Application of innovative processes for the improvement of Extra Virgin Olive Oil, EVOO.



Campaign 2018/2019



Currently, the growth in consumer demand for extra quality olive oils makes this a key factor in the future of the olive sector. The consumer's preference for extra virgin, in addition to its quality and intrinsic properties, is based on sensory and organoleptic factors, as well as environmental and social factors associated with the production process. Regarding the price, the consumer has margin to pay more for a superior quality oil. The important factor is to offer the consumer that quality that he/she demands and for which he/se is willing to pay beyond the standard price, taking into account that he consumer not only demands essential quality, but also extrinsic quality.

In this context, the report that follows is intended to obtain the results obtained in order to improve the olive oil produced in the province of Huelva, taking into account the entire transformation process, from the moment the olives are harvested and reaches the consumer.

The Huelva Provincial Council is the applicant for the project and the representative of the Operational Group that carries out the different tasks to be carried out. In this Operational Group is the Institute of Agricultural and Fisheries Research and Training of the Junta de Andalucía (hereinafter IFAPA) in the municipality of Cabra (Córdoba), who develops the Phase during the months of October, November, December and January I of the study called “Field Work” under the supervision of Brígida Jiménez Herrera. In this phase, the maximum potential quality of the oils from various municipalities of Huelva is determined. On the other hand, Phase II of the study called "Work of the Oil Mill. Technological and procedural audit” was carried out by the CSIC-Instituto de la Grasa under the supervision of Mr. Fernando Martínez. The objective of this stage is to know the final quality of the oil produced in the mill compared to the potential quality that will be obtained from the starting raw material. For this, samples will be taken and measurements will be taken during the production process, which once analysed, will be compared with the quality of the oil obtained in the samples analysed in Phase I.