IntroductionOlive oil is obtained from the fruits of the olive tree (Olea europaea) . This oil has a long history, and olive trees can bear fruit for over a century. Olive trees are grown mainly in Mediterranean countries such as Greece, Spain, Italy, Tunisia, Turkey, Morocco, and Syria. Australia and California are also new sources of olive oil. Global annual production of olive oil is about three million tons. The consumption of olive oil is the highest in Spain and Italy, followed by North America. A rapid increase in the demand for olive oil is evident in countries such as India, China, and Japan, closely linked to increases in domestic production. The production and consumption of olive oil in Brazil is also expected to increase in the coming years. An olive oil may be described as virgin, pomace, or refined. Commission Regulation (EEC) No 2568/91 1) described the quality criteria for olive oil and olive pomace oils and distinguished eight types: extra virgin olive oil, virgin olive oil, lamp ante virgin olive oil, refined olive oil, olive oil, crude olive-pomace oil, refined olive-pomace oil, and olive-pomace oil. The differences between these oils are measured by organoleptic analysis, free acidity, peroxide value, free fatty acids, wax content, fatty acids, triacylglycerols, sterols, alcohols, 2-glyceryl mono-palmitate, and absorbance in the ultraviolet. Additives to virgin olive oils or olive-pomace oils are not allowed. Only α-tocopherol can be added to refined
