The olive as a laboratory: New analytical approach predicts the quality of olive oil before it is extracted

A method developed by the University of Córdoba (UCO) predicts the fatty acid, phenol, and volatile compound profile of extra virgin olive oil (EVOO) quickly, easily, and accurately by using the olives directly. Virgin olive oil is one of the cornerstones of the Mediterranean diet, and—according to scientific evidence—a source of health benefits. Three chemical families ensure the quality of olive oil: fatty acids, phenols, and volatile compounds responsible for the oil's health benefits, organoleptic properties (such as its fruity aroma), and its oxidative stability, which refers to how long the oil remains in optimal condition without becoming rancid.