Statistical characterization of Sicilian olive oils from Peloritana and Maghrebian zones according to the fatty acid profile

This paper deals with the characterization of 475 Sicilian virgin olive oils (VOO) produced in 10 different
crop years (from 1993 to 2004), according to the cultivar and the geographical origin by means of
multivariate statistical analysis applied to fatty acids. In particular, the studied VOOs came from the
Peloritana and Maghrebian geological zones. The fatty acid composition was determined by using
the official gas chromatographic method. The results suggest that although the effect of the cultivar
is significant in the olive oil classification based on the fatty acid composition, a predominant and
well-defined geographic effect is also present. This study demonstrated that it is possible to employ
an official and inexpensive analytical method coupled with the statistical analysis to ascertain the
geographical origin and the cultivar of an extra virgin olive oil.