Sets of internal and external factors influencing olive oil (Olea europaea L.) composition: a review

Olive oil (Olea europaea L.) is widespread due to its bioactive composition, sensorial characteristics, health benefits, and protection against certain diseases. Most of papers reported so far aimed to highlight its content as well as the quality of this edible oil in many different countries. In the present work, we targeted to review the sets of factors that could influence olive oil quality (whether it is virgin olive oils, or extra-virgin olive oils produced in different areas of origin, from several genetic backgrounds, plus the olives and olive oil processing from the fruits harvesting to olive oil bottling and storage, i.e., from farmers to consumers). In addition to all the internal and external variables, the last sub-paragraph was devoted to cooking effects. Notably, olive oil quality differed depending on many factors, thus, to obtain excellent quality, producers should be alerted to the attributes of their orchards (location; latitude and altitude, pedoclimate conditions) to adapt to the appropriate growing practices, like irrigation, fertilization, and pruning. The harvest time/ripening degree, which is related to the cultivated variety and the origin areas climate, as well as the extraction methods, bottling and storage conditions (container’s type and storage time) were also considered.