Characteristics of Virgin Olive Oils from the Olive Zone of Extremadura (Spain), and an Approximation to their Varietal Origin

We studied the differences in the characteristics that typify virgin olive oils produced in three representative zones of Extremadura: Sierra Norte of Cáceres, Serena–Siberia, and Tierra de Barros. A total of 156 samples from those three zones were assayed for fatty acids, triglycerides, sterols, and erythrodiol + uvaol. Statistically significant differences ( p < 0.05) were found between the mean values of the parameters corresponding to the three zones. These profiles were then used to classify the varietal origin of the oils using the discriminant functions that had previously been defined by the authors for these parameters. This classification, together with the production data, confirmed the use of the different varieties of olives in the study zones. The results showed Manzanilla Cacereña to be the most used variety in the Sierra Norte of Cáceres zone, Cornezuelo and Verdial de Badajoz with a slight presence of Picual in the Serena–Siberia zone, and Carrasqueña and Morisca in Tierra de Barros.