Technological Approaches for Olive Oil Flavoring and Their Impact on Oxidative Stability and Nutritional Quality: A Review

Olive oil flavoring is gaining attention as a means of improving sensory characteristics, nutritional quality, and oxidative stability. However, current evidence remains fragmented across botanical ingredients, operating conditions, and production methods. This review critically compares conventional approaches, including maceration, infusion, co-processing, and direct addition, with emerging processing strategies. Particular attention is given to the transfer of phenolic and volatile compounds, extraction performance, oil quality, energy demand, scalability, economic viability, and regulatory considerations. Conventional methods are generally accessible and cost-effective, but extended contact times and the use of fresh plant materials may increase acidity and peroxide value. Emerging technologies can accelerate and improve the control of mass transfer while promoting the recovery or retention of bioactive and aroma compounds. Nevertheless, their performance varies with the plant matrix, olive cultivar, operational parameters, and production scale. Wider commercial application is also constrained by limited standardization, substantial equipment costs, insufficient long-term evidence, and uncertain regulatory frameworks. Future studies should develop comparable protocols, explore combined processing strategies, evaluate product quality and safety during storage, and conduct robust techno-economic assessments. Validation under pilot- and full-scale conditions in diverse geographical and regulatory settings will be essential to support the safe, consistent, and economically viable production of flavored olive oils.