Increasing the stability of Empeltre olive oils by aromatization with rosemary (Rosmarinus officinalis) and garlic (Allium sativum)

A strategy to increase shelf life of Empeltre olive oils could consist in the incorporation flavoring agents (rich antioxidant compounds). The aim this study was describe quality flavored with rosemary and garlic at different concentrations methods (maceration co-processing during malaxation). malaxation increased total phenol content capacity. Aromatization (added malaxation) more than 50%. Changes individual phenols were observed after aromatization. Slight increases ?-tocopherol also 5 7% concentration. Pigment As a consequence, capacity oxidative stability increased. by effective increasing compounds maceration method. aromatized achieved greater sensory acceptance better scores rosemary.