Pre-processing cooling of harvested olives: effects on oil composition and quality parameters in two different genotypes

Abstract The quality of olive oil is influenced by various factors including the olive environmental growth conditions. High temperatures in the later stages of fruit development can hasten ripening, with a detrimental impact on the fatty acid and polyphenol profiles. Harvesting and processing olives at high internal temperatures further degrades the oil quality, and especially affects the aromatic traits. To mitigate this problem, trials were conducted with the pre-processing rapid cooling of harvested olives from Frantoio and Leccino cultivars using hydrocooling technology. The aim was to assess the effects of quick cooling treatments of olives on oil quality and composition. The results indicated that cooled olive samples consistently produced virgin olive oil, and exhibited improved chemical quality parameters, particularly in Frantoio cultivars. The cooling treatment showed genotype-dependent effects, improving specific aroma compounds, and reducing off-flavours, although different outcomes were reported based on the season and genotype. Overall, pre-processing cooling seems to be a promising method for improving positive aroma compounds and minimizing off-flavors.