Incidence of olive cultivation area on the analytical characteristics of the oil. Note 1

To evaluate the role and the influence that the olive production area exerts on the analytical characteristics of oil, an in-depth research was conducted. Four olive cultivation zones were chosen: (i) area next to the EOOI (Experimental Olive Oil Institute) of Pescara; (ii) area next to the Faculty of Agriculture of University of Perugia; (iii) area next to the OGI-NRC (Olive Growing Institute-National Research Council) of Perugia; (iv) area of Pescia (PT). Frantoio, Leccino and Moraiolo olive variety samples were taken, which were transformed into oils by a mini oil-mill. A large spectrum of analytical parameters and indices were determined on the oil samples obtained. The research results showed that the quality and typicality of the oils were to be ascribed not only to the olive variety but in large part also to the zone of origin, and therefore to climatic and pedologic factors (and other minor areal parameters). These variables had an important influence on the aromatic composition, phenol concentration and tocopherol content of the oils, i. e., on those parameters closely related to the quality and typicality of product. The cultivation zone also influenced the oil fatty acid composition and the genuineness parameters.