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The quality of extra virgin olive oil (EVOO) is deeply related to the amount of its minorcompounds, chiefly volatile and phenolic compounds, which confer the sensory note and theremarkable nutritional and biological properties of this traditional Mediterranean fruitjuice. Several agronomic aspects and technological factors affect the qualitative andquantitative composition of these compounds in EVOO. The most abundant naturalantioxidants of EVOO are tocopherols, carotenoids and hydrophilic phenols. The EVOOphenols represent a group of secondary plant metabolites not often present in other oilsand fats. The class of the hydrophilic phenols includes phenolic alcohols and acids,flavonoids, lignans and secoiridoids. The latter group is exclusively found in theOleacease family plants of which the olive is the only edible fruit and it is consideredas the most important fraction from a biological point of view. In particular, thesecoiridoids are the most relevant phenols associated to health and biological proprietiesand, at the same time, they are responsible for the bitter and pungency sensory notes ofEVOO. The new approach to the EVOO extraction technologies is oriented towards theimprovement of the virgin olive oil healthy and sensory properties by optimizing the oilmechanical extraction process conditions

The phenolic compounds: a commercial argument in the economic war to come on the quality of olive oil?