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Characterization of virgin olive oils from two new olive cultivars obtained through controlled crossings on Meski variety was investigated. These two olive varieties have been selected among a progeny of 30 olive descendants after an evaluation of oil fatty acid composition and the content of their fruits. The study was achieved during the crop years 2001/2002 and 2002/2003. These two new cultivars (9D and 6H) had an improved oil composition compared to that of Chemlali, the dominant Tunisian olive oil variety; the latter is characterized by low rate of oleic acid and high rates of linoleic and palmitic acids. New cultivars are distinguished by: (1) good content of total phenols and oil yield; (2) a balanced fatty acid composition; and (3) a good content of OOO and a relatively low ΔECN42 as compared to that of Chemlali.

Chétoui is the second main olive variety cultivated in the north of Tunisia and shows a high capacity of adaptation to various pedoclimatic conditions. The aim of this work was to study changes in oil composition of such variety according to origin of plantation. Thus, olives at the same stage of maturation were harvested from seven regions in the north of the country for oil extraction and analysis. Three consecutive crops from years 2000, 2001 and 2002 were considered. The analytical parameters studied were fatty acid composition, triacylglycerol molecular species and amounts of polyphenols and o‐diphenols. The results showed considerable variability in oil composition because of the effect of cultivar–environment interaction.