Biochemical characterization of olive oil samples obtained from fruit mixtures and from oil blends of four cultivars grown in Central Tunisia

Blends of olive oils obtained from four cultivars ( Olea europaea L. cv. Chemlali, Chetoui, Oueslati and Koroneiki) were produced by two different methods blending: processing fruit mixtures or mixing monovarietal oils, using the same proportions selected cultivars. The blends biochemically characterized to evaluate quality, compared. results indicated that most successful formulations are mainly F8 (60% Chemlali × 20% highest contents phenols an elevated oxidative stability, F5 (50% 50% containing MUFA level stability. effect blending process on pigments volatiles cannot be easily regulated, unlike phenols, fatty acid composition OS, all which positively correlated mass ratio in blend. Results suggest resulted a better oil quality than common method. This procedure offers possibility modulate antioxidants, acids volatile compounds virgin oil, therefore, its sensorial characteristics.