Production of quality virgin olive oil

Olive oil is highly valued for its flavor, biological value and nutritional quality. These characteristics are strongly linked to quality, which is also influenced by a number of pre- and post-harvest factors. The aim of this work is to present a synthesis of the scientific literature on the impact of these factors on the quality of virgin olive oil produced. in fact, this bibliographical research has shown that several pre-harvest factors such as cultivar, climate, soil, tree age, altitude, and post-harvest factors such as harvesting period, extraction method, storage conditions...significantly influence the characteristics of the oil produced, its aroma, taste, chemical composition (fatty acid content, phenols, pigments, volatile compounds) and quality criteria such as peroxide value, acidity value and specific extinction coefficients. The best conditions for obtaining a quality oil could thus be proposed.