Scientists develop rapid test to predict olive oil quality from the fruit

A new scientific method can predict the quality profile of extra virgin olive oil by analysing olives before they are pressed, according to BioTechniques. The technique measures fatty acid, phenol, and volatile compound profiles quickly and accurately, offering producers a way to assess harvest quality without waiting for pressing and laboratory analysis. The development could reshape how olive oil makers, particularly in regions like Puglia, manage quality and compete in international markets.

The significance lies in speed and precision. Traditionally, olive oil quality is determined after pressing and bottling, when chemical analysis reveals the oil's composition and sensory properties. A test that works on whole olives — before processing — allows producers to make harvest decisions in real time: which fruit to press, which to discard, how to sort different batches for different products. For a region that produces roughly 40 per cent of Italy's olive oil, such a tool could affect both yield and market positioning.

Puglia's olive oil industry competes on quality and authenticity in global markets. Extra virgin oil commands premium prices, but only if it meets strict chemical and sensory standards set by the International Olive Council and national regulations. A rapid quality test at harvest could help producers identify which olives will yield premium oil, which will be suitable for standard virgin oil, and which should be used for other purposes. This sorting could improve the proportion of high-grade oil produced and reduce waste.