CHARACTERIZATION OF EXTRA VIRGIN OLIVE OILS OBTAINED FROM DIFFERENT CULTIVARS

The determination of some minor components of extra virgin olive oil, and in particular of the polyphenolic fraction of pigments and fragrances, can contribute to the characterization of the monovarietal productions:the quali-quantitative assessment of these substances can in fact contribute to the valorisation of typicalities and, at the same time, consent to the optimisation of the operational techniques during the processing and the eventual blending. The analytical techniques, applied here for the characterisation of extra virgin olive oil of Abruzzo and Istria, have highlighted that chemical composition can enhance the valorisation of these typical products. Nevertheless, further sampling program is needed to evidence typical composition profile that might be used as "origin markers"