Field and Processing Conditions of Olive Fruits of “Arbequina” Cultivar on the Oil's Quality Sold in Brazil

Several field and processing conditions affect the quality of virgin olive oil, impacting its sensory attributes and bioactive composition. This study investigated how different environmental and processing factors influence the quality of monovarietal “Arbequina” virgin olive oils sold in Brazil. Nine Brazilian commercial brands labeled extra virgin were compared with one Spanish monovarietal “Arbequina” brand. The results showed that crops at low altitudes with pre‐harvest water deficit resulted in virgin olive oils with higher total polyphenol content (up to 424.91 mg GAE/L) and antioxidant activities (2,2‐diphenyl‐1‐picrylhydrazyl [DPPH]: up to 97.44%; 2,2′‐azino‐bis‐3‐ethylbenzothiazoline‐6‐sulfonic acid [ABTS]: up to 87.79%). The intensity of sensory attributes, such as fruity aroma, pungency, and bitterness, was positively correlated with bioactive compound concentrations. However, two samples (RS5 and ESP1) presented sensory defects (fusty, rancid, and musty), classifying them as virgin rather than extra virgin, contrary to their labels. These findings highlight the need for improved production and classification practices to ensure high‐quality virgin olive oils are in the market. Practical Applications : The study can help producers in refining agricultural practices, such as irrigation management and the selection of planting areas with appropriate altitudes, to maximize the concentration of bioactive compounds and improve olive oil quality. Additionally, olive processing industries can adopt better processing techniques to preserve desired sensory attributes (fruitiness, pungency, and bitterness) and minimize sensory defects, such as rancidity and mustiness. When controlled, field conditions and processing techniques can aid in the development of olive oils with specific sensory profiles, catering to different consumer preferences. These applications can contribute to improving the overall quality of virgin olive oil in the market, strengthening the competitiveness of local producers, and increasing consumer satisfaction.