The effects of storage time on the stability and quality of cold-pressed extra virgin olive oil (EVOO) extracted from CV. Rabbit Heart grown locally in Antalya Region of Anatolia has been investigated.
The Mobile Olive Oil Processing Unit (Jul Oliomio 500-2GV, Italy) was designed and used for the production of monoculture olive oil. Changes in the free fatty acid, peroxide value, UV absorption values, total phenol content, phenolic and tocopherol profiles and sensory properties of EVOO samples were determined over a period of 12 months. The results showed that fresh “Rabbit Heart” EVOO is classified as EVOO described according to the standards of the International Olive Council (IOC) in terms of chemical and sensory properties. At the end of one year, it had a balanced intense fruity taste and a sensory profile with moderate bitterness and sharpness.
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