Fresh and mature olive samples were collected during
years 2001 and 2002, from different cultivars and different
Italian areas. From these olives, 61 mono-varietal samples
of extra-virgin olive oil were properly obtained using a
micro-oil press equipped with a hammer crusher, a vertical
mixer and a two phase decanter (Alfa Laval). Each 2002 oil
sample was divided in two aliquots: the first aliquot was
stored under normal light, the second one under dark for
one year. Instead, each 2001 oil sample was stored for
two years under dark. All the samples were left at room
temperature in 200 ml amber and transparent glass bottles
(dark and light condition).