The Turkish olive variety known as “Halhali”, which is grown locally in the Mardin (Derik) district located in southeastern Anatolia, has been used in the production of extra virgin olive oil (VOO). Halhali olives were processed in the “Mobile Olive Oil Processing Unit” (Jul Oliomio 500-2GV, Italy), which was designed as the first mobile olive mill in Turkey.
Some chemical and physical properties (color, UV absorbance values, free fatty acid content, peroxide value, phenolic and tocopherol profiles) were determined and monitored every three months during one-year storage in the dark at room temperature. The results showed that the storage, free fatty acid content, peroxide and UV absorption values (K232 and K232 values) did not exceed the limits reported by the International Olive Council (IOC) until the eighth month, and olive oil was categorized as Extra Virgin Olive. Oil (EVOO). During storage, the color changed from green to yellow and the UV absorbance values changed. The total phenol and vitamin E (α-tocopherol) contents decreased by 18% and 16.38%, respectively. Luteolin and apigenin are the most abundant phenolics during storage, their content has decreased to 22% and 28%, respectively.
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