and 80 °C, the determination of a percentage content of seeds mass to the mass of the whole olives, and the determination of ash content. Seeds from olives are characterized by very good parameters as a biomass. The analyzed olive seeds were characterized by low water content, low ash content, and a relatively high caloric value.
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Antonelli, Suony, Sebastián Pozas, Jorge Saavedra-Torrico, Mauricio Donders, Chris Bustamante, Betsabet Sepúlveda, Francisco Tapia, Diego L. García-González, and Nalda Romero. "The Management of Irrigation and Potassium Fertilization to Mitigate the Effect of Light Frosts on the Phenolic and Volatile Compounds in Virgin Olive Oils." Antioxidants 13, no. 5 (May 1, 2024): 559. http://dx.doi.org/10.3390/antiox13050559.
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The frequency of early frosts has increased in recent years, which are injurious to olive growing, causing losses in the yield and quality of virgin olive oil. In this research, it was studied how the management of agronomic factors mitigates frost damage in Arbequina olives, minimizing the loss of phenols and volatiles in virgin olive oil, at different fruit ripening stages. A Box–Behnken design and multivariate analysis were performed, with three levels of irrigation, potassium fertilization, and foliar copper application (15 treatments). Virgin olive oil was extracted from fresh and frozen olives. Light frost caused a significant decrease in the total phenols and secoiridoid compounds in and the antioxidant capacity of the frost-affected oils, which were perceived as more pungent and had the slight defect of “frostbitten olives”. According to the Box–Behnken design, an 86% reference evapotranspiration (ET0) or higher with 100 potassium oxide units (UK2O) and a 100% ET0 or higher with 250 UK2O would be required to minimize the effect of light frost on phenols and volatiles. Partial Least Squares Regression–Discriminant Analysis (PLS-DA) differentiated the virgin olive oils according to their ripening stage and fresh and frost conditions. Moreover, PLS-DA positively correlated a 75–100% ET0 and 0 Uk2O with the dialdehydic form of the decarboxymethyl ligstroside aglycone (p-HPEA-EDA), the dialdehydic form of the decarboxymethyl oleuropein aglycone (3,4-DHPEA-EDA), the dialdehydic form of the ligstroside aglycone (p-HPEA-EDA-DLA), and with fruity, pungent, and bitter attributes. Precision agronomic management based on the needs of the crop itself would avoid unnecessary stress on olive trees and oil damage.