Technological Approaches for Olive Oil Flavoring and Their Impact on Oxidative Stability and Nutritional Quality: A Review
4 affiliations
- 1Chemical Engineering for Resources Valorization Group (UAE/L01FST), Faculty of Science and Technology, Abdelmalek Essaadi University, Tangier 90002, Morocco
- 2Department of Chemical and Biochemical Sciences (CBS), College of Chemical Sciences and Engineering (CCSE), Mohammed VI Polytechnic University (UM6P), Benguerir 43150, Morocco
- 3Laboratory of Engineering Sciences and Applications (LSIA), National School of Applied Sciences (ENSAH), Abdelmalek Essaadi University, Al-Hoceima 32003, Morocco
- 4Messina Institute of Technology c/o Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, Viale G. Palatucci 13, 98168 Messina, Italy
Abstract
Olive oil flavoring is gaining attention as a means of improving sensory characteristics, nutritional quality, and oxidative stability. However, current evidence remains fragmented across botanical ingredients, operating conditions, and production methods. This review critically compares conventional approaches, including maceration, infusion, co-processing, and direct addition, with emerging processing strategies. Particular attention is given to the transfer of phenolic and volatile compounds, extraction performance, oil quality, energy demand, scalability, economic viability, and regulatory considerations. Conventional methods are generally accessible and cost-effective, but extended contact times and the use of fresh plant materials may increase acidity and peroxide value. Emerging technologies can accelerate and improve the control of mass transfer while promoting the recovery or retention of bioactive and aroma compounds. Nevertheless, their performance varies with the plant matrix, olive cultivar, operational parameters, and production scale. Wider commercial application is also constrained by limited standardization, substantial equipment costs, insufficient long-term evidence, and uncertain regulatory frameworks. Future studies should develop comparable protocols, explore combined processing strategies, evaluate product quality and safety during storage, and conduct robust techno-economic assessments. Validation under pilot- and full-scale conditions in diverse geographical and regulatory settings will be essential to support the safe, consistent, and economically viable production of flavored olive oils.
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BibTeX
@article{rahmani2026technological,
title = {{Technological Approaches for Olive Oil Flavoring and Their Impact on Oxidative Stability and Nutritional Quality: A Review}},
author = {Hiba Rahmani and Hammadi El Farissi and Fatima-Zahra Azar and Karim Danoun and Francesco Cacciola and Achraf El Kasmi and Yahya El Hammoudani and Fouad Dimane},
journal = {Molecules (Basel, Switzerland)},
year = {2026},
month = oct,
doi = {10.3390/molecules31193507},
url = {https://europepmc.org/article/PMC/PMC13666655},
note = {CC BY},
}
RIS
TY - JOUR
TI - Technological Approaches for Olive Oil Flavoring and Their Impact on Oxidative Stability and Nutritional Quality: A Review
AU - Hiba Rahmani
AU - Hammadi El Farissi
AU - Fatima-Zahra Azar
AU - Karim Danoun
AU - Francesco Cacciola
AU - Achraf El Kasmi
AU - Yahya El Hammoudani
AU - Fouad Dimane
PY - 2026
DA - 2026/10/01
JO - Molecules (Basel, Switzerland)
DO - 10.3390/molecules31193507
UR - https://europepmc.org/article/PMC/PMC13666655
AB - Olive oil flavoring is gaining attention as a means of improving sensory characteristics, nutritional quality, and oxidative stability. However, current evidence remains fragmented across botanical ingredients, operating conditions, and production methods. This review critically compares conventional approaches, including maceration, infusion, co-processing, and direct addition, with emerging processing strategies. Particular attention is given to the transfer of phenolic and volatile compounds, extraction performance, oil quality, energy demand, scalability, economic viability, and regulatory considerations. Conventional methods are generally accessible and cost-effective, but extended contact times and the use of fresh plant materials may increase acidity and peroxide value. Emerging technologies can accelerate and improve the control of mass transfer while promoting the recovery or retention of bioactive and aroma compounds. Nevertheless, their performance varies with the plant matrix, olive cultivar, operational parameters, and production scale. Wider commercial application is also constrained by limited standardization, substantial equipment costs, insufficient long-term evidence, and uncertain regulatory frameworks. Future studies should develop comparable protocols, explore combined processing strategies, evaluate product quality and safety during storage, and conduct robust techno-economic assessments. Validation under pilot- and full-scale conditions in diverse geographical and regulatory settings will be essential to support the safe, consistent, and economically viable production of flavored olive oils.
SN - 1420-3049
ER -