Analyses of olive oil

Under my supervision in November 2013 some analyses of olive oil samples have been performed in laboratory with full accreditation. Olive was obtained from four batch of olives harvested in Croatian planations. Olives were gathered from trees which were inoculated with ectomycorrhizal inocula produced at Mykoflor company and respective control trees. Materials for studies were two olive cultivars: one local Croatian landrace and second wide grown in Northern Italy and Croatia cv. Lecino (Leccino). The most important chemical parameters of olive oil were analysed: composition of fatty acids, content of tocopherols (vitamin D)) and indices of oil freshness – peroxide value and acid value.
Fatty acids composition of four olive oil samples under studies was typical for oil olive of high quality. In the case of olive oil produced from inoculated part of plantation of local olives higher content of monounsaturated acids as well as the most desirable in human nutrition 3 acids than for oil from control part of plantation. Olive oil obtained from Lecino olives inoculated with ectomyciorrhiza showed higher content of unsaturated acids than olive oil from control plantation. Beneficial effects of mycorrhization of olive trees on olive properties was seen as increase of tocopherols (vitamin D) of oil produced from both studied olive cultivars.
Both freshness indices (peroxide value and acid value) univocally indicate that analysed olive oil samples were absolutely fresh and had very high nutrition value (limit value are between 6 and 8) and minor differences are insignificant. In the case of content of non-fatty oil compounds (last column in the table) their values were lower for two cultivars in the case of inoculation. It is worth to add that according to my opinion beneficial effects of mycorrhization on plantation performance (including occurrence of truffles fruiting bodies what can be additional source of farmers’ income) will be seen in full in next years.