European Journal of Lipid Science and Technology
Arbequina and Picual are the most common olive fruit varieties cultivated in Galicia (NW Spain). However, in recent years, the interest of oil producers in autochthonous Local olive fruits has increased substantially since its oil has differentiated and peculiar characteristics, especially with respect to the aromatic and phenolic composition. The blending of Local oil (in low percentages) with Arbequina or Picual oils is assessed in this study. Quality-related indices, fatty acid composition as well as minor compounds, such as volatiles and phenolics, were determined for both monovarietal and blending oils. Results obtained showed that the blending has the advantage of producing high quality virgin olive oil with predictable phenolic and aromatic profiles.
