engleski

Preliminary Results from the Analytical Caracterisation of Olive Oil from Two Autoctonous Cultivars in the Pula Area (Croatia)

In keeping with the trend toward obtaining and maintaining food products with characteristic features, a preliminary study was carried out during which the qualitative and compositional characteristics of the oil extracted from two autochthonous Istrian cultivars were studied - Bianchera (intensive cultivation) and Busa (traditional cultivation). Olive samples were picked on successive dates from the same trees. Oil was extracted from these olives in a laboratory, simulating a continuous decanting process. The compositional parameters characterising each of the two cultivars were thus established.

olive oil; characteristic features; composition

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