FRUIT CHARACTERISTICS OF OLIVE CULTIVARS OF DIFFERENT ORIGIN GROWN IN UMBRIA
The results of the fruit characteristics and oil composition are presented. Regarding free acidity and peroxide number all the oils were within the extra virgin classification. There were differences in acidic composition principally in palmitic, palmitoleic, stearic, oleic and linoleic acid content; therefore, the ratios between them, that are indicative of oil quality, changed in relation to cultivar.
The total polyphenol content varied from 300 mg/1 to 1500 mg/1 and large variations were recorded on oxidation resistance. The pulp-pit ratio and oil content of the fruits differed greatly between cultivars. On the whole, the parameters of oil content and oil quality indicate an interesting range of variation within the examined cultivars.