Chemical composition of olive oils of cultivar Colombaia

The chemical composition of monovarietal olive oils from cultivar Colombaia was studied. Free acidity, peroxide value and UV absorbance attested the good quality of the analysed oils. Their fatty acid composition appeared quite different from the typical fatty acid profile of olive oils from Liguria but met the limits reported in EC Regulations for olive oils. On the contrary, the amounts of 7-stigmastenol were often higher than the 0.5 % limit set by EC Regulations and total -sitosterol was below the minimum 93 % limit. The composition of polar compounds and of the volatile fraction stood for the peculiar organoleptic character of these oils. Thus, the anomalous sterol composition of the monovarietal oils from cultivar Colombaia calls for their blending with other oils. Moreover, the use of these oils for the production of PDO oils “Riviera Ligure” must also be carefully controlled because it changes their nutritional and sensorial features.