Impact of Fruit Ripening and Extraction Technology on Virgin Olive Oil Quality: A Biotechnological and Process Optimization Approach

Virgin olive oil (VOO) is highly valued for its nutritional, sensory, and health-promoting properties, which are strongly influenced by olive fruit maturity and extraction technology. This study evaluated the combined effects of fruit ripening stage and extraction system on the yield, physicochemical characteristics, bioactive compounds, fatty acid composition, and sensory quality of virgin olive oil obtained from the Jordanian Nabali Baladi cultivar. Olive fruits were harvested at four maturity indices (MI-3, MI-4, MI-5, and MI-6) during the 2024/2025 harvest season and processed using industrial two-phase and three-phase centrifugation systems under identical malaxation conditions (28–30 °C for 45 min). Oil yield, physicochemical quality parameters, total phenolic content, pigment concentrations, fatty acid composition, and sensory attributes were determined using standard analytical methods. Fruit ripening significantly increased oil yield (p < 0.05), reaching 27.80% and 30.00% at MI-6 in the two-phase and three-phase systems, respectively. However, increasing maturity was associated with higher free acidity and peroxide values and with significant reductions in phenolic compounds, chlorophyll, carotenoids, and sensory quality. Oils extracted using the two-phase system consistently exhibited lower acidity, lower peroxide values, and significantly higher concentrations of phenolic compounds than those obtained using the three-phase system. Sensory analysis showed progressive declines in fruitiness, bitterness, and pungency with advancing maturity, particularly in oils produced by the three-phase extraction system. Significant interactions between ripening stage and extraction technology confirmed that oil quality depends on both biological and processing factors. Although delayed harvesting improved oil recovery, it adversely affected the nutritional and sensory quality of virgin olive oil. The two-phase extraction system better preserved bioactive compounds and overall oil quality than the three-phase system. Harvesting olives at intermediate maturity stages (MI-4) combined with two-phase extraction provides the most suitable strategy for achieving an optimal balance between oil yield and quality under Jordanian growing conditions. Overall, this study provides a scientific basis for integrating harvesting and processing decisions within a unified quality-management framework for virgin olive oil production.