# Fresh and Aromatic Virgin Olive Oil Obtained from Arbequina, Koroneiki, and Arbosana Cultivars
## 1 Introduction  
Spain, and particularly, the Spanish province of Jaen, is one of the great world powers in the production of virgin olive oil (VOO). Spanish olive oil production represents approximately 45% of the world total. Furthermore, due to its great extension, olive culture represents one of the principal economic sectors in Jaen. VOO is a fat that is known worldwide for its benefits to human health. Olive oil consumption in the Mediterranean diet is associated with the prevention of several diseases and low mortality from cardiovascular disease [1].  
Furthermore, consumers greatly appreciate extra virgin olive oil (EVOO) for its aromatic characteristics and intense color. The specific flavor of EVOO defines its quality and uniqueness [2]. Consumers demand EVOO with a balanced composition. To achieve a balanced final product, several studies to optimize the extraction conditions and agronomic factors have been conducted [3; 4; 5].  
The first aspects of olive oil that the consumer detects are its color and smell, which are important attributes in terms of the perception of food products. Chlorophylls and carotenoids are the main pigments responsible for the color of green olives and these photosynthetic pigments are present in olive oil [6]. Therefore, olive oil produced from green olives with a low degree of maturation will take on a green color, while more mature purple olives impart a golden color. The volatile compounds present in VOO play an important role in the perception of the odor of VOO. The volatile C6 and C5 aldehydes, alcohols, and esters in VOO are mainly produced via the lipoxygenase (LOX) pathway; the formation of these compounds begins due to cell disruption during the crushing of the olives and continues throughout the extraction process [7; 8]. More than 180 different aromaticcompounds have been identified in olive oils [9] but only a small fraction of the large number of volatile compounds present in olive oil actually contribute to its overall aroma. In addition, these compounds are responsible for the positive attributes of olive oils and are indicators of a high-quality EVOO [10]. Phenolic compounds play an important role in the intensity of the release of certain aroma compounds during the consumption of EVOO. These compounds interact with certain volatile compounds; the resulting complexes probably reduce their volatility during the organoleptic perception of olive oil [11].  
During olive oil production, many factors influence the extraction process and product quality. The cultivar of olives used is one of the most important factors and significantly influences the volatile compound composition. Growing the same olive cultivar in different locations results in oils with different volatile profiles [9]. In addition to the cultivar, the irrigation management, stage of maturity, and conditions used in the extraction process are other principal factors. The malaxation time and temperature are among the main technological variables during the extraction process. Modifying the EVOO extraction conditions can change the oil composition [12]. Agronomic practices are also a relevant factor. Traditionally, olive trees have been grown under rainfed conditions. However, new crops are adapted to irrigation techniques, increasing the total production of VOO [13].  
The objective of this work was to determine the optimum extraction conditions in terms of maximizing the content of volatile compounds and pigments in the oil using a response surface methodological approach. The obtained mathematical models allow mathematical optimization, producing virgin olive oil that is desirable to consumers. Mathematical models were developed for agronomic factors, namely, the use of irrigation or rain-feeding and the ripening time of the olives, for the Arbequina, Koroneiki, and Arbosana cultivars.