The triterpene dialcohols (erythrodiol and uvaol) relative content of 144 Greek virgin olive oils has been determined and statistically analyzed in respect of three different parameters ‐ acidity, K270 and ΔK ‐ connected with the conservation state of the oil. The main results are: all the oils examined comply with the 5% forensic limit provided for by the Italian law; the erythrodiol and the uvaol relative contents show an often significant trend to decrease as the oil conservation state gets worse and this trend is just the opposite of what found for Spanish and Tunisian oils; the mentioned contents in Greek oils are generally higher than in Spanish and Tunisian ones for well preserved oils, smaller when badly preserved oils are taken into account.
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V. Paganuzzi (1982) studied this question.