Impact of short-term storage of olive fruits on the quality of virgin olive oil

Abstract

Olives are prone to deterioration during storage, and suitable storage conditions must, therefore, be established to maintain the quality of the fruit and oil. This study investigated the effect of storing olives at room temperature (23 ± 2 °C), refrigerated (4 °C), and frozen (−20 °C) conditions for 7 d on the quality of virgin olive oil (VOO). No significant differences (p < 0.05) were observed in the fatty acid, squalene, and phytosterol content of VOO across the three storage conditions. Room temperature storage produced the highest oil yield but resulted in ‘fermentation’ and ‘moldy’ off-flavors. Refrigerated VOO retained a more intense ‘grass’ aroma and higher levels of pigments, α-tocopherol, and total phenols. In contrast, freezing led to significant losses in these components and produced the lowest oil yield. For optimal oil quality, olives should be stored at 4 °C if storage exceeds 24 h.