VIRGIN OLIVE OIL WITH MODIFIED SENSORY ATTRIBUTES AND METHOD OF OBTAINING SAME

摘要

The invention relates to a virgin olive oil with modified sensory attributes (mainly colour and flavour) and to the method of obtaining same. The invention can be used to modulate the intensity of the attributes that determine the sensory quality of the virgin olive oil, by reducing attributes such as bitterness and spiciness or the herby aroma thereof, and increasing the fruity aroma and the chlorophyll- and carotene-content of same, without significantly affecting the parameters that define the commercial category of said oil. The method of obtaining the aforementioned oil is different from the standard method used in that the olives are subjected to a heat treatment process prior to crushing, thereby also improving the oil extraction yield.