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Fatty acids, volatiles, sterols, aliphatic and triterpenic alcohols of six monovarietal Tunisian virgin olive oils were analyzed. The results suggested that the compositional data concerning the above analytical fractions were effective in discriminating between varieties. The oils were found to contain high levels of oleic acid (up to 71.70% in the Oueslati variety). b-Sitosterol (up to 85.46% in the Jdallou variety) and D5-avenasterol (up to 30.97% in the El Hor variety) were the principal sterols in all samples; campesterol and stigmasterol were found at low levels. (E)-2-Hexenal was the main compound that characterizes the olive oil headspace of all samples. The other compounds identified were mainly C 6 aliphatic components.

This work was carried out on the characterization of virgin olive oils from Spanish cultivars: "Arbequina," "Arbequina Greek one "Koroneiki" in northern Tunisia under high-density planting system. The quality and typicality of the oils were to be ascribed not only to the olive variety but in large part also to zone of plantation so that, the aim of this work was to study the behavior of these varieties and mainly changes in their oil composition under Tunisian pedo-climatic conditions. Analyses of major components (fatty acids and triacylglycerols) and minor ones (pigments and phenolic compounds) were carried out. Oxidative stability, free acidity, peroxide value, ultraviolet characteristics, accumulation and changes in fatty acid levels during fruit ripening were also analysed.Results showed significant differences between oils from the studied cultivars and the majority of the studied analytical parameters were greatly influenced by the cultivar-environment interaction.

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