Influence of Growing Region in the Quality of Olive Oils Produced in Albania in 2012-2013

Albania as part of the Mediterranean basin, with a favourable geographic position has been part of the zone where olive growing varieties are autochthonous. The growing regions of olives in Albania have a possibility to develop the olive oil industry, a possibility to develop the economy. This study aims the evaluation of chemical and sensorial criteria in extra virgin olive oils of autochthonous cultivars examined during the harvesting period 2012-2013 in Berat, Lezhe, Elbasan and Vlore regions. Each sample of extra virgin olive oil was representative of olive trees from one variety. The extraction was made using continuous extraction systems (Olerina 40, capacity 5-10 kg), at the Oil Laboratory of the Faculty of Biotechnology and Food, Agricultural University of Tirana. The determination of chemical and sensorial criteria were done according to the European Commission Regulation EEC/2565/91. The characteristics of the cultivar are very important in the quality and the components of the olive oil. One of the factors which influence this characteristics is the region. The data of all parameters analyzed demonstrated that all olive oils produced by authochthonous cultivar belonging to each region are extra virgin. Riche in polyphenols Kalinjot 280 (mg/l caffeic acid).Keywords: extra olive oil, region, phenol compounds, pigments, autochthonous varieties