## 4 Conclusions  
In this study, an alternative procedure for debitering olives was adopted and the derived oil was examined. According to the results, the oil produced from CO\({}_{2}\)-treated olives contains different volatile components, which bestow a unique flavor and aroma to the oil, compared to the control one. Moreover, it was found that the oil deriving from olives stored under CO\({}_{2}\) exhibits many favorable characteristics. Of utmost importance is its content in antioxidant compounds (i.e., polyphenols), which not only renders the olive oil more stable against oxidation but also grants health benefits upon consumption. This was further evidenced by the oxidative stability test, which validated that the oil derived from olives stored under CO\({}_{2}\), is two times more stable, compared to the control oil. The proposed procedure enhanced the characteristics of the produced oil, making it comparable to EVOOs. Taking under consideration that the proposed method resulted in the production of olive oil of high quality and of distinct flavor and aroma, it is expected  
\begin{table}
\begin{tabular}{c c c c c c} \hline \hline  & & & & **Peak Area (\%)** & \\ \cline{3-5}
**FAMEs** & & **RT a** & **Olive Oil** & **Olive Oil** & **Olive Oil** \\  & & & **(Commercial)** & **(Control)** & **(CO\({}_{2}\))** \\ \hline C16:0 & Palmitic & 22.018 & 14.35 (0.05) * & 12.47 (0.05) & 16.75 (0.25) \\ C16:1 & Palmitoleic & 22.188 & 1.39 (0.04) & 0.74 (0.04) & 2.07 (0.03) \\ C18:0 & Stearic & 24.368 & 0.11 (0.03) & 0.09 (0.01) & ND b  \\ C18:10-9c & Oleicic & 29.027 & 73.85 (0.35) & 72.10 (0.70) & 67.45 (0.55) \\ C18:20-6c & Linoleic & 30.327 & 8.38 (0.08) & 5.45 (0.05) & 11.60 (0.30) \\ C18:30-6 & \(\gamma\)-Linolenic & 30.446 & ND & ND & 0.05 (0.01) \\ C18:30-3 & \(\alpha\)-Linolenic & 31.840 & 0.80 (0.06) & 0.55 (0.04) & 0.75 (0.07) \\ C20:0 & Arachidic & 34.115 & 0.41 (0.05) & 0.40 (0.02) & 0.33 (0.06) \\ C20:10-9 & _cis_-11-Eicosenoic & 34.893 & 0.30 (0.03) & 0.27 (0.02) & 0.24 (0.07) \\ C20:2 & _cis_-11,14-Eicosaidenoic & 35.900 & ND & ND & 0.08 (0.04) \\ C20:30-6 & _cis_-8,11,14-Eicosatrienoic & 36.945 & ND & ND & 0.19 (0.06) \\ C20:40-6 & Arachidonic & 37.293 & ND & 0.03 (0.01) & 0.13 (0.02) \\ C22:0 & Behenic & 38.334 & 0.20 (0.02) & ND & 0.12 (0.06) \\ C24:0 & Lignoceric & 40.223 & 0.12 (0.04) & 0.15 (0.02) & 0.07 (0.04) \\  & Total identified SFAs & & 15.18 (0.18) & 13.10 (0.09) & 17.27 (0.40) \\  & Total identified MUFAs & & 75.54 (0.42) & 73.10 (0.75) & 69.76 (0.64) \\  & Total identified PUFA & & 9.18 (0.13) & 6.02 (0.09) & 12.80 (0.21) \\  & Total identified \(\omega\)-3 FAs & & 0.80 (0.06) & 0.55 (0.04) & 0.75 (0.07) \\  & Total identified \(\omega\)-6 FAs & & 8.38 (0.08) & 5.47 (0.05) & 11.97 (0.24) \\ \hline \hline \end{tabular}  
* Values are the mean of triplicate determinations. Standard deviation is given in parentheses; a Retention time (min); b Not detected.  
\end{table}
Table 4: Fatty acid composition of olive oils.  
that the results of this study will pave the way for future studies that can revolutionize the olive oil production.  
Conceptualization, V.G.D. and S.I.L.; methodology, V.G.D., S.I.L. and V.A.; software, V.A. and T.C.; validation, V.A., T.C., E.B. and D.P.M.; formal analysis, V.A. and S.I.L.; investigation, V.A. and S.I.L.; resources, V.G.D. and S.I.L.; data curation, V.A., T.C. and S.I.L.; writing--original draft preparation, V.A.; writing--review and editing, V.A., T.C., E.B, D.P.M., V.G.D., and S.I.L.; visualization, V.A. and T.C.; supervision, V.G.D. and S.I.L.; project administration, V.G.D. and S.I.L. All authors have read and agreed to the published version of the manuscript.  
This research received no external funding.  
Not applicable.  
All the data is contained within the article.  
Authors would like to thank [PERSON] (Baroudas Bros, Neraida Stylida, GR-35300, Ethiopia, Greece) for providing the olive fruits.  
The authors declare no conflict of interest.