Said Gharby

By El Hassan Sakar and Said Gharby

Virgin Olive oil (VOO) is considered the primary source of added fat in the Mediterranean diet. Its consumption is linked to numerous health-promoting properties along with its high energetic value. These properties are the results of various chemical compounds (fatty acids, tocopherols, polyphenols, etc.). VOO provides monounsaturated fatty acids, which lower total cholesterol and low-density lipoprotein cholesterol levels. VOO is obtained by three mechanical extraction processes, which can be classified into two systems that can be followed to extract olive oil from olives: the so-called traditional or discontinuous method, and the modern or continuous one. After the extraction of olive oil, its oxidative stability and chemical composition are subjected to deterioration especially when stored under inappropriate conditions (light, O2, temperature, etc.). To deal with the problem, VOO enrichment using natural additives became an important practice to enhance VOO oxidative stability and its chemical composition. In this chapter, various aspects related to VOO extraction processes, chemical composition, stability oxidative and enrichment via natural additives will be reviewed and discussed in light of published literature.

Part of the book: Olive Cultivation