3.1 Quality parameters
It is well known that the degree of FA, PV, and the UV absorbencies (K232, K270, and ΔK) are the main indicators to define the quality of olive oil. Table 1 shows the regulated quality criteria of all the analyzed samples. These parameters were all within the limit established for extra virgin olive oil (EVOO) by IOC regulations (IOC, 2013). Although statistically significant differences were observed for the physicochemical quality parameters according to cultivar and tree age in some samples, the numerical difference of these indicators was small and irregularity. Compared with cultivar and tree age, the extraction process may have a more significant effect on the quality of oils.
3.2 Chemical compositions