Quality of oils from olives stored under controlled atmosphere

Olive (Olea europaea cv. “Picual”) fruits were stored under five different storage conditions (°C/%CO2/%O2; ambient; 5:0:21; 5:3:20; 5:3:5; and 5:<1:5) to determine their influence on the chemical and sensorial quality of oil extracted from the olives at the end of the storage period. Results showed that storage of fruits at 5°C prevented the fast alteration that is produced in oils extracted from fruits stored at ambient temperatures. The use of controlled atmosphere at 5°C with 3% CO2 and/or 5% O2 did not present clear advantages on acidity, peroxide value, K270 and K232 coefficients, stability and sensorial quality. Cooling of fruit keeps physical, chemical and sensorial characteristics of oil below maximum established values for the period of time assayed (60 d).