OLIVA ROSSA – year 2026 – Region PUGLIA
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar OLIVA ROSSA.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
| MeanOLIVA ROSSA | Standard deviationOLIVA ROSSA | MeanOLIVA ROSSA (PUGLIA 2026) | |
| Eicosenoic acid (%) | 0.29 | 0.03 | 0.34 |
| Eicosanoic acid (%) | 0.35 | 0.05 | 0.38 |
| Heptadecenoic acid (%) | 0.07 | 0.02 | 0.08 |
| Heptadecanoic acid (%) | 0.04 | 0.01 | 0.04 |
| Linoleic acid (%) | 8.38 | 0.75 | 9.58 |
| Linolenic acid (%) | 0.79 | 0.09 | 0.74 |
| Oleic acid (%) | 74.11 | 1.20 | 75.11 |
| Palmitic acid (%) | 12.90 | 1.24 | 10.97 |
| Palmitoleic acid (%) | 0.89 | 0.31 | 0.78 |
| Stearic acid (%) | 1.96 | 0.22 | 1.79 |
| Total phenols (mg/kg)The total phenolic content was determined using the spectrophotometric Folin–Ciocalteu method. Data were expressed as mg of caffeic acid equivalent per kg of EVOO (from 2022). | 453 | 137 | 385 |
| Total phenols (mg/kg)The total phenolic content was determined using the spectrophotometric Folin–Ciocalteu method. Data were expressed as mg of gallic acid equivalent per kg of EVOO (until 2021). | 830 | 370 |