RELATIONSHIP BETWEEN THE COMPOSITION AND RIPENING OF THE OLIVE AND QUALITY OF THE OIL
A genuine quality is what should justify the consumer's paying a higher price for olive oil. Therefore it could be said that the survival of the olive depends on the fomenting and spread of those olive oils with authentic characteristics of quality (Ministerio de Agricultura, 1983).
However the definition of oil quality is a complex problem, since it can be considered from distinct points of view, and because its measurement can be attempted using diverse parameters instrumental or sensory. Bases on our present knowledge, we can consider the qualitative evaluation of quality from three points of view: a) commercial; b) nutritional or dietetic; and c) organoleptic.