There are many factors which directly affect the quality of olive oil ;

• Acidification (FFA content of olive oil)

Variety, climate and degree of ripeness of the fruit.

Quality of olive fruits.

System of harvesting.

Storage of the fruit.

System of oil extraction.

Storage of oil.

• Rancidity

Variety, climate and degree of ripeness of the fruit.

Quality of olive fruits. (antioxidant content)

Storage of the fruit. (antioxidant content)

Storage of oil. (light, material of container, temperature, presence of impurities or metallic traces)

• Organoleptic

Variety, climate and degree of ripeness of the fruit.

Quality of olive fruits.

Storage of the fruit.

Storage of oil.

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