Chemical Composition and Sensory Analysis of Olive Oil Produced In the North-West of Saudi Arabia

Chemical composition and sensory analysis of olive oil samples extracted from different cultivars grown in the North-West Saudi Arabia was conducted to evaluate quality oil. Organoleptic shows Jordan variety with high fruity, low bitter, light pungent flavor, tasting like sweet oil; Picual strong fruitiness, typical organoleptic character. Coratina level astringent flavor very oxidation stability. Olive production results proved capability company produce extra virgin chemical characters matching IOC standards most varieties, particular, Jordan, Picual, Coratina, as we observed content oleic acid medium linoleic Palmitic fatty acids; linolenic below 1% on all varieties.