Olives ( Olea europaeacv. Cobrancüosa, Madural, and Verdeal Transmontana) used for oil production
were stored, in plastic containers, at 5 ( 2 °C (70% relative humidity) for three different periods
before oil extraction: 0, 7, and 14 days (T0, T7, and T14, respectively). In the crop year 1997/1998
this procedure was done only for cv. Cobrancüosa and in 1998/1999 for the three cultivars. After
storage, the oils were extracted from the fruits, and the acidity, peroxide value, coefficients of specific
extinction at 232 and 270 nm, stability, color, p-anisidine value, fatty acids, and tocopherols
compositions were determined. The results confirm that storage of fruits produces losses in the olive
oil quality. Acidity and stability to oxidation indicate a progressive deterioration of oil quality as fruit
is stored. The storage time affects the total tocopherols contents, namely, R-tocopherol, which clearly
decreased during fruit storage. The oil quality of the Verdeal Transmontana cultivar deteriorated more
rapidly than that of Cobrancüosa and Madural cultivars. This study also shows that cv. Cobrancüosa,
the main cultivar in the region, is a good choice in terms of final olive oil quality.
