Quality Improvement of Olive Oils Produced In The Eastern Morocco

The aim of this study is to characterize olive oils and to distinguish the production areas according to the specific soil and climate. The goal is to label "local product" olive oils produced in the eastern region of Morocco. The studies focus on oils from three consecutive olives harvest periods. Olive oils, obtained from eastern small olive oil-producers, characteristics were determined using conventional methods analysis, fatty acid and triacylglycerol compositions. This study shows a marked improvement in quality parameters of olive oils produced in this region. There is a difference in the phenol content between oils of different origins; this parameter content can be used as marker to distinguish olive oils according to the production area